Boston Market Cinnamon Apples Copycat Recipe - Tammilee Tips (2024)

FAQs

What goes well with apple slices? ›

Apples can be cooked down into sauce, apple butter, or fruit preserves. They can be baked in an oven and served with custard, and made into pies or apple crumble.

When medlars are ripe, they're sour and not ready for consumption. Instead, they have to sit and soften for more than two weeks, a process called “bletting.” Then, the fruits taste like cinnamon applesauce with a hint of wine.

Not only are they easy to make in minutes, but they're healthy and delicious! What is this? These sautéed cinnamon apples are like eating a warm apple pie (or apple crumble pie), but without the crust! They take 15 minutes to prepare and can be used in a variety of ways!

Instead of giving up my favorite fruit, I decided it would be a good idea to bake them! You can use an oven, but to save some time, I used a microwave. Cut out the core, then put in on a plate and cook until the apple is soft (about 3-5 minutes). I like to add cinnamon, raisins, or syrup to switch it up!

Across the board with apples one thing's for sure, Crumble Smith says, eat them raw and unpeeled. “Eating the skin ensures that you're really going to get all of that fiber, get all of those antioxidants because the skin is where a lot of it is,” Crumble Smith says.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

You could also make applesauce, apple butter or apple jelly. You could put them in muffins, crumbles and cakes. You could layer them in sandwiches. You could roast them with sausages or toss them into kale salad.

Cinnamon Spice apples are an heirloom variety of Malus domestica of indeterminate origin found growing in California in the 1980s. It may be the same variety as Laxton's Fortune apple from England, but available evidence is not conclusive.

What is apple flavor made of? ›

Flavour is a key quality attribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and esters.

Ingredients: Apples, Calcium Ascorbate (a Blend Of Calcium And Vitamin C To Maintain Freshness And Color).

Botanical Name: Pouteria hypoglauca. General Information: Type: Little-known and rarely cultivated sapote. Fruit: Large fruits (10cm), ripen to a green-yellow. Thick skin protects it during transport and from fruit flies, The fruit does not taste like cinnamon or apple.