Make a quick “gravy” for this by: you can puree the scraps from scooping the apples in a processor, and strain through a fine mesh sieve to get the freshest, crispest apple juice ever (or buy some good cider). Make a roux by cooking the butter and flour together in a small saucepan over medium heat, for about 3 minutes. Slowly whisk in the juice or cider and continue whisking until smooth. Bring it to a gentle boil, then simmer on low for about 5 – 7 minutes, until thickened. Drizzle this over the finished apples and serve any leftovers alongside.