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If you cut an apple horizontally instead of vertically, you get a pretty pattern, which inspired me to make this simple edible table decoration for Christmas.
1 person made this
- 1 large red apple
- lemon juice
MethodPrep:5min ›Ready in:5min
- Wash the apple and cut it horizontally into 1cm slices. Use a star shaped cookie cutter to cut our stars. Brush with lemon juice to prevent the apple from turning brown.
No need to discard the rest of the apple, add it to your muesli or porridge.
Reviews & ratingsAverage global rating:(1)
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- 3/4 cup applesauce
- 2 bottles (2.37 oz. each) McCormick® Ground Cinnamon
- Cookie cutters
- Drinking straw
- Colorful ribbon
80+ Best Apple Recipes to Try, From Sweet to Savory
Fall's favorite fruit tastes better than ever with these recipes.
Come fall, the weather starts to cool, you can sleep with the windows open again, and it's time to go apple picking at your local orchard and bring home way too many apples. Well, "too many" is a matter of opinion. After all, who says you can't enjoy an healthy apple recipe for breakfast, lunch, dinner, and dessert?
In the fall, you can&mdashand thanks to these apple recipes that are both savory and sweet, you won't have a hard time deciding exactly what to make. Whether you're looking for a new apple pie recipe, apple crisp recipe, apple butter recipe, baked apple recipe, or something else entirely, we're confident there's an incredibly delicious dish on our list you'll love. From Instagram-worthy apple cake recipes to crumbly apple cobbler recipes, we've found the best fruity, autumn treats your family and fall dinner party guests won't be able to get enough of.
And lest you think we've stopped at apple dessert recipes, think again: We've also included a ton of savory apple recipes that take care of your main course and appetizers too. Seared sausage with cabbage and Pink Lady apples makes for a filling breakfast that's sure to satisfy a large crowd, while an apple Cheddar waffle sandwich will delight kids and grown-ups alike. When it comes to apple dishes for dinner though, nothing's quite as scrumptious as apple pork chops&mdashwhich is why we've got a recipe for that too! The good news? No matter which apple recipe you choose here, you're bound to end up happy, full, and craving more.
Chinon apple tarts
To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.
Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll. Heat the grill to high and heat the oven to 180C/160C fan/gas 4. Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet. Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn’t burn. Remove from the grill. Can be done a few hours ahead, and left, covered, out of the fridge.
Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry. Sprinkle over the remaining sugar and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened. Remove and allow to cool slightly. Warm 3 tbsp of the red wine jelly in a small pan over a low heat with 1 tsp water to make it a little more runny, then brush over the top of the tarts.
Tip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix together. Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.
LEFTOVER RED WINE JELLY
This recipe makes 200ml of red wine jelly so you will have leftovers. You can use this up in other baking, serve with cold meats or simply spread on toast.
The red wine jelly can be made and stored in a small sterilised jar in the fridge up to a month before. You can make the cardamom crème fraîche in the morning before serving and keep it covered in the fridge. The tart bases can be cut out and caramelised in the afternoon before serving, put on a tray and topped with a sheet of baking parchment.
NUTRITION PER TART
The nutritional information above is given for each tart, with crème fraîche. Without crème fraîche, each tart has 852 kcals, 38g fat, 18g saturates, 114g carbs, 60g sugars, 2g fibre, 10g protein and 1.3g salt.
- 4 cups coarsely chopped kale
- 2 cups thinly sliced curly endive
- 2 cups thinly sliced trimmed Brussels sprouts
- 4 tablespoons extra-virgin olive oil, divided
- 2 medium apples, coarsely chopped
- ½ cup cider vinegar plus 1 tablespoon, divided
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 3 tablespoons unsalted sunflower seeds, toasted
- 3 tablespoons chopped walnuts, toasted
- ⅔ cup crumbled blue cheese
Place kale, endive and Brussels sprouts in a large bowl and massage the greens until they are soft, 2 to 3 minutes.
Heat 2 tablespoons oil in a large skillet over medium heat. Add apples and cook, stirring often, until warm, 2 to 3 minutes. Stir in 1/2 cup vinegar, honey and mustard and cook until slightly reduced, about 1 minute. Pour the mixture over the greens and toss to combine. Add the remaining 2 tablespoons oil and 1 tablespoon vinegar and toss again. Add sunflower seeds, walnuts and cheese and toss again.
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- Pinch of salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
- 1/3 cup ice water
- 3 1/2 tablespoons sugar
- 4 large Golden Delicious apples&mdashpeeled, cored and cut into 1/4-inch-thick slices
- 2 tablespoons melted and strained apricot preserves
In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
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Reviews ( 78 )
Assembly of cake batter was very easy, no need of cake mixer.
Receipe used oil, instead of butter.
Baking time was exactly, as given in receipe.
Results were a perfect , good looking cake
It was moist and very tasty.
Will definitely try again.
I have made this a few times a year since it graced the cover of SL. It always turns out delicious. My son doesnt like chunks so I chop everything coarse/fine. I have also subbed ground flax for the nuts in the cake if I worried about guests with nut allergies. Other than that, I make this exactly as written and it never disappoints. My father-in-law loves it, all my bunco friends (and took pieces home to their husbands). It travels easily. I can't say enough about it. Worth all the dirty dishes and steps. I am not that great at getting a lump-free frosting but I have come to not care - it does not matter it is still delicious.
I made this for a Thanksgiving potluck at work and I already know it will be a hit. so much so that it will make it to the main event with the family next week, as well! There is quite a bit of cream cheese filling for the batter, and I m not sure how you could keep it from making it to the edges of the pan. Reading an earlier review I increased the baking soda by 1/2 a tsp (total 1-1/2 tsp) - which was unnecessary because I ended up cutting a good amount off the base since it puffed up that much (I'm at normal altitude). Be sure to grease and flour your pan properly - I didn't and almost had it not turn out without a good amount of finesse. The only I may try is to include some lemon zest in the cream cheese filling next time around. The cream cheese filling plays exceedingly well against the flavor of the apples and warming spices - and I think the touch of lemon will make it "next level." Really want to try it as mini bundts for gifts too.
I make a brown butter cream cheese frosting for it (I use about 3 oz of cream cheese and a little sour cream in the frosting. Yes, I know it adds to the richness, but everyone goes crazy over it!) Excellent cake recipe. The only things I do differently are toasting the pecans for the batter, and using less sugar: 1.5 cups brown sugar in the batter, vs. 1 cup white sugar and 1 cup brown sugar. no need to use 2 cups of sugar - it's plenty sweet.Baking times definitely vary depending on your oven and the type of pan you use.
Made this past weekend. I did not have Allspice so I used some cloves and pumpkin pie spice instead. As well used Granny Smith vs. Gala. Was very tasty and very beautiful. Will make a nice Christmas present for those special homemade gifts. Was not that difficult or too time consuming. I did have extra batter for my size pan and made a mini loaf pan as well.
Made for my boyfriend and he loved it. It's a lot of work and very rich, but worth it. I'll def make it again.
Delicious!! This recipe is was super easy!! I still get request to make it for the holidays! I added a 1/2 teaspoon more of baking soda and it gave it a little more rise. One of my Farvorites!!
I've made this recipe a few times now. I first made it for teacher/bus driver Christmas gifts. The bus driver still tells my daughter (3 years later) that she wants more! I leave off the icing and it is perfect without it. So delicious!
I first made this cake over 2 years ago and we found it to be well worth the effort! Can't believe this cake got any bad reviews. It is awesome! Everyone I have served it to has loved it. I've also made it for gifts. It is somewhat labor intensive, but a great one for special occasions. I follow the recipe exactly but have found that the amount of frosting is too much for my taste so now I just make half the frosting recipe and it seems to be plenty. Makes a beautiful presentation, too!
I made this cake for a party and it really wowed everyone. It's a lot of work, but worth every minute. I followed the recipe exactly and it was perfect!
This cake looked so appealing and I've had the recipe since 2011. Finally I made one yesterday. I was a little disappointed. While it is very moist (almost too moist and heavy) and it tastes okay, it just isn't as good as I thought it would be. It took a long time to make because I first had to cook apples to make the applesauce. The cream cheese filling is a little bland. I think it might be better if it used brown sugar in the filling or maybe just a little more white sugar. As I said, it is good, but it isn't great. If I make it again, I'm sure I'll tweak the recipe to suit my taste buds.
Excellent cake, pretty too. Followed recipe except left out cream cheese filling. Everyone loved it. Will make again, maybe with maybe without the cream cheese.
I tried this recipe last night and it was a hit. Very easy to make and I'll be making it again.
This cake was delicious and very pretty. I will definitely make it again.
What a great apple cake! Love the cheese cakey part inside especially. Mine looked almost exactly like the picture, and it tasted lovely. What is most surprising is that it is not at all too sweet, even with the praline icing. That was the only thing I was worried about. I also like the fact that it uses a combo of oil and applesauce instead of all oil. I used Gala and Granny Smith apples and used walnuts in place of pecans. Otherwise, stayed very true to the recipe. Will most certainly make this again. It tastes as good as it looks.
This cake is very good. It is heavy and pretty darn sweet, but it is very good. I followed the recipe exactly. Everyone loved it.
I don't add icing to cakes any more. This is great on it's own. It is moist & delicious w/o the icing. Only time I use icing is for a children's cake, they expect it. I don't think adults do. This goes great w/ coffee.
Very disappointed. The cake was very moist but didn't have much flavor. Surprising considering everything that's in it. I used a combo of granny smith and fuji apples, but couldn't detect an apple taste. It's a lot of work for poor results. I would not make this again.
This was a really great cake!! not too sweet! when making the icing don't use too much powdered sugar, I only used 1/2 cup and it was still sweet! . overall really good, would make it again.
Loved this cake. It was perfect for the tons of leftover apples that I had from Thanksgiving. The topping was a bit too sweet, will cut back on the powdered sugar next time or maybe even omit it all together. The cake goes perfect for after dinner dessert with a nice hot cup of coffee. Thanks for sharing this great recipe!
I HAVE made this cake many times and it never fails to please. It is worth the effort and it turns out just like it looks in the photos. I highly recommend
I knew I would be pressed for time, so toasted the nuts, and mixed all the dry ingredients together the night before. It's a little time consuming, but it's very good. The icing alone is wonderful, I wouldn't hesitate to put it on anything made with spice or pumpkin. It made enough for a decent drizzle on a bundt cake, if you want to totally cover it, you'll need a double batch. Be aware you MUST pour it while it's warm it will solidify quickly. Will absolutely make it again.
I made this cake last fall when it appeared in the magazine and it was a tremendous hit at the football tailgate that weekend. I'm making it again for this weekend. One person commented that they liked that it wasn't overly sweet (except for the glaze, of course, which could be modified). This gentleman kept going back for seconds (and thirds). It could be served as a coffee cake at a brunch.
Sorry, I did not want to leave such a low rating, but when reading what each star denotes, one star summed it up for me. WOULD NOT MAKE AGAIN. This recipe seemed like it was written by someone who decided to just throw everything but the kitchen sink into one concoction. The term "overkill" seems to fit well here, nauseatingly so. The flavor of the ACTUAL cake was very good - just the right spiciness, and density and the glaze though somewhat sugary, went well with it. Past that, it really turned me off. Nix the cream cheese make a cheese cake, nix the apples and make a pie. You could even nix the ground pecans and just top the cake with halves [as pictured] and it would be a far better result. In fact, I was thinking about doing just that, possibly making cupcakes, glazing & topping with pecans instead.
Apple Pie Filling
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Homemade Apple Pie Filling made with cinnamon, sugar and lemons is an easy way to use up your apples. This dessert topping or filling is ready in just 30 minutes!
Inspired by our delicious and easy Apple Pie, this homemade Apple Pie Filling is great for freezing or canning. Check out all our fruit Pie Recipes you can make ahead for a quick dessert.
APPLE PIE FILLING
A homemade Apple Pie Filling is just so much better than any canned apple filling you get at the grocery store! It’s filled with fresh ingredients and there’s no questionable preservatives. This recipe for Apple Pie Filling is so easy and delicious, you’ll never buy the canned stuff again.
The best Apple Pie Filling is all about fresh! Use fresh lemon juice instead of the bottled stuff. If you can find it, try using fresh, whole nutmeg and grating it yourself. Fresh ground nutmeg has way more flavor and whole nutmeg stays fresh in the pantry for a long time.
To make this Apple Pie Filling, you can either use apple slices or apple chunks. The important thing is to make sure they are even in size and width so they cook evenly. Your Apple Pie Filling will seem thinner right after cooking but it will thicken as it cools.
This recipe is enough for one 9-inch pie, however you can easily double, triple, or quadruple it for storing ahead of time. Freezing the pie filling is the easiest way to store it, plus it lasts 6 months in the freezer! If you want to can this Apple Pie Filling recipe, there are instructions on how to use a water bath canning method in this post.
Keep your Apple Pie Filling in the freezer for a ready to go, easy homemade apple pie! Simply thaw and pour into a store bought pie crust, top with a second crust and bake until the top crust is golden brown and the filling is hot. If your thawed Apple Pie Filling is too thin, use a cornstarch slurry of equal parts water and cornstarch to thicken it before baking.
This Apple Pie Filling can be used in all your favorite recipes besides just apple pie. Try it baked with a brown sugar crumble for an easy Apple Crisp, or as the filling in any apple recipe. You can also just serve it warm in a bowl topped with Vanilla Ice Cream or Whipped Cream.
I'm allergic to cilantro but I'd love to try this recipe. Any suggestions for a substitute? Thanks much!
I totally agree with DianePrewitt1 . I made this to bring to a barbecue because it sounded cool, crisp and nutritious. The apples, vinegar and cilantro were beyond overpowering. I would not make this again because there are too many ingredients I'd have to change.
Also - I didn't have granny smiths so I used Red delicious apples instead - and the directions did not say to peal them first but I did - Yummy!
We loved this in my family! I was pleasantly surprised at how perfect this was as a side dish to burgers. (we did a variety of gourmet topping burgers.) Made this on memorial day, and everyone loved it- party of 10. Recipe was requested. I will make again. Only change I made was instead of grated carrots, I used 10oz. Bag of matchstick carrots and 1/4 cup of raisins. Not sure what happened to Diane review, I used 2 smallish apples, grated them no overpowering flavor. Cumin and cilantro adds a surprising great taste. Nice crunch, light.