I love the Fall season! The crisp, cool air. The beautiful fall colors. And apples! So many varieties of apples! If you come into my house in the fall you will always find a big bowl of assorted apples in my kitchen with as many varieties as I can find. One large apple provides dietary fiber, Vitamin C and potassium. It contains no fat, or sodium and only has about 130 calories. An apple is not just an apple. Each variety offers its own taste, texture, and color. And each variety has its own magic when it comes to baking—or not baking.

Harvest Torte: Serves 6-8

4 cups of diced tart apples (unpeeled)
1 cup of sugar or **healthy sugar substitute
½ cup sifted flour or *gluten-free flour
2 teaspoons baking powder
1 egg
1 tablespoon canola oil or ***shortening, melted
1 teaspoon vanilla
½ cup walnuts, chopped
½ cup pitted dates, chopped
Combine all ingredients and stir until thoroughly mixed. Turn into greased 8 x 8 x 2-inch pan. Bake at 400 degrees for 30 to 40 minutes or until apples are tender. Cut in squares and serve hot or cooled with whipped cream or vanilla ice cream.

*All recipes work well with a gluten-free substitute such as Red Mill 1-1 Baking Flour.
**All recipes work well with a healthy, all natural, sugar substitute such as Swerve.
***I try to never use shortening, but sometimes you just need the consistency shortening offers, as when making pie crust, for example. A healthier version of shortening is Nutiva Shortening.It is a blend of red palm and coconut oils. (Apple recipes were adapted from The Original Tehachapi Apple Book ’79)Find more fabulous fall recipes at MIFimaging.com/Reveal.

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