Picking apples is a holiday tradition our family continues on Oct. 14 in memory of my dear brother who passed away on that day in 2004. And nothing could honor my brother more than a wagon ride into Michigan's orchards to let my children run through the rows of colorful trees, stopping to pluck their sweet, delicious fruit, just as my brother and I did when we were little ones. We fill our baskets and load them back on the wagon, stopping once again to pick up some pumpkins for Halloween.

This sweet tradition has an additional bonus for those with a gluten intolerance. Apples are gluten-free, of course, and the fruit makes a good addition to meals, desserts and lunchboxes. Apples provide a bit of vitamin C, potassium and a slew of antioxidants. Apples also are a good source of soluble fiber, which helps control insulin levels by slowing the release of sugar into your bloodstream. For a list of pick-your-own sites in Southeast Michigan, click here.

Here is a family favorite that I've been baking for years:

Pork Chops and Apples
2 medium apples (we like Yellow Delicious)
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon cinnamon
4 boneless pork chops
cooking spray
salt and pepper to taste

Heat oven to 350. Cut the apples into slices and place at the bottom or a casserole. Drizzle a little honey over the apples and sprinkle cinnamon and brown sugar.

Spray skillet and brown chops, seasoning with salt and pepper. Place over apples and cover. Cook 40-45 minutes or until pork reaches 160 F. Serve with rice and your favorite squash for a filling fall meal.

This dessert is delicious with a scoop of ice cream:

Apple Cobbler Crisp
Filling
5-6 apples (we like Gala), pealed, cored and chopped
2 tablespoons corn starch
2 tablespoons sugar
1 teaspoon honey
1/2 teaspoon cinnamon
cooking spray

Top
1/2 cup butter or buttery spread
3/4 cups sugar
1/2 cup of your favorite gluten-free flour mix (we like Bob's Red Mill)
1 teaspoon baking powder
1/4 cup of milk or milk substitute
1 teaspoon cinnamon

Spray casserole dish and fill with chopped apples. Toss with corn starch, honey, sugar and cinnamon. In a mixer, cream butter and sugar then gently add flour mix and baking powder. Add milk a little at a time until it is a pourable consistency. Do not over mix. Pour over apples and bake 40-45 minutes. Top will get dark brown and crispy.

Tip: If you are bringing little ones with a gluten intolerance to the apple orchard, remember that there will probably be fresh doughnuts there, and you will be able to smell them as soon as you leave the car. So, you might want to pack a gluten-free version.