Roasted Maple Sugar Apples
As Michiganders, we are accustomed to the beauty of our state. The large expanses of crystal clear lakes, the white sand beaches, and the abundance of greenery. Trees, particularly maples, sumacs, dogwoods, and oaks tower above us and provide a spectacular display of color in the chilly fall months. There is no better way to describe our state than as being #PureMichigan!
Along with the spectacular natural beauty that our state presents to natives and visitors alike, we are also one of the top producers of two integral fruit crops in the United States: apples and cherries. Michigan produces more than 10 varieties of apples each season with the top varieties consistently being Macintosh, golden delicious, red delicious, and honey crisp. Each variety has its own unique flavor and sweetness level.
My personal go to for desserts and baking is the granny smith apple. Aside from having an adorable name, the granny smith is conspicuously recognizable in appearance in the world of apple varieties. Bright green with a sour outer peel and equally tangy interior, the granny smith apple is a perfect vehicle for sweet additions such as maple sugar.
If you have never tried, baked with, or eaten maple sugar, then now is the time to do it! Maple sugar is simply maple syrup that has been dried out into a fine sugar. The sugar is sweet and earthy with a hint of caramel undertones. When sprinkled on top of a crisp but tart granny smith apple, the flavor of both the apple and the sugar shine through. Add a dollop of homemade maple whipped cream and the crunch of toasted pecans to the perfectly roasted apples, sit back, and savor the first signs of fall.