Here’s the thing; I love food. I’m not going to lie, I can pack away a meal like 350 pound defensive back in the NFL. Is that what they’re called? Defensive backs? Football isn’t my forte, food is. I digress. I get cravings all the time. You’d think I was pregnant all year. Maybe it’s because I realized the power of a craving during pregnancy that I now hold on to that special power. Just another mom super power: I crave, I eat, peace
on Earth in our house is restored.
One morning while making our newest favorite waffles, I wanted a new topping. I’ve done toasted coconut and almonds, sliced bananas and walnuts, strawberries and chocolate chips. I even had my fair share of fake-out crepe style waffles with cottage cheese and warm jam drizzled on top. I had just about exhausted my resources. I stood before the fridge wondering what route to go. Then it hit me. Mmmmm… apple pie. I grabbed a green apple and some butter and got to work.
Let’s just say what happened after that was pure magic. It was ah-mazing. Awesome-sauce, as they say in the blogosphere. I’ve been down right obsessed with it. It’s reached the point that I see green apples and subconsciously begin to prepare waffles, pancakes, or french toast just so that I can top them with the apple pie mixture. Ooooh, you know what this would be good on??? Oatmeal! Just chop the apples smaller. If I didn’t already eat breakfast, I would have gotten up and prepared that. Hmmm, a snack for later maybe?
Okay, enough talking. Here’s the “un-recipe”. By that I mean it’s a general idea of how to make it. It is not an exact science. I never follow a recipe exactly, so I don’t expect you to follow mine to a T either.
Note: 1 apple yields about 2 servings (enough topping for two).
Apple Pie topping (used for waffles, pancakes, French toast, oatmeal)
- 1 Green apple; peeled, cored, and sliced
- 1 Tablespoon Butter
- 1 Tablespoon, Brown Sugar
- Sprinkle to taste, Cinnamon
- Dash, Ground Nutmeg
1. Peel and core your apples. Slice apples to your bite preference. I like to cut my apple into quarters and then 1/4 inch slices. It’s the perfect bite size piece. Note that size of your apple slices will dictate how long you’ll cook them. A slightly thicker cut will require longer cooking time, about 30 seconds more.
2. On medium heat, melt 1 tablespoon of butter to a 10-12 inch skillet. Add sliced apples. Saute for 2 to 3 minutes until apples are tender. For best taste, they should still have a bite to them and not be mushy. Remember to watch the apples based on the thickness of the slices.
3. Add 1 tablespoon of brown sugar, sprinkle cinnamon to taste, and a light dash of nutmeg to the apples. Mix thoroughly. Saute a few seconds to heat the spices and melt the sugar. Once heated through, the combination of the sugar and butter will create a tiny bit of delicious sauce.
4. Remove from heat and spoon onto the breakfast of your choice. Best when served warm. Don’t forget the whipped cream!
Note: While 1 tablespoon of butter is suggested for the first apple, decrease it to 1/2 tablespoon of butter with the addition of each apple you make. For example, 2 apples will require 1 and a half tablespoons of butter, 3 apples need 2 tablespoons butter, etc. The same applies for the brown sugar.
I bet I know what you’re having for breakfast this weekend.