by Karin Calloway
Apples are abundant during the fall, so I take advantage of their seasonal bounty in cakes, pies and crisps. While I enjoy these autumn desserts, apples also make an appearance at big weekend breakfasts as Scalloped Apples. They pair beautifully with all your Saturday favorites, including pancakes, waffles, French toast and especially sausage. These apples also are good served warm over vanilla ice cream, or as a side dish to roast pork.
Makes 4 servings.
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