Autumn Equinox happens on September 22, 2012. According to The Farmer’s Almanac, “the word equinox comes from the Latin words for “equal night.” The fall and spring equinoxes are the only days of the year in which the Sun crosses the celestial equator. From here on out, the temperatures begin to drop and the days start to get shorter than the nights.” Or what some of us like to call… hibernation. Yay FaaaaaaaaaaaaaaLL!
With shorter days and longer evenings that means more time spent indoors. I don’t know about you, but I don’t normally use those longer evenings working on my body sculpting. Quite the opposite. I spend it trying to get the most out of it’s scents and flavors. I mean, who doesn’t love Fall? Apple picking and baking. Long weekend nature walks and drives. Falling leaves. Bon fires. Hot cinnamon (spiced) apple cider. Caramel. Pumpkin patches. Football. Naps. Snuggies. Sweaters. Boots. The list goes on.
So to kick off the Autumnal Equinox, TKP is celebrating with baked spiced caramel apple bowls. Well, actually it began before that. I was hosting a family dinner and put my niece in charge of dessert. I had my heart set on my apple crisp dessert she was going to whip up ahead of time and bring and we would bake it while eating dinner.
Instead, she walks in with a bag of apples, ice cream, caramel sauce, and sugar cookies. Hmmmm? “Where’s the apple crisp?” I disappointingly ask. “I saw this great idea on Pinterest !”she excitedly responds and pulls out her iPhone. I look at the picture, raise an eyebrow and say “Wait. I don’t want to see the recipe. Let’s make these our own.” She agrees.
And so…baked spiced caramel apple bowls were born and replaced the apple crisp I had my heart set on.
Preheat oven to 350 degrees. Cut the tops off the apples (of your choice) and set aside. Core out the inside of the apple with a mellon baller. Make sure all the seeds are out. Rinse the apple with something acidic such as lemon juice or lemon lime soda (to keep from browning and ruining a great photo op!)
Next, mix a 1/8 tsp of pumpkin pie spice, 1/2 to 3/4 tsp cinnamon and 2 to 3 tablespoons of dark brown sugar. Add 1 tablespoon melted butter (optional.) Mix and brush on inside of apples. Replace apple lids and bake for 25-30 min.
Let the apples cool for a bit and add ice cream of your choice. We had Edy’s Pumpkin and French Vanilla flavors on hand. Drizzle with lots and lots of caramel sauce and crumble a sugar cookie (for good measure) on top.
This is pumpkin cinnamon-y caramel apple goodness in an edible bowl. Genius I tell you. Anytime dishes are edible, especially with dessert, is always a great big plus in my book.
The possibilities for these apple bowls are endless. You could also let them cool (or not bake them) and dip halfway in caramel and melted chocolate and roll in chopped peanuts, sprinkles, etc. OMGosh! I’m so trying that next time!
Happy Fall and Autumnal Equinox!