I’m kind of obsessed with all things fall right now.
Which is totally understandable. I swear, the second the calendar hit September 23rd, I went into complete fall mode. The house was already decorated complete with a plethora or orange colors and fake leaves, but I needed more.
So, I went out and got a few new Yankee candles, including a new plug-in called Pumpkin Spice. As if I wasn’t weird enough already, I can now be found on my knees in front of my sofa table deeply inhaling the epitome of fall into my nostrils. Yeah. Weird. I could totally pretend like I dropped something or that I was trying to look at my wedding album that is on display there — but that would mean I would be living a lie. I just want to smell some pumpkin.
And some leaves burning. Am I the only one who absolutely loves that smell? Let’s just all be thankful I don’t stick my head in burning leaves like I did with my Yankee plug-in. That would end bad.
Then there was this one time after church (read: yesterday) where the Husband and I were driving home. I was looking out the window, admiring all of the changing leaves, declaring how beautiful fall was as he “mmhmm’ed” and “yes, dear’ed” and
“you’re right” (scratch that last one — he refuses to tell me that. It goes straight to my head). There may have then been a moment where I screamed that he HAD to take a particular road home (The Road Less Taken) because it was just so windy and curvy and the leaves were falling everywhere. ::sigh::
With the fall clouds in the air (seriously — don’t clouds in fall look totally different than summer clouds? No?) and an impending family party that I had to bring something that could be labeled as “fruit” to, I decided that I should use up 6 of my 60 apples the Husband brought me home that one day.
Best. Decision. Ever.
Serves: 8-10 side dishes
Cook Time: anywhere from 2-6 hours, depending on time
- 6 apples
- 1/3 cup agave nectar
- cooking spray
- 2 tbsp. maple syrup
- 1 tsp. vanilla
- 3 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tbsp. Earth Balance
Directions: Using an apple corer/wedger (technical term, anyone?), cut 6 apples into wedges. Then, cut each in half lengthwise. Spray the bottom of a slow cooker with cooking spray and place your apples on the bottom of the slow cooker. Add your agave nectar, maple syrup, vanilla, Earth Balance, and spices and toss to coat. Turn your slow cooker on low and cook for a minimum of 2 hours, but up to a total of 6 hours. Enjoy!
You can’t really go wrong with these apples. The longer you cook them, the more tender and “apple sauce” like they become, which could never be a bad thing. You can eat them right away, freeze them, or you know — just smell them.
I’ll have you know I did something completely out of this world with some of these apples.
Question: What is your favorite fall smell?