Saturday, October 9, 2010

Crispy Apple Roast

I got a few dozen free apples yesterday, and I couldn’t decide what to do with them.  I wanted to make a dessert, but I’ve been eating a lot of sugar, flour and fat lately, more that I care to eat, or should be eating.  I wanted to make a tasty little treat without all the calories.  I was pouring over my cookbooks when I remembered this recipe I’d saved online from Martha Stewart.  It’s a recipe for a potato roast.
I loved the presentation and thought that I could make this with apples instead of potatoes.  No flour, very little fat and maple syrup as the sweetener.

To get the very thinly sliced apples I would need to make this, I turned to my trusty Nor-Pro apple tool.  I’ve had his ingenious invention for years.  It peels, cores and slices apples all at the same time, as you turn the handle.  No electricity required!  You can make applesauce or pies in half the prep time.  I love this tool.  You can buy one on Amazon.  I noticed that they’ve updated the style somewhat.

A few helpful hints about using this tool:  A) do not turn the handle too quickly  B) try to use evenly round apples  C) firmer apples are easier to peel.   This is what the apples look like after they’re done.  

Butter a roasting pot and wedge the peeled, cored and sliced apples in tightly.

Brush the top with a mixture of equal parts maple syrup and Earth Balance butter substitute and roasted  for 45 minutes.  I added the raisins and cinnamon after it was done.  If you put the raisins on at the the beginning, they will burn.
What you end up with is a slightly crispy apple pie without the crust.  
You can use any kind of apple you want.  Green apples will be more tart than red or yellow apples.
You could make these in individual custard cups, with one apple per cup.  
Crispy Apple Roast
Serves 4 - Use organic ingredients whenever possible
8 medium sized apples (any kind)
2 tablespoons Earth Balance butter substitute
2 tablespoons maple syrup (I use grade B)
Cinnamon and raisins to garnish
Preheat your oven to 375°
Melt the butter substitute and stir in the maple syrup.
Brush the bottom and sides of a 7” round pot or baking dish with some of the maple mixture.
Peel, core and slice the apples.
Wedge them into the pot.
Brush the top with the butter/syrup mixture.
Bake for 30 minutes.
Turn your oven up to 400°
Bake for 15 minutes more, check after 10 minutes to be sure it doesn’t brown too much.
Immediately sprinkle the top with raisins and cinnamon.  
Allow to cool 5 minutes before serving.  (Best served hot)


  1. Those apples are gorgeous! Do you know what kind they are? I can't wait to make this for me!

  2. Sarah-I don't remember the variety, it was two years ago and they were a gift from someone's tree. You could use Galas or a green apple, like Granny Smith, for a more tart flavor.