Fall is almost here and that means cooler weather and lots of fruit. Especially apples. Apples are so abundant at this time of year that in some places in the south that September is called the ‘Apple Pie season’. And while apple pie is great, after time it can get boring. So if you’re looking for some different recipes to use all of those fall apples for, you came to the right place.
Easy Apple Dumplings – Serves 8
* 8 medium sized apples, peeled and cored
* 2 packages of refrigerated pie crust
* 2 cups water
* 1 1/2 cup and 2/3 cup sugar
* 1/2 tsp ground cinnamon, halved
* 1/2 tsp ground nutmeg, halved*1/4 cup and 3 tbsp. butter or margarine
Preheat oven to 375. Bring to a boil the 1 ½ cups sugar, water, half the cinnamon and nutmeg in a saucepan. Make sure to constantly stir as it will stick and clump. Reduce the heat to simmering once it has reached a full boil. After simmering for around 10 minutes, remove from heat and add the ¼ cup of butter, mixing well. Set syrup aside to cool.
Mix the remaining sugar, cinnamon and nutmeg in a small bowl. Open the pie crusts and cut them in half. Roll them out into circles, about 8 inches. Set an apple in the center of each and sprinkle with the dry sugar mix. Use the remaining butter to dot each one evenly. Wrap the apples with the pie crusts, pinch tightly to seal them. Set them in a lightly greased pan and drizzle with the syrup made earlier.
Bake for 40 to 45 minutes until crust is golden brown. Best served either warm or with ice cream.
Quick Apple Cabbage Stir-Fry – Serves 8
* 1 lb. shredded or chopped cabbage, any color
* 1 kielbasa sausage, turkey works great
* 2 cups chopped apples
* 2 tbsp. sugar
* 1 tsp cinnamon
* Enough butter or oil for frying
Slice the sausage in half lengthwise, then slice ¼ inch thick pieces. Heat butter or oil in a large skillet. Fry the sausage first. Once brown, remove from skillet and set aside. Add the apples and allow to cook for 5 minutes before adding the cabbage. Allow the cabbage to cook down to around half of its weight then add the sausage back. Slowly pour the sugar and cinnamon in the skillet. Gently stir in. It will create a juice; allow the food to cook in it for 10 minutes then remove from the heat.
Optional add-ins: mushrooms, olives, tomatoes, cheese.
Cheesy Apples – Serves 8
* 7 medium tart apples, peeled and sliced
* 1 cup shredded sharp cheddar cheese
* 1/2 cup all-purpose flour
* 3/4 cup sugar
* 1/4 cup margarine or butter
* 6 tbsp. water
* 1 tbsp. lemon juice
* 1/4 tsp salt
Preheat oven to 350. Mix sugar, salt, and flour in a medium bowl, cut the butter in until coarse crumbs form. Mix in the cheese then set aside. Combine the apples, water and lemon juice in another bowl, making sure to evenly coat the apples. Spread apples into a greased square baking dish and sprinkle with cheese mixture. Gently pat down and bake for 40 minutes.
Fresh Apple Fritters – Serves 6
* 2 cups apples, peeled and grated
* 2 eggs, slightly beaten
* 1/3 cup biscuit mix (Bisquick)
* 1/4 cup grated cheddar cheese
* Pinch of salt
* Margarine or butter
Melt butter or margarine in a skillet over medium heat. Mix the rest of the ingredients together in a medium or large bowl. Using a measuring cup, drop enough batter in the butter to make a 1 ½ to 2 inch round patty. Allow to cook 2 minutes on each side or until golden brown. Remove from butter and set on paper towels or newspaper until cool enough to eat.
Baked Apples with Oatmeal and Yogurt – Serves 6
* 6 fresh apples, Fuji are the best
* 1 lemon, sliced in half
* 1 1/2 cups quick cook oatmeal, prepared
* 6 tbsp. light brown sugar
* 4 tbsp. butter, unsalted is preferred
* 1 cup apple cider
* 1 cup milk, warmed
* 2 tsp. orange zest (optional)
* 1/8 tsp. cinnamon
* 1/4 tsp. nutmeg
* Greek yogurt (low-fat)
Preheat oven to 375. Slice off the bottom of the apples, just enough for them to stand on their own. Cut the top 1/3 off and set aside. With a small, sharp knife, carve each apple out into a bowl shape making sure to remove entire core but not cut through the bottom. Save any extra pieces that were cut out except for the core. Rub lemon on the inside of the apples and set inside baking dish.
Mix the chopped apple pieces, 2 tbsp. brown sugar, the warmed milk and the orange zest into the oatmeal in a medium pot. Turn on the heat to very low and allow oatmeal mixture to simmer while cooking the apples. Stir often.
Melt butter in a small pan, adding 4 tbsp. of the brown sugar, cinnamon, nutmeg while whisking briskly. Once smooth, remove from the heat and using a pastry brush, brush the sauce inside each apple making sure to repeat until sauce is gone. Gently pour the apple cider into the bottom of the pan then cover with foil and bake for 30 minutes. Remove the foil.
Spoon oatmeal mixture evenly into the apples. Dip the pastry brush into the cider sauce and baste the tops before and after adding a dollop of yogurt on each apple. Serve warm.