Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Friday, October 12, 2018
9 Delicious Takes on Apple Crisp
Apple crisp is one of the great joys of fall – and with so many variations it’s hard to find just the right recipe. You can easily make additions and substitutions, but a good base recipe to experiment with is key. Check out the 9 recipes for apple crisp that won’t disappoint and will make for the perfect ending to a fall feast.
1. Easy Apple Crisp
Chowhound
If you’re in a hurry to make dessert, this is a fast option that’s sure to be a crowd pleaser. Far easier to assemble than apple pie and just as appealing, you can throw this crisp together in a matter of minutes and you’re likely to have all the ingredients in the pantry already. Get our Easy Apple Crisp recipe.
2. Breakfast Apple Granola Crisp
Smitten Kitchen
Dessert for breakfast? Sounds great. This recipe for a granola-inspired crisp is packed with oats, sweetened with honey, a little sugar, and some shredded coconut. Get the recipe here.
3. Caramel Apple Crisp Cheesecake
Bakeaholic Mama
If you love apple crisp, then this cheesecake takes it to the next level. A layer of apples mixed with cinnamon, sugar, nutmeg, ginger, and a bit of cornstarch are a silky and pie-like base for the cheesecake. Top with the traditional crumb topping and drizzle with caramel sauce for a truly decadent dessert. Get the recipe here.
4. Apple and Pear Crisp with Oatmeal Streusel
Chowhound’s recipe for apple and pear crisp combines two types of apples—Gala and Granny Smith—and adds in some Bosc pears. A simple oat-based topping makes a great combination, simple but delicious. Get our Apple and Pear Crisp with Oatmeal Streusel recipe.
5. Old Pennsylvania Apple Crisp
The crumbly topping for this crisp contains an egg, which makes it chewy and a teaspoon of baking soda, which is an unusual addition and makes for a more cake-like texture. Get the recipe here.
6. Baked Apple with Crisp Topping
Food Network
This recipe for individual apples filled with strawberry jam and covered with a crispy combination of oats, butter, sugar, flour, and cinnamon makes for a beautiful single-serving dessert. Get the recipe here.
7. Apple Crisp with Sweet Ginger and Macadamia Nuts
A nontraditional take on apple crisp with macadamia nuts and crystallized ginger, this is a lovely way to change up a classic recipe and pairs perfectly with a big scoop of vanilla ice cream. Get the recipe here.
8. Salted Apple Crisp Bars
Our Table For Seven
This is a fast and easy recipe made from caramel apple cake mix that you can doctor up with old-fashioned oats, cinnamon, and caramel sauce. Sprinkle with sea salt to finish. Get the recipe here.
9. Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie
Half Baked Harvest
Salted coffee caramel (made with coffee, brown sugar, coconut milk, butter, Kahlua, and kosher salt) makes this a standout recipe. Chunks of semisweet chocolate and toasted pecans add great texture and flavor. Get the recipe here.
Header image: Apple and Pear Crisp from Chowhound
Related video: How to Make an Easy Apple Crisp
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6 Cozy Fall Casseroles
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How To Incorporate Apples Into Savory Dishes
Everyone knows apples are fantastic in pies, crisps, fritters, tarts, and robes of caramel, but the classic fruit is just as good in savory dishes too.
Emblematic of autumn, apples start coming into season in mid-September, and although they’ve become a year-round fruit for most of us, they are best around this time of summer changing into fall (and through the winter). Many grocery stores now stock several varieties of apples, even beyond the familiar Gala, Red Delicious, Fuji, Granny Smith, et al, but you’re likely to find even more interesting specimens at farmer’s markets. There are over 2,500 types of apples grown in the US alone, and there’s been great interest in bringing back heirloom apple varieties from the early days of our culinary history.
When using apples in savory dishes, you can either cook them to varying degrees of softness so they meld more into the other ingredients, or leave them raw to provide a sweet, tangy, crunchy counterpoint (as in gremolata or slaw). You can slip raw apple slices onto sandwiches in lieu of lettuce, or mix them into salad (don’t forget chicken salad, and even tuna), and toss chopped apples in with whatever root vegetables you’re roasting. They add a lovely sweet spark, not to mention extra nutrition, to all sorts of meals. Working them into your repertoire is easy, too.
Steps to using apples in savory dishes
1. Choose the right apple for the dish. Flavor is important, of course—apples range from super tart Granny Smiths to honey-sweet Braeburns and Ambrosias—but if you’re cooking your apples, it’s important to consider their texture too. If you want firmer, more discernible chunks in a cooked dish, be sure to choose a variety that holds up well, like Cortlands and Galas. If you’re indecisive, you can always use a mix of apples to get several different dimensions of the fruit in your finished dish!
2. When you’re ready to use them, clean them well. Conventional apples are perennially part of the so-called Dirty Dozen, or produce with high pesticide levels, so run them under water (while rubbing the surface of the fruit) for at least 30 seconds. If it makes you feel better, you can use a vinegar and baking soda solution or commercial wash, but water and mechanical action should do it. If your apples are coated in wax, rethink your life choices, while also scrubbing that film off with a brush. Naturally, organic apples are your best bet, but you should still clean them to be safe (because who knows how many hands have touched them).
3. It’s not necessary to peel your apples. You will want to remove the seeds and tough inner core, but this has nothing to do with poisonous compounds, and everything to do with the fact that these parts are just not very palatable. (However, you can also save your scraps and cook with apple cores.)
4. Prevent browning by sprinkling your apples with lemon juice. Or don’t! Although your apples will start to brown once cut open, in cooked dishes that won’t be a concern (and it’s only aesthetic anyway), so go ahead and skip the citrus. If you’re using apples raw and want to preserve their color a little longer after slicing or dicing, use the juice, but be aware that it will (no surprise) affect the flavor.
5. Cut your apples on the chunkier side if they’ll be cooked. Otherwise, they might disappear. Even hardier varieties will collapse somewhat after long enough in the oven or sauté pan.
6. Store any leftover apples in a cool, dry place. Do that, and they’ll last a remarkably long time—so you can easily set yourself up for quick, healthy snacks and more apple-jacked meals whenever it strikes your fancy.
Put away your pie plate for just a little while, and try one of these savory apple recipes to welcome fall.
Pork Chops with Apples and Mustard Sauce
Chowhound
Pork chops go Gallic in this homey dish that’s particularly perfect for fall. Sautéed apples join bacon, white wine, cream, and mustard for a sensational sauce. If you don’t eat pork but do eat chicken, try the French classic Poulet Vallée d’Auge, with very similar flavors. And to up the apple ante, you can use Calvados apple brandy in place of the Cognac or Armagnac in this recipe. Get our Pork Chops with Apples and Mustard Sauce recipe.
Eating Well
Sauerkraut and apples beautifully demonstrate the “opposites attract” theory: the one’s sweet complements the other’s sour, and vice versa. This casserole adds kielbasa for heartiness (you can substitute your favorite sausage, like chicken-apple, or even go meatless), and although it’s sliced potatoes shingling the one-pot meal here, you could overlap sliced apples on top instead. (And if you really can’t enough of them together, try making this red cabbage kraut with apples and cloves and then using it in this dish.) Get the recipe.
Sheet Pan Chicken with Roasted Vegetables and Apples
Flavour And Savour
Sheet pan dinners are wonderful in every way—chop up your ingredients (here, chicken thighs, apples, and vegetables), toss everything with your seasoning (classic lemon, garlic, and thyme in this case), and pop it in the oven to roast until crispy, juicy, and caramelized. We’re also eyeing this rosemary-balsamic sheet pan chicken with apples and bacon, but you can customize to your heart’s content. Foil-lined pans make clean up easy too. Serve with simple mashed potatoes or wild rice on the side. Get the recipe.
Baked Apples with Savory Pork Stuffing
Cosmo Cookie
You may have put apples in your stuffing, but have you ever stuffed the apples themselves? Clearly, whether you try them on the grill, with a vegan walnut-herb stuffing, or with goat cheese and bacon, it’s a great idea. This version uses a pork and breadcrumb stuffing with sage and onions, and would obviously be great at Thanksgiving, but also makes a nice meal by itself, maybe with a salad on the side. It’s basically the autumn answer to the stuffed tomatoes of summer. Get the recipe.
Salted Honey and Apple Gouda Toast
Halfbaked Harvest
Apples and cheese get along famously, so it’s no wonder you can find tons of grilled cheese recipes containing the fruit (like a version with caramelized onions and tart green apples, one with brie and roasted chicken in addition to the apples, or an apple, ham, and cheddar melt), but this open-faced version lets you really appreciate the beauty of the pairing. Gooey, nutty smoked gouda pairs perfectly with the sweet apples and honey, and the hit of extra salt makes everything more piquant. Leave off the bacon if you must, but don’t skip the fresh thyme if you can help it. Get the recipe.
Persian Apple Stew with Beef and Apricots (Khoresh Sib o Gheysi)
Turmeric & Saffron
This Persian dish has everything you love about beef stew in general (mainly, tender hunks of meat and thick, savory sauce), but dried apricots and fresh apples take the place of carrots and potatoes—which the French happen to call pommes de terre, or apples from the earth, in case that makes you feel any less hesitant about adding fruit to stew. Make sure you use apples that retain their shape during cooking, and cut them into large chunks so they don’t disintegrate. Turmeric, cinnamon, rose petals, cardamom, nutmeg, and cloves lend a gorgeous warm fragrance to this delicious dish. Get the recipe.
Roasted Salmon with Apple Cider Glaze
The Scrumptious Pumpkin
Fish with apples isn’t something you see too often, but it makes perfect sense. A pan sauce of apple cider and bourbon is a great contrast to meaty salmon, and would be good served with a simple warm apple slaw (just skip the kielbasa—and the bacon, if you wish). This is how pescatarians do fall. Get the recipe.
Curried Cream of Cauliflower and Apple Soup
Jonathan Conklin
For a cold soup you can enjoy before summer’s over, try this intriguing ajo blanco that adds apples to the classic almond and garlic formula, but when the nights get chillier, tuck into this curried cauliflower and apple soup from Daniel Boulud. The chef suggests adding shrimp to make it more of a meal, but we also like the idea of toasting slices of our Apple and Cheddar Quick Bread and serving them on the side. Get the recipe.
Sri Lankan Spicy Green Apple Curry
The Flavor Bender
And now for something completely different: apple curry! This vegan Sri Lankan dish lets the apples shine, and perks them up with mustard seeds, bay leaves, jalapeños or serranos, dried chiles, curry powder, and garlic. It’s really spicy, but brown sugar and coconut milk smooth out a little of the spikiness, and using apple juice or apple cider in place of water is inspired. You’ll actually be better off using slightly unripe apples here, and can choose to leave in some of the core to help the apple pieces hold together. Get the recipe.
Apple and Cheddar Breakfast-Sausage Sandwich
Chowhound
Apples are great on-the-go food and we’ve all grabbed one for breakfast at some point, but if you’ve got more time in the morning, try making these grilled breakfast sandwiches with maple-glazed breakfast sausage patties (the apple slices get the same treatment). Sharp cheddar cheese caps it off, and toasty English muffins hold it all together. Honestly, these are great for lunch or dinner too, or even a midnight snack if you need one. Get our Apple and Cheddar Breakfast-Sausage Sandwich recipe.
Maple Apple, Bacon, and Blue Cheese Pizza
Foodie Crush
Apples on pizza may be old hat by now, but that doesn’t make the phenomenon any less tasty. Add bacon and blue cheese and you have a flawless flavor combo, but this version also adds roasted garlic and coats the apples in maple syrup for something extra special. Bringing caramelized onions to the mix would amp up the sweet, savory, melty goodness even further, but maybe that would push it over the top? The only way to know is to try it! Get the recipe.
Related Video: How to Make Skillet Apple Chicken Thighs
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What Is the Difference Between a Candy Apple and a Caramel Apple?
It seems obvious, doesn’t it? Even if they’re not side by side in front of your eyes, the answer is right there in the names. Still, plenty of people use the term “candy apple” as a catch-all to mean all kinds of sweet, candy-coated apples, which isn’t accurate (and thus, can lead to confusion and disappointment). So, let’s break down the differences between the candy apple and the caramel apple, and find out how they’re made.
A true candy apple is encased in a super-shiny, bright red, hard shell that shatters (just like you’re afraid your teeth will when you bite into one), and are said to have been created by William Kolb, a confectioner in Newark, N.J.—who actually made them in 1908 to display in his shop window at Christmastime. They lured people in just as he’d hoped, but they wanted to buy the candy apples in the window instead of the plain old candy he normally sold. And thus, an American tradition was born, although candy apples eventually became more closely associated with Halloween.
Shutterstock
They’re made by impaling apples (preferably tart, firm ones like Granny Smiths or Fujis) onto sticks or skewers, and dipping them into a boiling mix of sugar, corn syrup, water, and red food coloring, and sometimes cinnamon extract as well for that authentic flavor. You can make (and find) candy apples in all sorts of other colors these days, from purple and green to black and beyond—but if they’re smooth and shiny like stained glass, they’re candy apples through and through.
Caramel apples are sometimes called candy apples too, and okay, caramel is a kind of candy, but their taste and texture is much different, not to mention their appearance. Their chewy coating of creamy golden caramel is often rolled in chopped nuts, sprinkles, or bits of toffee for extra flavor and texture—which sometimes happens with candy apples too, though it’s not nearly as common. While the Chicago company Affy Tapple first sold their peanut-coated caramel apples in 1948, a Kraft company employee, Dan Walker—unfairly or not—is generally credited with inventing the caramel apple in the late 1950s.
Shutterstock
Perhaps it’s more accurate to say he invented an easy way to make caramel apples at home—just melt store-bought soft caramels with a little heavy cream and dip away. However, it’s not really that hard to make caramel from scratch for dipping either.
There are also chocolate-covered apples, often lumped into the “candy apple” family too. But for the sake of knowing precisely what you’re getting, we support calling them all by their individual proper descriptive terms.
While making your own candied apples of any variety is pretty easy, you should be absolutely sure your apples (and sticks, and kitchen environment, and hands) are clean, and promptly store your apples in the fridge when they’re done—because when improperly handled, they can be dangerous, as a 2014 listeria outbreak proved all too well.
If that doesn’t scare you off, there are just a few more basic guidelines to keep in mind. Choose a firm apple (avoid the mealy Red Delicious!), and consider one that’s more tart than sweet, so it stands up to the sugary coating. Granny Smiths are a popular choice for candied apples, but any variety you like to eat plain will probably taste even better enrobed in sugar. You can also use daintier lady apples, whose smaller size is not only adorable and perfect for children (or adults with smaller appetites), but gives you a higher ratio of coating to fruit if you’re into that. Regardless of their size, if your apples won’t sit flat on a baking sheet, you can trim the bottoms so they stand up on their own. Invest in a candy thermometer if you don’t already have one, and don’t be intimidated by using it. Watch some tutorials and soon you’ll be ready to put out a platter at a party, or set up a DIY caramel apple bar for people to dip their own.
Whether you prefer the high-gloss sheen of classic crimson candy apples or the mellow golden glow of caramel apples—or something in between—there are tons of ways to make them both. But chomp carefully, so as to save your precious teeth.
The Cookful
This is your classic shiny red candy apple, with illustrated step-by-step instructions, plus a fun twist of making the bottoms sparkle with demarara sugar. Check out tips on preventing bubbles too if they bother you. Get the recipe.
Theresa’s Mixed Nuts
If you crave even more sparkle and shine, add edible glitter to your candy apple coating, or apply gold leaf when they’re done. Get the recipe.
One Sweet Mess
Apple wine is a (delicious) thing, as is apple brandy, so why not bring booze into your candy apple coating? As long as you don’t feed them to kids, it’s all good. Get the recipe.
Bourbon Caramel Apples with Sea Salt
A Cozy Kitchen
Likewise, plain old homemade caramel apples are a delight, but if your party is all grown up, try adding bourbon to the mix, and flaky sea salt for good measure. You can also try stuffing them with chocolate for a further surprise. Get the recipe.
Cupcake Project
Another ingenious caramel apple upgrade that’s suitable for kids and adults? Just add pumpkin spice! It’s a pretty perfect fall dessert. Get the recipe.
She Wears Many Hats
Whether you double-dip your apples in caramel and chocolate or just go for the latter, you can roll them in anything you want before they set, from peanuts and pretzels to crushed Oreos and candy. Get the recipe.
Bigger Bolder Baking
These combine a white chocolate coating with a drizzle of red caramel “blood” that looks scarily perfect for Halloween. Get the recipe.
Related Video: Four Ways to Make Your Apples Last Longer
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11 Apple-Inspired Cocktails Perfect for Any Fall Gathering
Fall flavors like apple and cinnamon are perfect pairings for a delicious and seasonally appropriate cocktail. Applejack and calvados make it easy to add apple flavor to any of the traditional cocktails you enjoy – think apple martini, old fashioned, etc. – and you’ll be hard-pressed not to find one that you like. Check out these 11 apple-inspired recipes and put them on your rotation asap.
1. Moonshine Apple Pie Cocktail
Food Network
Moonshine whiskey, cinnamon, vanilla, apple cider, and apple liqueur pack a punch. If you can’t find moonshine feel free to substitute with bourbon or whiskey. Get the recipe here.
2. Gingerbread Apple Cocktail
The New York Times
Domaine de Canton ginger liqueur and a vanilla vodka make this a very sweet cocktail that’s garnished with crushed gingerbread. Use honey or agave to get the cookies to stick to the rim. Get the recipe here.
3. Hot Buttered Apple Cider
Bon Appetit
Calvados is the star of the show in this take on hot buttered rum. Cider, cinnamon, nutmeg, and lemon juice flavor the brown sugar and butter mixture. Make it ahead of time and freeze individual ice cubes so that you can just reheat them with cider one cup at a time. Get the recipe here.
4. Winter Old-Fashioned Cocktail
This old fashioned is a great take on an old classic. Use calvados or applejack and garnish with a fresh pear or apple slice. Get the recipe here.
5. Mulled Apple Cider
A simple recipe for apple cider, this cider calls out to be used as a mixer for rum, whiskey, or brandy. Black peppercorns and allspice berries add a pleasant peppery note. Get our Mulled Apple Cider recipe.
6. Apple Barrel Cocktail
Saveur
This perfectly autumnal cocktail contains Becherovka, a spicy, bittersweet Czech liqueur that is herbal in nature and pairs beautifully with the cognac and apple brandy. Get the recipe here.
7. Pisco Apple Sour
Honestly Yum
Pisco, lemon juice, and the juice of a Granny Smith green apple lend tartness to this apple sour recipe. Add maple syrup to taste for a hint of sweetness. Get the recipe here.
8. Green Apple Sparkler
Sugar, water, and lime are combined into a syrup and you can easily make this drink alcoholic with the addition of vodka or gin. Try adding some Saint-Germaine or Prosecco to the mix. Get our Green Apple Sparkler recipe.
9. Apple Cinnamon Calvados Old Fashioned
Oh So Beautiful Paper
Calvados, cinnamon bark syrup, and angostura bitter make this a fruity take on a traditional old fashioned. You can serve this drink hot or cold – it also makes a delicious punch. Get the recipe here.
10. Smoky Hot Scotch Apple Cider
Honey, cinnamon, and lemon flavor this soothing warm blend of spices, cider, and scotch. Garnish with a cinnamon stick and lemon peel. Get our Smoky Hot Scotch Apple Cider recipe.
11. Apple Martini
Apple schnapps and apple juice are combined for a sweet and fruity martini that you can make with gin or vodka. Shake with ice and garnish with a fresh apple slice (or even an apple gummy ring). Get our Apple Martini recipe.
Related Video: Sorghum Cider Punch
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Pumpkin Biscotti
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Roast Chicken with Carrots
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How Did the Most Popular Apples Get Their Names?
There’s a plethora of perfect produce this time of year, and our favorite seasonal snack happens to come in a whole range of colors, shapes, sizes, textures, and—names? Yes, naturally: Walking into the apple section at the grocery store can seem like stepping into a party full of strangers and being expected to immediately remember who’s who. Thankfully, while it might be awkward to ask someone what they’re called after chatting with them for 30 minutes, the apples in this fall fruit party aren’t picky about what you call them, as long as you pick a peck and bake a pie.
In case you do want to remember your favorite apple’s name, however, here’s a little history lesson on how they got their monikers, and a tip or two about how to keep that information fresh in your mind
Granny Smith
Good ol’ Anne Smith discovered this tart green fruit in her Australian orchard after it sprouted by chance in 1868. Thought to be related at least in part to a French crabapple, you can think of this cultivar as being particularly “crabby,” just like Granny Anne if you interrupt her afternoon stories.
Jonagold
Jonathan apples are squat and sweet, not unlike the (likely apocryphal) neighbor boy after whom Rachel Negus Higley supposedly named the fruit that appeared in her orchard, after they sprouted weirdly from seeds acquired from a cider mill nearby. Golden Delicious are actually not all too closely related to Red Delicious, but they grew alongside those famous mealy red apples in the commercial orchard known as Stark Brothers Nurseries. To capitalize on the Red Delicious name, these sweet and snappy yellow-green apples were given their “delicious” name. Jonagold apples, then, are a Jonathan crossed with a Golden Delicious—a portmanteau of their names—that was developed in the 1950s and is a perfect pie-stuffing blend of sweet and tart.
Gala
On a visit to New Zealand by Queen Elizabeth II, the regent claimed that this compact, sweet, soft-fleshed variety was her favorite apple, which inspired its “Royal Gala” reception. Today this once kingly apple is simply just a regular grocery store staple, so the “Royal” often gets dropped from the name.
Empire
It’s a little meta that the Big Apple also has an actual apple named after it, but the Empire is a classic-tasting cross that simply screams American pie, so it’s only fitting. The cultivar is a cross between Red Delicious and McIntosh, and made its debut in 1966. (McIntosh’s name is a little less exciting: It was simply discovered by a fellow named John McIntosh in 1811. Though we think having an apple named after you is the epitome of #goals.)
Pink Lady a.k.a. Cripps Pink
Australian apple grower John Cripps created this namesake variety in 1973, but the “lady” in its commonly used name comes from the fact that the cultivar is a cross-breed of Lady Williams and Golden Delicious varieties. The combination of the two strains caused Cripps’ fruit to turn a rosy pinkish hue, and both names are often used commercially for this tart and crunchy apple with the thick skin.
Ambrosia
Whether you think its food for the gods or a marshmallow and sour-cream “salad” made with maraschino cherries and coconut, ambrosia is certainly the stuff of legends. It’s that mythological connotation that inspired a family in British Columbia, Canada, to name this apple variety in the 1990s when it was discovered as a chance seedling in their orchard. Deep pink with a lovely shape and an almost cake-like texture, these certainly are worthy of exultation.
Winesap
The tiny, longstanding variety known as Winesap actually seems to have started life called “Wine Sop,” as it so closely resembled a piece of bread soaked in wine. (You know, just a typical snack in 1804, the year the apple was first recorded.) These apples tend to taste close to their namesake, with an almost spicy, warming flavor and heavy aroma.
Related Video: How to Make Caramel Apple Coffee Cake
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