My favorite activity during the fall is going to the apple orchard, hands down favorite. No contest. I look forward to it every year, am filled with childhood glee while there, and delightfully filled with joy when home again — drinking apple cider and eating baked apples.
We are really lucky to be just 20 minutes from the best orchard I’ve ever been to. They have, of course, a huge apple orchard and pumpkin patch. They also have goats (I love goats!), horses, heirloom chickens, turkeys, alpacas, and ducks! You get to buy little cups of seed and go around feeding them. Or just take pictures (which is what Jason and I did).
And once home again, baked apples all around. This recipe is so easy and it’s a great way to make a healthy dessert.
Baked Apple Petite Casserole
I used leftover dough from making this apple tart (Vegan Yum Yum). It keeps really well if you ball it up and store in the frig.
1 apple per baking dish
1 teaspoon all spice
1 teaspoon sugar
Petite Casserole dish – I have some Le Creuset ones my sister bought me last Christmas. Any single serving size oven safe dish will work a-ok.
Roll out pastry dough to 1/4″ thickness. Tear into strips and line the sides of the petite casserole dish.
Chopped up apple, removing any brown parts and stem. Place in casserole dish. Sprinkle with sugar and all spice. Fold edges of pastry over the top of the chopped apple.
Bake at 375 for 15 minutes or until pastry starts to brown.
I serve directly out of the casserole dish, one to a person. You can top with ice cream if desired, but it’s not necessary, it’s pretty tasty and sweet on it’s own. Make sure to give everyone a oven mit or trivet so they don’t burn themselves.