charisstoma

You can make Apple Sauce, or cook it down to Apple Butter. What ever suits you.
Apple Butter (Crock Pot)


Ingredients-
6 1/2 pounds apples - peeled, cored and sliced
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Instructions-
Place the apples in a slow cooker. In a medium bowl, add sugars, cinnamon, nutmeg, cloves and salt. Pour the mixture over the apples and mix well.

Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
Use an immersion blender to puree the apple butter until smooth.
Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.

Marlborough Pie
http://www.chewnibblenosh.com/recipe/marlborough-apple-pie/
Adapted from Cook’s Country

Marlborough apple pie is actually an old-school (pre-Civil War time) American pie. In this version, apples are shredded and cooked down in some butter, and then mixed into a rich, sherry-infused custard base, before baking. There are versions that called for applesauce instead of the shredded apples. Marlborough pie used to be a staple on American holiday tables, but has since, fallen out of fashion.

The shredded apples still gave the pie that apple crispy bite you’re looking for in an apple pie, but mixed with that creamy, sweet, spiced custard…well, it was really something magical.


Prep time: 10 mins
Cook time: 1 hour Total time: 1 hour 10 mins
Serves: 8 ( Read more... )

Candied Acorn Squash done in the Crockpot
http://tasteerecipe.com/2016/09/21/candied-acorn-squash-good-soul/2/

This recipe is made with acorn squash, apples, and some other fall-inspired spices.

Ingredients

1 acorn squash (you can certainly cook more, but use a larger crockpot)
2 apples: peeled, cored, and diced
1 tablespoon butter, melted
2 tablespoons brown sugar
1 tablespoon chopped walnuts (or almonds or pecans)
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Instructions

1. Use a 4-quart slow cooker.

2. Cut the acorn squash in half. This is hard! I’ve found the easiest way (thanks to my mom) is to microwave the squash for a minute on high to soften the skin. Then use a knife to cut it right down the middle.
Scoop out the seeds (which guinea pigs don’t like for some reason) and discard. Put the squash into an empty slow cooker, skin side down.

3. In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves.

4. Lick the spoon. Cover and cook on low for 5 hours, or on high for 2 to 3.

Apple Pecan Maple Pancakes
http://tasteerecipe.com/2016/09/14/baked-pancakes-not-theres-sorts-fall-flavors-enjoy/2/

Ingredients

1 cup pancake/waffle mix
1/2 cup milk
1 egg
2 Tbsp butter melted
1 cup apple – peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup


Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix together pancake mix, milk and egg until blended. Set aside.

3. Pour melted butter in 9-inch pie plate.

4. Place apple slices in bottom of pie plate.

5.Sprinkle cinnamon and pecans over apples and drizzle syrup over top.

6. Pour the batter over the apples.

7. Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched.
Loosen edges and invert onto serving platter. Cut into wedges before serving.

EASY MAKE-AHEAD APPLE CINNAMON STEEL CUT OATMEAL
https://www.hummusapien.com/easy-make-ahead-apple-cinnamon-steel-cut-oatmeal/

PREP TIME 8 hours COOK TIME 5 mins TOTAL TIME 8 hours 5 mins Serves: 4

Prepare these apple cinnamon steel-cut oats the night before and wake up to a healthy, wholesome breakfast!


INGREDIENTS
4 cups water
1 cup steel cut oats
¼ tsp salt
1 medium apple, cored and diced (I used Honeycrisp)
2 tbsp ground flaxseed
1 tsp cinnamon
2 tbsp pure maple syrup
1 tsp vanilla extract

INSTRUCTIONS

1. In a medium pot over high heat, bring water to a boil.
2. Once water is boiling, add oats, salt, apple, flaxseed, cinnamon and maple syrup. Boil for about two minutes, stirring occasionally to prevent overflow.
3. After two minutes, remove pan from heat. The oatmeal should stop boiling. Stir in vanilla. Cover pot and allow mixture to sit overnight.
4. In the morning, heat pot over medium heat to warm through. Top with additional cinnamon and maple syrup, if desired.

Apple Pie Cookies
https://whats4dinnersolutions.com/2010/10/01/apple-pie-cookies/apple-pie-cookies1/

It’s part butter cookie, part apple pie, part apple crisp – I hope you enjoy it as much as I enjoyed making it.

Butter Cookie Base:
1 cup + 2 tbsp butter, softened
1/4 cup brown sugar
1/2 tsp cinnamon
1 tsp vanilla
2 cups flour

Apple Pie Filling:
2 Golden or Granny Smith, or other firm, apples – cored and chopped into small pieces
2 tablespoons butter
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tablespoon flour
2 tablespoons water (as needed)
Crumble Topping:

2 tbsp butter, soften
1/4 cup flour
1/4 cup rolled oats (not instant)
Bowl, saucepan, min-muffin pan, wax paper

Directions

In bowl, cream together butter and sugar, add cinnamon and vanilla, mix well. Add flour, blend until well mixed, but do not over beat. Spread onto wax paper and roll into a long tube, about 1-1/2” in diameter. Refrigerate for 30 minutes, until chilled and firm.

Meanwhile, in saucepan, melt butter and add apples and simmer on medium to medium-low. Mix together brown sugar and spices, add to simmering apples, mix in well. When apples are softened, sprinkle flour over them, mix in, add water as necessary to create a thick syrup. Let simmer on low until you are ready to use.

In bowl, cut together butter, flour and oats until fine crumbles.

To assemble: spray muffin pan with oil, remove dough from refrigerator, cut twelve 1/4-inch slices from the dough, then replace remainder back into the refrigerator. Press each disk into the muffin pan, making a little bowl. Add apple mixture and top with crumbles. Bake for 15 minutes at 350 degrees. Let cool slightly before removing from the pan. They should slip out pretty easily – I used a knife to help slip them out. Makes 36 cookies.

You’ll have to let the pan cool just a bit before you assemble the next batch, as the butter cookies melt pretty quickly.

Praline-Apple Bread
http://www.myrecipes.com/recipe/praline-apple-bread

Ingredients
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar


Directions
Step 1
Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

Step 2
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

Step 3
Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

Step 4
Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Step 5
Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Step 6
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

So my bowl of McIntosh apples left me wanting apple crisp. I had seen a recipe that pre-cooked the apples in a cast iron skillet that looked really good and since I’m all about cooking in my cast iron skillets, I thought I’d give it a whirl. And I have to say, that yes it did make the best apple crisp ever. Pear Crisp is delicious. It is my basic Apple Crisp recipe (here), added some walnuts and yum!

Cast Iron Apple Crisp
https://whats4dinnersolutions.com/2011/09/22/perfect-apple-crisp/

Filling
2 lbs apples – mix of sweet and tart (about 3 apples)
2 tbsp butter
1/4 cup brown sugar
dash of cinnamon, nutmeg and ginger to taste

Topping:

1/2 cup brown sugar (more as desired)
½ cup butter, melted
1 cup rolled oats (not instant)
1 cup flour
10 inch cast iron skillet and small mixing bowl

Directions
Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.

Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.

Preheat oven to 400 degrees.

In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes, just until top is crispy golden brown. Let cool 10 minutes and serve warm.

What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.

Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.

Apple Crispy

http://tasteerecipe.com/2016/09/29/you-cant-go-wrong-with-this-easy-as-apple-crisp-apple-crisp/2/

“Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness. And while this recipe calls for apples, the buttery, lemon-nutmeg pecan topping (loosely adapted from chef Suzanne Drexhage of Berkeley’s Bartavelle) is equally at home on berries, peaches, or any other crisp-bound fruit.”
( Read more... )

Quick Tip: You can make this recipe individual sized as well. Put the apples and filling into individual ramekins and baked for about 20-30 minutes and they’re just as good.