Tag Archives: Apples

Crock Pot Applesauce

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When I peel apples, I always think of the alphabet.

It all started when I was in first grade. My teacher, Mrs. Darnell, was peeling my apple and she told me that the peel could tell my future.

I was intrigued. I mean, I was six years old.

She said that whenever you peel an apple, you need to recite your ABCs.

When the peel breaks away, whatever letter you are on will be the first letter of the name of the person you are to marry.

Since then, I’ve always landed on the same letter. It’s completely creepy and weird. And a teeny-tiny, itty-bitty part of me wonders if it will be true.

We’ll see though. At the rate I’m going, I will probably report back to you all in 9 years…

Last Year: Pumpkin Pull-Apart Bread with Cinnamon Sugar

Crockpot Applesauce

The crock pot method of making applesauce does take a bit longer than the stove-top version, but it fills your kitchen with the smells of fall. I loved the way this applesauce tasted – lightly tart, but sweet with a hint of spices. It tastes delicious topped with chopped walnuts or even a bit of ice cream.

Ingredients

  • 6 medium-large apples – I used Granny Smith, but a sweeter apple will work
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon – although I added a bit more because I LOVE cinnamon
  • pinch of nutmeg and ginger

Method

1. Peel, core, and chop apples into smallish chunks. I had about 6-7 cups of apples.

2. In a crock pot set on high, place apple chunks, maple, and spices. Mix well. Allow apples to cook for about 3 hours or until the apples are completely softened. I didn’t need to puree or mash my applesauce because I like it chunky, but you can puree or mash if you want it smoother. Store in an airtight container in the fridge for up to 5 days.

It may separate, that’s okay, just mix it up again.

Recipe lightly adapted from (neverhome)maker

Related Recipes

Apple Crisp

Apple Fritters

Apple Cinnamon Muffins with Walnuts and Flax

Warm Apple Cinnamon Coffee Cake

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Fresh Summer Fruit Salad

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You may remember me mentioning that I wanted to go berry picking in my summer bucket list. Well, I got a chance to a few days ago!

There’s nothing like walking around a lovely orchard when it’s 95°F with 80% humidity. It’s like walking around a sauna except I was wearing more than a towel.

In honor of the one and a half pounds of berries picked (and probably eaten within 24 hours), I made a fruit salad.

I don’t mean to insult your intelligence since this fruit salad is basically just fresh fruit. I just want to share one of my favorite (EASY!) summer recipes with you.

Super refreshing, super tasty, super healthy, super delicious, super sonic.

Okay, maybe not super sonic, but I think you get the idea.

Fresh Summer Fruit Salad

This fruit salad is healthy and refreshing. It’s  wonderful with your morning yogurt or as the perfect summery side dish.

You can really make this with whatever ingredients you’d like – or whatever is in your kitchen. If you like a certain fruit more than others, you can definitely add more. Since I’m always changing the fruit I use, it has a different flavor profile every time I make it.

Ingredients

  • 2 medium apples, diced
  • 2 nectaries, diced
  • 1 naval orange, chopped
  • 10 strawberries, hulled and diced
  • 1/2 pint of blueberriers
  • 1 cup green grapes, sliced in half
  • juice of one lemon
  • juice of one lime

These are the fruits I used, but you could also add peaches, mango, pineapple, melon, raspberries, blackberries, kiwi, grapefruit, etc. Try adding a bit of fresh mint, too!

Method

1. In a large bowl combine all the chopped fruit. Drizzle with lemon and lime juice. Stir well. Serve chilled.

Warm Apple Cinnamon Coffee Cake

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Today is a very special day.

No, it’s not just because I’m giving you the recipe for this amazing coffee cake. Although, this cake is very special.

Today is special because of a birthday.

Today is my grandma’s birthday (She is 35 this year). While I wish I could be spending the day with her soaking up the sun in southern California, I’m in New York state dreaming about coffee cake in her honor.

My grandma and poppy (that’s my grandpa, not my grandma’s favorite bagel) used to treat themselves to a large slab of coffee cake almost weekly. I remember how she used to rave about this amazing coffee cake with big crumbs and a tender, sweet cake that they would get from the market.

Every. single. time. she told me about it, the inner depths of my stomach began to rumble. I mean, who doesn’t like a huge sugar rush of sugar, flour, and butter at 7:00 AM with their morning coffee?

Coffee cake soon made it to my Wish List and I finally made it a few weeks ago. Though this recipe isn’t what you’d eat if you’re planning on hitting the beach in your new itsy-bitsy teeny-weeny yellow polka-dot bikini, it is definitely much lighter than most coffee cakes without sacrificing taste or texture. Talk about win-win.

It has a wonderful apple flavor with a hint of cinnamon. I also made it with whole-wheat flour instead of all purpose, cut out 6 tablespoons of butter, 1/2 cup of sugar, and subbed in vanilla yogurt for sour cream.

What’s your favorite morning breakfast treat?

Warm Apple Cinnamon Coffee Cake

Ingredients

For the topping:

  • 1 and 1/2 cups white sugar
  • 1/2 teaspoon salt
  • 1 and 7/8 cups of whole wheat flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons unsweetened applesauce

For the filling:

  • 2 cups minced apple
  • 2 teaspoon cinnamon
  • 1/2 cup white sugar
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon nutmeg (or a but more if you really like it)
  • pinch of salt

For the cake:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup applesauce
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 and 1/2 cups whole wheat flour
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 3/4 cup low fat vanilla yogurt
  • 1 and 1/4 cups almond milk (cow’s milk works too)

Method

1. Place a rack in the upper third of the oven and preheat to 350°F. Grease and flour a 9 x 13-in. baking pan and set aside (if using stoneware, you don’t have to grease).

2. To make topping: whisk together sugar, salt, flour, and cinnamon. Add the butter and applesauce and stir until thoroughly combined and mixture resembles moist, course meal. Set aside.

3. To make the filling: Combine apple, cinnamon, sugar, flour, nutmeg, and salt. Set aside.

4. To make the cake: in the bowl of a stand mixer with a paddle attachment, beat the butter, applesauce, and both sugars together until well-combined, about 2-4 minutes. Beat in vanilla. Add the eggs and beat until throughly mixed, about three minutes (The original recipe calls for each egg to be added separately, but I messed up. I still came out perfectly though). Scrape your bowl.

5. In a small bowl mix flour, baking powder, and salt. Set aside. In another small bowl whisk together yogurt and milk. It may be a bit lumpy, that’s okay.

6. On low speed add 1/3 of the flour mixture to the batter. As it incorporates, add half of the milk mixture. Add another 1/3 of the flour mixture and the remainder of the milk mixture. Mix until barely incorporated and add remaining flour. Use a spatula to make sure that all the remaining ingredients are incorporated.

7. Spread half of the batter into the prepared pan. It’ll be less than 3 cups. Spread batter across the bottom of the pan all the way to the edges. Sprinkle the filling on top of the batter. Dollop the remaining batter across the top of the filling and use a spatula to spread the batter. If you want to make it swirly, you can use a butter knife and make a few gentle swirls. Sprinkle the topping over the batter and bake until golden brown, 55 to 60 minutes. Use a skewer or toothpick to test for doneness. It will come out clean when the cake is done. Remove from oven and allow to rest 20 to 30 minutes before serving. Cake will last, well wrapped, at room temperature for 4 to 5 days. It also freezes well for up to 3 months.

Inspired from the Joy the Baker Cookbook

Charoset {Apple, dried fruit, and nut salad}

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Have you ever had charoset? Better question: do you even know what charoset is? It’s a delicious and traditional apple dish that is served during the Passover Seder.

Charoset is made of tiny pieces of apples and nuts. Then it “marinates” in wine and spices to achieve a fragrant, deep flavor. It can be made loads of different ways, depending on each families traditions.

The version that I made was a unique take on a unique take of a more traditional recipe. Does that make sense?

It is sweet and spicy (as in full of spices. Although if you add enough cayenne I’m sure you’ll feel a bit of a kick), earthy and comforting. And I could probably eat a whole bowl by itself.

Dried fruit takes this up a notch. It’s adds subtle sweetness, a bit of chewiness, and overall awesomeness.

It’s nice because buying awesomeness at Whole Foods can get kind of expensive. I prefer to buy dried fruit instead.

To bring out all of the complex flavors and tastiness of the nuts, roast them in the oven (or toast them in a pan) for about 7 minutes at 350°F, or until they are fragrant.

I would totes recommend this!

Charoset {Apple, dried fruit, and nut salad} inspired from a recipe from my Grandpa

Makes about 4 cups

Ingredients

  • 2 medium apples, diced small (I used Granny Smith)
  • 2/3 cup roasted walnuts, diced small
  • 1/2 cup roasted almonds, diced small
  • 2/3 cup apricots, diced small
  • 1/3 cup pitted dates, diced small
  • 1/2 cup sweet wine (like Manischewitz) or grape juice
  • 1 Tablespoon orange zest
  • 1/3 teaspoon cinnamon
  • pinch of cayenne pepper (optional)

Method

1. Dice apple, walnuts, almonds, apricots, and dates. Place all the ingredients in a large bowl and mix well. It can be served immediately, but it’s better if you allow it to marinate in the refrigerator for a few hours or overnight. Keep leftovers in fridge for up to 5 days.

2. An alternative method (although I didn’t do it this way): Place the apples, nuts, and dried fruit in a food processor and process until all of the ingredients are bite sized pieces, but not pureed. Place in a large bowl and add the wine, zest, and spices and mix well.