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Apple Harvest

September 12, 2019

· Holidays,Home and Garden

How lucky are we that we have access to fresh fruits like apples this time of year. We're actually able to go and pick them fresh off the trees, or buy bundles that are freshly picked for us.

It's the perfect time for couples and families to get together to enjoy a day outdoors together, gathering fruits of their labor to make delicious recipes in the months ahead.

If you already have some old-time family recipes in mind, the apples you pick will make a difference.

Here' a chart I found to help you in selecting the right apples for what your planning.

Now for some delicious Apple Recipes

Fireball Apple Fritters

Make the batter — a mixture of flour, milk, egg, baking powder, salt and, most importantly, cinnamon whiskey (just a splash will make a big difference).

Start slicing some apples into rings. Use a teaspoon to scoop out the core from each slice.

Toss the apples in the batter then fry them in batches until the batter golden and puffed.

After frying, cinnamon-sugar is a must. So is serving them with caramel sauce.

Apple Butter

Nothing screams “Fall!” like a big pot of homemade apple butter, bubbling away on the stovetop! It’s just bursting with sweet apple and warm spice flavors, and it’s got tons of great uses.

Start with a whole lotta apples! You’re going to want about 4 pounds of apples for this recipe, which is approximately 9 medium-sized apples. If you’ve just gone apple picking, this is a great way to use your haul!


In addition to fresh apples, you’ll also need a little apple cider, some brown sugar, cinnamon, cloves, and salt. At the very end you’ll squeeze in some fresh lemon juice, just to give the apple butter a little “lift.”

Honeycrisp apples will work because of their natural sweetness. You could also use Golden Delicious apples, Gala apples, or Fuji apples.

If you prefer a more tart apple flavor, then Granny Smith apples would be a great choice.

Step 1. Toss all your ingredients into a big pot and bring it to a simmer. Allow it to cook, stirring every now and then, until the apples have become really soft and are beginning to fall apart.

Step 2. Once the apples are really soft, the apple butter can be pureed. Use a hand blender or food processor.

Step 3. When the apple mixture is velvety-smooth, return it to your pot and let it continue to cook down. Basically you just want to let the liquid evaporate and leave behind a very concentrated apple puree. The longer you cook it, the thicker it will become. And it will thicken up even more as it cools, so keep that in mind!

Step 4. Once it’s reached a deep brown color, and has the consistency of a thick spread, remove it from the heat and squeeze in a little fresh lemon juice. This will really brighten up the flavor!

Skillet Apple Crisp

Choose a skillet that can go straight from the stovetop to the oven.

Ingredients for the Topping:

  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 12 tablespoons (6 ounces) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract (optional)

Ingredients for the Filling

  • 2 pounds apples (about 4 large), cored and diced (no need to peel)
  • 1/2 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon freshly squeezed lemon juice


  1. Arrange a rack in the middle of the oven and heat to 350°F.

  2. Make the topping: Place the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla if using over the oat mixture and stir to combine. The mixture should hold together when pressed; set aside.

  3. Make the filling: Place the sugar and cornstarch in a small bowl and whisk until lump-free; set aside while you cook the apples.

  4. Place an 8-inch ovenproof skillet over medium-high heat and add the apples. Sauté until tender and juicy, about 5 minutes. Add the sugar and cornstarch mixture and stir to coat. Remove from the heat and stir in the lemon juice. Scatter the oat topping evenly over the fruit.

  5. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden-brown and firm to the touch, 30 to 35 minutes. Cool on a wire rack for at least 15 minutes before serving.

Country Apple Fritter Bread

Brown Sugar/Cinnamon Mixture:
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
Bread Loaf
  • 1/2 cup buttersoftened
  • 2/3 cup granulated sugar
  • 2 eggs room temp
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk or almond milk room temp
Chopped Apple Mixture
  • 2 large apples any kind, peeled and chopped small, but not fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture.
Old-Fashioned Creme Glaze
  • 1/2 cup of powdered sugar
  • 1-3 tablespoons of milk or cream- depending on thickness of glaze wanted. For more apple fritter style like the apple fritter donut- use more milk for a thinner glaze that you can pour over the whole loaf.
  • Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

  • Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.

  • Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in another bowl and set aside.

  • In another medium-sized bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter together using an electric mixer until smooth and creamy.

  • Beat in 2 eggs, one at a time until blended in; add in 1 & 1/2 teaspoons vanilla extract and mix in.

  • Add the flour mixture into creamed butter mixture and mix until blended.

  • Mix 1/2 cup milk into batter and continue mixing until smooth.

  • Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with the sugar and cinnamon added in.

  • Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.

  • Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.

  • Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.

  • To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed. (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)

  • Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.

  • If you want more glaze, make a double batch.

So who needs an apple pie?

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