Happy Maple Monday! There's a certain kind of magic that happens this time of year — the leaves are turning, the air has that first real bite of cool, and the smell of apples baking with maple and cinnamon starts drifting out of kitchens all over Vermont. We think this week's recipe captures that feeling perfectly. Maple Cinnamon Baked Apples start with whole baking apples, cored and filled with a warm crumble of oats, butter, walnuts, cinnamon, and nutmeg — all brought together with a generous drizzle of our own maple syrup. They bake low and slow until the apples go tender and the filling turns golden and fragrant. Serve them warm, spoon some of those maple-cider pan juices over the top, and if you want to really lean into fall, add a scoop of vanilla ice cream while they're still steaming. It's a simple recipe, but it's the kind of simple that makes a whole house feel like autumn. Stop by the farm stand this week (Wednesday–Sunday, 12–5) to pick up syrup, and don't forget — you can shop our full lineup of syrups, maple cream, and candy any time at our website, which is open 24/7. |
