It’s honeycrisp season! I can’t wait to get some today. Once I tasted these, they instantly became my favorite apple. I don’t say that lightly either. They’ve absolutely ruined my taste for other apples. Kind of sad, but true. The combination of crunchy, juicy, and sweet all rolled into one apple. I’ve missed them.
I don’t know if they’ve hit the stores yet, and I won’t find out until I do my next grocery trip. But I do know Eckert’s has them, and they just opened their apple-picking season.
Honeycrisps are best enjoyed just biting into, but because they have that great crunch, they work well in cooking too. Since apple season is starting, I’m sharing an apple recipe you can use for honeycrisps or Granny Smiths…maybe it’ll put you in the mood for fall. I got this recipe from a friend, and I’m sure somewhere along the way, it came out of a cookbook. It’s the kind of breakfast that makes you want to get up in the morning:



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