SERVES 4
My one-stoplight hometown in Pennsylvania was tucked between coal mines and Amish country, so daytrips to Bucks County often ended in a diner where fried apples were almost always on the menu. This dessert strays from the standard Amish recipe, but I believe bacon is a worthy break from tradition. These tender slices of apple, dusted with cinnamon and sprinkled with pecans and bacon, melt on your tongue and taste like love.
INGREDIENTS
• 1 strip sugar-free, nitrate-free bacon
• 8 roasted, unsalted pecan halves, chopped (about 2 tablespoons)
• 1 tablespoon coconut oil
• 2 large, crisp apples, cored and sliced (about 2 cups)
• 1/4 teaspoon apple pie spice or cinnamon
• zest from 1/4 lemon (about 1/4 teaspoon)
• generous pinch salt
DIRECTIONS
1. Cut the bacon crosswise into 1/4-inch-wide pieces. Place the chopped bacon in a large, cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3–4 minutes. Remove from pan with a wooden spoon and drain on a paper towel.
2. Wipe the grease out of the skillet, place it back on the heat, and add the chopped pecans. Stir with a wooden spoon until toasted, about 3–4 minutes. Remove it from the pan.
3. In the same skillet, heat the coconut oil over medium-high. Add the apple slices and sauté until the apples begin to soften, about 2–3 minutes. In a small bowl, mix the apple pie spice, lemon zest, and salt with a fork, then add to the apples. Continue cooking until the apples are golden and fragrant, about 5 minutes.
4. Spoon into small dishes and sprinkle with bacon bits and chopped pecans.
YOU KNOW HOW YOU COULD DO THAT?
1. Skip the bacon and nuts, then drizzle the apples with a spoonful of sunflower butter that’s been warmed in the microwave.
2. Use ripe pears as a stand-in for the apples.
TASTY IDEAS
SERVE WITH A PORK CHOP, PORK LOIN, OR ROASTED TURKEY TO TURN THIS DESSERT INTO A SWEETLY SURPRISING SIDE.
NOTES: A mix of sweet and tart apples adds dimension, so consider Granny Smith with Pink Lady or Braeburn with Honeycrisp. You can also go with Jonathan apples, the traditional Amish favorite.
