An Apple a Day

Get your daily dose: Food Network Magazine developed new recipe ideas for the whole month of October. 

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Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Apple Meringue Pie

Precook the apple filling on the stovetop to reduce the baking time and achieve a perfectly golden meringue.

Get the Full Recipe: Apple Meringue Pie

Apple-Butterscotch Blondies

Add fresh apple and butterscotch chips for a seasonal and decadent twist to your next batch of blondies.

Get the Full Recipe: Apple-Butterscotch Blondies

Caramel Apples

You don't need a candy thermometer to make the perfect caramel coating. You'll know when it's time to add the cream and vanilla once the butter and sugar mixture turns dark amber. 

Get the Full Recipe: Caramel Apples

Apple-Chocolate Chip Bread Pudding    

Bake cinnamon-raisin bread on low heat in the oven until crisp. It will soak up the rich custard without becoming soggy. 

Get the Full Recipe: Apple-Chocolate Chip Bread Pudding

Apple-Oat Cookies

The next time your cookie craving hits, skip the chocolate chips and add coarsely grated apple to the dough instead. Fuji or Gala work particularly well in this recipe. 

Get the Full Recipe:: Apple-Oat Cookies

Apple-Cheese Toast

Spread fig jam and whole-grain mustard on crusty bread. Top with sliced Muenster cheese and apple and broil until the cheese melts. Sprinkle with pepper.

Apple Pie Waffles

Stir a handful of finely chopped apples and a pinch of apple pie spice into waffle batter before cooking. Serve topped with confectioners' sugar and vanilla ice cream.

Chili-Lime Apple Fries

Cut apples into matchsticks; toss with lime juice, then with chili powder, cayenne, salt and chopped cilantro.

Honey-Apple Salad

Simmer equal parts honey and water with a few thin strips of lemon zest, 5 minutes. Pour over a bowl of chopped apples; toss to coat.

Apple-Almond Toast

Pulse 1/2 cup sliced blanched almonds, 1/3 cup sugar, 4 tablespoons butter, 2 egg yolks and 1/2 teaspoon almond extract in a food processor to make a paste. Spread half of the paste on 4 slices lightly toasted bread. Top with apple slices. Spread the remaining almond paste on top. Bake at 400 degrees F until golden brown, about 8 minutes.

Apple-Cherry Compote

Melt 4 tablespoons butter in a saucepan over medium heat. Add 2 chopped peeled apples, 1/2 cup dried cherries, 1/4 cup sugar, 1 split vanilla bean, 1 tablespoon water and the juice of 1/2 lemon. Cook, stirring occasionally, until the apples are tender, about 7 minutes.

Apple-Cookie Boats

Halve apples and scoop out the cores. Fill with cookie butter, then sprinkle with crushed chocolate cookies.

Apple Crostini with Bacon

Butter baguette slices and broil until toasted. Top with peanut butter and thinly sliced apples; drizzle with honey and top with crumbled cooked bacon.

Apple Crepes

Cook 2 thinly sliced peeled apples with 2 tablespoons each brown sugar and lemon juice, 1 teaspoon vanilla and a pinch of cinnamon in a skillet over medium-high heat until tender, 5 minutes. Spoon onto six 10-inch crepes and fold into quarters; keep warm in a buttered skillet over low heat. Simmer 3/4 cup orange juice, 2 teaspoons orange zest, 1/4 cup brown sugar and 2 tablespoons butter in a small saucepan until syrupy, 10 minutes. Drizzle over the crepes and top with mascarpone.

Pomegranate-Apple Salsa

Toss 2 finely chopped apples, 1/2 cup each pomegranate seeds and chopped grapes, 2 tablespoons each chopped fresh mint and lemon juice, and 1 tablespoon sugar in a bowl. Serve with cinnamon-sugar pita chips.

Apple-Fennel Parfait

Toss diced apple with ground fennel seeds, lemon juice and sugar. Layer with plain Greek yogurt, crumbled anisette cookies and honey in a tall glass.

Ham and Apple Pizza

Preheat the oven to 400 degrees F; brush a foil-lined baking sheet with olive oil. Pat a 14-ounce package refrigerated pizza dough into a 9-by-12-inch rectangle on the baking sheet. Toss 1/2 thinly sliced red onion with 1 tablespoon each olive oil and fresh thyme, and season with salt and pepper. Top the crust with 8 ounces grated Havarti cheese, the onion mixture, 1 thinly sliced apple and 1/4 pound sliced ham (cut into strips). Bake until golden, about 25 minutes.

Apple-Anise Galette

Set 1 round refrigerated pie dough on a parchment-lined baking sheet. Top with 2 chopped peeled apples, leaving a 1 1/2-inch border. Fold in the edge of the dough. Whisk 1 egg, 1/4 cup sugar, 3 tablespoons flour and 1/2 teaspoon lemon zest until smooth; set aside. Cook 4 tablespoons butter, 1 teaspoon vanilla and a pinch of anise seeds in a skillet until golden, 5 minutes. Slowly whisk the butter into the egg mixture, then pour over the apples. Bake at 400 degrees F until golden brown, about 35 minutes.

Microwave Apple Crisp

Combine 1 chopped peeled apple with 1 tablespoon each dark rum, maple syrup and butter in a microwave-safe bowl. Microwave until tender, 5 minutes. Top with crushed gingersnaps.

Apple Chai Tea

Bring a small saucepan of water to a boil with a few apple slices. Pour over a chai tea bag in a mug; let steep.

Apple Rice Pudding

Cook 1 cup white rice a few minutes longer than the label directs, adding 1/4 cup chopped dried apples and 2 tablespoons sugar to the water. (The rice should be very soft but not mushy.) Stir in 1 cup vanilla ice cream until melted and creamy. Top with chopped fresh apple.

Coconut Baked Apples

Cut out the cores from 4 apples, leaving the bottoms intact. Mix 1/2 cup each chopped macadamia nuts and shredded coconut, and 3 tablespoons each softened butter and brown sugar; stuff into the apples, then stand upright in a baking dish with 1/3 cup water. Bake at 350 degrees F until tender, about 45 minutes. (Tent with foil if the topping gets too brown.) Drizzle with melted chocolate.

Apple Cider Granita

Heat 2 cups apple cider, the juice of 1 lemon and 1/2 cup sugar in a saucepan, stirring until the sugar dissolves; let cool. Transfer to an 8-inch-square baking dish and freeze until ice crystals begin forming around the edges, about 45 minutes. Scrape the granita with a fork every 30 minutes until frozen, about 4 hours. Top with chopped apple and whipped cream mixed with cinnamon, ginger and nutmeg.

Apple-Ginger Smoothie

Puree 1/2 cored apple in a blender with 1 tablespoon plain yogurt, 1 teaspoon each lemon juice and maple syrup, 1/2 teaspoon grated ginger, a few ice cubes and a splash of water until smooth.

Apple-Walnut Sundae

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 2 sliced peeled apples, sprinkle with 2 tablespoons sugar, and cook until lightly browned and just tender, about 5 minutes. Stir in one 5-ounce jar walnuts in syrup; warm through. Serve over vanilla ice cream.

Baklava Apples

Combine 1/3 cup chopped toasted walnuts, 1/4 cup brown sugar and 1/4 teaspoon allspice. Peel and cut out the cores from 4 apples, leaving the bottoms intact. Fill with the walnut mixture, then top each with a dab of butter. Lay out a sheet of phyllo dough; brush with melted butter and lightly sprinkle with breadcrumbs. Add 2 more layers of phyllo, butter and breadcrumbs, then top with another sheet of phyllo and more butter. Cut the stack in half; put an apple on each half, then gather the corners to seal at the top. Repeat to wrap the other 2 apples. Bake at 350 degrees F until golden, 50 minutes. Let cool; dust with confectioners' sugar.

Jammy Apples

Brush cored quartered apples with melted butter and broil until browned. Top with strawberry jam and serve with vanilla frozen yogurt.

Salted Caramel-Apple Tartlets

Toss 2 diced peeled apples with 2 tablespoons each melted butter and lemon juice in a baking dish. Bake at 425 degrees F until tender, about 20 minutes. Meanwhile, bake 16 puff pastry cups as the label directs. Pull out the tops and fill with the cooked apples. Top with sea salt, creme fraiche and warm caramel sauce.

Apple Fritters    

Peel and core 2 apples; slice into 1/4-inch-thick rings. Toss with 1 cup buttermilk and 2 tablespoons sugar. Whisk 1 1/2 cups flour with a pinch each of cinnamon and salt. Dredge the apples in flour, return to the buttermilk, then dredge in the flour again. Deep-fry in 350 degrees F vegetable oil until crisp; drain on paper towels and sprinkle with sugar. 

Cider-Poached Apples

Combine 4 cups apple cider, 1/2 cup brown sugar, 1 cinnamon stick, 2 cloves, 2 star anise pods, 2 wide strips orange zest and 1 split vanilla bean in a pot; bring to a simmer. Peel and halve 4 apples and scoop out the cores. Poach the apples in the cider mixture until tender, turning occasionally, about 30 minutes. Let cool in the liquid. 

Apple Brown Betty    

Peel and roughly chop 3 apples. Heat 4 tablespoons butter in a small oven-proof skillet over medium heat; add the apples, sprinkle with 2 tablespoons sugar and a pinch of apple pie spice, and cook until softened, 5 minutes. Add 1/4 cup apple cider and bring to a simmer; remove from the heat. Toss 1 crumbled corn muffin with 4 tablespoons melted butter and 1 tablespoon sugar; sprinkle over the apples. Bake at 350 degrees F until golden brown, 25 to 30 minutes. 

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