My apologies for the delayed update, dear readers. A lot has happened since last I posted on here (last February!), but it seems apt for me to do a bit of scribbling as the Celtic new year approaches.
The period between late October and early November has been noted as a liminal space for millennia. Hallowe'en, Samhain, Nos Calan Gaeaf, Allhallowtide, and El Dia de los Muertos all fall within the same smattering of days, and all acknowledge and celebrate the transition between life and death. It's a time when, it is said, the veils between worlds fall, and spirits can shift between planes to visit loved ones. I have been fortunate enough to feel solid connections with some of my ancestors, and although it's certainly fun to dress up in costume and consume far too much sugar, I find that I prefer to mark this time of year by honouring the Dead, instead.
Since I am mostly of European descent, the foods that I prepare to honour and share with my ancestors tend to be those that they likely would have enjoyed while they were alive. Oat cakes sweetened with honey for my ancestor Knut. Colcannon for my nan Helen. I mix it up from year to year to honour different facets of my ancestry, but the one recipe I always, always prepare, is baked apples.
Apples are the fruit of the Otherworld, ever associated with Avalon (the Isle of Apples), and liminal, in-between places. They are associated with fertility and eternal youth (such as the apples grown and guarded by the Norse goddess Iðunn), and in Cornwall, Kalan Gwav, (the first day of winter, also known as Allantide) is celebrated the eve of October 31st and most of November 1st. For this festival, people give each other large, red "Allan" apples to their loved ones as tokens of good luck and joy for the coming year. This is echoed in the Jewish tradition of eating apples—especially apples dipped in honey—at Rosh Hashanah, symbolising the hope for a sweet and happy new year.
In the Northern hemisphere, apples come to their full ripeness in autumn, so they are abundant and glorious by the time All Hallow's rolls around. These baked beauties can be made with whichever apples you have available locally, and sometimes it's fun to make them with a variety of different ones so you can determine which flavours and textures you like best. Although I love to eat MacIntosh apples raw because they're so crunchy and tart, I generally use Cortland or Honeycrisp for baking.
6-8 apples, cored (6 if larger, 8 if on the smaller side). Use local apples if possible.
1 cup chopped nuts (I like a mixture of walnuts and pecans)
1 cup flour (gluten-free if needed)
1 cup quick-cook oats
1 cup unsalted butter or Earth Balance
1 cup maple syrup
1/2 cup granulated maple sugar
Preheat your oven to 350F, with your rack in the middle position.
Slice the bottoms of each cored apple very slightly so they can sit upright properly, and place them in a baking pan. Pour the maple syrup into the pan, over and around the apples. When the oven is warmed, bake them upright for 15-20 minutes, depending on size, then flip them upside-down and bake for an additional 15 minutes.
While those are in the oven, combine all of the dry ingredients with the butter until it makes a crumbly mixture. Add as much or as little cinnamon as you like, and a pinch of salt, and mix thoroughly.
Remove the apples from the oven, cram them full of the crumbly, nutty stuff, spoon some of the syrupy mixture over them to dampen the crumb, and then pop them back into the oven for 15 to 20 minutes.
Serve with a generous dollop of vanilla ice cream (dairy or vegan), or clotted cream, or custard, or just enjoy exactly as they are. If you're so inclined, set an extra apple on an empty plate to symbolise sharing it with your ancestors, beloved Dead, and/or friendly spirits who may stop by.
Blessings to you.