It’s official. Fall has begun. Instead of lamenting the end of summer and the imminent return of icy weather, let’s celebrate all that fall has to offer:
Pumpkins, hayrides, apple picking (find a farm for all those things using this list).
Cozy scarves around our necks and tall boots on our legs.
Bonfires at night and the chance to see the sunrise in the morning.
Hot mugs of tea, pumpkin-spice — insert your favorite food — and local apples.
Here are a few apple recipes perfect for your first batch of hand-picked apples this fall.
Chancery Apple Cobbler
2 pounds Granny Smith apples, peeled and cored
6 tablespoons (3/4 stick) butter
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon (divided)
1 1/4 cups flour (divided)
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
1 cup old-fashioned rolled oats
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup caramel sauce
Vanilla ice cream (about 4 cups)
Preheat oven to 350 degrees.
For filling: Cut apples into 1/4-inch slices, then cut in half and place in a large mixing bowl.
In a large pot, melt the 6 tablespoons butter with the granulated sugar and 1/2 teaspoon of the cinnamon. Remove from stove, add 1/4 cup of the flour and mix well. Add apples and stir to coat well. Transfer mixture to a greased 13-by-9-inch pan.
For topping: Place the 1/2 cup melted butter and the brown sugar in a medium bowl and blend just until smooth. Add remaining 1 cup flour, rolled oats, remaining 1/4 teaspoon cinnamon, salt and vanilla, and mix until coarse and chunky. Spread mixture evenly over top of apples.
Place pan in center of preheated oven and bake, uncovered, 30 minutes. Remove from oven, let cool slightly, then place desired amounts in bowls to serve. Top each serving with caramel sauce and ice cream.
Apple cider doughnuts
1 cup apple cider
3 1/2 cups flour, plus additional for work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/8 teaspoon freshly grated nutmeg
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening for frying
Apple cider? Donuts? What’s not to love? From Hearth Restaurant in New York City, via smittenkitchen.com.
Cook apple cider in a small saucepan over low heat until reduced to 1/2 cup.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
In separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in reduced apple cider and buttermilk until combined. Add flour mixture and mix until incorporated.
On a floured baking sheet, pat out dough into a rectangle about ½ inch high. Place in freezer 15 to 20 minutes until well-chilled.
Using a 1/2-inch biscuit cutter, cut out circles of dough. Gather up any scraps, squish them together and cut out more (refrigerate if dough becomes too soft). Place in refrigerator.
While uncooked doughnuts chill, heat oil and prepare any optional toppings. Heat 3 inches of oil or shortening in a deep stockpot over medium heat until a fat thermometer reads 350 degrees.
Carefully drop dough balls into oil — do this in batches so that doughnuts aren’t crowded. Fry for 60 seconds until bottom is golden-brown. Flip and fry second side until golden-brown, an additional 30 to 40 seconds. Remove from hot oil with a spider or slotted spoon. Place on a plate lined with paper towels. While still warm, roll in cinnamon sugar or dip in apple cider glaze. If using powdered sugar, let doughnuts cool a few minutes before sifting sugar on top.
Try to maintain an oil temperature of 350 degrees; you may need to let oil heat up again or cool down between batches. If oil is too hot, the outside will cook too fast and burn before the inside is done. If the temperature is too low, the doughnuts will be greasy.
Makes 8 to 10 servings (36 small doughnut holes)
Apple butter
2 tablespoons butter
3 pounds assorted apples, peeled, cored and cut into quarters
3 cups apple cider
Juice of 1/2 lemon
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
In their restaurant, Apple Holler serves homemade apple butter with sweetened corn bread. Here is a slow-cooked recipe similar to theirs from Martha Stewart.
In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally until soft, about 30 minutes.
Preheat oven to 250 degrees.
Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest and cinnamon. Using an immersion blender, purée mixture until smooth. (If you do not have an immersion blender, you can use a potato masher.)
Pour apple mixture evenly into a shallow roasting pan or 13-by-9-inch baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter will keep refrigerated in an airtight container up to 5 days.
Apple Holler’s Apple Crisp
Apples are sweet and spicy in this crisp recipe from Apple Holler.
Makes about 2 1/2 to 3 cups
Apple Holler’s apple crisp
6 cups peeled, cored and sliced apples of your choice
1 tablespoon lemon juice
2 tablespoons melted butter
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cornstarch
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 cup old-fashioned rolled oats
2/3 cup flour
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Vanilla ice cream or whipped cream for serving
Preheat oven to 350 degrees. Coat a 13-by-9-inch baking pan with vegetable oil spray.
To make filling: Place apples in a large mixing bowl and sprinkle with lemon juice and butter. In separate bowl, combine granulated sugar, the spices and cornstarch and toss with the apples. Place apple mixture in baking dish.
Cover pan with a piece of foil. Place pan in oven and bake in preheated oven 20 minutes.
While apples are baking, measure brown sugar, oats, flour, baking powder and spices for the crisp into a separate mixing bowl and cut butter into mixture until it resembles coarse meal.
Remove pan from oven and remove foil. Sprinkle crisp topping over apples. Return pan to oven and bake an additional 15 to 18 minutes, or until nicely browned. Serve with ice cream or whipped cream.
Makes 8 servings
Apple Caramel Cheesecake
In this recipe from “Junior’s Cheesecake Cookbook” (The Taunton Press, 2007, $22), a light sponge cake layer pairs perfectly with a creamy cheesecake filling and crunchy apples.
Easy skillet apple pie
2 pounds Granny Smith apples
2 pounds Gala apples
1 teaspoon ground cinnamon
3/4 cup plus 2 tablespoons granulated sugar (divided)
1/2 cup (1 stick) butter
1 cup firmly packed light brown sugar
1 package (14.1 ounces) refrigerated piecrust or one double homemade piecrust
1 egg white, whisked until foamy
Vanilla ice cream
Whipped cream
This apple pie is from myrecipes.com, originally from Southern Living magazine. To prevent a mess in your oven and catch any bubbling juices, place a large cookie sheet on the baking rack below your pie.
Preheat oven to 350 degrees.
Peel apples and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Brush top of piecrust with egg white; sprinkle with remaining 2 tablespoons sugar. Cut 4 or 5 slits in top for steam to escape.
Bake in preheated oven 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with vanilla ice cream and whipped cream.
French Apple Pie with Apricots
According to both Apple Holler owner Dave Flannery and Tom Ferguson, of the Wisconsin Apple Growers Association, mixing several varieties of apples yields the best-tasting pie.
Makes 8 servings
French apple pie with apricots
Pastry for a 9-inch double crust pie
1/3 cup plus 2 tablespoons sugar (divided)
2 tablespoons flour
1 cup milk
4 egg yolks (divided)
3 tablespoons butter (divided)
1/2 teaspoon vanilla extract
2 pounds tart cooking apples
1 tablespoon lemon juice
Dash of ground cinnamon and ground nutmeg
1/2 cup apricot preserves, warmed
Prepare pie pastry, using your favorite recipe.
Preheat oven to 425 degrees.
To make custard filling, combine 1/3 cup sugar and the flour in a saucepan; mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.
In a separate bowl, beat 3 egg yolks. Beat a few tablespoons of the hot mixture into the egg yolks. Then pour egg yolks into saucepan, stirring continuously. Cook about a minute. Add 1 tablespoon butter and the vanilla. Turn off heat and allow mixture to cool.
Core, pare and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 tablespoons butter with remaining 2 tablespoons sugar and the spices. Add apples and sauté until tender, about 5 minutes, stirring occasionally. Remove from heat.
Roll out half the pastry and fit into pie pan. Spread custard filling evenly over the bottom, then top with apple mixture and finally with an even layer of the warm apricot preserves.
Roll out remaining pastry and cut 12 strips, 1/2 inch wide. Slightly moisten rim of the pie shell with cold water. Arrange six pastry strips across the filling; press ends to rim of pie shell.
Arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim any edges, if necessary; crimp edges.
Mix remaining egg yolk with 1 tablespoon water. Brush on lattice strips but not edge of piecrust. Bake in preheated oven 40 minutes or until golden brown. Serve warm.
Spiced Apple Chips
Using spices and sugar already found in your pantry, you can create easy, homemade apple chips that are just as good as anything you can purchase at the grocery store.
Makes 8 servings
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