by Brenda Viens, RDN
At CLiCK we are celebrating the harvest season. You may have heard a friend talking about how amazing the apple harvest was this year. So why was this year so special? The dry weather allowed for a longer pollination period. That’s it! Bees and their kin, just had more time to do their job!
Now lets talk nutrition. Many of you may think that apples are well…nutritious but that there is nothing special about them. Well that is just plain wrong! One medium apple (3” diameter) has just 95 calories, is a good source of fiber (4.4 grams). Don’t peel it! The majority of the fiber is in the skin. The skin is also packed with vitamins A and C, antioxidants, and compounds with anti-cancer properties. The latest research indicates that the skin also contains ursolic acid, a compound that may help support weight loss!
Holiday Party Mini Apple Pies
This simple recipe makes a beautiful presentation. Everyone gets their own pie and they won’t realize how healthy it is! Get little ones involved by having them roll out the dough, and sprinkle it with cinnamon sugar.
For more recipes, cooking tips, and techniques come to CLiCK’s Chef Cooking Class series hosted by chef and Registered Dietitian Maraiah Popeleski on Friday November 20th 6-8 pm, and Friday December 4 th 6-8 pm.
4 baking apples (Empire, Cortland, Fuji, Granny Smith)
Cinnamon sugar (3 TBS sugar + 1 tsp cinnamon)
1 TBS butter
4 triangles of Pillsbury crescent roll dough, you can also use a ready-made pie crust
Pre-heat oven to 375 degrees fahrenheit. Cut the tops off of the apples so that you have a flat surface (this is the top of your “pie”). Carefully core the apples and remove some flesh so that you have a little bowl. Reserve the flesh, chop and toss with 2 TBS of the cinnamon sugar mixture. Fill apples and dot with butter. Bake for 10 minutes or until they are just beginning to get tender. Remove from oven and increase oven temperature to 425 degrees Fahrenheit.
Meanwhile roll/stretch one triangle of crescent dough to make it large enough to cover one apple, repeat with remaining dough triangles. Make a slit in each for steam to escape. Place the dough on your apples sprinkle with remaining 1 TBS cinnamon sugar and bake for an additional 10 minutes or until the crescent rolls are golden brown. Let cool 5 minutes before serving.