An Apple a Day…

| October 17, 2012

If you intend to eat an apple a day, autumn is the perfect time of year to do so, when the versatile apple carries sunny memories to the Applescold weather months ahead.

There are great fall apple varieties to choose from now including;

The Empire apple, which is a New York native and a cross between Macintosh and Red Delicious . It works well for both eating fresh and baking.

The crisp, crunchy Cortland apple, is also a native New Yorker, with a sweet taste that works well in lunch boxes and for baked apples.

The Fuji apple is a hybrid between a Red Delicious apple and a Genet apple and was developed in Japan in the 1930’s and brought to the US in the 60’s. The Fuji is sweeter and crisper than most other varieties and has a longer shelf life. I love Fuji’s for baking, as they emit a sweet apple juice that adds a wonderful flavor.

The Honey Crisp apple, although an import from Minnesota, is my personal favorite since it firm, yet juicy, and sweet with just enough tartness. I try to make this my “apple a day,” when in season.

The Macintosh apple is the parent to many other varieties since it has been around the longest. Resistant to cold weather, it is very popular this time of year and is both juicy and delicious. The “Mac” works well for eating and baking.

Apples work wonders for any meal and we all know the usual choices such as apple pie, crisp, baked apples, tarte tartin, etc. However, my favorite apple recipe is one that I have been making for Sunday Brunch since my now “adult” children were little and it continues to be a “fave”.


“Tish’s” Apple Pancake

Recipe makes two to three servings


Preheat oven to 450 degrees


2 Large eggs

½ C. Milk

1 Tbl. Granulated sugar

1/3 C. All Purpose Flour

¼ Tsp. Salt


1 Tbl. Clarified Butter

1 Medium Fuji or Red Delicious Apple

(Peeled, Cored and thinly sliced into rings)

2 Tbl. Granulated Sugar

¼ Tsp. Cinnamon


Beat the eggs in a mixer on medium-high until

light and foamy, approximately 2 minutes.

Add milk and 1 Tbl. Sugar and continue to beat for another minute.

Blend in flour and salt and mix well.


Melt the butter in a 10” ovenproof skillet over medium heat.

Arrange apple rings in a single layer in the skillet and cook

Until sizzling, about 3 minutes.


Pour the batter over the apples, and shake pan to distribute evenly.

Cover and cook until the underside is a deep golden brown for

about 3 or 4 minutes. Uncover and place in the oven. Bake until

the pancake puffs and bubbles for about 5 minutes. Remove from

the oven and carefully flip the pancake with a wide spatula. Finish

cooking on the stove at medium heat until the pancake is a deep

golden brown.


Plate and sprinkle with mixture of 2 Tbs. sugar and cinnamon. Serve with crisp bacon or sausage and good maple syrup.



Charlotte “Tish” Goldblatt