Favorite Apple Recipes
It is that time of year again when you go apple picking and come home with pounds of pounds of apples and try and figure out what to do with them. I tend to stick towards the same few things each year, which is typically applesauce, apple crisp, and perhaps an acorn squash filled with apples + raisins. What are some of your favorite apple recipes?
I'm a total convert to apple crisp/crumble. I think the topping is tastier than any pie crust and it's so much easier to make. You can google recipes, but I usually just play it by ear. Chop up apples, toss with some sugar and a little cornstarch, top with mixture of flour, butter, brown sugar, and either oats or chopped nuts. Bake till browned and bubbly.
Also, I love the spicy apple chutney recipe from Nigella Lawson's Domestic Goddess cookbook. It's so simple to make. I've done it twice now and I've got friends asking when I'm making more. It will probably be one of my Christmas gifts this year.
This recipe sounds crazy, but I have apples coming outta my ears and I have been eating as many as I can...in addition to canning, making applesauce, etc. Last week I was looking for a side dish so that I could use some of my bountiful harvest. I combined baby carrots, chunked vidalia onion and chunked apples with a little olive oil, salt and pepper. I baked at 350 for 25 minutes and then sprinkled some cheddar cheese over the dish and placed back in the oven until the cheese browned. Everyone enjoyed it.
Here ya go, Gio!
GINGERED APPLE-PEAR CHUTNEY
½ onion, chopped
¼ cup sugar
¼ cup Sucanat
2/3 cup red wine vinegar
1/3 cup raisins
2 tsp grated ginger
shredded peel of 1 lemon
1 tsp mustard seed
½ tsp ground cumin
¼ tsp ground red pepper
2 cups chopped tomatoes (canned okay)
3 cups chopped apples and pears (about 2 medium of each)
In large saucepan, combine onions, sugar, Sucanat, vinegar, raisins, ginger, lemon peel, mustard seed, cumin and red pepper. Bring to boil. Reduce heat. Simmer 10-15 minutes.
Add tomatoes and cook for 15 minutes. Add apples and pears. Bring back to boil. Reduce heat. Simmer uncovered for 30 minutes until thickened, stirring frequently. Can be served warm or cool.
You can use sugar instead of the Sucanat--I used Sucanat because I needed to use up what I had! Also, the amount of apples to pears (and total amount, period) is open to modification. I usually have about 3-1/2 cups.
The Balzano Apple cake would be a fine way to use up some of those apples. The recipe originated from Scott Carsberg's Lampreia Restaurant in Seattle and was published in the New York Times several years ago. It got wide acclaim on several food forums including Chowhound. Here is a link to the original recipe publication:
And the link to a photo of the cake:
It's very easy and you won't be disappointed. I have made this cake numerous times with excellent results. I have altered the original recipe by using 1 tsp. of vanilla extract instead a vanilla bean, reducing the amount of butter to a half stick, increasing the flour to 3/4 cup of butter and using 4 UNPEELED apples instead of 5 peeled ones. Occasionally I add a sliced red plum or nectarine to the apples before they go into the cake batter. It always turns out delish!
My favorite recipe is from 1870, for "Apple Dumplings". Make a batch of basic pie crust and roll it out.thin. Core some apples, and pack the corehole with a stick of cinnamon and brown sugar. Wrap completely in a piece of the crust. Makes several. Sprinkle the wrapped apples with a bit of sugar all around, then bake in a 350F oven for about 45 minutes. Individual apple pies!
Can you get your hands on some quince? A chunky quince applesauce is really wonderful-- the quince gives it a floral quality that is really unique, and makes the sauce a bit pink. It's wonderful to break out out a jar of it to have with a pork roast in the dead of winter. You could freeze it, too.
I love apple pancakes made very eggy. I know that epicurious has a recipe, but I regularly wing it. I saute apple slices in butter, eventually adding a bit of sugar, cinnamon and a pinch of salt. I do this in my cast iron pan. Then I put together a custard from whatever egg and dairy there is in my fridge, adding in a couple of spoonfuls of flour (white whole wheat works great in this). Add a bit of vanilla. Dump over the apples and gently cook on stove, finishing under broiler. I usually put a bit of turbinado sugar on top towards the end to get a sugar crisped top. YUM. It's rich enough that it's wonderful eaten without any more sweetener.
If I don't have pastry on hand to make a pie, this is an elegant substitute and wonderful end to a fall dinner party....can't tell you where the recipe came from...
Puff Pastry Apple Tarts Glazed with Honey
1 sheet puff pastry – ½ 17.3 oz pkge thawed
7 – 8 oz Golden Delicious apples, peeled, halved, cored and sliced very thin
3 T sugar
3 T unsalted butter melted
4 t honey
Line 2 baking sheets with parchment. Roll out pastry on lightly floured surface to 18 x 14 in.. Cut out four 7 in rounds. Refrig for 2 hours or 1 day, covered.
Preheat oven to 400. Overlap slices and put on each pastry, leaving ¼ inch plain border. Sprinkle each tart with 2 ¼ t sugar, then drizzle with 2 ¼ t butter.
Bake tarts until pastry is golden and apples are tender….about 25 min. Drizzle each with 1 t honey. Cool and serve at room temp with a small scoop of vanilla bean ice cream topped with cinammon or maple sugar.
Yay for this thread ! I was just yesterday gifted with a big bag of macintosh apples and am trying to decide what to do with them, as they are not my choice for eating apples. What i'd like to do is make a batch of something like squares or cookies or something, so that I can gift something back to my thoughtful neighbour, and maybe also bring some into work to share or take with me when i visit this coming weekend. Anyone with such recipes, please post !
Also, the epicurious apple-almond cheesecake is a favorite of mine, do you suppose the mac's would sub in well for the jonagolds?
Cooked apples for breakfast (sorry for the utter lack of precision in this recipe, I just do it by feel mostly):
-Peel & core a pile of apples, cut them into uniform slices, not too thin (eighths, maybe?)
-Melt a big hunk of butter in a pan over medium heat.
-Add apples, some brown sugar, cinnamon, and a tiny bit or ground cloves.
-Cook, stirring every so often, until the apples are soft but not yet falling apart and the butter/sugar cinnamon has gotten syrupy.
Great alone or over pancakes or crepes. Somehow it pairs really well with rye toast too.
I love a good tarte tatin. This Dorie Greenspan recipe is very good. You can opt either for purchased puff pastry or a tart or pie crust dough. I went with the pie crust, which was very good.
It is also fun to listen to the audio in the link with Dorie and Michele Norris from from All Things Considered.
Others have said that Julia Child's recipe is the standard, so that would be worth seeking out, too.
This is my family's favorite apple recipe... you can't beat the tenderness of the dough, in my opinion.
Paraphrased from the Topeka Capital-Journal, United Methodist Women at Tecumseh United Methodist Church
Jonathan apples, peeled and cored
3 cups flour
1 t. salt
1 1/3 cups shortening
1 egg, beaten
5 T. cold water
1 t. white vinegar
1⁄2 cup sugar
1 1⁄2 t. cinnamon
1 cup sugar
2 cups water
3 T. butter
1⁄4 t. cinnamon
For dough: Mix salt and flour and cut shortening in until it is crumbly. Mix egg, cold water, and vinegar together and add this mixture to shortening mixture, kneading until it forms a smooth ball. Should be enough dough for 9 medium apples.
For each dumpling: Roll out a portion of the dough large enough to make about a 9-inch circle. Place apple in the center of the circle. Mix sugar and cinnamon together to make the topping, and fill each cored apple with a heaping teaspoon of the mixture. Dot top of core with a tablespoon of butter (I never do a tablespoon, probably more like a teaspoon.) Bring the dough up around the apple and seal together at the top of the apple.
For syrup: Mix sugar, water, butter, and cinnamon in a saucepan and bring to a boil; let simmer for approximately 3 minutes.
Place dumplings in a baking dish so that they aren’t touching each other. Pour syrup mixture in pan, but not on top of the apples. Bake at 400 degrees for 1 hour until dumplings are lightly browned and the apples are very tender.
My new favorite apple recipe comes from Mark Bittman's blog and is part of a recipe for grilled pork steaks... the recipe is Roasted Apples:
Apples, sliced in eigths then tossed with minced garlic, S & P, cayenne and white wine. Roasted till the apples are "wrinkled" but still moist. I was really sceptical about this but they were delicious. Of course they were a terrific compliment to the pork steaks.
Here's a link to the entire recipe:
Oh I'm so glad you liked them! I made them again tonight with Cortlands fresh picked from the farm today and paired them with 'jfood's' Salmon Croquettes with chipotle mayo and napa cabbage slaw with Veggo's chimichurri sauce as a dressing. It was delicious!!!. I was all over the map today....But it was fun.
Yay for apple season! This is definitely a favorite time of year for me. You can always make Apple Dumplings or check out this list of 120 apple recipes: http://www.recipe4living.com/Common/A...
2 cans (8 count) crescent rolls
2 tart apples
2 sticks (1 C.) butter
1-1/2 C. sugar
1 tsp. cinnamon
1/4 C. flour
1 (12 oz.) can Sprite or 7-up
Core and slice apples into 8 slices each. In a saucepan over medium heat, melt butter. Add sugar and cinnamon. Stir until dissolved. Add flour and mix well.
Wrap each apple slice in a crescent roll, starting at the wide end. Place in a 9x13 baking dish. Pour mixture over rolls. Pour soft drink over all. Bake for 35 to 40 minutes at 350 degrees or until golden brown.