Apple Recipe

Select and wash

Choose 4 firm, unbruised apples. Rinse each apple under cold running water and pat dry with a clean towel.

Core (if serving whole)

If serving whole apples for snacking, you can leave them intact. To core for filled apples or slices: use an apple corer to remove the core through the center, or cut the apple into quarters and slice out the core with a knife.

Slice (optional)

If serving apple slices, cut each apple into 6–8 wedges. To prevent browning, toss slices immediately with 2 tablespoons lemon juice in a bowl and let sit 1–2 minutes, then drain any excess.

Nut-cinnamon topping

In a small bowl combine 1/2 cup chopped nuts and 1 teaspoon ground cinnamon. Toss to combine. Use as a crunchy topping for apple slices or for stuffing cored apples.

Honey-cinnamon drizzle

Warm 2 tablespoons honey or maple syrup slightly (10–15 seconds in microwave) and stir in a pinch of cinnamon. Drizzle over whole apples or slices.

Nut butter dip

Stir 1/2 cup peanut or almond butter until smooth. If too thick, thin with 1–2 teaspoons warm water or honey to reach desired dipping consistency. Serve alongside apple slices.

Caramel dipping

Warm 1/2 cup caramel sauce gently until pourable (microwave 15–20 seconds, stirring once). Serve in a small bowl for dipping apple wedges or whole apple slices.

Assemble and serve

Arrange whole apples, cored apples, or apple slices on a platter with small bowls of the chosen accompaniments (nut-cinnamon mix, honey drizzle, nut butter, caramel). Provide toothpicks or small forks for easy dipping. Serve immediately to maintain crispness.