Fall has of course brought an abundance of apples to the local farmers markets, and I have had little success in resisting my overally tendency to overconsume. (Just wait until the clementines really start coming in — my apartment will undoubtedably be filled with boxes and boxes.) Although I had hoped to make an apple tart to both use up my remaining apples as well as finally use the tart pan I bought last year, I ended up settling on a far simpler recipe from Cooks Illustrated — breakfast baked apples. The recipe had the benefit of including ingredients that I had easily on hand at home, and would require far less work than constructing a tart.
I increased the baking time to fully cook all of the apples, but otherwise the recipe was pretty straightforward. The result was definitely better when I reheated the apples later in the day because when I ate the first one out of the oven, the vanilla flavor was a bit too powerful. Generally though, I think the baked apples were a bit "meh" and I don't know if I will actively seek out opportunities to make this recipe again. Instead, I think it'll be a second (or maybe third) choice the next time I have some leftover apples that I need to use up.
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