This recipe brings back a lot of memories. It takes me right back to last year, when we first started tooling around with the blog. We were constantly brainstorming recipe ideas and cooking all kinds of things with our new wedding gifts while reggae or Pink Floyd spun on the record player. Not much has changed there. But this recipe was one of my very first lightbulb-over-the-head ideas. Let me walk you through my very complex thought process. I like bruschetta. I like apples. I like cinnamon-sugar. Et voilà!
The idea came to me because we had half of a baguette left after making this old recipe and a fridge full of fall apples. While Clark was at class, I went mad scientist with the ingredients and created [roughly] this recipe. This time was really bittersweet for us. We had just gotten married and had the honeymoon to end all honeymoons. And then after all that fun, we had to go back to Purdue so Clark could finish school. Womp, womp. I was working at the local Hot Box Pizza and Clark was working at the rec center on campus.
Between ferrying each other back and forth to opposite work schedules, and his classes and homework, we saw what seemed like 2 hours of each other per week. We were flat broke and way too busy, but in hindsight, I have the best memories of that chunk of our life. And this awesome recipe came out of it, so clearly, it wasn’t all that bad.
Before reviving this recipe, I made a few tweaks to simplify it. The filling is the same dynamite mixture that we used in our apple pie over the summer, because why fix something that ain’t broke? And the baguette isn’t homemade, because like I said, we’re simplifying here. This is such an easy idea for appetizers or dessert that will blow guests away. I’d also recommend making it for no other reason than to treat yourself. Cinnamon, apples, and bread: this is as good as fall gets.
- Serves: 10
- Calories: 645
- Fat: 10g
- Saturated fat: 2g
- Unsaturated fat: 8g
- Carbohydrates: 139g
- Sugar: 81g
- Sodium: 464mg
- Fiber: 12g
- Protein: 7g
- 1 gluten-free French baguette
- 3 c. of peeled, diced apples [we used Golden Delicious]
- 2 Tbsp. coconut palm sugar/sucanat mixture [all of one or the other would work too]
- 2 Tbsp. maple syrup
- 1½ Tbsp. tapioca flour
- ½ Tbsp. olive oil (to lightly coat the baguette)
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- pinch of nutmeg
- pinch of sea salt
- rosemary for garnish [optional]
- Preheat the oven to 400º.
- In a large bowl, mix together lemon juice, maple syrup, tapioca flour, sugars, cinnamon, nutmeg, ans sea salt. Set aside for 15 minutes.
- Add 3 cups of peeled, diced apples to the large bowl and toss until well-coated.
- Bake apples in a greased baking dish and bake for 15 minutes.
- Slice baguette into ½" pieces and place on a baking sheet. Spray or brush with olive oil. Bake for 5-6 minutes.
- Remove and plate slices of bread, then top with apple pie mixture. Sprinkle with cinnamon and garnish with rosemary sprigs. [optional]