When I was driving the kiddos to school today I could believe that Fall is truly upon us. The trees are turning and the morning air is chilly. For some women they get excited for boots and sweaters. I get excited because that means baking with my favorite fall fruit. APPLES!
Here is a really helpful chart from The Farmers Almanac all about apples!
|NAME||Best Uses||Flavor Characteristic, Appearance|
|Braeburn||Sauce||Tart, sweet, aromatic, tall shape, bright color|
|Cortland||Pies, Sauces, Fruit Salad||Tart, crisp, larger than ‘McIntosh’|
|Fuji||Baking||Sweet and juicy, firm, red skin|
|Gala||Dried, Cider||Mild, sweet, juicy, crisp, yellow-orange skin with red striping (resembles a peach)|
|Granny Smith||Baking||Moderately sweet, crisp flesh, green skin|
|Jonagold||Pie, Sauce||Tangy-sweet, Yellow top, red bottom|
|Jonathan||Sauce||Tart flesh, crisp, juicy, bright red on yellow skin|
|McIntosh||Sauce||Juicy, sweet, pinkish-white flesh, red skin|
|Newtown Pippin||Pie, Sauce, Cider||Sweet-tart flesh, crisp, greenish-yellow skin|
|Rhode Island Greening||Pie||Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange|
|Rome Beauty||Baking, Cider||Mildly tart, crisp, greenish-white flesh, thick skin|
|Winesap||Sauce, Pie, Cider||Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin|
Here are 2 of my favorite ways to serve apples as desserts. The first being a favorite because when I make these I can’t help but think of my mother. She used to make these in the fall. Hers were stuffed with raisins and pecans. Mine are a little different but still really close to good ol Mom’s!
- 1 package of Pillsbury Pie Crust, thaw according to package
- 6 Granny Smith or Honey Crisp apples, cored and peeled
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 3 tablespoon unsalted butter
- 1 cup brown sugar
- 1 stick of unsalted butter
- 1/2 cup orange juice
- 1/4 cup water
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. In a small bowl combine the chilled butter, brown sugar and pumpkin pie spice until small beads form. Press the brown sugar mixture into the center of each apple.
- Take pre-made pie crusts and cut each one into 1/3 equally. Place an apple in the center of the crust and cover completely. Join the crust at the top and seal by dotting with water. Place seam side down in a 9x13 casserole pan.
- To make glaze simple boil the butter, brown sugar, cinnamon, orange juice and water for 2 minutes. Stirring constantly. Pour into the bottom of the pan around the apples. Place in a hot oven and bake for 50-55 minutes or until crust is browned. Last 5 minutes of baking baste apples with the sauce.
- Serve warm with vanilla ice cream.
- 1 spice cake mix
- 4 extra large eggs
- 1 stick of butter, melted
- 3/4 cup chunky applesauce
- 1/2 cup milk
- 1 cup chopped pecans
- 1 jar cream cheese frosting
- 1 teaspoon vanilla
- 5 wide mouthed QUART mason jars
- Non-stick spray
- Preheat oven to 325 degrees. Spray mason jars well with non-stick cooking spray. In a large mixing bowl combine the eggs, butter, applesauce, and milk. Beat on high for 2 minutes. Add in the pecans. Fill jars 1/2 way with cake batter. Place jars onto baking sheet and place into the center of the oven. Bake for 45-50 minutes. Remove from oven and allow to cool completely.
- To make frosting: Simply combine cream cheese frosting and cinnamon. Frost the top of each cake and sprinkle with nuts. Seal with lids and give as gifts!