This past weekend, six little kids and I went went on a journey to the apple orchard. My troop, all under the age of seven, was also accompanied by a band of parents making sure each youngster didn’t get lost in the fruit-filled forest of trees. Man am I thankful for that! If I were on a solo mission to keep all those kids in one spot, I would’ve ended up running a marathon.
Picking apples with kids is the best though. I love watching them lift up on their tippy toes to reach the nearest apple, picking every one their fingers can touch—whether green, red, ripe or not. And their excitement when they get to bite into one straight from the tree. Nearly an hour later, they’re often still munching on that same apple, happy as can be.
This is one of my favorite parts of fall. Spending the first crisp days outdoors, picking the season’s sweetest fruits, and spending time with the little ones in my life—there’s really nothing better. Though, I have to say that the aftermath comes close, because breakfasts like this one have got to make you smile. Waking up on a positive note is easy to do with the aroma of these cinnamon-spiced apples, and paired with a side of oatmeal, you’ve got the perfect start for a cool autumn day. Adjust the sweetness to your taste and get ready to savor the healthy version of morning apple pie.
- -5 medium apples, (whatever variety is in season or looks best), peeled and thinly sliced
- -1 Tbsp. oil
- -1 tsp. cinnamon
- -Honey or maple syrup, to taste
- -Salt, to taste
- -1 cup oats
- -Walnuts, handful
- -Sesame tahini, drizzle
- Heat the oil in a large skillet pan. Add the apples and cinnamon and cook until soft, approx. 15 minutes. Sprinkle with a dash of salt and drizzle with honey/maple syrup. The amount of sweetener will vary depending upon the variety of apples used. Sour, cooking apples such as Granny Smith may require more than a sweeter variety such as Jonagold.
- As the apples cook, prepare oats according to package. Remove from heat, add a pinch of salt, and drizzle with sesame tahini. Top with walnuts and serve alongside spiced apples.