Best Apple Recipes
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Top Rated Apple Recipes
Tempt your guests to take a sip of some forbidden fruit with this tasty spin off of the Hot Toddy, featuring cranberry juice and tequila. Make it your own and add some nutmeg to spice things up.This recipe is courtesy of Sauza.
Here's a classic recipe for apple pie that's popular at Yardbird Southern Table and Bar. For best results, make sure that the butter for your dough is super cold and that the ice water for the dough is strained from a glass with ice.
This smoothie is truly the Holy Grail of greens. With apple juice, spinach, kale, and avocado, the healthy properties of this smoothie really pack a punch.This recipe is courtesy of Real Simple.
A kid-friendly, nutritious and limitless snack, these cinnamon apple rounds can be customized to your liking.Courtesy of McCormick
Parfaits work well as a breakfast, snack, or dessert and the sky is your limit when it comes to choosing ingredients to layer. If you're looking for the taste of apple pie without the calories, then this applesauce parfait recipe is for you!
This sangria recipe is perfect for fall entertaining.
Bobbing for apples is the perfect way to include a fun and festive activity at your Halloween bash. This drink is inspired by Apple Bobbing, or as it's called in England, Apple Ducking.This recipe is courtesy of Natasha David of the Nitecap.
Imagine fresh apples, spicy cinnamon and fragrant lemon; that’s exactly what this recipe tastes like.
It's pefect parts tangy and sweet, so get a little pick-me-up from this perfectly blended cocktail!
This is the perfect cocktail for a fall evening.
Want something crunchy and sweet to give your little one to munch on while avoiding chips or cookies? Make mini apple slice sandwiches as a tasty alternative. Core and slice the apple so the pieces are round and thin and fill them with tasty hazelnut spread. You can add on tasty morsels like dark chocolate chips or savory chopped walnuts for extra flavor!
There's no better sign that fall has arrived than a basket of crisp apples on the kitchen counter. Whether you pluck them straight off the tree at an orchard or pick them up from a vender at the farmers' market, it's hard to resist eating them out of hand, but try to save a few for this recipe. The cinnamon and brown sugar echo the flavor of traditional apple, pie, but in this recipe you use only the skin of the apples, a tip I picked up from Bobby Heugel at Houston's Anvil Bar (the peel introduces bitterness and apple flavor without the added sugar and water that would make the solution too sweet). This bitters adds a sweet spiciness to bourbon, rye, whiskey, applejack, or apple brandy, and is also just dandy in an old-fashioned or Manhattan.
I made apple pie using 3 different celebrity recipes, and the winner uses store-bought crust
When done correctly, this treat combines tart fruit, subtle spices, a buttery crust, and a hearty helping of nostalgia. But if you're anything like me, you choose to satiate your apple-pie cravings by heading straight to your favorite bakery and picking up a ready-made version.
Although I enjoy cooking, I've always considered baking a daunting task. It requires exact measurements, precise temperatures, and an overall level of precision that seems pretty out of my league.
So, I challenged myself to make three apple pies with recipes from cooking-show judge/celebrity chef Alex Guarnaschelli, TV personality/celebrity cook Rachael Ray, and former first lady/cookbook author Michelle Obama.
Read on to see how the pies turned out.
Making applesauce requires a lot of peeling and coring. If you plan to make applesauce on a regular basis, invest in an apple corer/peeler. With the turn of a handle, it'll remove the peel and core at the same time, saving you a ton of knife work. Some models will slice the apples for you too, which is even better.
Once your apples have been peeled, cored, and chopped, you're ready to start cooking them down into a sauce. You can make your applesauce on the stove, or you can make it in a slow cooker. You may prefer the stovetop method because it allows you to make bigger batches if you're pressed for time, the slow cooker method allows you to be more hands off. Both ways work well, so it's really just a matter of choosing the one that works best for you.
If you opt to make your applesauce in a slow cooker, there's no need to add water to the pot. Just pile your apples in, add a splash of lemon juice to prevent browning, and sprinkle in any sugar or spices that you'd like. Continue cooking, stirring occasionally, until the apples become soft enough to be mashed up. Use a potato masher for chunky sauce or an immersion blender for smooth sauce.
Apples are often plenty sweet on their own, so you may want to wait until you've tasted your finished sauce before you decide if it needs sugar. If you want sweeter sauce but are trying to limit your sugar, use sugar substitutes instead.
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- Preheat the oven to 375°F.
- Combine the apples, granulated sugar, applesauce, flour, lemon juice, and 1 teaspoon of the cinnamon in a large mixing bowl.
- Stir to thoroughly combine, then scrape into the pie shell. (Depending on the size of your apples, this may make more filling than you need. The apples should rise slightly over the pie shell, mounding in the center.)
- Combine the almonds, brown sugar, oats, butter, and remaining 1⁄2 teaspoon cinnamon in a bowl. Use your fingers to help break up the butter and mix with the other ingredients.
- Sprinkle the topping evenly over the pie.
- Place on the middle rack and bake for 45 to 50 minutes, until the apples are soft and the crust is golden brown.
- Cool before slicing and serving with scoops of vanilla ice cream.
Eat This Tip
Most people prefer their apple pie with a little something on top. Here are three great low-calorie ways to gild the lily.
The 80 Tastiest Apple Recipes to Try for Fall
Who knew there were so many ways to enjoy fall's favorite fruit.
There's so much to look forward to in fall: cozy sweaters, fall crafts, slow cooker dinners, and, of course, all things apple. These amazing apple recipes celebrate the season&rsquos most popular fruit with sweet and savory dishes that&rsquoll make you want to step out onto your deck (decorated with fall porch decor, obv), take in the crisp air, and embrace all things fall. We know you can&rsquot wait to go apple picking this season, so we collected tons of creative apple recipes to show you all the different ways to eat apples. Get ready to transform your seasonal loot into something absolutely delicious.
While we love an all-American apple pie, these recipes aren&rsquot all so sweet. We gathered tons of savory apple recipes that make the ideal fall dinner (juicy pork chops with melty braised apples, anyone?), healthy apple recipes (salmon burgers! stir-fry!), and even easy apple recipes for kids that get the whole family involved. We promise, you&rsquoll have a blast making the cute snail snacks in #54 using celery and apple slices.
But don&rsquot worry, we would never forget about dessert. You&rsquoll find plenty of quick and easy apple dessert recipes, like warm and comforting baked apple recipes, creamy and dreamy apple butter, apple cider-spiked everything, impressive apple cakes, and pies, cobblers, crisps, and crumbles in all forms. With so many different tasty ways to eat apples, it&rsquos never been easier to get in your one (or two, or three &hellip ) a day.
Mitch Mandel and Thomas MacDonald
To ditch the classic apple pie over caloric concerns would be downright unpatriotic, so instead we solved apple pie's biggest nutritional setback—serving size—by wrapping up neat little packets of sweetened, spiced apple chunks in flaky puff pastry.
Get our recipe for Apple Turnovers.
The Best Apples for Baking
Below is a list of the best apples for baking and cooking. Note that some familiar apple varieties may be missing because they are best eaten fresh. If you have apple varieties in your region that aren’t listed here, please comment below and let us know what you prefer to use!
Best Apples for Pies and Crisps
Here’s a list of best apple varieties for pie and baked dessert, which has some good geographical diversity in it:
|Name||Best Uses||Flavor Characteristics, Appearance|
|Arkansas Black||Pie||A favorite of many Southern cooks, with deep red skin that turns purple-black in storage. Aromatic, crisp, with a cherry-spice finish.|
|Calville Blanc d’Hiver||Pie, Tarts||A French apple that dates back to the 16th century, it is the classic variety used in tarte tatin.|
|Granny Smith||Pie||Classic “green apple” is slightly sour and a favorite apple for pie. Available in supermarkets everywhere.|
|Newton Pippin||Pie||Sweet-tart flesh, crisp, greenish-yellow skin|
|Northern Spy||Pie||Our favorite apple variety for pie-making|
|Rhode Island Greening||Pie||Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange|
|Roxbury Russet||Pie||America’s oldest apple, it’s heavily russeted and tastes like honeyed lemonade. Flesh is dense and rather coarse. A great keeper.|
|Sierra Beauty Stayman Winesaps||Pie||Popular on the West Coast, Sierra Beauty is complex and tart-sweet with floral and spice flavors.|
|Baldwin||Pie||A New England favorite, this fruit is prized for both cooking and cider. Very aromatic, with spice and apricot flavors.|
|Ginger Gold||Pie, Muffins, Cakes||Sweet and crisp. Great for pie and light baking.|
|Golden Delicious||Pie||Fairly mild variety but easily found. Tastes best when paired with bolder apples.|
|Gravenstein||Pie||A California favorite, the Gravenstein ripens early. Sweet-tart with a hint of raspberry. Very juice and tender, but bakes well.|
|Honeycrisp||Pie||Crisp, with balanced sweetness and acidity. Doesn’t brown quickly when sliced.|
|Jazz||Pie, Raw snacks||Exceptional taste and found in supermarkets year-round.|
|Jonagold||Pie||Yellow top, red bottom. Tangy-tart-sweet combo. Cross between the Jonathan and Golden Delicious and could fill a pie on its own.|
|Pink Lady||Pie, Baking, Snacking||Balance of sweet and sour undertones and widely available in supermarkets any time of the year.|
|York||Pie||A great all-purpose apple popular in the mid-Atlantic region. Honey and vanilla flavors dominate and the flesh is juicy and fine-grained.|
Best Apples for Applesauce
Below is a list of apples which are best for sauces and fresh preparation. Softer apples tend to work best for sauces as well as baking dishes that cook quickly, like muffins. Use firmer apples (such as above) for dishes that cook 45 minutes or more.
|Name||Best Uses||Flavor Characteristics, Appearance|
|Cortland||Applesauce||Tender-sweet, these large purple-red apples with yellow streaks red-blushed apples are moderately juicy and fairly sweet compared to McIntosh.|
|Macoun||Applesauce||Striated green and red color, these tender apples have snow white flesh and a sweet tart flavor with a hint of strawberry and spice.|
|Empire||Applesauce, Fruit Salad||Doesn’t brown quicky when sliced|
|Cox’s Orange Pippin||Applesauce||Lightly red-striped with an orange huge, this medium-sized apple has a spicy or nutty fragrance.|
|Davey||Applesauce||Red with some light yellow striping and small dots, this Mac-type apple is sweet-tart, very juicy, and crunchy.|
|Jonathan||Applesauce||Tart flesh, crisp, juicy, bright red on yellow skin|
|McIntosh||Applesauce||Juicy, sweet, pinkish-white flesh with two-toned red and green skin. Slightly tart, and the most aromatic of all apples.|
|Liberty||Applesauce||A popular apple for organic growers, it’s naturally resistant to disease and pests. Tender and sweet, great for sauces, with a wine-like flavor.|
Best Apples for Cider
|Name||Best Uses||Flavor Characteristics, Appearance|
|Baldwin||Cider||Crimson red with coppery green skin, Baldwin’s cream-white flesh is crisp and juicy with a spicy, sweet-tart flavor that’s great for cider.|
|Gravenstein||Cider||Heirloom apple with a thin skin and a juicy, sweet flavor|
|McIntosh||Cider||Juicy, sweet, pinkish-white flesh with two-toned red and green skin. Slightly tart, and the most aromatic of all apples.|
|Cox’s Orange Pippin||Cider||Lightly red-striped with an orange huge, this medium-sized apple has a spicy or nutty fragrance that’s great for cider.|
|Stayman Winesap||Cider||Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin|
Best Apples for Apple Butter
Soft apples work best for apple butter because they cook down faster. Use any mix of apples.
|Name||Best Uses||Flavor Characteristics, Appearance|
|McIntosh||Apple Butter||Juicy, sweet, pinkish-white flesh, red skin|
The Apple Lover’s Cookbook
Are you an apple lover! Do you know an apple lover? We highly recommend The Apple Lover’s Cookbook by Amy Traverso, who quite literally wrote the book on cooking with apples. Winner of the IACP Cookbook Award (Best American Cookbook) and Finalist for the Julia Child First Book Award, Splendid Table called The Apple Lover’s Cookbook “The perfect apple primer.” We call it a perfect and amazing gift to any apple lover!
Why an apple book? Click the cover below to look inside—and find out! Plus, find a brief history of the apple (Adam and Eve?), how to match an apple to a recipe, and 100 amazing apple recipes! Look inside the book to see ALL the apple recipes!
Apple Cooking Measurements
When it comes to cooking with apples, it may be helpful to know the following:
- 1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
- 1 pound of apples = 3 cups peeled and sliced apples
Have you ever made apple cider before? Learn all about apple cider pressing.
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Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.
apples, peeled, cored, and cut into 8 slices
apple juice or apple cider
cinnamon, more or less to taste
Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste
- Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
- Carefully puree in a food processor or blender (don't fill too full split into two portions if needed) until smooth. Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes. or any place where applesauce is needed!
Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.
Okay, so not necessarily on those last few items.
But it is really easy to make!
And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.
* Make silver dollar applesauce pancakes. Whoa. The flavor.
* Make muffins like My Mom's Muffins. Tremendously good!
* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!
* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.
* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!
* Make regular French toast and top with a big spoonful of applesauce.
* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.
You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.
You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?
Great. I&rsquom so glad you do that, too!
Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.
You basically need all the apple flesh you can get!
Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.
Throw them in a pot big enough to hold them&hellip
Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.
Next up: Squeeze in the juice of a lemon&hellip
And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!
Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.
And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.
Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.
Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.
The apples should be partly broken up, partly still intact, and very soft and tender.
Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.
Not that I&rsquom particular or anything.
To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.
This has been a public service announcement.
Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.
This is sort of in between: No huge chunks, but just a nice applesauce texture.
Now, you can just store it in a bowl, covered in the fridge&hellip
Or you can use a wide-mouth funnel&hellip
To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.
You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!
This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.
Apple Muffins Recipe
Any day that starts with these tender Apple Muffins is bound to be a good one. One of the best things about these muffins is their texture one test kitchen professional said they &ldquoaren&rsquot so soft they will fall apart, but they are almost cake-like in their softness.&rdquo Not only would these sweet, soft muffins be an easy grab-and-go breakfast, but you can also make a batch for afternoon coffee or tea with the girls or to welcome a new family to the neighborhood. This recipe makes 12 muffins, so depending on the occasion and how many visitors you have, you might need to make more. Although the recipe calls for Fuji, our test kitchen professionals agreed that any apple variety works. A tip from the test kitchen: Don&rsquot over-work these muffins&mdashthey only need mixing until it is just combined, which helps keep them super soft. Begin the fall season with these fresh Apple Muffins and a warm apple cider. Is there such thing as too many apples? We don&rsquot think so. It&rsquos time for fall, y&rsquoall.