Tag: Apples

Apple Crisp

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Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.

Apple Crisp Recipe CardDownload
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What You Will Need

  • 4-6 Cups Apples, Peeled, Cored, and Sliced
  • 2/3 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Oats
  • 1/3 Cup Butter, Melted
  • 3/4 tsp Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 7×11 Casserole Dish
  • Aluminum Foil (Optional)
  • Medium Mixing Bowl

Directions

  1. Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.

2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.

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Apple Topping

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Apples make great fall desserts. This recipe is for a simple apples in syrup. You only need 3 ingredients with the optional addition of vanilla extract. My biggest mistake was not peeling my apples. they taste just fine with the skin, however they aren’t easy to cut and don’t look as pretty as peeled would have come out. With the skin on, the apples also don’t break down as much cooking, so you will have a thinner more watery sauce than if some apples breakdown into the sauce. I served this topping over a slice of spiced bread, that is the recipe I posted yesterday. This recipe makes enough topping for 6-8 desserts.

Apple Topping Recipe CardDownload

What You Will Need

  • 4-5 Medium Apples, Peeled, Cored, and Sliced
  • 1/2 Cup Brown Sugar
  • 1 Tbsp Lemon Juice
  • 2 tsp Vanilla Extract
  • Medium Saucepan and Wooden Spoon

Directions

  1. Heat Saucepan over medium heat. Add your apples and lemon, stir until covered. Add your brown sugar and vanilla, and stir constantly. Cook for about 10-15 minutes until cooked to your desired texture. Remove from heat.

2. Let cool for 15 minutes before servings, or moving to the fridge to eat later.

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Apple Cinnamon Cranberry Oatmeal

Oatmeal is a nutritious and filling meal. I used to eat oatmeal regularly when I was in college. I would make 2 packets of apple cinnamon oatmeal in a huge mug, add dried cranberries, and microwave till hot. It was so quick and easy, it was a great breakfast or late night snack. This recipe is the adult version of that quick meal. You’ll have to add your own apples and cinnamon compared to the packaged stuff, but it’s much easier to control how sweet you want it, and how much of each ingredient you want. This bowl is made with one serving of oatmeal, but I can’t finish that much myself. Josh can finish that much, but it all depends on the person. Enjoy!

  1. Place 1/2 cup of quick oats in your choice bowl. Add 1 cup of water, and microwave for 2 minutes.
  2. Dice up 1/2 of an apple and add to hot oatmeal. Add about 1/4 cup of dried cranberries and add 1/2 Tbsp of ground cinnamon. Stir. Add 1 Tbsp of syrup to taste, stir and serve.
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Easy and Quick Applesauce

I doubled this recipe because I had a ton of apples I needed to get rid of. Josh and I live near a family friend that has lots of produce, so I’ve been up to my eyes in apples and potatoes for a few weeks now. After hoping my apple pies last week would have put a bigger dent in my apple supply, I have resorted to making the quickest and easiest apple recipe I can muster: apple sauce.

  1. Peel, slice, and core 7 medium apples (6 cups)
  2. Place into a large microwavable bowl. Add 1/2 cup of water. Cover and microwave for 10 minutes. Then, microwave another 4 minutes uncovered.
  3. Smash using a fork or potato masher, once roughly mashed, you can use an electric/hand mixer till there are no large chunks left. Use a large strainer and use a rubber spatula to pass the applesauce through.
  4. Once strained, add 6 Tbsp of sugar and 2 Tbsp ground cinnamon. Mix.
  5. Refrigerate for 1 hour before serving.
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Homemade Apple Pie

This was my first time making a pie and it turned out beautifully. I had trouble crimping the edges and I had no idea how much to fill the pies, but in the end it tasted good, despite both my pies overflowing. Oh! This recipe is enough to make 2 pies, if you want to just make one, half the recipe. It was really delicious when I tried it later that night, and the crust was a lot tastier that other crusts I’ve had. This recipe is for 9″ pie pans.

  1. Wash, peel, core, and slice 13 apples. Place the apple slices into a large bowl filled 1/2 way with water and with 1 Tbsp of lemon juice added to keep them from browning. Once done, dump apples into a strainer. Rinse bowl and apples. Dry the bowl and add 1 1/2 cup sugar, 1/2 cup flour, 1 tsp ground cinnamon, and 1 tsp ground nutmeg. Mix together add apples and mix until everything is evenly coated. Preheat oven to 425 F.
  2. In the bowl of a stand mixer, add 4 cups of flour, and 1 1/3 cup of room temperature butter. Using 2 knives, cut the butter into the flour until the largest chunks are the size of peas. Add 12 Tbsp of water and start beating the dough on low speed with the dough hook attachment, or start mixing in a large bowl until the dough starts to come together. You may have to add an additional 2 Tbsp of water.
  3. Turn dough out onto a clean countertop. Take 1/4 of the dough at a time and roll out a circle about 12″ round. When rolling out dough, rotate the dough after a few passes in each direction to prevent it from sticking to the counter top. Make 2 circles and line each pan with one gently stretching the dough to get into the bottom edges. Fill both pans with filling, splitting it between the two, then place small pads of butter over the top of the filling. Roll out another 2 circles. Top the pies, trim and crimp the edges, add vent holes, add aluminum foil over the edges of the pies, then bake for 30 minutes each, removing the foil then baking for an additional 15 minutes.
  4. Remove the pies from the oven and let cool for at least 30 minutes before serving. Once cooled, wrap in cling wrap and refrigerate up to 5 days. You can also wrap them in aluminum foil in addition to cling wrap and then freeze them up to 4 months.
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