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.

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.

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.

Apple, Apple, Apple Marathon! 2 Apple Breads and Apple Cake!

Thurday I did something new and decided to bake up a storm. I made 2 types of apple bread and an apple cake. Not only did I have apples I wanted to get rid of, but I thought it would be fun to try and re-create others’ recipes and to see how they go. Warning! I made many mistakes, and I’m not very good at baking. I much prefer cooking of the two!

Caramel Apple Bread

You can find the recipe here!

I didn’t have caramel sauce to make the caramel icing, nor do I keep powdered sugar on hand, so I didn’t make any icing for this bread. This recipe also took about 80 minutes to bake. The bread is a sweet loaf, but it would be every good either with the icing or with the honey butter found with the cake recipe below. This is also a very dense bread, and doesn’t crumble apart as easily as the next loaf.

Cinnamon Apple Pie Bread

You can find the recipe here!

This was an incredibly delicious recipe. The bread did take over 70 minutes to bake in my oven though. Also not very structurally sound and very crumbly, however it is a very tasty bread with lots of flavor and textures.

Cinnamon Sugar Apple Cake

You can find the recipe here!

By this point, I was pretty tired of peeling, coring, and dicing apples. I also read this simple recipe wrong and forgot to add the topping before baking, so my bad on that one! Otherwise, this recipe was straight forward and simple. I really like to format that she did for writing out the steps. Also, this was the only recipe that took as long to cook as it said it would! It was a delicious moist cake that reminded me a bit of banana/pumpkin bread while eating it. It wasn’t overly sweet, however her honey butter topping was also delicious.