I use apples for two purposes: cooking, and topping with peanut butter or cheese (Granny Smith only). I can’t remember the last time I ate an apple on its lonesome.

Which means, of course, I rarely buy them by the bagful unless I’m making a pie or some other dish for company. With that, apples going soft are a huge turn off for me. Yet, I refuse to toss them. Yes, I believe there’s a dish to be made out of any kind of fruit steadily going south.

My most common method is to peel the apples, cube them, and toss them in a skillet with a hint of olive oil and a few dashes of ground cinamon. It’s quite tasty and it’s one of those things that’s easy to make, yet guests think I did something special.

If they’re really soft, I mash them down and let them cook until golden brown (if they’re dry, add a wee bit of water), then lay them atop ice cream or plain yogurt. If I’m feeling festive I’ll whip up some pie crust to go with them.

Or, you could just dice them, freeze them and use them for applesauce (with brown sugar).

Posted Monday, January 22nd, 2007 at 10:27 pm EST
Read more in Quick Fixes

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