Fall is such a lovely time of year. There are beautiful sights, beautiful smells, and beautiful tastes. Sometimes, there are too many beautiful tastes, if you get my drift. All the cider donuts and hearty stews and PSLs can tempt you away from your healthy eating goals.
Last Fall I came across Martha’s recipe for Apple Twigs, and used it as the basis for making a good-for-you autumn snack. Today’s easy Baked Cinnamon Apple Peels recipe not only helps you make better Fall snack choices, but uses up a side product of another delicious (and healthy) Fall favorite. Win-win!
I had all these apples ready to go for a batch of my crockpot cinnamon applesauce. I usually half-again or double my recipe, which means I will go through a lot of apples. They all need to be peeled, cored, and chopped.
Those 9 apples left me with about 2 cups of nutrient-rich peels. Instead of tossing them in the garbage, I tossed them with cinnamon, sugar, and ginger (feel free to add whichever spices you like in your apple pie: nutmeg, cloves, etc.).
I spread them out on two parchment lined cookie sheets. The sugar will make the peels stick to the pan, and the parchment paper avoids you having to use any kind of fat on the pans.
After the peels have finished baking, store them in an airtight container. The peels will be tasty and crisp for a few days, but they will start to get chewy after a while.
When you are feeling the need for a little Fall-flavored snack, grab a handful of these baked peels (and maybe a handful of baked pumpkin seeds) and congratulate yourself for making a healthy snack decision. It’s easy to make good choices when they are this tasty!
BAKED CINNAMON APPLE PEELS
adapted from Martha Stewart
approx. 2 c. apple peels
1 T. cinnamon
1 T. sugar
other spices to taste
Toss the apple peels to coat with spices. Spread the peels in a single layer on a parchment-lined cookie sheet. Bake for 2 hours in a 250 degree oven, flipping the peels after one hour of baking. Store in an airtight container.
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