Apples are sweetest and crispiest in autumn, but they store well into the summer and therefore you will see them available throughout the winter into spring. Because they are not quite as farm-fresh in the winter, we prefer chopping them up and cooking them. We also leave the skin on since this is the source of the greatest fiber and nutrients, but that of course is optional.

Ingredients

• 1 apple, washed and dried
• 1 tablespoon butter, unsalted, or olive oil
• ½ cup apple juice, or water
• 1 teaspoon maple syrup, or agave nectar, optional if needed
• 1 pinch salt

Other Meals

• Granola Apple Crisp
• Apple Jewel Quinoa
• French Toast with Apples