Apple Harvest Recipes
By Brenda Hyde
Who can resist a fresh, crisp apple straight from the orchard?
Even if you can't grow your own you can find a favorite
farm market or orchard each year and take advantage of the
apple harvest. My favorite apple treat growing up was
Dutch Apple Pie with the sweet brown sugar topping. Every
year I find new apple recipes to try because it's such a
versatile fruit that can be used in main dishes, desserts,
appetizers, side dishes and breads.
Golden Delicious, Granny Smith, Jonathon and Jonagold are good baking
apples because they are on the tart, crisp side. Gala are one
of my favorite eating apples, as well as Pink Lady. Winesap and
McIntosh are known for being great is sauces and cider. Everyone
has their favorites, old and new varieties. Experiment and trade
ideas with the local cooks near you. Buying apples locally helps
the area growers, plus you'll often find they will trade recipes
and tips with their customers. Take a weekend drive and find the
orchard nearest you this fall!
Apple Upside-Down Pie
Ingredients:
1/4 cup butter, cut up
6 tablespoons brown sugar
6 medium, firm apples
1 sheet frozen puff pastry, thawed
Preheat oven to 400 degrees. Peel, core and cut each
apple into 12 wedges Place butter and brown sugar in
an 8-inch baking pan. Place in oven until butter is melted.
Stir mixture; return it to the oven for 6-7 minutes. Remove.
Stir, spread evenly over bottom of pan. Arrange apples
evenly over butter mixture. Unfold the puff pastry; place
on top of apples. Holding pastry down and using a spatula,
push the edges down between the apples and baking
dish. With the tip of a knife, poke a hole in the center of
pastry. Bake 40 to 45 minutes or until pastry is golden
brown. Cool completely on a wire rack.
Light Apple Cobbler
Ingredients:
5 large Granny Smith apples
1 package spice cake mix
cinnamon
granulated sugar
1 16 oz. jar unsweetened applesauce
Peel apples and slice 1/4 inch thick. Arrange in 9x9 inch
baking pan. Sprinkle generously with cinnamon and a small
amount of sugar. Sprinkle spice cake mix over apples to cover
Spoon the applesauce evenly over the top of the mixture. Bake
for 30 minutes in a 350 degree oven. Serve with frozen vanilla
yogurt or light whipped topping.
Apple Tart
Ingredients:
1/2 cup apple juice, cider or water
3 large, tart baking apples, peeled, cored, and sliced
1 18 oz. roll of refrigerated sugar cookie dough
1/4 cup sugar
1 tsp. ground cinnamon
2 Tbsp. lemon juice
Whipped cream
In a large skillet, heat apple juice or water to boiling; add
apples and reduce heat. Cover; simmer 3 minutes or until
apples are tender. With slotted spoon, remove apple slices.
Cool slightly. Press cookie dough into greased and floured
10-inch tart pan or 9-inch pie plate, pressing dough evenly
onto the bottom and up the side of the dish. In small bowl,
combine sugar and cinnamon. Toss with apple slices and
lemon juice. Arrange apple slices on prepared crust. Bake
in 375-degree oven, 30 to 40 minutes or until evenly browned
and set. Cool slightly. Serve warm topped generously with
whipped cream. Makes 8-10 servings.
Apple Sugar Muffins
Ingredients:
4 tablespoons shortening
1/2 cup granulated sugar
1 egg, beaten
1 cup milk
1 cup apple, peeled and chopped
1 teaspoon of cinnamon
2 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup crushed corn flakes
Cream shortening and sugar. Add well-beaten egg.
Sift flour, add baking powder, salt and 1/2 teaspoon
of cinnamon; sift again. Add dry ingredients to creamed
ingredients, alternating with milk. Stir just enough to mix
ingredients until moistened. Fold in chopped apples and
corn flakes. Drop into greased muffin tins, filling 2/3 full.
Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon.
Sprinkle over muffin tops. Bake at 400 degrees for 25
minutes. Serve warm. Makes 12 to 15 muffins.
Apple Chile Chutney
Ingredients:
4 cups Granny Smith apples
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried
Peel, core and dice the apples; combine all ingredients in
a saucepan and cook over medium heat until apples are
tender. Refrigerate until ready to serve. Be very careful
when chopping hot chilies-I've even worn rubber gloves
when working with the really hot ones. If you are not
sure about the hotness-try it with one chili and remove
the seeds.
Scalloped Apples
Ingredients:
6-8 tart apples
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. lemon juice
1 cup light brown sugar
1/2 cup butter
1/4 cup pecans, chopped
Peel, core and slice apples. Melt butter in a small saucepan
and add cinnamon, nutmeg, lemon juice and brown sugar.
Heat until sugar is melted. Place apples in a baking dish
and pour mixture over apples, sprinkle with pecans
and bake for 45 minutes at 350 degrees.
Raisin Apple Bread Pudding
Ingredients:
4 cups bread cubes
1 cup chopped apple
1 cup raisins
2 large eggs
1 1/2 cups(12 fluid-ounce can) evaporated milk
1/2 cup apple juice or cider
1/2 cup granulated sugar
1 1/2 teaspoon ground cinnamon
Caramel ice cream topping (optional)
Preheat oven to 350 degrees. Grease 11x7 inch baking dish.
Combine bread, apple and raisins in large bowl. Beat eggs in
medium bowl. Stir in evaporated milk, apple juice, sugar and
cinnamon, mix well. Pour egg mixture over the bread mixture,
pressing it into the bread: let stand for 10 minutes. Pour into
prepared baking dish. Bake for 40 to 45 minutes or until set
and apples are tender. Serve warm with ice cream topping,
whipped cream or vanilla ice cream.
Caramel Apple Cookies
Ingredients:
1/2 cup vegetable shortening
1 1/4 cup packed light brown sugar
1 egg
1/2 apple juice, divided
2 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 cup apples, peeled and shredded
Frosting:
2 to 3 tbsp. margarine, softened
1/3 cup packed light brown sugar
2 tbsp. water
1 1/2 cup powdered sugar
2 to 4 tbsp. milk
5 tbsp. finely crushed walnuts
Beat shortening and brown sugar in medium bowl until
blended; beat in egg. Mix in 1/4 cup apple juice, combined
flour, baking soda, salt, and spices; mix in remaining 1/4
cup apple juice and apples. Drop by teaspoonfuls, 2 inches
apart, onto greased cookie sheets. Bake at 350 until browned,
10 to 12 minutes. Cool on wire racks. Spread with frosting
and sprinkle each cookie with crushed walnuts.
Caramel Frosting: Heat margarine, brown sugar, and water over
medium high heat in saucepan, stirring until sugar dissolves.
Remove from heat; beat in powdered sugar and enough milk
to make spreadable consistency; use immediately. If frosting
begins to harden, return to low heat and stir in more milk.
About the Author
Brenda Hyde is a wife, and mom to three, living in
the Midwest United States. She is also a freelance
writer and editor of Old Fashioned Living.
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