Apples Are Available Year-round. Here are Two Great Recipes

Low in calories and high in fiber, apples are the perfect snack and the base of many amazing recipes. Julia Rutland, author of Apples: 50 Tried & True Recipes shares with us two great recipes.

Apple-Cinnamon Quick Bread 

The fruity streusel filling (and topping) adds sweetness and texture to this loaf that can double as a treat for afternoon tea or a simple dessert. Makes 1 (9×5-inch) loaf 

INGREDIENTS

2 tablespoons melted butter 
1⁄2 cup firmly packed light brown sugar
11⁄2 teaspoons ground cinnamon 
1⁄4 teaspoon ground allspice or ground nutmeg 
2 apples 
1⁄2 cup chopped walnuts
11⁄2 cups all-purpose flour 
11⁄2 teaspoons baking powder 
1⁄4 teaspoon salt
1 stick (8 tablespoons) butter, at room temperature
3⁄4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract 
1⁄2 cup half-and-half 

Preheat oven to 350°. Grease and flour a 9×5-inch loaf pan. 

Combine 2 tablespoons melted butter, brown sugar, cinnamon, and allspice in a medium bowl, stirring until well blended. Peel, core, and finely chop apples; place in bowl with brown sugar mixture. Add walnuts, stirring until blended; set aside. Combine flour, baking powder, and salt in a medium bowl. 

Beat 1 stick butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla. Add flour mixture to butter mixture, alternating with half- and-half. Pour half of batter into prepared loaf pan. Top with half of apple mixture. Pour remaining batter in loaf pan and top with remaining apple mixture. 

Bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack. 

Ideal Apples: Use any crisp baking apple such as Granny Smith, Jonagold, Pink Lady, or Fuji. 

Dutch Apple Crumble Pie 

Instead of a plain pastry crust, a Dutch apple pie features a cinnamon-oat streusel topping that will remind you of spiced oatmeal or a soft granola cereal. Makes 1 (9-inch) pie 

INGREDIENTS 

1⁄2 cup granulated sugar 2 tablespoons cornstarch 
1 teaspoon freshly grated lemon zest
1⁄2 teaspoon ground nutmeg
2 pounds apples (about 6)
1 tablespoon fresh lemon juice 
1⁄2 cup all-purpose flour 
1⁄2 cup firmly packed light brown sugar 
1⁄2  cup rolled oats 
1⁄2  teaspoon ground cinnamon 1 stick (8 tablespoons) butter, cut into small pieces
1 purchased refrigerated piecrust 
Vanilla ice cream (optional) 

Preheat oven to 400°. 

Combine granulated sugar, cornstarch, zest, and nutmeg in a large bowl, stirring until well blended. Peel, core and slice apples. Add apples and lemon juice to sugar mixture, tossing to coat. Set aside. 

Combine flour, brown sugar, oats, and cinnamon in a medium bowl. Cut butter into flour mixture with a pastry blender or fork until mixture is crumbly and evenly blended. Fit piecrust into a 9-inch pie plate; crimp or decoratively pinch edges, if desired. Spoon apple mixture into crust. Sprinkle with oat mixture. 

Bake 15 minutes. Reduce heat to 350° and bake an aditional 30 minutes or until filling is bubbly and topping is golden brown. Cool completely before cutting and serving. If desired, warm pie slices in microwave 30 seconds and top with ice cream. 

Ideal Apples: Use Honeycrisp, Jonathan, Braeburn, Granny Smith, or another baking apple. 

Apples: 50 Tried & True Recipes is part of Adventure Publications’ Nature’s Favorite Foods Cookbooks series, which includes Blueberries, Rhubarb, Squash, Maple Syrup, and Tomatoes. The next book in the series Eggs: 50 Tried & True Recipes will be available as of October 11, 2022

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