They’re calling it a “Pilgrimage for Apple Lovers“. It’s the annual Salt Spring Island Apple Festival and it’s happening on October 4th. And, if our apple trees out front are any indication of the bountiful crop the local farmers are having, then it’s going to be a very large festival this year indeed!

The festival will also feature many of the same vendors you see at our Saturday market … showcasing and selling their jams, chutneys, soaps, and artwork. And all indoors at the Fulford Community Center you’ll be sheltered from the elements outside. But, of course, it doesn’t matter if it’s raining in Vancouver because we just don’t see half the rain the Vancouver residents do. I know… because when Julie calls us to complain about walking her dog in the rain yet again… we often smile and just say “well, it is overcast here but no rain!”.

Since we’re talking apples again this week (check out Anne’s Apple and Cheese Crepes) , it’s only fitting that we feature another great apple recipe. This recipe is a topping. I usually serve it on top of granola and yogurt. It would be lovely on top of Vanilla Ice cream as well.

Anne’s Chunky Apple Topping

What you need:

• 4 Apples cored, peeled and cut into chunks
• ¼ cup Apple Juice
• 1/8 cup Maple Syrup
• ½ teaspoon Vanilla
• ¼ teaspoon Cinnamon
• Dash of Cloves
• 1/4 teaspoon Rum Flavoring (optional)

What you do:

1. Cook over low heat for 15 to 25 minutes until apples are soft and become very tender (even mushy).
2. Cool.
3. Use as a topping for  granola and yogurt for breakfast or vanilla ice cream for dessert.