Around here in the fall apples are everywhere and we’re always looking for new (and easy) ways to use them. Just like our recipe for Roasted Pears and Raspberries, this is another great recipe that pairs fresh fruit pieces with balsamic vinegar and best of all, it calls for no additional sugar! The tart flavor of balsamic vinegar perfectly balances the sweetness of the apples. With this dish, there’s no baking necessary; it all happens in a skillet on the stove top. You can serve it at room temperature so it can easily be made ahead. However, for a special dessert serve it warm with vanilla ice cream – you may want to drizzle extra balsamic directly over the ice cream too! Save any leftover apple chunks because they make breakfast come alive. Serve them with your oatmeal or as a brunch-worthy addition to your pancakes or waffles.
INGREDIENTS
- 6 apples, peeled and cut into 1 to 1½-inch cubes
- 3 tablespoons Olive This! Red Apple Balsamic Vinegar
- 2 teaspoons Olive This! Whole Fruit Lemon Olive Oil
- 1 tablespoon ground cinnamon
- pinch of salt
- ¾ cup toasted walnuts, coarsely chopped (optional)
DIRECTIONS
Peel, core and chop apples into 1- to 1½-inch cubes.
Heat the 1 tablespoon of lemon olive oil in large non-stick skillet over medium-low heat. In a large bowl, toss the apple chunks with the 1 tablespoon of cinnamon and pinch of salt. Toss well to evenly coat.
Transfer apples to hot skillet and cook for about 12-15 minutes, stirring occasionally until the pieces begin to soften. Rely on visual cues more than the clock. Some of the chunks will become softer faster and actually begin to break down. This is a good sign; you want some pieces to become the “sauce” while some pieces remain firm. When this happens, turn off the heat.
While the apples are cooking, toast the walnut pieces in a dry skillet over low heat for about 10-12 minutes; flipping occasionally. You may want to set a timer for these; in the OT kitchen we always forget about them!
When the apples are done, remove from heat and add the 3 tablespoons of balsamic vinegar and about ½ cup of the walnuts, setting the remaining ¼ cup walnuts aside for garnishing.
Serve hot with vanilla ice cream or yogurt and garnish with the reserved toasted walnuts. If desired, drizzle extra balsamic over the ice cream or yogurt too. Enjoy!
SERVES 6
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.