Apple Recipes

One of the greatest things about Apples is how well they complement all types of cooking. Here are some of our favorite Apple recipes...ENJOY

Raspberry - Apple Oatmeal Crumble
1/2 cup whole-wheat flour (125ml)
1/4 cup oatmeal (75ml)
1/4 cup butter, chopped (75ml)
1/2 cup light brown sugar (125ml)
1 cup fresh raspberries (frozen will work too) (250ml)
1 cup Apples, peeled, cored and thinly sliced (250 ml)
1 tsp. ground cinnamon

Preheat oven to 350 degrees F. Mix flour and oatmeal in a bowl, then add butter slowly mixing until mixture looks like breadcrumbs. Stir in 1/2 of the brown sugar. Mix apples and raspberries in a casserole dish. Mix in the cinnamon and remaining sugar. Spoon the oatmeal mixture over the fruit in the dish. Bake for 45 minutes until fruit is cooked and topping is golden brown. This dessert is excellent with yogurt! Makes 6 servings.

Apple Pork Tenderloin
2 Apples
1 tsp. Lemon juice (5 ml)
4 tsp. vegetable oil (20ml)
1 tsp. each dried sage and savory
2 pork tenderloins (3/4 lbs each, 375g)
1 tbsp. butter (15ml)
 2 small onions cut into rings
2 cloves garlic, minced
1 tsp. granulated sugar (5ml)
1 1/2 cups chicken stock (375ml)
2 tbsp. apple juice (25ml)

Peel, core, and cut apples into 1 cm slices (1/2 inch); toss with lemon juice. Set aside. Combine 1 tbsp. of the oil, sage, salt and pepper; rub over pork. Heat remaining oil in large skillet over medium-high heat. Brown pork all over for about 5 minutes. Transfer to rimmed baking sheet; roast in 375 degree F (190 degree C) oven for 20 minutes or just until pink inside and juices run clear when pork is pierced. Transfer to board, tent with foil and let stand 5 minutes before slicing. In a skillet, melt butter over medium heat, cook onions for about 10 minutes or until very soft. Add apples, garlic and sugar. Cook for about 5 minutes or until tender-crisp. Transfer to bowl. Add stock and apple juice to skillet; cook over medium-high heat, stirring to scrape up brown bits from bottom of the pan, for about 5 minutes or until there is only about 3/4 of a cup of liquid left. Return apple mixture to pan; simmer until well glazed. Serve with pork. Serves 6. 

 

Apple Breakfast Omelet
3 tbsp. granulated sugar (50ml)
4 tsp. butter (20ml)
1/4 tsp. nutmeg (1 ml)
3 cups thinly sliced, peeled apples (about two) (750ml)
4 eggs, separated
1/2 tsp. vanilla (2ml)
2 tbsp. all purpose flour (25ml)

In a large ovenproof skillet, stir together 1 tbsp. of the sugar, the butter, nutmeg, and 1 tsp. water over medium heat until melted. Add apples. Cook gently, stirring occasionally, for about 5 minutes or until tender. Sprinkle with 2 tsp. water. Remove pan from heat, shaking to loosen apples from bottom. Spread apples evenly in pan, set aside. In a large bowl, whisk together egg yolks, 1 tbsp. of the sugar and vanilla until pale yellow. Add flour, whisk for about 30 seconds or until thickened. In separate bowl, beat egg whites with remaining sugar until stiff peaks form; gently fold into yolks in two additions just until blended.  Pour over apples, smoothing with spatula. Bake in 400 degree F (200 degree C) oven for about 10 minutes or until puffed and golden. Serve at once. Makes 4 servings.

Thai- Style Chicken, pasta, and apple salad
2 cups pasta of your choice (6oz) (500 ml)
2 cups cubed cooked chicken (500ml)
1 sweet red pepper
1 celery stalk
 4 green onions
2 apples
1 cup bean sprouts (250ml)
1/4 cup coriander leaves (50ml)
2 tbsp. chopped peanuts (25ml) (or cashews)

DRESSING:
1/4 cup lime juice (50ml)
3 tbsp. soy sauce (50ml)
3 tbsp. each water, sesame oil, and peanut butter (50ml)
1 tbsp. granulated sugar (15ml)
1 clove garlic, minced
1/2 tsp. hot pepper sauce (2ml)

Dressing: In a small bowl, whisk together lime juice, soy sauce, water, oil, peanut butter, sugar, garlic, and hot pepper sauce. Set aside. In a large pot of boiling salted water, cook pasta about 8 minutes, or until tender - but firm. Drain and transfer to large bowl. Add chicken and half of the dressing: toss to combine. Let stand 15 minutes. Meanwhile, cut red pepper in half crosswise; seed and thinly slice lengthwise. Thinly slice celery and green onions. Core and thinly slice apples. Add to pasta mixture along with bean sprouts and remaining dressing; toss to coat. Sprinkle with coriander and peanuts.

 

Extra- Easy Apple Betty (from Canadian Living)
As easy as just layering ingredients, this no-fail dessert makes a comforting finish to any meal.

10 cups Sliced peeled apples (about 3lb/1.5kg) (2.5 L)
1/4 cup Apple juice (50 ml)
2 cups fine oatmeal cookie crumbs (500 ml) (TIP: to make 2 cups of cookie crumbs, place about nine 3 inch cookies into a plastic bag and smash with a rolling pin - or use a food processor.
1/4 cup butter, melted (50 ml)
1/2 tsp. Cinnamon (2ml)
In a large bowl, toss apples with apple juice. In separate bowl, toss together cookie crumbs, butter and cinnamon.
Spread half of the apples in 8 inch (2 L) square baking dish; sprinkle with half of the crumb mixture. Repeat layers. Bake in 375 degrees F (190c) oven for 50 minutes or until apples are tender.
Makes 6 servings

Cranberry Apple Cobbler (Canadian Living)
This dessert pairs sweet apples and tangy cranberries and presents them under a crunchy golden topping.

1 package cranberries (12oz/340g) fresh or frozen
1 1/2 cups Apple juice (375ml)
3/4 cup Granulated sugar (175ml)
3 tbsp. Cornstarch (50ml)
1/2 tsp. Cinnamon (2ml)
1/4 tsp. Nutmeg (1ml)
10 cups sliced, peeled apples (about 7) (2.5 L)

TOPPING:
1 1/2 cups All-purpose flour (375ml)
1/3 cup Granulated sugar (75ml)
1 tbsp. baking powder
1/4 tsp. salt(1ml)
1/2 cup butter, cubed (125ml)
2/3 cup Milk

In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat. Cook, stirring, for two minutes, or until thickened. Spoon into 13 x 9 inch (3 L) baking dish. Arrange apples over cranberry mixture, overlapping to fit. Bake in 400 degrees F (200 C) oven for 15 minutes.

TOPPING:
In bowl, combine flour, all but 1 tbsp. (15ml) of the sugar, baking powder salt and butter. With pastry blender or 2 knives, cut into coarse crumbs, drizzle with milk and stir the mixture into pebble size chunks. Drop by spoonfuls onto apples. Sprinkle with remaining sugar, and bake for 45 minutes, or until golden brown.
Makes 8 servings.

 

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