The winter holidays are usually when I bake most—and experiment with recipes I’ve bookmarked throughout the year. I could probably never bake my way through all of them. You should see my reading list!
The fall season has also inspired me to cook with Ohio grown apples that have been in the local farmers markets. So many varieties both for eating fresh, in sauce, in salads, casseroles or baked goods. Check out the post I wrote talking about my apple adventures, The Apple Didn't Fall Far From The Tree.
Here’s one of favorite “recipes” for apples:
Pat's Applesauce. Core, peel and slice Macintosh or honey crisp apples (these are my favorites). Into a large pot, add 1/2 cup water and the juice of one lemon to the apples, pinch of salt, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice or nutmeg and 1/4 cup sugar (to taste). Cook on medium heat for 20 minutes, stirring occasionally with a wooden spoon to break up the apples as they soften and cook. Sprinkle with freshly grated orange rind, if you like. Lower the heat if the apples absorb the water. Stir. Cool and store in jars or containers. Refrigerate.
We enjoy applesauce by itself, over oatmeal, as a side with potato pancakes, apple parfaits and with chicken or pork dishes.
Apple Yogurt Parfaits
Try this fall feeling yummy snack or breakfast with chunky applesauce for more bite!
Ingredients for 4 servings:
1 cup applesauce – chunky is even better
Dash ground nutmeg ( dash means a tiny pinch)
1/2 cup granola
1-1/3 cups vanilla low fat or nonfat yogurt
1. In a small bowl, combine applesauce and nutmeg.
2. Spoon 1 tablespoon granola into each of 4 parfait glasses.
3. Layer each with 1/3 cup yogurt and 1/4 cup applesauce; sprinkle with remaining granola. Serve immediately.
If you’ve followed my blog, you’ve read about the granola apple cinnamon rolls I learned to make with Annie’s Signature Sweets. And I’ve gone a few steps further with a granola apple crumble which will definitely be on rotation this fall and winter.
Granola apple crumble ready for the oven.
Fresh apples paired with warm spices and granola make a delicious dessert or breakfast. This would be perfect now and later for the holidays when family and friends gather. Inspired by a delish.com recipe. Here’s how:
Makes 8 servings
1/2 c. (1 stick) butter, melted, plus more for pan
1 c. all-purpose flour
1 c. Pat’s Granola (Tropical or Ginger Spiced)
3/4 c. lightly packed brown sugar
1/4 tsp. kosher salt
5 large apples, cored and sliced into thin wedges (I used honey crisp)
1/2 c. granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Juice of 1/2 lemon
- Preheat oven to 350 degrees.
- Grease a large pie plate or baking dish with butter.
- Mix together in a bowl, flour, Pat’s Granola, brown sugar and salt. Stir in melted butter and combine thoroughly, using a fork.
- To the baking dish add apples, spices, sugar and lemon juice. Spread evenly in dish.
- Spoon crumble topping over apples, pressing down lightly. Add more granola, if desired.
- Bake for 45 to 50 minutes until topping is golden brown and apples are bubbling.
- Serve warm plain or with whipped cream or ice cream.
Apples also make an excellent addition to salads and pair well with nuts, cheese or your choice of protein. Here’s a fall salad that is quick, easy to make and delicious.
Arugula, Apple and Pecan Salad
- 6 cups chopped arugula
- 2 small apples, thinly sliced
- ½ cup candied pecans
- ¼ cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup)
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Need more ideas? Check out these 🍎 recipes.
Would love to hear about your favorite recipes using apples.
Pat Bennett is the founder and President of Pat's Granola, a Cleveland food and lifestyle company.
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