The apple trees here in the Hudson Valley are heavy with ripe fruit: if apple season is here again, it must be autumn! That means lots of lovely apple recipes cropping up all over–and this one is a real find.

Next time you head out to a pick-your-own orchard, keep this super-simple September treat in mind: Tender, flaky pastry rolls around apples that have been enhanced with just a touch of brown sugar, lemon, and cinnamon. The name may be roly-poly, but it won’t make us that way: This is as healthy for us as it is easy to make. It makes a pretty presentation, too.

Pastry
1 1/2 cups flour
1 teaspoon salt
1/2 cup shortening (look in your natural foods store for organic vegetable shortening free of hydrogenated oils)
5-8 tablespoons water

Filling
3 cups diced apples
1/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons butter, melted

1. Preheat oven to 425F.

2. Sift flour with salt. Cut in shortening. Add enough water to make a rollable pastry. Roll pastry out into a 12” X 14” rectangle.

3. Combine apples, brown sugar, cinnamon, lemon juice, and butter, and spread evenly over pastry. Roll up the 14” side of the pastry like a jelly roll. Pinch edges together to seal. Cut 3 slits in top crust, or punch a decorative design of small holes with an ice pick.

3. Place on greased jelly-roll pan and bake for about 40 minutes, or until tender. Serve warm, with cream or vanilla ice cream, if desired.

Serves 6.