Warm and Cozy Cinnamon Baked Apples

baked cinnamon apples

The only thing better than biting into a crisp fresh apple is digging into warm, spiced baked apples which are not only delicious but relatively healthy. Baked apples make a great stand alone treat as well as a fantastic topping for ice cream, french toast, pancakes, waffles, toast or even chicken! They are also incredibly yummy stirred into vanilla yogurt, it makes for the perfect filling breakfast. I like to make a big batch of these apples and then keep them in the fridge so I have them on hand all week for my breakfast and snacks.

This recipe is great because nothing really needs to be exact. Feel free to add a little more cinnamon and spice or if you like your apples more “syrupy“, add a little more liquid or even a dash of maple syrup for flavor and stickiness. There really is no way to mess this recipe up so get comfortable playing around with the ingredients and flavor profile.

One quick trick to speed up the prep time is to use an Apple Corer and Slicer which makes the job so much easier. I feel that the apple slices are a little on the thick side so I like to halve them however, you can bake them “as is” just be sure to increase the cooking time. Serve the apples warm right out of the oven, at room temperature or even cold. They will keep for a few day if placed in a tightly sealed container in the fridge. Enjoy!

Ingredients

  • 2 tbs unsalted butter, divided
  • 2-3 tbs dark brown sugar
  • 3 tsp vanilla sugar or granulated sugar
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 5 large baking apples peeled, cored and sliced to medium thickness (Honeycrisp, Granny Smith, etc)
  • 3-4 tbs water or apple cider

Instructions

Preheat the oven to 350ºF. Grease a large baking dish with 1 tablespoon of unsalted butter. Set aside.

Mix together the brown sugar, vanilla (or granulated) sugar, cinnamon and nutmeg. Toss the apples slices in the mixture and coat evenly.

Place the apples into the baking dish and add the water or cider to the baking dish. Dot the apples with the remaining 1 tablespoon of butter. Bake for 30-35 minutes or until apples are tender but not mushy.

Autumn Spiced Apples

cinnamon apples

Spiced apples are absolutely one of my most favorite things in the whole world. They are warm, delicious, cozy and remind me of everything autumn which in my opinion is the best time of the year! This is one of those recipes where being accurate and measuring is completely unnecessary, I like to fly by the seat of my pants with this one. I add a “little bit of this” and a “little bit of that” until I stumble upon the perfect amount of spice and flavor. Don’t be afraid to experiment with different spices and apples, you simply cannot go wrong here. Since this is such an easy recipe to master, try letting your kids in the kitchen with you so they can give it a whirl themselves!

My favorite apples to use when I am making this recipe is a combination of Granny Smith and Honeycrisp. The Granny Smith apples add just the right amount of tartness to balance the sweetness and they hold up well when cooking. Honeycrisp apples are the perfect blend of sweet and tart and work really well in cooking as well but are also excellent apples to grab and eat raw. When making spiced cooked apples you can slice them up in nice big wedges or dice them up as I did above. To get nice, even pieces and speed up the cooking process I used my Vidalia Chop Wizard . It’s a great little gadget to quickly chop and dice veggies and fruit and it’s worth the small investment especially for those who aren’t comfortable with their knife skills.

I love to top my pancakes with a huge scoop of warm spiced apples, drizzle them with a little Apple Butter Syrup and then top it off with a nice dusting of confectioners sugar. It is the perfect Sunday morning treat especially on those cool, crisp fall days. They are also delicious stirred into yogurt or as a topping on your vanilla ice cream. Serve alongside pork, top your chicken, spread on toast or even eat them straight! They are so delicious no matter how you eat them and they are the perfect accompaniment to many dishes. Turn on your creativity and whip up a batch today. Enjoy!

Ingredients

  • 3-4 apples, any combination of varieties
  • 1-2 tbs unsalted butter
  • splash of apple cider OR apple juice
  • few sprinkles of granulated sugar
  • few pinches of ground cinnamon, apple pie spice, baking spice, nutmeg OR other spice
  • dash of pure vanilla extract

Instructions

Wash, peel and core the apples then slice or dice them up. In a small saucepan set over medium heat melt the butter. Add the apples, cider or juice, sugar, spices and vanilla extract. Cook, stirring occasionally, until the apples are tender but not falling apart. Adjust seasonings as needed and serve warm or store in the refrigerator for 3-5 days.

Brown Butter Sugar Cookie Peach Cobbler

peach cobbler

What is better than crunchy, buttery sugar cookies and warm spiced fruit? How about when you put those two things together to make a delicious cobbler! This super simple dessert is made mostly from ingredients that you have around the house in addition to a pouch of sugar cookie mix and frozen fruit, which is always good to keep stocked in the freezer. This is such an easy and delicious dessert to make when last minute company shows up, they will think you were baking for hours when in reality this recipe takes just a few minutes to pull together. Be sure not to skip browning the butter, it takes just a few minutes but will impart layers of warm, nutty flavor to the cookie topping.

The recipe was adapted from the site, tablespoon.com and you can find the original recipe right here . Although the recipe calls for peaches, you can easily substitute in any fruit that you desire. With fall upon us, warm cinnamon apples would make for a perfect cozy, cool weather dessert but berries, nectarines or even pears would also make for a yummy dish as well. Cinnamon is called for however, apple pie spice, baking spice, nutmeg or any other warm, fall spice would be equally delicious too. Experiment with the fruit and spices until you find something that you love. Enjoy!

Ingredients

For the fruit base

  • 2 12 oz. bags of frozen sliced peaches, thawed
  • 2 tbs granulated sugar
  • 2 tbs cornstarch
  • 1/2 tsp ground cinnamon
  • 3 tbs fresh lemon juice, about 1 medium-sized lemon
  • 3 tbs unsalted butter, softened and cut into 1/2-inch cubes

For the cookie topping

  • 1/2 cup unsalted butter
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 tsp ground cinnamon
  • 1 large egg
  • 1tbs coarse sparkling sugar

Instructions

Heat oven to 375°F. Spray a 13×9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 tsp cinnamon and the lemon juice evenly over top, stir to combine. Top evenly with 3 tablespoons cubed butter.
In a small saucepan, heat the 1/2 cup butter over medium heat and cook 8 to 10 minutes or until light golden brown, stir frequently. Pour into large bowl. Add to the bowl the cookie mix, 1/2 teaspoon cinnamon and the egg and stir until a soft dough forms. Spoon the dough evenly over the top of the peach mixture. Sprinkle with sparkling sugar.
Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.
**Tip – This dessert is best served warm and topped with a nice scoop of vanilla ice cream**

 

Chocolate Covered Apple Slices

apple slices

Sometimes it can be a challenge to get your kids to eat healthy, I struggle daily with this because I have two pretty picky eaters. Thankfully, my son at least loves fruit but my daughter will put up a fight over anything that isn’t junk food or a hamburger. So I thought that if we dressed up our fruit a little it would motivate her to at least eat something a little better than chips or pretzels. I used dark chocolate which is a bit “healthier” and with such a thin layer of the yummy stuff, this snack really is just fruit on a stick!

The little beauties pictured above were handmade by both of my kids. They were in charge of dipping and decorating and I think they did an amazing job! Plus, they were so excited to eat them since they were the sous chefs in charge. That is the great benefit of letting your kids help you in the kitchen, when they have some ownership over the food that is being prepared they are more inclined to want to try new things. No surprise, my daughter liked them!

For this batch of apples they decided to use sprinkles, diced pecans, mini chocolate chips and toffee bits for their toppings. You can really use almost anything you have in the pantry as a topping such as crushed cookies or graham crackers, mini marshmallows, crushed candy, sanding sugar, etc. This is a great opportunity for your kids to get creative in the kitchen. If you wanted to be a little “naughty” and amp these up a level, dip the apple slices into melted caramel first, let cool and then coat with chocolate. SO good!

Before you dip the apples into the chocolate I recommend that you give the slices a quick dip in lemon juice. The lemon juice will help to prevent the cut apple slices from getting brown and mushy. When you remove them from the lemon juice gently dry with a clean paper towel before you begin dipping them into the chocolate. Do not skip this step as you do not want to introduce any liquid into the melted chocolate because it can cause it to seize rendering it completely unusable. Enjoy!

Ingredients

  • 2-3 unpeeled apples, cored and sliced
  • wooden skewers
  • lemon juice, for preservation
  • 1 bag of chocolate melting wafers or other chocolate
  • assorted toppings
  • wax paper, for workspace

Instructions

Thoroughly wash apples then core and slice them. Place them into a bowl of lemon juice and gently swirl them around for a minute or two. Remove and pat dry with a clean paper towel. Place a wooden skewer in each slice. Sort toppings into small bowls or cups.

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Melt the chocolate over a double boiler or in the microwave. Dip the slices, one at a time, into the chocolate and then gently tap them on the side of bowl or pot to remove excess chocolate. Hold the apple slice over the wax paper and sprinkle on the topping.

emme dipping

Gently place the apple slices on a cookie sheet lined with a silicone mat. Place the finished slices into the refrigerator and allow them to cool and harden for at least 20-30 minutes.  Store them in the refrigerator until serving.

apple slices

Apple Brown Betty

apple betty3

Apple pie is the quintessential fall dessert. It evokes memories of jumping in the leaves, cuddling up in a cozy sweater, and stuffing your face at Thanksgiving dinner. Making a delicious homemade apple pie isn’t all that difficult but it can be a little time consuming Instead, when a craving for apple pie hits try making an Apple Brown Betty! It has all of the same delicious flavor as an apple pie minus the hassle.

An Apple Brown Betty is very similar to a crumble or crisp. It’s a traditional American dessert made from apples that are topped with delicious sweetened crumbs. It is unclear of the exact origin of this dessert however, it was first mentioned in a cookbook dating all the way back to 1864! Just like its apple pie counterpart, it pairs really well with a nice, cold scoop of vanilla ice cream or freshly whipped cream.

The recipe that I used came from one of my most favorite cookbooks, The New England Orchard Cookbook: Harvesting Dishes & Desserts from the Region’s Bounty . If you love farm fresh fruit such as apples, berries, and peaches this would be a fabulous addition to your cookbook library. It features information on local farms all around the New England region (CT, MA, RI, VT, and NH) as well as a bounty of wonderful and delicious recipes like Streusel Spiced Cider Muffins, Orchard Cake, Apple Stuffing and more!

For this recipe I made a few, very slight changes. In place of the maple syrup that was called for I used pure apple syrup, I prefer the flavor over maple. The instructions said to use cinnamon, allspice, and nutmeg to taste but I instead tossed the apples with a cinnamon sugar blend and apple pie spice which is a mix of all the flavors that are called for. I also substituted Granny Smith apples for McIntosh. In general you can substitute one baking apple for another in most apple recipes. The top apples for baking are: Granny Smith, Jonagold, Braeburn, Cortland, and Honeycrisp.  

Ingredients

  • 8 Granny Smith apples, peeled, cored, and cut into chunks
  • 1/4 maple syrup
  • Cinnamon, allspice, and nutmeg, to taste
  • 1 full sleeve of graham crackers
  • 1 stick (1/4 lb) unsalted butter, melted
  • 1 cup brown sugar
  • Vanilla ice cream or freshly whipped cream (optional)

Instructions

Preheat the oven to 350ºF. In a large bowl, combine the apples with the syrup and spices. Toss to coat. Place in a medium casserole dish and set aside.

In a large mixing bowl, combine the graham crackers, melted butter, and brown sugar. Using your hands, crumble up the crackers and mix everything together.

Pat the crumb mixture all over the top of the apples. Bake for 35-40 minutes or until the apples up bubbling up through the topping and the crust is golden brown.

Serve warm with vanilla ice cream or freshly whipped cream.

**Tip** – You can also use a food processor to turn the graham crackers into crumbs.

apple betty2

 

Autumn Spice Oatmeal Cookies

Pumpkin Spice Cookies

Squeal!!! Sally McKenny has a brand new cookbook, Sally’s Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More, and to my delight, there was an outstanding recipe for Autumn Spice Oatmeal Cookies. (page 42) There isn’t one word in that title that doesn’t make me happy. Let me repeat: AUTUMN SPICE OATMEAL COOKIES!! What’s better than fall spices, oatmeal, and cookies??!! I’ll tell you, not much!

Due to my high blood sugars, I’ve been hesitant to bake much lately but I really couldn’t resist these cookies so I decided to go ahead and make them. I thought it was good opportunity to try and turn them into a treat that was a touch healthier and lower in sugar so that I could enjoy them too. I followed the recipe as written making only a few substitutions with regards to the ingredients. First, I substituted the granulated sugar with Truvia Baking Blend Natural Sweetener in order to cut down on the calories. Be aware that Truvia® does NOT measure one-to-one with granulated sugar so it’s imperative that you adhere to the conversion chart that is printed on the side of the bag.

I also cut down the molasses from 1 tbs to only 1/2 tbs, I felt that using a little less would still impart the molasses flavor while lessening the overall calorie and sugar count. Instead of sweetened coconut I used unsweetened as it allowed the texture of the cookie to remain the same without adding the extra sugar. In place of ordinary dried cranberries I used  Ocean Spray Reduced Sugar Craisins Dried Cranberries  which again saved on calories and sugar. Lastly, I eliminated the pepitas that were called for (simply because I do not like them) and instead, I added half of a finely diced Granny Smith apple to the cookie dough. I adore apples and I thought it would be a perfect addition to these fall inspired cookies.

The cookies were fabulous and were everything you want a fall cookie to taste like. They were chewy, delicious, and bursting with flavor. The best part was that the substitutions I made resulted in an excellent cookie and I certainly did not miss anything by reducing the sugars where I was able to. Of course, these still need to be enjoyed in moderation but it’s nice to know that when a sweet craving hits, I have something on hand that I can eat with minimal guilt.

**I listed to ORIGINAL recipe below noting my substitutions in the parenthesis.**

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar (OR 1/8 cup Truvia Baking Blend)
  • 2 large eggs, room temperature
  • 1 tbs unsulphured or dark molases (OR 1/2 tbs)
  • 2 tsp pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup dark or semisweet chocolate chips
  • 3/4 cup shredded sweetened coconut (OR shredded unsweetened coconut)
  • 3/4 cup dried cranberries (OR Craisins Reduced Sugar Dried Cranberries)
  • 1/2 cup pepitas
  • 1/2 Granny Smith apple, finely diced (optional)

Instructions

Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together in a medium bowl. Set aside.

In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high until creamed, about 2 minutes. Add in the eggs, molasses, and vanilla. Beat on high speed until combined, scrape down the sides as needed.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer on low, beat in the oats. Once combined, fold in the chocolate chips, coconut, cranberries, and pepitas or apples if using them. The dough will be thick and sticky. Cover and chill the dough in the fridge for at least 45 minutes.

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop balls of dough, about 2 tbs each, onto the baking sheets, spacing them about 2″ apart. Bake for 12-14 minutes or until lightly browned on the sides. The centers will still look a little soft.

Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

**Tip – The cookies will stay fresh for up to a week when stored in an airtight container**

 

 

Dutch Apple Pie

apple pie 2

Technically it’s still summer, for a few more days anyway, but my heart and my head are already in the fall which also happens to be my most favorite time of year. There is nothing better than cozy sweaters, a crisp breeze on your face, and of course, apples! What better way to herald in the start of apple season than with a homemade, perfectly spiced, warm Dutch Apple Pie. It’s the quintessential fall dessert and it’s perfect to serve at any holiday gathering or just as a weekend treat. Feeling naughty? Top your warm pie with a nice, big scoop of vanilla ice cream. Absolute perfection!

I’ve always been a huge apple lover and although I wouldn’t kick a slice of double crust apple pie to the curb, there is really nothing better than a slice topped with sugary, buttery crumbs. This recipe has become my “go-to” for Dutch Apple Pie and the best part is that it’s really quite easy to pull together. If you’re feeling ambitious, go ahead and make your own pie dough but if you want to keep this super simple, a store-bought crust works just as well. I prefer to use the Pillsbury Pie Crusts that you roll out, they can be found right in the refrigerator section of the supermarket. Also, I like to use a 10″ deep dish pie plate so that I can pile my apples high without risking overflow in the oven.

You can use any type of firm baking apple in this pie such as a Northern Spy, Cortland, or Gala. I prefer to use either all Granny Smith or a combination of Granny Smith and Honeycrisp apples. Choose whatever apple appeals to your palate, just stay away from soft snack apples such as a Red Delicious, they will become applesauce in the oven. Be sure to let this pie cool down before cutting into it, if you slice into it while it’s still steaming hot your pie will be very runny and it won’t hold it’s shape on the plate. Allow it to come down to almost room temperature before slicing in order to maintain its structural integrity.

Ingredients

For the pie filling

  • 1 pie shell or roll of store-bought  pie dough
  • 5 cups of peeled, cored, and sliced apples (any firm baking variety will do)
  • Juice of 1 lemon
  • 2 tbs all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 tbs unsalted butter

For the crumb toppping

  • 3/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup dark brown sugar
  • 3/4 cup rolled oats
  • 1 tsp lemon zest
  • 1/2 cup cold unsalted butter

Instructions

Preheat oven to 375ºF. Lightly spray a pie plate with cooking spray then lay the pie dough into the plate. Gently press the dough into place.

To make the pie filling – Place the sliced apples in a large bowl and toss with a little lemon juice to prevent browning. In a small bowl, combine the flour, sugar, and spices. Sprinkle the mixture over the apples and toss gently to combine.

In a large saucepan over low to medium heat, melt the butter. Cook the apples in the butter for about 8-10 minutes or until very slightly softened. Set aside.

To make the crumb topping – In a medium bowl combine the flour, sugar, cinnamon, oats, and lemon zest. Cut in the cold butter with a pastry blender or fork, the mixture should become nice and crumbly.

Using a slotted spoon, transfer the apple filling to the prepared pie plate. Cover the top of the pie with the crumb topping, gently pressing the crumbs into place.

Bake for 30-35 minutes or until the crumb topping is browned and the apples are tender. If the pie is browning too quickly, loosely cover with aluminum foil until it’s done baking. Cool on a wire rack. Serve slightly warm and store in the refrigerator.

Dutch Apple Pie

“How-To” Canning – Chunky Cinnamon Apple Pie Jam

applejam1

Since the kids were cooperating today and playing very nicely together I decided I would do a little canning since it’s something I have not done in quite a few months. I was planning on a Mango Pineapple Jam however, I was a little short in the mango department so I decided to switch gears and use up all of the Granny Smith apples that I had in the fridge. I know it’s only July but I thought a nice batch of apple jam would be a great thing to “can” now so in a couple of months when the weather changes back to the cool, crisp days of autumn, I’d have this warm and cozy treat on hand and ready to go.

I came across this recipe on the Taste of Home website, it was listed as a “Caramel Apple Jam” . I changed the recipe slightly because when I read that it called for FIVE CUPS of sugar my jaw almost hit the floor. I adjusted the sugar from three cups of granulated sugar to only one cup and from two cups of brown sugar to only one. Granted, two cups of sugar is still a good amount but it is certainly better than five cups! After tasting the jam, I absolutely made the right call in adjusting the sugar. Had I added five cups I think this batch of jam would’ve been sickeningly sweet and ended up in the trash. I also added a 1/4 tsp of apple pie spice in addition to the spices that were called for and I increased the water from 1/2 cup to one cup. I did cut back on the amount of pectin as well, I felt the jam would be way too gelatinous if I used that much.

Because this is such a chunky jam it really is more like an apple pie filling than a traditional jam. If you prefer a smoother jam, you can always run the cooked apples through a food mill to smooth it out before adding the sugar and going forward with the canning. I actually prefer it chunky because I think it lends itself to many other uses. It’s delicious spread on toast or a muffin but it would also be perfect as a topping for vanilla ice cream, pancakes, as a side to pork dishes, and even as a filling in individual hand pies or the Cinnamon Swirl Doughnut Bread that I posted a few weeks ago. I stirred some right into my vanilla yogurt and it was incredible! It’s an extremely versatile jam so the possible uses are virtually limitless. Feel free to experiment using it on other foods both sweet and savory.

Ingredients

  • 6 cups peeled and finely diced Granny Smith apples (about 5-6 apples)
  • 1 cup water
  • 1/2 tsp unsalted butter
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp apple pie spice
  • 2 tsp fruit pectin and 2 tsp calcium water (I use Pomona Low Sugar Pectin, 1 oz. Box)
  • 1 cup granulated sugar
  • 1 cup dark brown sugar

Instructions

Prepare and sterilize five 1/2 pint canning jars. Leave the lids in hot (not boiling) water and the jars in the simmering canning pot. The rims can be left to the side. Click Here For Sterilization Instructions

In a large pot combine the apples, water, butter, and spices. Stir over medium low heat until the apples are tender, about 8-10 minutes. Stir in the calcium water and then stir in the pectin. Mix well.

Bring the mixture to a rolling boil, stir in the sugar, and bring to a boil again. Cook for about a minute. Remove from the heat and skim off any foam.

One jar at a time, ladle the hot mixture in leaving a 1/4″ of headspace. Remove any air bubbles, adjust the headspace if needed. Wipe the rim of the jar, center a lid on top, and screw on a band just until it’s fingertip tight. Do NOT over tighten.

Once all of the jars are filled, place them in the canning pot ensuring they are fully submerged and covered in water. Bring the water back to a full boil and process the cans for 10 minutes. Do NOT start timing the processing until the water is at a full and rolling boil. After 10 minutes, remove the jars and allow them to cool completely, undisturbed, for at least 8-10 hours.

Soon after processing you should hear a “POP” indicating the jar has been properly sealed. Press the top of the lid, it should be tight and sucked into the jar with no give. If after a few hours you can still press up and down on the lid, you will need to process the jam all over again OR place it in the fridge and begin using it right away. Once the jars are completely cooled and properly sealed give the rim a little tightening and store in the pantry for 9-12 months.

**PLEASE NOTE** – The processing time is for elevations under 1,000 feet. For every 1,00 feet of altitude, adjust the processing time by adding an additional minute.

 

applejam2