I’m sure you’ve all been there… you buy something that sounds yummy at the grocery store but by the time you get home you have so many other tasty things to choose from that you just never get around to using it. That was the case with me and some apples. My son will eat them if they’re super fresh and crisp (so basically for about 3 days after bringing them home). These poor little apples sat in our veggie basket on the counter for over a week, and they were so sad you could almost see the tears welling up in their little eyes.
Okay, maybe not that bad, but they weren’t looking too appetizing. I really hate throwing food away, so if there is anything I can do to salvage them, I will. I thought about slicing them up and putting them in myPaleo Apple “Custard” Bake, but since there were four of them that would have been a huge dish. I already had a Paleo Quiche in the oven so 1) there wasn’t much room and 2) I was already making a bunch of eggs. I’d read about baked apples but never tried them. I figured this was a good opportunity.
BTW, when you’re baking stuff, especially stuff with grease, be careful not to drip anything in the oven. If you do, there’s a good chance your house will fill with smoke when you try to make dinner, forcing you to wait until until your oven cools down so you can clean it, and then you’ll have to preheat it all over again. Yes, I’m speaking from experience.
The apples were a success. There were only three of us eating, and we polished off the whole quiche and all the apples.
2 T. butter (sub ghee for Whole30 or dairy free option)
1⁄4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Grease an 8x8 baking dish. Core and chop apples into 1⁄2” chunks and put into baking dish. Melt butter or ghee and drizzle over apples. Sprinkle pumpkin pie spice over apples and toss so that apples are fully coated.
Put in oven and bake for 30 minutes or until soft, removing from oven and tossing every ten minutes. Serve hot.