Made | Apple sauce + then some.

It's always pumpkin this and pumpkin that, but what about the other Fall flavor? Apples! The pork to pumpkin's chicken. Everyone's all gung-ho about apple picking until it's three weeks later and the bottom half of their fridge is still entirely made up of apples. Or is that just me? If you have a ridiculous amount of slowly wrinkling apples in your fridge as well, I have an idea. Peel, chop, and throw all those babies (3-4 pounds) into a pot with brown sugar (1/4 c), regular sugar (1/4 c), cinnamon (a stick or 1/2 tsp), nutmeg (1/2 tsp), water (1 c), and hell, even some pumpkin spice if you feel like it! This is a rescue mission; there are no rules. Only survivors. The point is, apple sauce is real easy to make, makes your house smell like Martha Stewart's soul, and provides you with breakfast and dessert for the next two weeks in one fell swoop. That's my kind of recipe. 

Apple Pop Tarts

1 package puff pastry 

1 egg + 1 tbsp water

1/2 tsp cinnamon + sugar

Apple sauce! (or really any filling)

Thaw your puff pastry and cut into an even number of squares. You could get fancy here and cut them into hearts or ghosts or the letter x. Whatever you want! Then plop some apple sauce in the middle of half of your squares (or blackberry jam, as seen above), and place the other half of squares on top of your filling. Use a fork to seal the edges, brush with the water and egg mixture (optional), and dust with cinnamon sugar. Bake at 400 degrees for 15 minutes or until the pastry is puffed and golden. Let cool and store for breakfast on the go or eat immediately with ice cream! 

My other favorite way to eat apple sauce is in the morning, heated up with some granola (currently eating Trader Joe's pumpkin spice granola). I was pouring a bit of cream or milk on top of this until I accidentally poured sour milk on top at work and had to throw the whole thing away. Since then, I've nixed it on the milk business. 

What do you do with a surplus of your fall pickings?