Apple Season is Not Over Until the Pink Lady Says It’s Over!

An apple a day is a good cliche for anyone working on lifestyle changes.  It’s a portable, pre-measured serving size, full of filling fiber that can be a sweet treat or a tart delight. Apple season for most varieties of apples is from October through late December.  But there is one apple that is harvested late and tastes best January through April and that’s the Pink Lady.

Since apples tend to be highly exposed to pesticides, Organic is the way to go for this fruit whenever possible. Costco happens to have a great crop of domestic Organic Pink Lady Apples right now at a great price.  They are by far my favorite apple, not only for eating fresh but also they are great for baking.

Here’s a tart recipe that my friend Diana created for Berries that I modified for my Pink Lady (or whatever apple you like to bake with):

Apple Tart

¼ cup rolled oats
¼  cup almonds, ground
¼  cup sunflower seeds, ground (you can use nuts here if nut allergies are not a concern for you like they are for me)
¼  cup whole wheat pastry flour
Pinch of Sea Salt
¼  cup maple syrup
2 tbs cold-pressed safflower oil
2 tbs water
2 cups chopped apples
1 cup apple juice
1 tsp cinnamon
½ tsp nutmeg
2 tbs kudzu (or ¼ cup arrowroot)

1. Preheat oven to 350. 

2. Combine oats, ground seeds, flour and salt together in a bowl. 

3. Add 2 tablespoons of maple syrup, oil, and water; mix well.

4. Press the mixture into an 8-by-8 inch pan with wet hands.

5. Bake 10-12 minutes.

6. Remove from oven and let cool.

7. Mix juice and kudzu (or arrow root) together in a small pan until kudzu is dissolved.

8. Add chopped fruit and 2 tbs of maple syrup; heat mixture, on medium heat, stirring constantly until apples are tender and liquid is thick and clear

9. Pour mixture on top of preheated oat-nut crust. Allow to cool at room temperature or in the refrigerator before serving.

I like to top mine with a little whip cream 😉



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