Tag Archives: apples

Friday Favorites: Apples

Friday Favorites: Apples​

It’s apple season and I am here for it! They were littered everywhere when we were leaving Maine a couple of weeks ago, and it took everything in me not to scoop them up and bring them home to bake! While I wouldn’t trust apples growing in NYC parks (much less on the ground), I definitely trust the ones at the markets! Whether they’re tucked into a pie, folded into a buttery cake batter, or rolled up in yeast dough, baking with apples is one surefire way to get in the seasonal spirit! Here are a few of my favorite apple recipes from the archives.

Friday Favorites: Apples​

Cranberry Apple Pie

This recipe is from the first few weeks of this blog’s existence, but I remade it last year (she needed some Glamourshots), and I’m here to tell you: it’s SO delicious. Sweet and tart and perfectly spiced, this is one to make when cranberries start showing up in a few weeks!

Friday Favorites: Apples​

Apple & Pear Galette

I love pie, but the ease of galettes wins me over every time! Here apples and ripe pears are nestled into a rustic free form pie crust. It’s a perfect autumnal dessert if I’ve ever had one!

Friday Favorites: Apples​

Apple Pie Cinnamon Rolls

Want the flavors of apple pie for breakfast? Make yourself some Apple Pie Cinnamon Rolls! These were my second post ever, and having remade them for a photoshoot recently, I can confirm that they still make all my apple pie breakfast dreams come true.

Friday Favorites: Apples​

Apple Turnovers

I love turnovers! They’re like pop tarts for grown ups. This apple version is made with my go-to rough puff pastry and folded on the bias for the flakiest little triangles of apple goodness you’ve ever had.

Friday Favorites: Apples​

French Apple Cake

This is easily the most popular recipe on this blog, and for good reason. Its pure, buttery cake base and chunks of soft apple have no pie spices to detract from their balance of flavors. I clearly love apple pie things, but this simple favorite is something really special.

What’s your favorite way to bake with apples? Let me know in the comments or on social media!

Vegan, Gluten-Free Apple Crisp

It may surprise you to learn that all our meals in Maine are vegan and gluten-free. While we don’t all subscribe to that diet year-round, keeping everything this way accommodates everyone (and keeps me from making multiple dinners). While those limitations may stymie some cooks, I do my best to lean all the way in, making sure that our baked goods and desserts fit the same parameters—it’s more fun to bake when everyone can enjoy the final product.

Vegan, Gluten-Free Apple Crisp​

Over the years, our Maine menus have included gluten-free graham crackers, baked oatmeal, blueberry popsicles, pumpkin oatmeal, peanut butter cookies, and a sheet cake. Knowing we’d be up there for the autumnal equinox this time around, this year’s major dessert offering was an easy and seasonal Vegan, Gluten-Free Apple Crisp.

Oh, y’all, I love crisps. They’re so easy and so satisfying—they hit all the same buttons as pie, but they’re a tiny fraction of the work. You can make them with pretty much any fruit, changing up the spices and such to suit whatever it is you have on hand, and—oh yeah—you can serve them warm from the oven without any concern for structural integrity. They’re not recipes for instant gratification, but when it comes to baking from scratch, they’re not far off!

This Vegan, Gluten-Free Apple Crisp has the same steps as the traditional variety: make the filling, make the topping, layer them, then bake ‘til bubbly and serve with vanilla ice cream. The only differences here are that the butter is vegan, the flour is made of almonds, and the ice cream is dairy-free. The crispy, nutty, oat-laden topping and the perfectly spiced apple filling you love are all still there, and they are spectacular. Especially when eaten with friends you love on an island off the coast of Maine.

Vegan, Gluten-Free Apple Crisp
makes one 9-10 inch dish, about 6 servings

Filling:
4-5 large apples, peeled & thinly sliced (5 cups slices)
2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt

Crisp Topping:
1 cup rolled oats
1/2 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher or sea salt
1/2 cup vegan butter (or refined coconut oil), melted

For serving:
dairy-free vanilla ice cream (optional)

Preheat oven to 350F. Grease a 9-inch casserole dish or cast iron pan with vegan butter (or refined coconut oil). Set aside.

Make the filling. Place apple slices in a medium mixing bowl and toss with vinegar, sugar, cornstarch, cinnamon, nutmeg, and salt. Transfer to the prepared baking dish.

Make the crisp topping. In a medium mixing bowl (I just wipe out the one I used for the apples), whisk together oats, almond flour, sugar, cinnamon, nutmeg and salt. Add melted butter and stir until everything is saturated. It may seem sandy; this is okay. Scatter topping onto the apples.

Bake 28-30 minutes, until topping is browned and apples are tender. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.

Apple Turnovers

Apple TurnoversFull disclosure: I’m not posting any new Halloween recipes this year, but I did update my Candy Corn Cupcakes, so that’s something. Right? I don’t know. I’m just not a Halloween gal. I can’t help it. I did purchase some sparkly cat ears, but I’ve mentally moved on to November.Apple TurnoversI spent one morning last week loading my freezer with pie dough because—can you believe it—it’s almost time to talk about Thanksgiving food. Almost. Not yet. Don’t worry, I’m going to let Halloween happen before we discuss pie (!) and side dishes (!!!) and everything that goes with a teeny Thanksgiving fit for a pandemic (?????).Apple TurnoversAgain though—not yet. Not today, not Friday. But also, if you made these Apple Turnovers a part of your Thanksgiving dessert spread, I don’t think you’d have any complaints. Flaky pastry folded around perfectly-spiced apple filling? Oh hell yes. Pass ‘em my way, please.Apple TurnoversApple TurnoversBut why wait til Thanksgiving when you can have apple turnovers today? Or this weekend? Or on election night? I always like to have a cooking or baking project on election night to keep myself from spiraling, and that goes double this year. I pickled carrots in 2012 and made chili in 2016. Is 2020 the apple turnover election night? Maybe so.Apple TurnoversApple TurnoversI make turnovers approximately once every four years, which is ridiculous because they are incredibly simple. Truly, they’re hardly a recipe—just put some filling on a square of puff pastry, fold it over (ahem, “turn it over”) into a triangle, bake until brown, and then drizzle on a glaze. Whether you use homemade rough puff pastry or the thawed frozen stuff, these are one of the easiest homemade pastries out there, y’all.Apple TurnoversOh, and they’re so delicious—crisp, buttery, flaky and chock-full of apple filling. They’re a comfort pastry if I’ve ever had one. Is that a thing? Comfort pastries? It should be a thing. Let’s make it a thing.Apple Turnovers

Apple Turnovers
makes 6 turnovers

Apple Filling:
2 tablespoons unsalted butter
2 large baking apples, 1/4-inch diced
3 tablespoons light or dark brown sugar, packed
1 teaspoon cornstarch (or flour)
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 teaspoon apple cider vinegar (or lemon juice)

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Egg Wash:
1 large egg
1 teaspoon water

Glaze:
1/2 cup confectioner’s sugar
pinch of salt
2-3 teaspoons milk

Apple Filling and Rough Puff Pastry may be made a day in advance. Keep both tightly wrapped in the refrigerator until ready to use.

Make the Apple Filling. Heat a medium skillet over medium heat. Add butter and swirl to melt. Add apples and cook, stirring frequently, until softened but not mushy (about 8-10 minutes). Reduce heat to medium-low. Stir in brown sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Stir in apple cider vinegar. Remove from heat and let filling cool to room temperature. Refrigerate for at least 1 hour or overnight.

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed sheet pan with parchment.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Slice into 6 squares.

Working with one square at a time, roll it into a 5-inch square. Place 2 slightly-heaping tablespoons of apple filling in the center. Paint two intersecting edges of each turnover with egg wash. Fold dough into half to seal. Use a fork to crimp the edge. Remove to prepared pan. Repeat with remaining dough and filling, chilling for 15 minutes if dough becomes sticky or difficult with which to work.

Chill pan of turnovers for 10 minutes. Cut vents in each turnover. Brush all exposed pastry with egg wash. Bake 25-27 minutes or until golden. Let cool on the pan for 10 minutes before removing to a rack to cool completely.

Make glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, salt and 2 teaspoons milk. Add more milk by the 1/2 teaspoon until the desired consistency is reached. Drizzle over cooled turnovers. Glaze should set after 20 minutes.

Turnovers are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days. Pastry will soften over time.

Note:

If you do not wish to make the Rough Puff Pastry, you may use one sheet of frozen all-butter puff pastry that you have thawed according to package directions.Apple TurnoversApple TurnoversApple Turnovers

French Apple Cake

French Apple CakeIf you are looking for an apple cake with brown sugar and warming spices, this isn’t the one. (This is.)French Apple CakeIf, however, you’re looking for a buttery, almost custard-like cake with only a teaspoon of vanilla extract to distract from the flavor of tender fresh apples, you’ve come to the right blog.French Apple CakeMeet the French Apple Cake. It’s easy. It’s elegant. It’s French home-baking at its finest.French Apple CakeFrench Apple CakeThis little cake is perfect for the upcoming holidays (or just any ol’ day) because it requires minimal effort and delivers big time. Also, it requires exactly nine ingredients (ten, if you include the confectioner’s sugar) and there’s an 80% chance you have all of them already.French Apple CakeFrench Apple CakeThere’s no need to soften any butter either, so you can conceivably have this in the oven in under 20 minutes. You won’t even need to break out your mixer!French Apple CakeFrench Apple CakeThis beauty bakes up in about 45 minutes, and since it doesn’t require frosting or filling or anything more than a dusting of confectioner’s sugar, it only needs a 15 minute rest before you can release it from its springform and slice it up.French Apple CakeYou read all that correctly. If you crank the oven right now, you can be eating French Apple Cake in 80 minutes.French Apple CakeI’d start moving toward the kitchen, if I were you.French Apple Cake

French Apple Cake
makes one 9-inch round cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup + 1 tablespoon granulated sugar, divided
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted
2 large baking apples, peeled and cut into 1/2-inch chunks
juice of 1/2 medium lemon (about 1 tablespoon)

For serving (optional):
confectioner’s sugar

Preheat oven to 375F. Grease a 9-inch springform pan. Set aside.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

Combine 3/4 cup sugar, eggs, and vanilla in a large mixing bowl. Whisk for about 2 minutes, or until uniform in appearance and a bit thick. It will be grainy.

Whisk half the dry ingredients into the egg mixture, followed by half the melted butter. Repeat with remaining dry ingredients and butter.

In a small mixing bowl, toss together apple chunks and lemon juice.

Add apples to cake batter and fold together with a silicone spatula or wooden spoon. Transfer to prepared pan and spread into an even layer. Scatter remaining tablespoon of sugar over the top. Tap full pan on the counter 5 times before baking for 40-50 minutes, or until golden. A toothpick inserted in the center should come back clean or with only a few moist crumbs.

Let cake cool in the pan on a rack for 15 minutes. Run a thin, flexible knife around the edge of the pan before releasing the springform. Slice and serve warm or at room temperature. Dust with confectioners sugar, if desired.

Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.French Apple CakeFrench Apple Cake

Cornbread Stuffing with Apples & Fennel {Gluten-Free}

Cornbread Stuffing with Apples & Fennel {Gluten-Free}This year will be an unusual Thanksgiving for my family. Not only will all of us be together over the holiday, but we’re also going to be home in Fort Worth and we’re going to make the big meal ourselves. I honestly can’t remember the last time we did all that–I think I was eleven!

Since we’ll be cooking in my mom’s kitchen, she’s the lady in charge. So far, she’s requested a Butterscotch Cream Pie. Other than that, nothing’s set in stone.* None of us are particularly fond of turkey, so we’re not married to the traditional meal.

Note: I mean, there will be Artichoke Dip. It’s not the holidays without Artichoke Dip.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Now, I can live without the traditional sweet potatoes, the cranberry sauce, and even the rolls. I generally don’t care for gravy, so that’s no biggie. But stuffing…well, it’s my lone non-negotiable side dish. 

I’ve already got a great stuffing recipe in the archives–the base is homemade cream biscuits! I love that recipe, but I’m going in a different direction this year. My little sister has cut gluten out of her diet over the past several months, so this year, I’m using my accidentally-gluten-free Southern-Style Cornbread as the base, and doctoring it up with apples and fennel. So freaking good, y’all.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apple & Fennel might be my new favorite Thanksgiving side. The southern cornbread makes for a super savory base, but the pops of sweetness from the apples and fennel keep it interesting. Adding to the flavor are all the aromatics (celery, onion, garlic) and herbs (parsley, sage, thyme) you’d expect in a stuffing, plus some vegetable stock. Oh, and butter–a whole stick. It’s holiday food, not everyday food.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}My grandmother (the one with the biscuits and Lemon Meringue Pie) made a cornbread dressing that was so dense and moist that it could be sliced into squares. (It also had hard-boiled eggs in it. 😬😫😑) This recipe has very little in common with hers. While it’s definitely moist and buttery, this stuffing cannot be sliced and requires a serving spoon. 

Cornbread Stuffing with Apples & Fennel {Gluten-Free}With Thanksgiving just fifteen days away, I can’t wait to share this with my family. The cornbread base gives a nod to our Texan heritage, the apples and fennel are seasonal and delicious, and it’s all gluten-free, so everyone can enjoy it. Oh, and it can’t be sliced and stacked like a pyramid on a serving dish, so we’ve got something for which to be thankful.Cornbread Stuffing with Apples & Fennel {Gluten-Free}

Cornbread Stuffing with Apple & Fennel {Gluten-Free}
makes 8 servings

Southern-Style Cornbread:
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
1 1/2 cups buttermilk
2 large eggs, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon bacon fat (or neutral-flavored oil)

Preheat oven to 425F.
In a large mixing bowl, whisk together cornmeal, baking powder, and salt. Set aside.

Combine buttermilk and eggs in a measuring cup. Whisk together with a fork. Fold into dry ingredients. Fold in melted butter.

Heat an 8- or 9-inch oven-safe skillet over medium-high heat for at least 3 minutes. Add bacon fat and coat. Add cornbread batter. Cook for one minute before transferring to the oven. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Cool completely in the pan on a rack.

For the stuffing:
1 recipe Southern-Style Cornbread, cut into cubes, stale
8 tablespoons (1 stick) unsalted butter, divided
1 medium white onion, small diced
2-3 stalks celery, small diced
1 bulb fennel, trimmed and small diced
2 large baking apples, peeled and small diced
3 large cloves garlic, minced
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme leaves
1/4 cup chopped fresh parsley
2-2 1/2 cups vegetable broth, divided
1/2-3/4 teaspoon Kosher or sea salt 
1/2 teaspoon freshly cracked black pepper

Remove cornbread from the pan and slice into 1/2-inch cubes. Spread cubes onto a dry sheet pan and let sit uncovered overnight.

Preheat oven to 350F. Butter a 9×13-inch casserole. Set aside.

Melt 4 tablespoons of butter a heavy skillet over medium heat. Add onion, celery, fennel, apples, and garlic, and cook for about 10 minutes or until soft. Add sage, thyme, and parsley and cook until fragrant, about a minute. Pour in 1 cup of vegetable broth and turn the heat up to medium high. Once liquid comes to a simmer, remove pan from heat.

Transfer dry cornbread cubes to a large mixing bowl. Pour in the vegetable mixture and mix until combined. Add 1/2 teaspoon of salt and pepper. Taste and adjust seasonings.

Melt 4 tablespoons butter and add to the stuffing. Fold in an additional 1-1 1/2 cups vegetable broth, depending on your taste.

Cover pan with foil. Bake 30 minutes. Remove foil and bake an additional 10 minutes. Let cool for 10 minutes before serving.

Cornbread Stuffing with Apple & Fennel {Gluten-Free}