Recipe for roasted spiced apples and weekend favorites

Thanks to an odd spring season that seemed to zap pests while sparing the blossoms, our apple tree is more prolific than it has been in the decade we've lived here. And so, we are burdened with the delicious problem of figuring out what to do with the results.  In lieu of starting up an "apple project" to mimic my zucchini project (which I hope you're not sick of yet), I'll just share my favorite universal recipe for apples along with clever ideas from some of my favorite blogs.  These roasted apples will keep, frozen or in the refrigerator, and can be stirred into oatmeal or your morning yogurt and granola, eaten on their own or as an ice cream topping, or even used as pie filling.

Happy weekend!

Roasted Spiced Apples

2 pounds apples, cored and chopped into approx. 1-inch cubes
¼ cup dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves

Preheat the oven to 425°F.  Prepare two baking sheets with cooking spray or line with parchment paper.

Combine apples and all remaining ingredients in a large mixing bowl and stir to coat.  Spread out evenly in single layers onto the prepared baking sheets and place in the oven.  Roast, stirring occasionally to ensure even browning, for 25 minutes or until golden.

Some other great apple ideas from around the web...

These apple and cheddar scones from Smitten Kitchen are to die for...

Heidi Swanson's Black Pepper Cauliflower Salad over at 101 Cookbooks combines cauliflower florets with a warm black pepper and red onion vinaigrette, and tossed with nuts, apples, olives, and a bit of feta. Amazing.

These Caramelized Apple German Pancakes over at I Heart Eating (hey, so do I!) are the best excuse ever to stop everything you're doing and stage a big, piggy brunch. And they're so beautiful I swiped their photo:

Brazil reminds me to get my servings of fruit!

Still fantasizing about beautiful, warm weather, and that brings me to Brazil.  The food was incredible all 'round (well, except maybe for that weird room temperature, unseasoned broccoli at every meal), but what really stuck with me was the wide variety of fruits and fruit juices served all day long. I drank cashew juice (you really have to get that one sweetened, however), ate amazing berries and melons I couldn't pronounce, and perhaps most amazingly, I learned to like bananas.  This is no small feat for me, as for most of my life I have grown queasy at the mere smell of them. But in Brazil there were so many varieties, textures, and flavors of banana and plantain (as well as many people insisting I try each one), that I finally got over it.  So, in appreciation to Brazil and its citizens for opening my world, I bring you what I hope is a responsible rendition of some simple baked bananas I had there.  They are surprisingly good with a grilled cheese sandwich, or just alongside black beans and rice.

Brazilian Baked Bananas

Serves 4 as a side

4 large, ripe bananas or sweet plantains
butter
cinnamon

Preheat oven to 450°F. Coat a baking sheet with a thin layer of butter.

Peel the bananas/plantains and cut on the diagonal into 1/2 inch slices. Arrange in single layer and sprinkle with a little cinnamon. Bake, turning occasionally, for 10-15 minutes, until bananas are golden brown and very tender.

Is it time for brunch yet?

Ugh, what a week.  It's been hot, I vacuumed, I flossed every night...damnit, I deserve a treat!  Brunch food is always so decadent to me because, well, I don't usually get to sit around stuffing my fat face for hours and drinking, despite my best efforts.  But, combine the most basic baking ingredients known to mankind with fresh fruit currently available in my back yard, and I certainly have reason to stage a brunch.  So what if it's Friday?  Close enough.

Roasted Blueberry and Rhubarb Crepes with Honey and Butter

Serves 2

Filling:
1 cup diced rhubarb
1 cup blueberries
2 tablespoons honey
1/2 teaspoon cinnamon

Batter:
1/4 cup whole wheat pastry flour
1/8 teaspoon salt
1 egg
1/4 cup + 2 tablespoons milk
1 tablespoon butter, melted

Toppings:
honey
butter
greek yogurt
whipping cream
ice cream

Preheat oven to 400˚. In a bowl, toss together blueberries, rhubarb, honey, and cinnamon. Place on parchment and roast until soft, 15-20 minutes. Remove from oven and lightly mash.

Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with butter. Place a scant 1/4 cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Place done crepes on a piece of parchment paper (be sure not to fully stack crepes.)

To serve, smear roasted fruit mixture in crepes and serve with favorite toppings from above list.