An apple a day keeps the doctor away, right? These words of wisdon highlight the health benefits of eating apples. Apple season is here and now’s the time to enjoy juicy, delicious, nutritious, and very portable apples.
Apples are low in calories and high in fiber, especially soluble fiber, which has been shown to lower blood cholesterol levels. As the poem reveals, apples can be eaten raw or cooked. Apple juice and apple cider are widely popular and mulled cider is a fall treat!
Apples belong to the rose family and while there are 2,500 varieties grown in the U.S., 8 varieties account for about 80% of the apples produced in the U.S. Apples can be grown almost anywhere in the U.S. but most are grown in the northern states. Buy local varieties, if possible, for maximum flavor.
What are your favorite varieties and what’s your favorite way to eat apples?
Nutrition Blog Network
Beau
/ October 14, 2009Do you really have a special apple pie recipe?
Theresa Stahl RD LDN
/ October 14, 2009Apple Crisp Recipe
6-8 apples – granny smith or green pippins are preferred
1 Tablespoon lemon juice
1 teaspoon cinnamon
2 Tablespoons whole wheat flour
½ cup raisins (optional)
water or apple juice
Topping:
1 cup oats
1/3 cp toasted wheat germ
½ cup whole wheat flour
2 teaspoons cinnamon
¼ – ½ cup brown sugar
¼ – ½ cup low fat butter or margarine
Preheat oven to 375 degrees F. Slice apples until you have enough to fill a 9” x 13” baking dish. Mix the apples with lemon juice, cinnamon, flour, and raisins. Add enough water or juice to cover the bottom of the dish.
Mix topping in a bowl and press on top of apples. Bake for 25 minutes, or until apples are soft and topping is browned.
Enjoy!
This recipe is adapted from the classic vegetarian cookbook Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Bronwen Godfrey and published by Nilgiri Press, 1976.