‘Tis the season for apple picking — and overpicking bushels of apples that you don’t know what to do with. When you’re up to your eyes in fruit and can’t possibly eat another classic pie, turn to other harvest desserts and savory dishes to use up your fall bounty.
Get five of our favorite recipes below, including a few that can be doubled and stored for apple goodness year-’round.
You probably have the nine ingredients for this quick caramel sauce in your kitchen already. After the initial dip, roll them in nuts, sprinkles, candy or even shredded coconut. They freeze well, so you can eat them whenever you get a craving.
Continue Reading Apple Recipes for When You Go Overboard at the Orchard
AKA THE APPLE OF MY PIE
My great-uncle Richard used to own acres and acres of orchards in Pennsylvania, and I fondly remember picking apples for him after school. I’d climb up the rickety, old ladder, an apple basket in hand, and shimmy out onto a branch to pull ripe fruit from the tree limbs. Uncle Rich taught me at an early age the differences among all the varieties — which ones were used for baking or for cider, and which could be eaten right off the tree, crisp and sweet. Oddly enough, despite having an unlimited supply of fruit, we didn’t eat a lot of apple pie growing up. It wasn’t until I was graduating college and moving in with my boyfriend that I figured I should learn to make pie. I failed at it many times back then — forgetting the sugar, using the wrong apples, forgetting to add the top crust — it’s a wonder I didn’t set our apartment on fire. That boyfriend became an ex-husband, and as I got better at relationships, I also got better at baking pies.
Continue Reading Beat the Wheat: Gluten-Free Apple Pie
Sure, we all love cranberry sauce served alongside the turkey or ham on Christmas Day, but especially when slathered on the day-after sandwich. But I propose that there is another condiment that is equally (if not better) suited for festive seasonal fare: curried apple chutney. Made out of local apple varieties and warming, fragrant spices, it’s the perfect complement to your starring bird. Best of all, this is a recipe that not only can be made ahead, but actually improves with time. This recipe is safe for water-bath canning, so you can prepare the chutney quickly and easily, then store it on the shelf until you’re ready for the big day.
Curried Apple Chutney Recipe
Continue Reading Make-Ahead Curried Apple Chutney for Christmas (and Leftovers)
Frankenstein Marshmallow Pops by Just a Taste
5 Hot Links We’re Loving:
- Don’t be spooked by Just a Taste’s Frankenstein marshmallow pops. The creepy green goodies may look scary (slash adorable), but they’re super easy to make.
- Mangia’s indulgent caramel apple oatmeal cookies are gluten-free and vegan.
- For a quick and easy game day snack, make Damn Delicious’ wonton mozzarella sticks.
- Treat yourself to Strawberry Plum’s apple cheddar grilled cheese sandwich. It’s the taste of fall melted between two slices of pumpernickel bread.
- Risotto for breakfast? Yep. Healthy. Happy. Life. has a recipe for it and it tastes like maple spice ginger cookie.
Sriracha Mac and Cheese by Shutterbean
5 Hot Links We’re Loving:
- From the Havarti béchamel sauce and crispy panko to the fresh ginger and green onions, everything about Shutterbean’s Sriracha mac and cheese sounds incredible.
- Caramel corn is the best, especially when it’s Joy the Baker’s salty vanilla pretzel version.
- Churn some brown butter cinnamon ice cream by Completely Delicious. The weather may be changing, but it’s not too cold for ice cream. Is it ever?
- The Baker Chick’s fried apple pancakes are a must-try this fall.
- Make banh mi sandwiches at home with Heather Cristo’s recipe.
Bye-bye, berries. Hello, apples! Apple trees across the country are churning out a bounty of the crunchy, sweet and tart fruits — and it is time to get cooking. But cooking with apples doesn’t need to mean an overdose of sugar and butter. Here at Cooking Channel, you can find lots of apple recipes that are as healthy as they are delicious.
Apple Muffins (pictured): Whole-wheat pastry flour, applesauce, pecans and fresh apples combine in this heart-healthy muffin recipe from dietitian and Chef Ellie Krieger. (These are also a low-cal option.)
Continue Reading Healthiest Apple Recipes
I grew up in the Mohawk Valley of Upstate New York, where apples abounded. In the autumn, we’d go to one of the local orchards to pick our own. I especially loved the crisp, sweet-tart Macintosh apples, which have the perfect combination of satisfying crunch and flavorful juice.
For the last 22 years, I’ve lived in Northern California, and while the produce here is generally unparalleled, our apples are, at least for eating out of hand, pretty lackluster. Some may have the right crispness, but are either puckering-ly sour or insipidly sweet. Others may have the right balance of flavor, but suffer from mealy texture.
However, the one surefire way to conjure up the flavor of the apples of my youth is by cooking them down into a rich, smooth apple butter. Slathered on an English muffin or swirled into a warming bowl of morning oatmeal, it transports me back in a single bite.
Continue Reading Everything’s Better with (Apple) Butter
This time of year all of the apple bins at the grocery store are framed with rows of gooey caramel apples, studded with nuts, candies and chocolate. I can’t blame my kids for being drawn in; they are irresistible. But, when you bite into them they are always just a touch disappointing. The apples are usually soft and the caramel is cloyingly sweet and tastes like it was from the previous generation.
I convinced my boys to walk by without taking one, but only after promising to make them some at home. We picked a bunch of fresh, crisp, juicy, tart apples. The caramel is easy to make and is rich, creamy, gooey and not over-the-top sweet. For a bit of contrast to the sweet caramel, you can dip the bottom in salted peanuts
Continue Reading How to Make Caramel Apples
A galette is a French tart, or simply a pie without a plate. It is easy to make and there is no fancy fluting or lattice top crust to worry about. Right now apples are abundant, with many varieties to choose from. You can mix and match to suit your mood. Some will turn to sauce (McIntosh), some will keep their shape (Prairie Spy), others will be sweet (HoneyCrisp) and some will be tart (Haralson). The crust should be tender and flaky and just barely strong enough to hold up to the apples. It adds to the drama if some of the juices escape, which is why we bake on a sided baking sheet.
Continue Reading Easy as Pie: Apple Galette