Here’s a confession.
I almost set my house on fire the other day. I have a favorite candle that has burned down to the wick. Since I refuse to throw it away until every last bit of wax is gone, I’ve taken to putting it into the oven at a low temperature and letting it become completely liquid so I still get the aroma, even though I can’t burn it. The trouble is, I always forget the candle in the oven. On wednesday, I decided my oven was disgusting enough to necessitate the Tchernobyl-like self-cleaning mode, where the oven goes to such high temperatures that the grime on the inside is essentially burned off. See where I’m going with this? Yeah. I forgot the candle in the oven. For a half hour. On self-clean mode. What clued me in? Hmm, I don’t know, was it the smell of burning glass, or the HUGE billows of smoke coming from my oven? You can’t make this stuff up. I opened every window and turned on all five fans, and I still had to leave the house because I couldn’t breathe or see from the smoke.
All that to say, this is the recipe that finally rid my house of the smoke smell. It’s good stuff. Also – no more burning my candle in the oven… it’s charred and black. Embarrassing.
The following can’t even really be considered a recipe, it’s that easy. My mom used to make this when the temperatures got cooler, and I’ve always wanted to replicate it, so I made up my own measurements and hoped it would work. If you know how to boil water and slice apples, you can make this. In keeping with my promise for a seasonal snack, we’re going to be making something I like to call smooshy cooked apples. It’s better than it sounds, guys.
Here’s what you’ll need:
- 1 1/2 cups of water
- Apples (as many as you want and any variety, just remember that apples shrink by about half as they cook.)
- 1 tbsp of sugar (If you’re using a tart apple, like a Granny Smith, you may want to use more sugar.)
- 1 tbsp of butter
- Cinnamon & nutmeg (as much as you want, I like to use 1 tbsp of cinnamon and 1 tsp of nutmeg)
You’ll also need:
- Wooden spoon
- Medium-sized pot
- Cutting board
- Sharp knife
Now for the quick and easy steps.
- Fill the pot with 1 1/2 cups of water and set burner temperature to high.
- Add sugar, cinnamon and nutmeg to the water.
- Core and slice your apples. Halves, quarters, eighths, it really doesn’t matter. You can also peel them, if you’re one of those people who hates peels. I kind of like the texture they add to the snack, so I chose to leave them on.
- Once the water is boiling, add the slices of apple and the butter to the pot and adjust the heat to medium high.
- Stir the ingredients and make sure the apples become coated in spices.
- Cover the pot, stirring occasionally, and let apples cook until they’ve reached desired smooshyness. (Yes, that’s a word now.) I like to let mine cook for 12-15 minutes so they’re approaching applesauce texture, but anything goes. You can also add spices while the apples are cooking if they look like they could use a little more flavor.
- Eat up! The apples don’t need to drain or cool off, they are best when they are piping hot.
This is what you should end up with:
A pile of smooshy browned apples that look like dead leaves but taste like heaven. Trust me on this.
I ate mine inside rolled-up homemade french crêpes – SO. GOOD.
If you want to hear about more things I burnt to a crisp (or read a snack recipe – but that’s secondary, let’s be honest) come back next friday!