Apple, apples, apples! Sweet ones, tart ones, crisp, juicy apples! I love all things apple! From the cliché apple pie, to cheddar bacon dip with apple wedges! I also am reminded of my mom’s fresh apple cake. What a moist and rich treat on a fall afternoon snack or as a dessert after a hearty soup or stew. Apples are not expensive and come in many varieties.
Kids love them in their lunch box or as an after school snack. I always love to drip mine in caramel sauce. The tart and sweet is an amazing combination.
When choosing apples, keep in mind what you are going to use them for. For eating, choose a Red Delicious, Fuji, or a Gala. Some who enjoy a tarter taste may choose a Winesap or even a Golden Delicious. For cooking, choose an apple that will hold up well to cooking. Braeburn, Newton Pippin, and Granny Smith come to mind here, as well as other lesser known, more exotic varieties.
You can test your apple’s mettle by adding some sugar and water to it and microwaving it for a few minutes. See how it stands up to moisture and heat. Is it too mushy? It may be better to make applesauce with! Once you master the varieties of apples, do not be timid. Mix varieties! It’s all good! Also, the size of the apple matters here. Small to medium sized apples deliver the best flavor. The large ones somehow lose their flavor and tend to be pithy in texture. Do not worry about how pretty the apples are when you are going to cook with them! They are to be peeled and chopped or sliced, so who cares! It is the flavor and texture we are looking for!
If you are lucky enough to be the owner of an apple tree, go for it! Or if you live close to an orchard and can go pick your own, it is an absolute treat to use local produce in your baking. Most supermarkets have a wide variety of apples to choose from. Again, just be aware of what you intend on using the apples for, eating or cooking.
It’s apple time! Go get some and get busy! Here are some fabulous fall apple recipes.
FRESH APPLE CAKE
1/2 C. Mazola oil
2 C. sugar
2 eggs
1 tsp. vanilla
3 C. applies, diced
3 C. sifted flour
1/2 tsp.cinnamon
1/2 tsp. soda
1/2 tsp. salt
1 C. nuts, chopped
Stir together the first 4 ingredients only enough to break up eggs. DO NOT OVER-MIX. Add apples, flour and rest of ingredients. Grease and flour angel food cake pan or bundt pan. Pour into pan and bake at 350 degrees for about 1 hour and 20 minutes. Can be sprinkled with sifted powdered sugar or glazed with a powdered sugar icing.
(I always grease with margarine and I don’t flour the pan – I turn it out soon after I take it out of the oven – usually – with margarine – it will slide right out. Also, I put raisins in sometimes)
photo source: Martha Stewart
My Grandmother’s Apple Cobbler
Dough for crust:
3 c. of flour
¾ c. sugar
1 ¼ c. shortening
¼ t. salt
2T water
Cut all of these ingredients together with a pastry blender. Divide into two. Press half of dough into the bottom and sides of a 9″x13″ pan. Be careful not to overwork this dough, so as not to make it tough. Save the rest of the dough for lattice over the top.
Filling:
4 c. peeled, sliced apples, (for COOKING)
1 ½ T cinnamon
1T nutmeg
2 c. sugar
2 c. water
Heat all ingredients over medium heat until sugar dissolves and mixture thickens. Pour apple mixture into crust. Create lattice by rolling remaining dough out on lightly floured surface. Using a pastry wheel, cut strips and lay in a criss-cross pattern over top of cobbler, squeezing dough at sides to secure. Sprinkle top of cobbler with cinnamon-sugar, if desired, and dot the top with butter. Bake at 400 degrees for the first 30 minutes, then down to 325 degrees for 1 hour. Serve with vanilla ice cream or even half and half.
photo source: Pillsbury
Apples with Hot Cheddar and Bacon Dip
Core and slice 4-6 apples. Dip in lemon juice and refrigerate.
Dip:
6 slices bacon cooked crispy, then crumbled
8 oz. cream cheese
2 c. grated sharp cheddar
6 T cream
1 t worcestershire sauce
¼ t dry mustard
¼ t onion salt
dash of tabasco sauce
Cook in heavy saucepan on low heat until melted and blended. Transfer to a chafing dish. Arrange the lemon juice-dipped apple slices around the dip. Enjoy!
Maple Apple and Blueberry Crisp
3 apples, peeled & thinly sliced
1 package frozen blueberries, thawed and drained
1/4 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1 teaspoon cinnamon
1/3 cup maple syrup
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
In a large bowl, toss sliced apples, blueberries, sugar, flour, lemon juice and cinnamon.
Spread in an 8×8 inch square baking dish sprayed with cooking spray.
For the topping: In a bowl combine brown sugar, flour, oats and cinnamon. Pour maple syrup and butter over and toss until moistened.
Sprinkle topping over fruit and bake 1 hour or until golden and fruit is fork tender. Let cool 15 minutes.
Improving Apple Cobbler: Best Ever Apple Cobbler {gluten free option} – Wicked Good Kitchen
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