Recipes: A is for Apple

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What to do with that bushel of apples you picked? We’ve rounded up our top apple eats, recipes guaranteed to make you the apple of every eye (and stomach).

Drink your apples too with this Caramel Apple Milkshake and this healthy Apple, Carrot & Ginger Smoothie.

Apple Pie Bars

Graham Crust
2 cups graham cracker crumbs
½ cup butter, melted
¼ cup brown sugar
¼ tsp ground cinnamon
1/8 tsp kosher salt

Apple Pie Filling
1 cup butter, melted
2 cups brown sugar
2 eggs
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp kosher salt
1 cup SKOR Toffee Bits
2 cups Granny Smith apples, peeled and chopped

Streusel Topping
½ cup flour
¼ cup brown sugar
¼ cup sugar
¼ cup butter, melted

1) Preheat oven to 350ºF. Coat a 13×9-inch baking pan with non-stick cooking spray. Line the pan with parchment paper.

2) In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, cinnamon and salt. Press the mixture evenly and firmly into the bottom of the prepared baking pan. Bake crust for 8 minutes, remove from oven and set aside.

3) For the apple filling, in a large bowl, whisk melted butter and brown sugar until combined. Whisk in eggs and vanilla extract until smooth. Add flour, baking soda, cinnamon, salt, SKOR bits and chopped apples. Stir just until flour has disappeared. Spread over baked graham crust.

4) For the streusel topping, in a medium bowl combine flour, brown sugar, sugar and melted butter until streusel is crumbly. Sprinkle streusel evenly overtop apple brownies. Bake for 40-45 minutes until topping is golden brown. Remove from oven and let cool completely. Once cool, refrigerate for easier cutting.

Yield: 25-30 Apple Pie Bars

Apple Cinnamon Cobbler

Apple Mixture
8 Golden Delicious apples, peeled, cored and cut into ½-inch slices
¾ cup sugar
2 tbsp flour
¼ tsp ground cinnamon
¼ tsp kosher salt
2 tbsp butter

Cobbler Topping
2 cups flour
6 tbsp sugar
1 tbsp baking powder
½ tsp kosher salt
½ cup butter, cold
½ cup whole milk
2 large eggs, lightly beaten

2 tsp sugar, for topping

1) Preheat oven to 400°F.

2) For the apple mixture, in a large bowl, toss apples with sugar, flour, cinnamon and salt. In a large skillet, melt butter over medium heat. Add apple mixture and cook 7 minutes until apples are slightly tender. Transfer to a 9-inch pie plate.

3) For the cobbler topping, in a large bowl, combine flour, sugar, baking powder and salt. Cut the butter in until the mixture resembles coarse crumbs. Using a wooden spoon or our hands, stir in the milk and eggs, just until batter is moistened, careful not to over mix. Taking large spoonfuls, drop the batter over the apples and sprinkle with 2 tsp sugar. Place pie plate on a baking sheet and bake 30 minutes until top is nicely browned.

Serves 6-8

Apple Streusel Muffins

2 1/2 cups flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
2 cups peeled and diced Granny Smith apples
1 1/2 cups packed brown sugar
1 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract

Streusel Topping
1/2 cup packed brown sugar
1/2 cup flour
1/4 tsp ground cinnamon
1/4 cup melted butter

1) Preheat oven to 350°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess.

2) For the muffins, in a large bowl, combine flour, baking soda, salt, cinnamon and diced apples. Gently toss to combine.

3) In a medium bowl, whisk brown sugar, buttermilk, vegetable oil, egg and vanilla. Gently stir into flour mixture just until blended. Spoon batter into prepared tin, dividing evenly among muffin cups.

4) For the topping, in a small bowl, mix together brown sugar, flour and cinnamon. Add melted butter and toss with a fork until it resembles coarse crumbs. Sprinkle topping over muffin cups.

5) Bake for 23-25 minutes, until the muffins spring back when gently pressed. Remove from oven and let cool for 10 minutes before removing from pan and placing on a wire rack.

Yield: 12 muffins

Apple, Mango & Cranberry Coleslaw

Spiced Pecans
1½ cups pecan halves
2 tbsp packed brown sugar
1 tbsp melted butter
1 tsp Worcestershire sauce
¼ tsp kosher salt
1/8 tsp garlic powder

Vinaigrette Dressing
2 tbsp rice vinegar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp sugar
¼ tsp kosher salt
¼ cup olive oil

2 Granny Smith apples, peeled and cubed
1 tbsp fresh lemon juice
3 cups thinly sliced Napa cabbage
3 cups thinly sliced red cabbage
1 cup dried cranberries or dried cherries
1 medium mango, peeled and cut into 1/2-inch cubes

1) Preheat oven to 350°F.

2) For the pecans, in a large bowl, combine pecans, brown sugar, butter, Worcestershire, salt and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and cool completely.

3) For the dressing, in a small bowl, whisk rice vinegar, cider vinegar, Dijon mustard, sugar and salt. Gradually whisk in olive oil.

4) In a large bowl, toss sliced apples with lemon juice. Add the cabbage, mango and dried fruit to the apples. Mix with the dressing and chill for 30 minutes before serving to blend flavors. Add pecans just before serving.

Serves 6-8

Apple Strawberry Crisp

6 cups peeled and cubed Granny Smith apples
2 cups halved strawberries
1/4 cup sugar
½ tsp ground cinnamon

Oat Crumble Topping
1½ cups large flake oats
1½ cups flour
1½ cups packed brown sugar
1 tsp ground cinnamon
3/4 cup margarine

1) Preheat oven to 350°F. Coat an 11×7-inch baking dish with non- stick cooking spray.

2) In a large bowl, toss apples, strawberries, sugar and cinnamon. Place in prepared baking dish.

3) For the topping, in a large bowl, mix oats, flour, brown sugar and cinnamon. Add margarine, mixing with a fork until crumbly. Sprinkle over fruit.

4) Bake uncovered for 25 minutes. Loosely cover crisp with aluminum foil and bake an additional 10 minutes.

Serves 6-8

Ever consider using an apple corer? Watch here as Bite Me More tests one out.

Roasted Sweet Potato, Parsnip & Apple Soup

6 cups sweet potatoes, peeled and cubed
1 cup parsnips, peeled and cubed
¼ cup chopped shallots
2 small garlic gloves, chopped
2 tbsp olive oil
½ tsp kosher salt
½ tsp ground cumin

7 cups vegetable broth
1½ cups apple cider

2 tbsp butter
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Granny Smith apple, chopped for garnish
Italian flat leaf parsley, for garnish

1) Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes, parsnips, shallots, garlic, olive oil, ½ tsp salt and cumin together. Pour onto prepared baking sheet and roast 30 minutes, stirring after 15 minutes. Remove from oven and set aside.

2) In a large soup pot, bring vegetable broth and apple cider to a boil over medium-high heat. Add sweet potato mixture and simmer for 10 minutes. Remove from heat and using a handheld or countertop blender, puree until smooth. Return to soup pot over medium heat and stir in butter, ¼ tsp salt and pepper. Garnish each soup bowl with diced apple and parsley.

Serves 6

Lemon Kale Salad with Apples, Parmesan & Pine Nuts

Parmesan Cups
2 cups freshly grated Parmesan cheese

Kale Salad
8 cups baby kale leaves
¼ cup dried black currants
¼ cup dried cherries
1 Granny Smith apple, cored and diced
¼ cup pine nuts, toasted

Lemon Vinaigrette
3 tbsp fresh lemon juice
1 tbsp rice vinegar
1 tsp honey
1 tsp soy sauce
¼ tsp lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper
4 tbsp olive oil

1) For the Parmesan cups, preheat oven to 350ºF. On a piece of parchment paper, draw 6 ½-inch circles. Flip parchment paper over and place on baking sheet so the ink side is facing down. Place approximately 5 tbsp of Parmesan cheese in each circle and gently spread out to cover the outlined circle. Bake in preheated oven until golden brown, 9-10 minutes. Watch carefully to avoid burning. Remove from oven and let cool on baking sheet for 1 minute. Immediately drape over a small bowl or glass to get a basket shape. Let cool for a few minutes. Remove from bowl and store Parmesan cups at room temperature in an airtight container.

2) For the salad, in a large bowl, combine kale, currants, cherries and diced apple. Pour the dressing over the salad and toss to coat. To serve, pile salad in Parmesan cup and top with toasted pine nuts.

3) For the dressing, place lemon juice, rice vinegar, honey, soy sauce, lemon zest, salt and pepper in a medium bowl. Whisk until blended. Slowly drizzle the olive oil into the bowl while constantly whisking, until incorporated.

Serves 6-8