The leaves have fallen and our beautiful Green Mountains now wear their white winter coats. For Vermonters, this is the season of butternut squash, pork roast and earthy dishes that keep us warm as we settle in for the long winter.

​The leaves have fallen and our beautiful Green Mountains now wear their white winter coats. For Vermonters, this is the season of butternut squash, pork roast and earthy dishes that keep us warm as we settle in for the long winter.

The tastes of fall still linger even as frosts cross the fields and memories of our favorite fall activities are still fresh. This season, we made our way to Liberty Hill Farm in Randolph, Vermont for apple picking — a creamery favorite!  We were excited to pair this Vermont staple with one of our newest Creamery creations: Vanilla Crème Fraîche.

During my mother’s recent visit from France we spent much time in the kitchen. Inspired by my refrigerator full of Creamery cheeses, butter and creams, she brought many French favorites to life with Vermont ingredients.  This simple recipe is one of my favorite of her creations.

Baked Apple Recipe
Ingredients

Instructions
Preheat the oven to 350ºF.

  1. With a paring knife remove the stem area and then the core.

  2. With a spoon or apple corer, remove the seeds and core being careful to leave about half an inch of apple at the bottom of the hole.

  3. Into each hole place 1 tablespoon of Vanilla Crème Fraîche.

  4. Place the slices of bread in a baking pan and top with the apples. Pour the cider in the bottom of the pan.

  5. Bake 30–40 minutes until apples are tender.

  6. Remove from the oven and serve warm with a spoonful (or two!) of Vanilla Crème Fraîche.