Here's What to Do With Those Mushy, Overripe Apples Sitting on Your Counter

Like many good recipes, this one came out of a need to salvage an ingredient on its way out. In this case, it was a pile of mealy, relatively flavorless apples, purchased in the off-season. Sure, I could've tossed them out composted them, but that seemed like a waste. Instead, I figured with some heat, a sprinkling of other ingredients, and time, they could be transformed. And right I was.

This is to say, you don't need the absolute best apples for this recipe; save those for snacking on with some almond butter. Rather, this is my favorite way to make use of so-so, off-season apples or overripe, bruised ones. After a couple hours in the oven, their flavor intensifies, and the texture slumps, camouflaging any defects in that department.

Ideally, I like to make it with a variety of apples — some sweeter, some tart (like how many apple pie recipes suggest) — to get a mix of flavors and textures, but I've made it plenty of times with all Pink Lady apples (my go-to), and it's still great.

A killer oatmeal topper, it's also great on waffles, dutch babies, or eaten on its own, like a tart applesauce.