Old fashioned apple compote - Core and slice your apples. Place them in a microwave-safe container with a bit of honey and apple pie spice. Add a drop or two of water, then cover and microwave on high for 6-8 minutes. Mash the apple mixture with a potato masher and serve either hot or cold.
Crustless apple pie - Coat a pie pan with olive oil spray and Panko bread crumbs. Core your apples, then thinly slice them and mix the slices with apple pie spice, corn starch, and a little water. You can add a tiny bit of sugar as well if you'd like. Add the mixture to the pie pan and press down flat. Sprinkle more bread crumbs mixed with apple pie spice on the top of your apples, then bake at 350 (covered with foil) for one hour. Remove the foil for the last 15 minutes of baking time. Serve hot.
Sliced apples and plain yogurt with honey - This is one of my favorite snacks! Place a scoop of plain, nonfat Greek or Icelandic yogurt on a plate. Drizzle with honey. Garnish with sliced apples that are dipped in lemon juice.
Apple butterfly - Core and slice an apple and coat it with lemon juice and apple pie spice. Allow it to sit for a few minutes, then dab a bit of whipped cream on a plate in a line. Arrange the apple slices like butterfly wings on both sides of it and sprinkle with toasted nuts. You can also use plain yogurt in place of the whipped cream.
Apple Torte - Make the batter for half of a boxed yellow cake mix, reserving the other half for later. Spray a baking pan with oil spray and then dust with flour. Place the cake batter in the bottom of the pan (it should only be about ½ inch thick). Top the batter with a few sliced apples mixed with apple pie spice or cardamom, then put the whole pan in the oven a bake at 350 until the cake is done, about 30 minutes.
Apples poached in tea. Peel two apples; cut them in half and remove their cores. Poach them in tea until they are fork tender, then allow them to cool in the tea. Experiment with green tea, green tea with macha powder, raspberry tea, or black tea. You can also add orange zest and spices. Serve warm, with the tea on the side.