Ever notice how food is a lot more fun in miniature? That’s how we feel about these Melissa’s organic crimson gold apples. They’re about the size of a golf ball, good for approximately four quick bites of fall apple deliciousness. Plus, they’re just so darned cute.
These apples, descendents of the Newtown and Spitzenburg heirloom apples, are crispy and sweet with just a hint of tartness. They are grown in Cuyama Valley near Santa Barbara, California. They’re great for lunchboxes, but they also work for fun desserts like these baked organic baby gala apples. This dessert is easy to prepare, gluten-free, and definitely a crowd-pleaser. Our kids started calling them “apple poppers” and kept sneaking into the kitchen to “pop” some more.
Baked Baby Apples
Approximately 2 dozen organic baby apples (we used Melissa’s Organic Baby Gala Apples)
1/3 cup brown sugar
3 T. butter, room temperature
1/2 tsp. cinnamon
1. Using an apple corer or a paring knife, carve the top center out of each apple (including the seeds and pith). Place the apples in a large baking dish.
2. Meanwhile, with a pastry blender, combine the butter, brown sugar, cinnamon, and nutmeg. Using a small spoon, carefully scoop about a heaping teaspoon of filling into each apple.
3. Bake in a preheated 350 degree oven for 30 minutes, or until the apples are tender and bubbling. Serve warm or at room temperature. Serves 6.
Bonus tip: Since these are basically one- or two-bite treats you could serve these as appetizers for a fall or holiday party.
Blogger disclosure: Melissa’s sent us these apples to sample. We did not receive compensation for this post. All opinions expressed are our own.