Apples, apples, apples! Fall means apple season! Or I mean apple season means it’s fall? Either way I love fall and I love apples. There is just something about warm apples mixed with pumpkin spice, crisp fall air, and leaves turning colors that melts my heart. This past weekend my parents came to visit and we stopped at a local apple orchard and picked up some delicious local apples. We also stopped at a pumpkin patch for some apple cider and to pick some pumpkins. It was a great start to the fall season. Am I the only one that wishes fall would last all year?
On the the recipe. Well since I’m avoiding grains, nuts, and dairy right now (I’m doing another Whole30 which I’m calling Almost30) I created this Crustless Apple Pie. It hit that fall spot in my belly. One thing I dislike about conventional apple pie is that the filling is a syrupy goopy mess. Blah. This recipe on the other hand is not syrupy, but rather delicious and refreshing.
Crustless Apple Pie Aka Warm Apple Pie Filling for Two… Or One
Crustless Apple Pie
- Peel, core, and slice apples. Place into a small or medium saucepan, mix in next 3 ingredients, and place over medium low heat. Cover and allow to cook for 5-10 minutes. Remove lid, stir, and add in pumpkin spice. Cook with lid off for another 5 minutes until apples are soft, but not mushy. Serve with some whip cream or ice cream or both. Whatever floats your boat.