7 Recipes to Make with Your Apple-Picking Haul
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.
Now that you’ve foraged pounds of apples, it’s time to get cooking. Start with the basics like Ina’s deep-dish apple pie or a simple salad. If you’re looking for something on the trendier side, hasselback your apples for a simple dessert with a pretty, Instagram-ready presentation. Chances are you’ll have more than enough apples to make a few of the dishes on this list.
Pick your apples Saturday afternoon and use them for a healthy breakfast on Sunday. Bobby Flay’s baked apples with oatmeal will warm you up when there’s an autumn chill in the air and couldn’t be easier to make. You’ll carve the apples into bowls, bake them and fill them with warm oatmeal. Top with a dollop of Greek yogurt and serve.
Kang Kim
Any variety of apples will do in this simple Food Network Magazine recipe. You’ll quarter 4 pounds of apples and let them simmer with water and sugar for 30 minutes. Pass the mixture through a food mill, stir in some butter and it’s ready to eat.
Tara Donne
Ina Garten never steers you wrong, and her deep-dish apple pie is no exception. If you plan on picking apples when the Granny Smith harvest is ready, make sure to bring about 4 pounds home just for this dish. This top-rated, easy recipe is sure to be a showstopping dessert.
Granny Smith apples give this chicken platter a festive pop of color. You’ll brown chicken legs and assemble them on a baking sheet with apples and cooked onions before baking the whole thing in the oven for 30 minutes. Serve it family style for an easy weekend dinner.
Make this escarole salad when you need a fresh side dish, quick! From start to finish the dish takes 10 minutes and works with any kind of apples you pick.
Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.
Whip up this simple fall salad for a healthy weeknight lunch. Raw kale is softened with a lemony dressing and tossed with apples, dates and almonds for an array of flavors and textures. Top the whole thing with some pecorino cheese and it’s ready to eat.
It seems like we’re hasselbacking everything these days: zucchini on the grill, chicken for a weeknight meal, potatoes for a cheesy side. This Food Network Magazine recipe uses the internet’s favorite new technique to make an easy dessert destined to become a fall favorite.
Looking for even more apple recipes? Find 50 from Food Network Magazine here.
