As apple season nears its end in our area, I spent some time going back through my recipes to make sure I’ve gotten a chance to enjoy them all with fresh apples. Since I grew up with an apple orchard right next to my house, apples have always been a big part of my life. Snipping blossoms and arranging them in a big vase in spring time, watching the little apples grow throughout the summer, picking that first Macoun in early fall and polishing it on my jeans before taking a crispy bite, sampling all the different varieties, helping press the apples into cider, and of course baking apples into a pie. Now that I no longer live on the farm, I’ve planted my own little mini-orchard of six apple trees, but it will be a few years before I get any apples.
Here are some of my favorite ways to eat apples. As you prepare any of these recipes, I highly recommend eating the skin that you peel off of the apples. The skin smells and tastes wonderful, so don’t waste it!
Apple Walnut Bread
Apple Raspberry Crisp
Apple Cranberry Crumb Pie or traditional Apple Pie
Cinnamon Cider Jelly (Reduced-sugar version, too!)
Applesauce and Caramel Apple Butter
What’s your favorite way to eat apples?
Can you believe I don’t have a recipe for apple pie posted already, after 2.5 years of blogging? I grew up on an apple orchard, for goodness sake! This one has a flakey crust and nice, soft apples. (My two pie pet peeves are a raw bottom crust and crunchy, uncooked apples!)
- dough for 2-crusted pie
- 5-6 large apples (I like a mixture. This time it was Ida Red and Macoun.)
- 3/4 cup sugar
- 3 Tbsp flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 2 Tbsp butter
Roll out the bottom crust and line the pie pan. Peel and slice the apples thinly and place them in a large bowl, then add the sugar, flour and spices. Stir to combine and pile the apples high in the crust. Dot with butter, then roll out the remaining crust and place it on top of the apples. Crimp the edges and cut some vents. Bake in a preheated 425° oven for 15 minutes, then reduce the heat to 350° and bake for another 50 minutes. Serve warm with slices of sharp cheddar cheese.
I had planned to take a picture, but we ate it too quickly. Next time, I promise!
Please link up in the comments with your best apple pie recipe!
- dough for 1-crusted pie
- 3-4 large, ripe peaches, peeled and sliced
- 3 Tbsp butter
- 1/4 c. flour
- 1/4 c. packed brown sugar
- pinch cinnamon
- pinch nutmeg
Roll out dough and place on parchment-lined baking sheet (with edges, it’ll bubble over). Arrange peaches in the center of the dough, then fold up the edges. Combine remaining ingredients with your fingers and sprinkle over the peaches. Bake 375°F for 40-50 minutes, until crust is golden brown.
The peaches are ripening! Here’s a roundup of my favorite peach recipes…
Peach Raspberry Crumb Pie (one of my favorites!)
Johnnycake Peach Cobbler
I love to see peach recipes in my blue and white dishes, it’s such a pretty contrast! Peaches are Ed’s favorite fruit, and this year I’m planning to learn to make peach ice cream. What’s your favorite peach recipe?
July means blueberries! I’ve been thinking of all things blue lately, from stuffing my face with fresh berries to baking, baking, baking! We had blueberry bushes when I was growing up on the farm, and I hated them because they were so small and it took so long to pick over the bushels brought into the farm market and put them into pints for sale. If I could have kept from eating the biggest and juciest, the pints would have filled much more quickly!
Blueberry Glaze Pie
Fruit Salad (Just fruit, no sugar is needed when it’s in season! A dollop of sweetened whipped cream couldn’t hurt though…)
Next on my list of things to make with blueberries: Blueberry Crumb Bars. Check them out, they look awesome! I’ve made them with blueberry jam, but never with fresh blueberries. Here’s a shot of the Blueberry Jam Crumb Bars
I also love Blueberry Buckle, Blueberry Shortcake, Blueberry Ice Cream Sundaes, Blueberry Pancakes… What’s your favorite way to enjoy blueberries? Links to recipes welcome!
It seems that, at 39 1/2 weeks pregnant, all of my preferences for sustainable, healthy food have flown right out the window.
This fluffernutter frosting is perfect on top of chocolate cupcakes. I used a cake mix, but feel free to use your favorite recipe. This recipe is courtesy of my mom-in-law’s recipe collection.
- 1 cup marshmallow fluff
- 1/2 cup smooth peanut butter
- 1/3 cup unsalted butter, softened
- 1 1/3 cups confectioner’s sugar
- 1/4 tsp salt
- 2 tbsp milk
- 1/2 tsp vanilla extract
Beat the fluff, peanut butter and butter until well blended. Add the sugar, salt, milk and vanilla and beat until smooth. Spread on cupcakes (makes enough for 2 doz.).
What’s your favorite recipe for when you want to be really bad?
Filed under Food, Recipes
It’s almost maple syrup season around here. Many people think maple syrup is made in the fall, but it’s not. Late winter and early spring, when the temperatures are above freezing during the day but still below freezing at night… that’s when the sap runs. Last year’s syrup season wasn’t a great one, and that combined with an increased demand for local foods means that everyone I know who makes syrup, including my family, Ed’s family, members of my extended family, and other local farmers, are sold out. Ed and I still have a few bottles of maple syrup squirreled away in our pantry. When I saw this recipe for maple-oatmeal scones, I was inspired to use some of our coveted syrup. I made some adjustments to the recipe, accounting for the ingredients I had on hand and making additions as I saw fit. I didn’t have any buttermilk, but substituted with 1/2 cup milk mixed with 1/2 Tbsp lemon juice, allowed to sit for 10 minutes.
Maple Pecan Oatmeal Scones
- 4 1/2 cups flour
- 1 cup oats
- 2 Tbsp baking powder
- 2 Tbsp sugar
- 2 tsp salt
- 1/2 tsp cinnamon
- 1 lb cold butter, diced
- 1/2 cup buttermilk
- 1/2 cup maple syrup
- 4 beaten eggs
- 1/2 cup chopped pecans
Combine the flour, oats, baking powder, sugar, salt and cinnamon. Cut in the butter with your fingers or a pastry blender. In a separate bowl, mix the buttermilk, maple syrup and eggs, then add to the dry ingredients. Stir until blended, then add the pecans. Turn the dough out onto a floured counter, then form it into 4 equal circles, about 1 1/2″ thick. Slice each circle into six triangles, then place on a parchment lined baking sheet. Bake at 400°F for 18-20 minutes. Allow to cool on a wire rack.
- 2 cups powdered sugar
- 4 Tbsp maple syrup
- 1 tsp vanilla
- 4 Tbsp milk
Whisk all ingredients together, then drizzle on top of the cooled scones.