Friday Five

Friday Five: Apples

Guest Author: Ariel Knapp

I’ve always wanted to go apple picking. I hear about Crane’s in Fennville and I’m filled with envy over all the people who go there to pick apples, eat delicious baked goods, and wash it all down with apple cider. I would make apple picking more of a priority except every year I can get as many apples as I want for free. And they come to me. There is a very wonderful woman who brings big bucketsful of apples to me and my coworkers every year. She picks apples, way more than she can use, and we reap the benefits of her generosity. It’s a pretty sweet deal. But what do you do when you have an almost unlimited supply of apples? Sure, you can make apple pie after apple pie, but what happens when apple pie loses it’s appeal? You scour the web (or just Pinterest) for new apple recipes. So, without further ado, here’s five apple recipes you might want to take a look at if you’re like me and have more apples than you know what to do with.

1. Apple Fritter Bread courtesy of the Peanut Butter Fingers blog
Apple fritters are my favorite donut and yet I’ve never made this bread. I might have to make it a priority this year.

apple fritter loaf

2. Apple Pie Biscuits via Joy the Baker
I made these the other day. I’ll admit, I didn’t roll out the dough enough so the biscuits were pretty doughy. Not really a success, but the filling was amazing! I’m definitely going to try making these again very soon.

apple pie biscuits

 

 

 

 

 

 

 

 

 

 

 

3. Caramel Apple Cinnamon Rolls by Sally’s Baking Addiction
I love Sally’s Baking Addiction. Every time I google a recipe Sally’s already made it and then took it to the next level. I made a deal with my boss at the library that I would bring in these cinnamon rolls if he bought Sally’s new cookbook. The cinnamon rolls were a hit and now anyone can come check out the Sally’s Baking Addiction cookbook when they come to the library.

Soft, fluffy cinnamon rolls stuffed with brown sugar & apples, and generously glazed with homemade caramel!

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Applesauce
Making applesauce from scratch is super easy. All you have to do is chop up apples and throw them in a pan with a little water, white or brown sugar, and some cinnamon, then you cook it down until it’s the consistency you want. Thick, thin, smooth or chunky applesauce, the results are totally up to you and your preferences. And there’s nothing like the smell of homemade applesauce simmering on the stove on a crisp fall day.

5. Apple Chips
Here’s a healthier treat to make with apples. Dried fruit is awesome. It’s such an easy snack that doesn’t have any added sugar so you don’t have to feel bad about eating a lot at one time, which is what I would do/have done.

baked apple chips Baked Apple Chips

 

 

 

 

 

 

What do you like to make with apples? Do you have a favorite recipe that you make over and over?

Food & Cooking · Tried

Easy-to-make apple butter

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After being somewhat settled into our new house (meaning we live here now, but that many boxes are still left unpacked and the walls are pretty much bare!), we were finally able to go apple picking! We went to Crane’s Orchard, and you better believe I was dreaming of those delicious Monte Cristos from Crane’s in the City I wrote about before. (Will be attempting to make my own version ASAP!)

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In preparation for the future Monte Cristos in my life, I got straight to making Apple Butter. I found a really simple Slow Cooker recipe and adapted it slightly for a very delicious, healthy yield.

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First you prepare around 12 peeled, cored and sliced apples. I used an apple peeler/corer combo, and also had the help of my hunk of a husband. (Hunky husbands are optional when making this recipe, though I’ve heard food made with love always turns out better!)

20131013-200158.jpgThen you mix up your spices, which are pretty typical spices for apple-based dishes: cinnamon, nutmeg, allspice, ground cloves, and salt.

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Time to mix everything together in your crock pot before adding 1/4 cup of unrefined sweetener, such as honey or palm sugar. I chose to use Agave, and though the bottle said Agave tends to be sweeter than most sweetening options, I still used a 1/4 of a cup and ended up with just a hint of sweetness. I also added about a teaspoon of vanilla, and then set the slow cooker on low for about 9 hours.

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When I woke up in the morning and saw the above, I was worried that somehow the apples didn’t cook down enough, but after whisking the apple mixture with my blender, it immediately transformed into a lovely texture. The recipe made a little over four 1/2 pint jars, and tasted delicious!

20131013-200227.jpgThings I love about this recipe: It is incredibly easy, the lack of adding water creates a really nice consistency, and the unrefined sugar holds it together well while adding a healthy, subtle sweetness. (Oh yeah, and did I mention I love eating it? It’s actually really good on peanut butter toast!)

Slow-Cooker Apple Butter

(Adapted from Skinny Ms.)

Ingredients

  • 12 medium apples (4 each of Granny Smith, Gala, Honeycrisp) peeled, cored, cut into 1″ cubes. *The recipe suggests mixing the apples with tart Granny Smith & sweet apples like Gala & Honeycrisp, or other sweet apples like Golden Delicious, Pink Lady, Red Delicious, Fuji, Ambrosia and Spartan. I used Jonagold, Jonathan and Northern Spy because I read that those apples are good for both Apple Butter and for pies).
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • Pinch kosher or sea salt
  • 1/4 cup unrefined sweetener, more or less to taste (sucanat or coconut palm sugar or honey) *I used Agave.
  • Optional: 1 tsp vanilla

Directions

Combine dry ingredients in a small bowl. Add apples to the slow-cooker, pour dry ingredients over and toss to coat. Also, pour in sweetener and vanilla and stir, if using. Cover, cook on low 8 – 10 hours until tender and brown. If you prefer chunky apple butter, leave as is. For a creamier, less chunky, butter, whisk until smooth.

Allow to cool to room temperature, and add to 1/2 pint or pint jelly jars, leaving about 1″ head space at the top to allow for expanding. Cover with lid and freeze or refrigerate.

I enjoyed crossing off Apple Picking and making Apple Butter from my Autumn Bucket List. Have you done any fun fall things yet this year?