A big huge congratulations to Emily H., who won the Blendtec giveaway! I really wish I could have sent one to all of you. The good news is that I have another fun giveaway scheduled at the end of the month. Stay tuned!
Happy Labor Day, friends!
It sort of hit me all at once this weekend just how much I’m aching for fall. Not just the sweaters and tights. It’s the crispness in the air, the change in the light. The wind, the smell, the color. The change of pace.
I’ve been running so hard and so fast this year. We’ve had so much going on, and I’ve found myself caught up in Busy. That elusive, insatiable go-go-go has gotten to me. I’m ready for the change in season. I’m ready to pull back, slow down, and look up. I’m ready to b r e a t h e.
So, even thought it’s still 90-100+ degrees here, I’ve been turning to slower-paced recipes that fill my house and our tummies with feelings of fall. This plum applesauce started that cooking vibe off for me. Slowly roasted, the fruit gets a sweetness and richness that turns into something special.
This was divine by itself. It tasted like summer and fall in the same bite. I know the last thing you probably need is another oatmeal topping idea, but the chilled leftovers were really great over warm oatmeal.
What about you, dear reader? What’s new? What are you making ?Print
Depending on your plums or pluots, you may not need the syrup. It’s there if you need it, but feel free to skip it if you don’t.
- 4 apples, cored and quartered
- 4 plums or pluots, halved and pits removed
- 1–2 tsp maple syrup (skip for Whole30)
- pinch cinnamon
- Place apples and plums on a baking sheet and roast at 375 degrees for 30-40 minutes, or until apples are just tender and the plums are about to (or have) burst. Let cool slightly.
- Place roasted apples and plums in a blender or food processor with a tiny bit of syrup and a pinch of cinnamon and blend until smooth. Taste and add additional syrup or cinnamon, to taste.