Apple Balsamic Chunks with Toasted Walnuts

Apple Balsamic Chunks with Toasted Walnuts Feature

Around here in the fall apples are everywhere and weā€™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, thereā€™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 ā€“ 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

Apple Chunks Ingredients

DIRECTIONS

Peel and dice apples

Peel, core and chop apples into 1- to 1Ā½-inch cubes.

Add Cinnamon to Apple Chunks

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.

Cook Apple Chunks in Skillet

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 ā€œsauceā€ while some pieces remain firm. When this happens, turn off the heat.

Toast Walnuts

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!

Add Balsamic to Apple Chunks

When the apples are done, remove from heat and add the 3 tablespoons of balsamic vinegar and about Ā½ cup of the walnuts, setting the remaining Ā¼ 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? Weā€™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.

Ā 

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay updated with the latest news from Olive This! - Sign up for our newsletter here.

Copyright 2021 - Olive This! - All rights reserved. Privacy Policy.
Site by Horde Marketing, LLC