We all know that apples are great without being an ingredient in a recipe. Peeled or unpeeled, that crispy, juicy crunch is a joy for all ages.
Right now, there are many varieties to choose from. My favorites are the tart ones, both for cooking and eating fresh. Granny Smith, Braeburn, McIntosh, Pink Lady, Cosmic Crisp and others come to mind.
Another favorite apple variety is Honeycrisp, along with Fuji, and for salads, you can’t go wrong with Red or Golden Delicious. We are lucky there are so many to choose from.
Take a look and see if any of the following recipes entice you to cook with apples. Stay safe and warm as we get closer to winter.
Caramel apple shortbread bars
For streusel:
1/2 cup old-fashioned rolled oats
1/3 cup packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (spooned and leveled) all-purpose flour
1/4 cup unsalted butter, cold and cubed
For crust:
1/2 cup unsalted butter, melted
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup plus 1 tablespoon (spooned and leveled) all-purpose flour
For apple filling:
2 large apples, peeled and thinly sliced 1/4-inch thickness (about 2 1/2 cups)
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For garnish:
Caramel sauce (for homemade, see following recipe)
Flaky sea salt, optional
1. Preheat oven to 300. Line bottom and sides of an 8-by-8-inch baking pan with parchment paper, leaving some overhang. Set aside.
2. For streusel: In a medium bowl, mix oats, brown sugar, cinnamon and flour. With a pastry blender, cut in the butter until mixture resembles coarse crumbs. Place in refrigerator until step 6.
3. In a medium bowl, stir together the melted butter, sugar, vanilla and salt. Add the flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 20 minutes in preheated oven, or until lightly browned around the edges. While the crust is baking, prepare filling.
4. In a large bowl, combine the sliced apples, flour, sugar, cinnamon and nutmeg, stirring until all of the apples are evenly coated. Set aside.
5. After you remove the crust from the oven, increase oven temperature to 350.
6. Pour the apple filling on top of the warm crust and spread or press into an even layer. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the cold streusel evenly on top.
7. Bake in preheated oven for 30 to 35 minutes or until the streusel is golden brown.
8. Remove from oven and allow to cool for at least 20 minutes at room temperature, then transfer to the refrigerator and chill for at least 2 hours.
9. Lift baked and cooled mixture out of the pan by gripping the parchment paper overhang. Transfer to a cutting board and cut into squares. Drizzle caramel sauce on top and sprinkle with flaky sea salt, if using.
10. This dessert can be enjoyed warm, cold or at room temperature. Store, covered tightly. in refrigerator for up to 3 days. Makes 12 to 16 pieces.
Salted caramel sauce
1 cup pure cane sugar (granulated)
6 tablespoons unsalted butter, room temperature and cut into 6 pieces
1/2 cup heavy cream, room temperature
1 teaspoon salt
1. In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, liquid as you continue to stir. Depending on your stove, this process takes about 6 minutes.
2. Stir the sugar constantly, especially around the bottom edges, and be careful to avoid burning.
3. Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be aware that the caramel will bubble rapidly when the butter is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the butter melts and is well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3 to 4 minutes. Return to heat when it is combined again.
4. Very slowly and carefully, pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. (If you’d like to use a candy thermometer, the temperature should reach 220F.)
5. Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.
6. Cover tightly and store in the refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. Makes 1 cup.
Apple fritters
1 quart vegetable oil, for deep frying
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 large eggs, beaten
1 tablespoon vegetable oil
3 cups apples, peeled, cored and chopped
1 cup cinnamon-sugar mixture *See note
*Note: A standard cinnamon-sugar mixture is 1 cup granulated white sugar and 1/4 cup ground cinnamon. For a more pronounced cinnamon flavor, increase to 1/3 cup. (If using intense varieties like Saigon or Vietnamese cinnamon, scale back to 1/2 to 2 tablespoons cinnamon so it does not turn bitter.)
1. Heat oil in a deep fryer or electric skillet to 375 degrees.
2. In a large bowl, mix flour, sugar, baking powder and salt. Pour in milk, eggs and vegetable oil. Stir until well blended.
3. Mix in the chopped apples until evenly distributed.
4. Working in small batches to prevent overcrowding, drop spoonfuls of the apple batter into preheated deep fryer and fry until golden all over, about 5 minutes. Check one to make sure the middle gets cooked.
5. Use a slotted spoon or wire scoop to transfer cooked fritters to a paper towel-lined plate.
6. Toss warm fritters with cinnamon-sugar mixture in a bowl until well coated, or shake them in a paper bag. Makes about 24 servings.
Applesauce
4 cups apples (such as McIntosh), peeled, cored and quartered
1 cup water
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon salt
1. In a heavy saucepan, combine apples and water. Cook over low heat, covered, until apples are very soft.
2. Remove from heat; stir in remaining ingredients. Serve warm or cold. Makes 4 to 6 servings.