Apple Dessert Recipes

4-5 Golden Delicious or Cripps Pink apples
1/2 cup sugar
1/2 cup nonfat dry milk
2/3 cup uncooked quick-cooking oats
1/4 cup flaked coconut
1/4 cup chopped almonds
1/4 cup packed brown sugar
2 tablespoons wheat germ
2 tablespoons sesame seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1/4 cup melted (dairy) sour cream or yogurt

1. Preheat over to 375 degrees F. Pare, core and slice apples to measure 4 cups; reserve 8 or 9 slices. Toss remaining apples with sugar and dry milk; turn into 1 1/2 quart baking dish.

2. Arrange reserved slices on top. Cover with foil; bake 15 minutes.

3. Combine remaining ingredients except sour cream or yogurt; mix well.

4. Uncover apples and sprinkle with oat mixture. Bake, uncovered, 18-20 minutes or until topping is golden brown.

5. Serve warm topped with sour cream or yogurt.

No need to core the apples since boiling in juice for several minutes softens the core and removes the seeds.

Servings: 40 chips

Nutritional Information:

Calories: 42,

Protein: .1g,

Fat: 0g,

Carbohydrates: 11g,

Fiber: .2g,

Sodium: 1mg,

Cholesterol: 0mg

2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples

1. In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.

2. With sharp knife, slice off 1/2-inch from top and bottom of apples and discard (or eat!). Stand apples on either cut end and saw gently crosswise into very thin (1/8-inch) rings, rotating the apple as necessary to get even slices.

3. Drop apple slices into boiling juice; cook 4 to 5 minutes or until slices appear translucent and lightly golden. Meanwhile, heat oven to 250 degrees F.

4. With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. Place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips cool on racks completely before storing in airtight container.

This recipe is from the Middle East.

Servings: 4

2 Granny Smith apples, peeled and chopped
2 eggs, separated
3 ounces apple juice
2 Tablespoons heavy cream
Powdered sugar

1. Preheat oven to 400 degrees. Place apples in a saucepan. Cover with water and cook over medium heat until apples are soft. Remove apples with a slotted spoon and place in a blender. Blend until smooth.

2. Whisk together egg yolks and cream until smooth, then stir in apple juice. Combine with pureed apples and mix by hand until well blended.

3. Beat egg whites with an electric mixer until stiff peaks form. Carefully fold egg whites into apple mixture. Pour into 4 lightly greased souffle cups. Bake for 20 minutes or until set. Dust with powdered sugar on top and serve warm.

Apples and yogurt create ribbons of lovely color in this wholesome snack.

 

 

Servings: 4

Nutritional Information:

Calories: 210,

Protein: 7g,

Fat: 1g,

Carbohydrates: 44g,

Fiber: g,

Sodium: 186mg,

Cholesterol: 5mg

1 Cameo or Gala apple, cored and finely chopped
2 8-ounce containers lowfat yogurt, such as cherry or vanilla
10 tablespoons Grape-Nuts cereal

Optional ingredient: 1/4 cup Honey, Caramel Sauce, or Chocolate Sauce

1. Evenly divide half of the chopped apple pieces among four parfait dishes or tall glasses.

2. Divide yogurt from one 8-ounce container among dishes.

3. Add 2 tablespoons Grape-Nuts to each trifle, then top with layers of remaining yogurt, chopped apple and a sprinkle of Grape-Nuts on top.

4. Refrigerate at least 15-20 minutes before serving to allow cereal to soften slightly.

Optional: Top each cereal layer with a Tablespoon of honey, caramel sauce, or chocolate sauce.

Servings: 1 cake, serving 8 - 10

Nutritional Information:

Calories: 325,

Protein: 5g,

Fat: 12g,

Carbohydrates: 50g,

Fiber: 2g,

Sodium: 276mg,

Cholesterol: 46mg

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter or margarine
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup buttermilk
2 cups cored and finely chopped Granny Smith apples
1 teaspoon grated lemon zest
Lemon frozen yogurt (optional)

Almond Crumb Topping
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup chopped blanched almonds
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter or margarine (softened)

1. Prepare Almond Crumb Topping; set aside.

2. Heat oven to 375° F. Grease and flour a 9-inch square baking pan. In small bowl, combine 1 1/2 cups flour, the baking powder, and salt; set aside. In large bowl, beat butter and both sugars until blended; beat in egg. Add buttermilk and flour mixture alternately, mixing just until blended.

3. Toss apple with remaining 1/2 cup flour; add to batter with lemon zest. Spread batter in baking pan. Top with Almond Crumb Topping. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. If desired, serve with lemon frozen yogurt.

This is a new recipe from the Middle East.

 

Servings: 12

2 Granny Smith apples, cored and diced
1 Tablespoon lemon juice
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1 egg
2 cups lowfat yogurt, divided
2 cups flour
1/2 cup molasses
1/3 cup vegetable oil
1/4 cup sugar
1 Teaspoon baking power
1 Teaspoon baking soda
1 Teaspoon cinnamon
1 Teaspoon ground ginger
1/2 Teaspoon salt

1. Preheat oven to 350 degrees. Stir brown sugar and butter in a pan over low heat until sugar dissolves. Add cream and stir until mixture becomes bubbly. Remove from heat and stir in 3/4 cup of the yogurt. Cover and Refrigerate until serving time. Place half the diced apples in a bowl and sprinkle with lemon juice, cover and refrigerate. In a large bowl, combine remaining yogurt, flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, molasses, oil and egg. Beat with electric mixer on low speed for 1 minute, scraping bowl constantly. Shift to medium speed and beat for another minute until batter is smooth. Stir in remaining apples. Pour batter into greased tube baking pan or 9 x 13 pan.

2. Bake for 40 minutes until toothpick inserted comes out clean. Cool slightly. Serve slices of cake with remaining apples scattered on top and serve topped with the refrigerated creamy sauce.

Servings: 12

Nutritional Information:

Calories: 391,

Protein: 5g,

Fat: 14g,

Carbohydrates: 58g,

Fiber: 2g,

Sodium: 221mg,

Cholesterol: 46mg

3 large eggs
1 1/2 cups sugar
3/4 cup vegetable oil
2 cups all-purpose flour
1 1/2 tablespoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 Braeburn apples, peeled, cored, and sliced
1/2 cup chopped nuts
Whipped cream or ice cream (optional)

1. Heat oven to 325 degrees F. Grease an 8-inch square baking pan. In large bowl, beat eggs, sugar, and oil until blended. Add flour, cinnamon, baking soda, and salt; mix until well combined. Stir in apples and nuts.

2. Spread batter in pan and bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Serve warm with whipped cream or ice cream, if desired.

 

In Italy, this refreshing naturally-flavored ice is called granita. It is often served after a rich meal or in the midst of a hot day.

Servings: 6

Nutritional Information:

Calories: 71,

Protein: 1g,

Fat: 2g,

Carbohydrates: 17g,

Fiber: 1g,

Sodium: 19mg,

Cholesterol: 0mg

5 cups peeled and sliced Granny Smith apples
1 cup water
3/4 cup sugar
1/2 teaspoon finely grated lemon zest

1. In large saucepot, simmer apples, water, and sugar until apples are tender — about 20 minutes. In food processor or blender, puree mixture until smooth; stir in lemon zest.

2. Transfer mixture to 8- or 9-inch metal pan and freeze until almost solid. Return to food processor of blender and puree until chunks break up and mixture is fluffy. Refreeze until firm.

Servings: 8

Nutritional Information:

Calories: 373,

Protein: 4g,

Fat: 20g,

Carbohydrates: 46g,

Fiber: 2g,

Sodium: 243mg,

Cholesterol: 54mg

1 9-inch pie shell
1 large egg, separated
1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
4 cups Gala or Golden Delicious apples, peeled, cored, and chopped

Streusel Topping
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine

1. Prepare Streusel Topping; set aside.

2. In small bowl, combine sugar, flour and ground cinnamon; cut in butter until crumbly.

3. Heat oven to 425F. Brush pie shell with beaten egg white and bake 8 to 10 minutes or until lightly browned. Set aside. Reduce oven heat to 375F. In medium bowl, combine sugar, flour, and salt; stir in remaining egg white, the yolk, sour cream, and vanilla, mixing until blended. Stir in apples.

4. Spread apple mixture in pie shell and top and bake 40 minutes. Spread Streusel Topping over filling and bake 15 minutes longer or until knife inserted in center comes out clean. Serve warm or chilled.

Servings: 6

3 cups, (about 3 med.) pared and sliced Washington apples
2 cups diced rhubarb
1/2 cup flour
1/2 cup packed brown sugar
1/3 cup quick-cooking rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter or margarine
Whipped cream or ice cream

1. Preheat over to 375.

2. Combine apples and rhubarb in shallow 2 quart baking dish.

3. In a medium bowl, combine flour, sugar, oats, cinnamon and salt. Cut in butter until crumbly. Spoon over fruit. Bake 25-30 minutes or until fruit is tender. Serve with whipped cream.

Servings: 16

Nutritional Information:

Calories: 332,

Protein: 3g,

Fat: 16g,

Carbohydrates: 30g,

Fiber: 2g,

Sodium: 300mg,

Cholesterol: 8mg

1/4 cup (1/2 stick) butter or margarine
8 cups (6 to 8) Fuji or Granny Smith apples, peeled, cored, and thinly sliced
1/4 cup sugar
2 tablespoons grated orange zest
1/4 teaspoon cinnamon
1/4 cup light rum
5 teaspoons cornstarch
16 3-inch baked tartlet shells
Mint leaves (optional)

1. In large skillet, melt butter over medium heat. Add apples, sugar, 1 tablespoon orange zest, and the cinnamon. Simmer 15 to 20 minutes or until apples are just tender. Reserve about 2 cups of apple slices to garnish tops of tarts. Cook remaining apple mixture until slices are very soft.

2. Blend rum and cornstarch; stir into soft apple mixture. Cook and stir until mixture boils and thickens. Cool completely.

3. To serve, spoon soft apple mixture into tartlet shells. Fan some reserved apple slices on top of each tartlet. Garnish with remaining orange zest, and, if desired, mint leaves.

Provencal cooks often bake with the indigenous olive oil, producing simple, dense cakes, laced with season fruits, herbs, and spices. These sweets would not be served as dessert but rather as a mid-morning snack with coffee or after supper with a glass of wine.

Servings: 10

Nutritional Information:

Calories: 186,

Protein: 3g,

Fat: 6g,

Carbohydrates: 30g,

Fiber: 2g,

Sodium: 178mg,

Cholesterol: 50mg

1 cup cake flour, sifted 1/2 cup applesauce
1/2 teaspoon baking powder 1/2 cup packed brown sugar
1/2 teaspoon allspice 3 tablespoons olive oil
1/4 teaspoon ground cloves 1 teaspoon finely grated orange rind
1/2 teaspoon salt
1 Gala or Golden Delicious apple
2 large eggs Candied Orange Rind and/or whipped cream for garnish (optional; recipe
follows)

Candied Orange Rind
With vegetable peeler, carefully remove rind of an orange in wide strips, avoiding the bitter white part underneath. Cut strips into 1/8-thick strips and place in small pan with enough water to cover. Heat to boiling and cook 2 minutes. Drain orange strips and return to pan. Add 3 tablespoons sugar and cook over low heat until sugar dissolves into a thick syrup that coats orange strips. Cool before using.

1. Heat oven to 350° degrees F. Grease and flour an 8-inch round cake pan. In medium bowl, combine flour, baking powder, allspice, cloves, and salt; set aside.

2. In large bowl, beat eggs, applesauce, brown sugar, olive oil, and orange rind until well blended. Stir in flour, mixing gently, until combined.

3. Pour cake batter into pan. Peel and core apple; cut lengthwise into 3/4-inch thick slices. Arrange slices in batter in a concentric circle like the spokes of a wheel. Bake until brown and firm 3/4 about 30 minutes. Meanwhile, if desired, prepare Candied Orange Rind.

4. To serve, invert pan to remove cake and place cake right side up on serving. (This cake is sturdy and easy to handle.) If desired, garnish center of cake with candied orange rind and/or whipped cream.

Servings: 10

Nutritional Information:

Calories: 273,

Protein: 2g,

Fat: 4g,

Carbohydrates: 65g,

Fiber: 5g,

Sodium: 63mg,

Cholesterol: 0mg

Apple Filling
3 Jonagold or Golden Delicious apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup golden raisins
2 tablespoons sugar

Spiced Crumb Mixture
2 tablespoons plain bread crumbs
2 tablespoons sugar
1 tablespoon melted butter or margarine
1 teaspoon cinnamon
1/2 teaspoon grated lemon zest
4 sheets (12- x 17-inch) filo pastry, thawed if frozen
1/3 cup melted butter or margarine
Confectioners sugar
Whipped Cream (optional)

1. Heat oven to 400 degrees F; lightly grease baking sheet.

2. Prepare Apple Filling: In large bowl, toss apples with lemon juice. Add walnuts, raisins, and sugar; mix well. Set aside.

3. Prepare Spiced Crumb Mixture: In small bowl, combine bread crumbs, sugar, cinnamon, and lemon zest. Sprinkle with butter and toss until well combined. Set aside.

4. To assemble strudel, place two stacked sheets of filo on tea towel on work surface. Brush all over with melted butter. Top with 2 more sheets filo; brush with butter. Sprinkle Spicy Crumb Mixture over filo; spread Apple Filling along one short end. Using towel to lift, roll pastry jelly-roll fashion to enclose filling. Place seam side down on baking sheet. Brush with melted butter.

5. Bake 25 to 30 minutes or until golden brown. Cool at least 15 minutes. Sprinkle with powdered sugar and serve with whipped cream, if desired.

Acclaimed Chicago chef Charlie Trotter shares his version of the classic French puff-pastry tart.

Servings: 4

Nutritional Information:

Calories: 415,

Protein: 2g,

Fat: 11g,

Carbohydrates: 83g,

Fiber: 6g,

Sodium: 115mg,

Cholesterol: 16mg

Apple Sorbet
3 Granny Smith apples, peeled, cored, and quartered
1 tablespoon lemon juice
1 tablespoon water
1 cup apple juice
1/4 cup sugar
Pinch ground ginger

Tarte Tatin
2 Granny Smith apples, peeled, cored, and quartered
2 tablespoons butter
1/2 cup light brown sugar
1 tablespoon Calvados or brandy
1 8-inch square piece puff pastry

1. Prepare Apple Sorbet: Combine apples, lemon juice, and water in saucepot. Cover and simmer about 30 minutes or until apples are soft. Puree in blender or food processor, then pass through a fine sieve.

2. In same saucepot, combine apple juice, sugar, and ginger. Cook until sugar is dissolved. Remove from heat and stir in apple puree. Chill one hour. Freeze mixture in ice cream maker according to manufacturer’s directions. Or pour mixture into shallow dish and freeze one hour, then transfer to deep bowl and beat with electric mixer; refreeze until firm.

3. Prepare Tart Tatin: Cut each apple quarter into 4 slices. In skillet, melt butter and stir in brown sugar until blended. Add apple slices and Calvados; cook 10 minutes or until apples are barely tender.

4. Meanwhile, prepare pastry by cutting four 4-inch circles from the 8-inch square. Prick centers of rounds with fork several times and place on lightly greased baking sheet.

5. Heat oven to 350 degrees F. Remove apple slices from skillet with slotted spoon; reduce syrup to 1/4 cup. Arrange eight apple slices on each round, leaving 1/2-inch border of pastry. Bake 20 to 25 minutes or until pastry is golden brown. To serve, brush tarts with reduced syrup and garnish with apple sorbet.

Prep and cook time: 1 hour 15 minutes
Source: U.S. Apple Association

Servings: 6

Nutritional Information:

Calories: 350,

Protein: 160g,

Fat: 16g,

Carbohydrates: 52g,

Fiber: 3g,

Sodium: 4mg,

Cholesterol: 15mg

1 refrigerated/ready-made piecrust

Cooking spray

6 or 7 baking apples, peeled, cored, and sliced

1/2 cup brown sugar

1/3 cup chopped walnuts

1/4 cup all-purpose flour

Dash of vanilla extract

2 Tbsp. butter, cut into pieces

 

1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray and set aside. Place apples, sugar, walnuts, flour and vanilla extract in a large mixing bowl and toss well.

2. Transfer piecrust to baking sheet. Spoon apple mixture into center of piecrust and fold up sides of pastry to capture apples and juices. Dot with butter. Bake for 45 to 50 minutes or until crust is golden brown.

Candied apples like you get at the fair! Perfect for fall treats.

Servings: 8

2 cups light corn syrup
1 cup sugar
1/2 cup cinnamon red hot candies
8 medium Red Delicious apples on skewers
Chopped nuts (optional)

1. Combine corn syrup, sugar and red hot candies in saucepan; bring to boil over medium high heat, stirring constantly. Cook, covered, about 3 minutes to allow steam to dissolve crystals that may have formed on sides of pan.

2. Uncover and cook without stirring to soft crack stage, 290° F on candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle. Cool 2 minutes.

3. Dip apples into mixture to coat surface then roll in nuts if desired. Place on foil squares to cool.

A classic treat for kids and adults alike!

Servings: Until the caramel runs out!

1 bag caramels
2 tablespoons water
Red Delicious Washington Apples
Craft sticks, lollipop sticks, or thick wooden skewers

1. Melt the bag of caramel and water in a microwave-safe bowl. Microwave on high for 3-4 minutes. Or, allow about 20 minutes to melt caramels in a 1 1/2 quart saucepan over a conventional rangetop. Stir caramel gently with a wooden spoon when it starts to melt.

2. Wash and dry the apples thoroughly. Remove the stem from each apple, and insert sticks in top of apple and remove excess juice on the apple.

3. Dip the apple in the caramel, place on waxed paper and chill in refrigerator.

Servings: 6

Nutritional Information:

Calories: 320,

Protein: 4g,

Fat: 6g,

Carbohydrates: 66g,

Fiber: 5g,

Sodium: 198mg,

Cholesterol: 0mg

2 tablespoons butter or margarine
1/2 cup dark brown sugar
3 tablespoons cinnamon
2 Jonagold or Golden Delicious apples, peeled, cored, and
thinly sliced
1 tablespoon vanilla extract
1/4 cup fresh lemon juice
18 sheets (12- by 17-inch) filo pastry, thawed if frozen
Confectioners sugar

1. In large skillet, melt butter over medium heat. Stir in brown sugar and cinnamon. Add apples and cook until slightly softened. Add vanilla and lemon juice; cook until apples are tender. Cool to room temperature.

2. Place one sheet of filo on clean work surface; lightly coat filo with vegetable oil cooking spray. Place a second sheet on top and spray again. Repeat with a third sheet. Cut stacked filo crosswise into 6 equal strips.

3. Coat the inside of a custard cup or 1/2-cup ramekin with vegetable oil cooking spray. Place the end of one filo strip in bottom of cup, shaping it to the inside of the cup and leaving the other end extending over the edge. Repeat with remaining strips, overlapping them clockwise, in a circle around the cup with the inner ends stacked on the bottom. Fill bottom with 1/2 cup apple mixture; pull overlapping strips together to form a “purse.” When gathered together at top. Close them with a light twist and then separate the strips above the twist for a fanned effect.

4. Repeat steps 2 and 3 to use remaining filo and apple filling, creating 5 more purses.

5. Heat oven to 325 degrees F. Bake Cinnamon Apple Wonders 15 to 20 minutes or until lightly browned. Sprinkle each with confectioners sugar and serve.

A cold blustery day is just the time to treat your family to Golden Apple Dumplings. Washington Golden Delicious apples filled with tangy chopped apricots are wrapped in a crisp tender pastry. When baked to a tempting golden brown, the dumplings are served warm with a sparkling apricot sauce.

Servings:

Nutritional Information:

Calories: 588,

Protein: 5g,

Fat: 20g,

Carbohydrates: 84g,

Fiber: 8g,

Sodium: 387mg,

Cholesterol: 5mg

1 cup dried apricots
1 1/2 cups water
1/4 cup sugar
6 Golden Delicious apples, peeled and cored
Pastry for 2-crust 9-inch pie
Apricot Sauce (recipe follows)
Apricot Sauce
1 cup water and reserved apricot syrup
2 teaspoons cornstarch
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon butter

1. In small saucepan, combine apricots and water; simmer 10 to 15 minutes. Add sugar and simmer 10 to 15 minutes longer or until apricots are tender. Drain, reserving syrup for Apricot Sauce. Cool apricots.

2. Chop apricots and stuff into centers of apples. Roll pastry and cut to make six 7-inch squares, rerolling and using scraps if necessary.

3. Heat oven to 375 degrees F. Stand one apple on each square, so filling is upright. Bring up corners of pastry to center of apple; moisten edges with water and carefully pinch and seal all seams. Roll back top corners slightly to expose filling. Prick pastry of apple dumplings several times with fork to vent steam.

4. Place dumplings in shallow baking dish. Bake 35 to 40 minutes or until apples are tender and pastry is golden. Meanwhile, prepare Apricot Sauce. Serve warm with Apricot Sauce.

5. Apricot Sauce: Add water to reserved apricot syrup to measure 1 cup. In small saucepan, blend cornstarch and sugar; add syrup mixture. Cook over medium heat until thickened and clear. Stir in lemon juice and butter. Makes about 1 cup.

Servings: 4

Nutritional Information:

Calories: 504,

Protein: 8g,

Fat: 24g,

Carbohydrates: 68g,

Fiber: 5g,

Sodium: 279mg,

Cholesterol: 0mg

1 package pre-made pie crust, thawed and rolled according to package directions
4 cups peeled, cored, and sliced Golden Delicious apples
1 tablespoon lemon juice
1/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/2 cup golden raisins
1/2 cup chopped nuts

1. Heat oven to 400 degrees F. Line four 4-inch disposable pie pans with pastry; reserve trimmings.

2. In large bowl, combine apples and lemon juice. Add sugar, flour, and cinnamon; toss well. Stir in raisins and nuts. Fill pastry-lined pie pans with apple mixture. Gather pastry trimmings together and re-roll; cut into decorative shapes; place shapes on top of filling.

3. Bake pies 30 to 35 minutes or until apples are tender.

2/3 cup orange juice
1 teaspoon quick cooking tapioca
2 Granny Smith apples, pared, cored and chopped
1 teaspoon grated orange peel
1 can (15 1/4 oz.) pineapple chunks, packed in pineapple juice, drained
1 orange, peeled and sliced into chunks
1/4 cup flaked coconut, toasted

1. Combine orange juice and tapioca in saucepan and let stand 5 minutes; heat to boiling.

2. Add apples and orange peel and cook until apples are tender; cool to warm.

3. Add pineapple and orange; mix well.

4. Pour into serving dishes, garnish with coconut.

 

  • Note: Photo accompanying this recipe is an approximation. Your finished recipe will have a different appearance.

This is a spiced up variation of a delicious dessert served at La Riera restaurant in Sant Marti Vell, in Spain’s Emporda region. Be sure to prepare it several hours before serving as it must cool to be unmolded.

 

 

Servings: 8

Nutritional Information:

Calories: 315,

Protein: 5g,

Fat: 15g,

Carbohydrates: 44g,

Fiber: 4g,

Sodium: 55mg,

Cholesterol: 171mg

6 Jonagold or Golden Delicious apples, peeled, cored, and coarsely chopped
3/4 cup sugar
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup heavy cream
5 large eggs

1. In large saucepan over low heat, combine apples, 1/4 cup sugar, and 1/4 cup water. Cook 15 minutes or until apples are soft. Puree in blender or food processor and set aside. In small heavy-bottomed saucepan over medium heat, combine remaining 1/2 cup sugar and 1/4 cup water. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, until mixture turns a golden amber color, indicating that the sugar has caramelized. Remove from heat and carefully stir in spices (mixture may sputter). Immediately pour caramelized sugar into a 2-quart oven-proof mold, turning the mold to coat the entire bottom with caramelized sugar; set aside.

2. Heat oven to 350 degrees F. In small saucepan, bring cream to boil; immediately remove from heat and set aside to cool slightly. In large bowl, beat eggs well; gradually add cream, beating constantly. Fold in apple puree; pour mixture in caramel coated mold. Place large roasting pan in oven; fill pan 1 inch up with water; place flan mold in center of pan and bake 1 1/2 hours or until knife inserted in center comes out clean.

3. Cool flan to room temperature; dip bottom of mold into warm water to melt caramel bottom slightly. Invert flan onto rimmed serving platter and remove mold. Serve.

 

Homemade caramel is a luscious culinary invention, well worth the effort. But if time is short, skip this step, substituting a bag of caramel candies; use package directions for melting the caramel. Then decorate the apples lavishly for an extra-special dessert or edible gift.

Servings: 6

Nutritional Information:

Calories: 493,

Protein: 4g,

Fat: 20g,

Carbohydrates: 83g,

Fiber: 6g,

Sodium: 12mg,

Cholesterol: 27mg

1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup coarsely chopped natural pistachios
Red Hots or other small candies
Gold Leaf (optional)

1. In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken.

2. Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden.

3. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small (#1) writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Decorate each apple with pistachios, Red Hot candies, and a few small pieces of gold leaf, if desired. Serve or refrigerate to serve later.

Servings: 2

4 Golden Delicious apples, pared, cored and sliced
1/2 cup sugar
1/4 cup water
1-1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon

1. Combine apples, sugar and water in saucepan; cover tightly and simmer 10-15 minutes or until apples are tender. Cool. Puree in food processor or blender until smooth. Stir in lemon juice and cinnamon.

2. Pour into freezer-proof 8-inch square pan; cover and freeze 1 to 2 hours or until almost firm.

3. Spoon into large electric mixer bowl; beat with chilled beaters until mixture is light and foamy. Return to pan; freeze until firm.

If using cranberries here, add two tablespoons more brown sugar to apple-berry mixture, since cranberries are especially tart.

Servings: 8

Nutritional Information:

Calories: 269,

Protein: 2g,

Fat: 8g,

Carbohydrates: 51g,

Fiber: 6g,

Sodium: 103mg,

Cholesterol: 19mg

5 Golden Delicious apples, peeled, cored, and sliced
2 cups fresh or frozen blackberries, blueberries, cranberries or raspberries
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup unsifted all-purpose flour
1/8 teaspoon salt
5 tablespoons butter
1/3 cup quick rolled oats

1. Heat oven to 375 degrees F. Lightly grease a 1 1/2- to 2-quart baking dish. In large bowl, combine apples, berries, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon; toss to blend. Place apple-berry mixture in prepared dish.

2. In medium-sized bowl, combine flour, salt, remaining 1/2 cup brown sugar, and 1 teaspoon cinnamon. With pastry blender or two knives, cut in butter until mixture is crumbly; stir in oats. Sprinkle mixture over apples and bake 40 to 45 minutes or until apples are tender and topping is crisp and golden.

Poached apple slices sit atop a flourless hazelnut crust. The crust can be prepared ahead of time, if desired, but the fruit should be put on top just before serving.

 

Servings: 8

Nutritional Information:

Calories: 226,

Protein: 2g,

Fat: 9g,

Carbohydrates: 36g,

Fiber: 4g,

Sodium: 48mg,

Cholesterol: 11mg

1 cup crushed shredded wheat cereal
1/2 cup finely chopped toasted hazelnuts
3 tablespoons melted butter or margarine
1 large egg white
4 Golden Delicious apples, cored and sliced
2 cups apple juice
1/3 cup apple jelly
1/4 teaspoon grated lime zest

1. Heat oven to 375 degrees F. In medium-size bowl, combine cereal, hazelnuts, butter, and egg white; mix until well combined.

2. Pat mixture firmly into bottom and 1/2-inch up sides of lightly greased 9-inch tart pan. Bake crust 10 minutes or until lightly browned.

3. Heat broiler. In medium saucepot, heat apple juice to simmering. Add apple slices and poach 5 minutes. With slotted spoon, remove apples from juice and arrange on baked crust.

4. In small saucepan, melt jelly; add lime zest. Brush jelly mixture over apple slices; Broil tart 1 to 2 minutes to caramelize jelly.

Warm baked apples filled with chopped nuts make a delightful dessert or extra-special breakfast.

 

Servings: 6

1/2 cup sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
6 Golden Delicious apples
2 tablespoons melted margarine
1/3 cup chopped walnuts
light cream or half-and-half (optional)

1. Heat oven to 350 degrees F. In pie plate or shallow dish, combine sugar, flour, and cinnamon, mixing well. Partially peel and core apples, leaving bottom part of apple peel and cores in place.

2. Dip apples in melted margarine, then roll in sugar mixture. Place coated apples in shallow baking dish. Combine walnuts, remaining margarine, and remaining sugar mixture; spoon into centers of apples. Add water to just cover bottom of baking dish. Bake 45 minutes or until apples are tender. Serve warm with light cream, if desired.

Servings: 12

2 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup butter
2 egg yolks
5 to 6 tablespoons milk
5 Golden Delicious apples
1/4 cup melted butter
1/3 cup sugar
2 teaspoons cinnamon
Whipped cream

1. Combine flour, 1/2 cup sugar, baking powder, salt and lemon peel.
With pastry blender, cut in butter and egg yolks.
Add milk and mix lightly until dough holds together.

2. Wrap in wax paper and chill at least 1 hour. Roll dough to fit a 15 X 10 inch baking pan.

3. Slice apples and arrange in overlapping rows over dough.
Brush with melted butter.

4. Combine 1/3 cup sugar and cinnamon; sprinkle over top.

5. Bake at 375 degrees F. for 25 minutes.

6. Cut in squares and serve warm with whipped cream.

Servings: 10

Nutritional Information:

Calories: 248,

Protein: 3g,

Fat: 10g,

Carbohydrates: 37g,

Fiber: 2g,

Sodium: 180mg,

Cholesterol: 47mg

1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
1 large egg
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup milk
2 Gala or Golden Delicious apples, peeled, cored, and sliced

Streusel Topping
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine

1. Prepare Streusel Topping and set aside.

2. In small bowl, combine flour and sugar. With pastry blender or fork, cut in butter or margarine until crumbly. Pinch together mixture to make large and small pieces of streusel topping.

3. Heat oven to 375 degrees F. Butter a 9-inch pie plate. In large bowl with electric mixer, beat sugar and butter until blended. Beat in egg and lemon zest.

4. Combine flour, baking powder, allspice, and salt; add to butter mixture alternately with milk, beating on low speed until blended. Spread batter evenly in pie plate and top with apple slices. Sprinkle with streusel. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean and apples are tender.

Servings: 6 to 8

Nutritional Information:

Calories: 389,

Protein: 8g,

Fat: 23g,

Carbohydrates: 40g,

Fiber: 4g,

Sodium: 97mg,

Cholesterol: 45mg

5 or 6 Golden Delicious apples
1 cup shredded sharp Cheddar cheese
3/4 teaspoon ground cinnamon
1 1/3 cups prepared or packaged granola
1/3 cup packed brown sugar
1/4 cup chopped nuts
1/2 cup butter or margarine, softened

1) Pare apples if desired; core and slice to equal 6 cups. Combine with cheese and cinnamon; place in greased 2-quart baking dish. Combine granola, sugar and nuts; cut in butter. Sprinkle over apple mixture.

2) Bake at 375 degrees F. 30-40 minutes or until topping is golden brown and apples are tender. If necessary, cover partway through baking time to prevent over browning. Serve warm.

Chock-full of apples and crowned with a buttery pecan crumb topping, this dessert is queen in the apple pie category.

Servings:
Serves 12

Servings:

Nutritional Information:

Calories: 539,

Protein: 4g,

Fat: 25g,

Carbohydrates: 77g,

Fiber: 6g,

Sodium: 241mg,

Cholesterol: 34mg

Pastry
2 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons butter, chilled
4 to 5 tablespoons cold water

Apple Filling
12 Granny Smith apples, peeled, cored, and thinly sliced
1 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon vanilla extract

Butter Pecan Crumb
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup chopped pecans
Confectioners sugar

1) Prepare Pastry: In large bowl, combine flour and salt. Cut vegetable shortening and butter into flour mixture until crumbly. Gradually stir in water, mixing until dough binds when pressed between fingers. Form dough into two balls, one slightly larger than the other; wrap and refrigerate.

2) Prepare Apple Filling: In large pot over medium heat, cook apple slices until just tender and they give up their water about 12 minutes. Remove from heat and drain well. Add sugar, flour, cinnamon, nutmeg, and vanilla; mix to blend and set aside.

3) Prepare Butter Pecan Crumb: In medium-size bowl, combine flour, sugar, and salt. Cut butter into flour mixture until coarsely blended. Add pecans and rub mixture briefly between fingers to form crumbs.

4) Heat oven to 375 degrees F. On lightly floured surface, roll out smaller piece of dough to an 11-inch round; fit into 9-inch pie pan allowing excess to hang over edge. Fill pastry-lined pan with apple filling, mounding in center. Roll out larger piece of dough to 12-inch round; place atop filling to cover. Pinch edges of bottom and top crust together to seal.

5) Brush top of pie lightly with water and gently press crumb mixture on top. Cut several slits in top crust to vent steam; bake 45 to 50 minutes or until crust is golden brown. Cool at least 25 minutes. Sift confectioners� sugar over top and serve.

Baked in a spring-form pan, this nut-crusted, open-faced pie is as easy to make as it is delicious.

Servings: 10

Nutritional Information:

Calories: 333,

Protein: 4g,

Fat: 15g,

Carbohydrates: 49g,

Fiber: 3g,

Sodium: 134mg,

Cholesterol: 25mg

Nut Pastry
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup all-purpose flour
1/4 cup chopped nuts (walnuts, hazelnuts, pecans or a combination of these)
1/4 teaspoon vanilla extract
Pie Filling
5 cups peeled, cored, and coarsely chopped Golden Delicious apples
1/2 cup raisins
1/2 cup chopped nuts (walnuts, hazelnuts, pecans or a combination of these)
1/2 cup applesauce
1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt

1. Heat oven to 400 degrees F. Prepare Nut Pastry. Pat pastry into bottom and 1 inch up sides of 9-inch springform pan. Bake 10 minutes.

2. In large bowl, combine apples, raisins, nuts, applesauce, sugar, flour, cinnamon, and salt. Transfer mixture to pastry-lined pan; bake 40 to 45 minutes or until apples are tender. Serve warm.

Servings: 12

Nutritional Information:

Calories: 491,

Protein: 5g,

Fat: 27g,

Carbohydrates: 62g,

Fiber: 3g,

Sodium: 177mg,

Cholesterol: 52mg

2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
4 cups cored and diced Golden Delicious apples
1 cup chopped pecans
1 cup raisins

1. Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.

2. In large bowl, combine flour, sugar, baking soda, allspice, and salt. Whisk together eggs, vegetable oil, and vanilla; stir into flour mixture. Fold in apples, pecans, and raisins.

3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.

Servings: 8

Nutritional Information:

Calories: 241,

Protein: 4g,

Fat: 10g,

Carbohydrates: 32g,

Fiber: 2g,

Sodium: 200mg,

Cholesterol: 55mg

Custard Tart
1 9-inch tart or pie shell
3/4 cup milk
2 large eggs, beaten
1/4 cup sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
Pinch salt

Poached Apples
3/4 cup apple juice 3/4 cup rose wine
3/4 cup water
1 cinnamon stick
2 tablespoons sugar
2 Granny Smith apples, peeled, cored, and sliced

1. Prepare Custard Tart: Heat oven to 425 degrees F. Lightly prick bottom of tart shell with fork; bake 8 to 10 minutes or until lightly browned. Set aside.

2. Reduce oven heat to 325 degrees F. In large bowl with electric mixer, beat milk, eggs, sugar, vanilla, cinnamon, and salt; pour into tart shell and bake for 35 minutes or until center is set.

3. Meanwhile, prepare Poached Apples: In medium saucepot, combine rose wine, apple juice, water, cinnamon stick, and sugar; heat to boiling. Simmer 10 minutes. Add half the apple slices and cook until tender — about 15 minutes. Remove slices with slotted spoon to colander to drain. Repeat to cook remaining apple slices. To serve, arrange poached apples, slightly overlapping, in a ring on top of custard filling.

Servings: 12 - 16, depending on size of slices

Nutritional Information:

Calories: 423,

Protein: 7.8g,

Fat: 24g,

Carbohydrates: 45g,

Fiber: 1.6g,

Sodium: 392mg,

Cholesterol: 79mg

2 1/2 cups finely crushed graham crackers
4 oz. butter or margarine, melted
1 lb. 8 oz. Neufchatel cheese, softened
8 oz. reduced fat sour cream
3/4 cup sugar
3 large eggs
2 Tablespoons cinnamon
2 Tablespoons sugar
1 Tablespoon nutmeg
1 1/2 Tablespoon cornstarch
3 large/1 lb. 4 oz. Washington Granny Smith or Golden Delicious apples
12 oz. caramel topping
1 cup/4 oz. chopped pecans or nuts

1. Blend cracker crumbs and melted butter. Press into bottom and up sides of 10-inch springform pan. Bake at 375° F. for 5 minutes.

2. Beat together Neufchatel cheese, sour cream, 3/4 cup sugar and eggs until smooth.

3. Combine cinnamon, 2 Tablespoons sugar, nutmeg and cornstarch in bowl.

4. Core, peel and thinly slice apples. Cut slices in half. Toss apples in spice mixture for traditional cheesecake appearance, OR thoroughly blend for a spicecake appearance.

5. Pour one-half mixture, about 3 cups, into pre-baked crust. Pour 6 oz. caramel topping over filling in zig-zag fashion. Top with remaining apple mixture.

6. Bake in 350° F. oven 1 hour or until center is set. Cool at least 1 hour.

7. Top with remaining caramel. Sparkle on nuts. Refrigate until serving.

2 large Golden Delicious apples
1/2 cup plus 4 teaspoons sugar
1/4 cup water
4 tablespoons butter
4 sheets filo dough (12 X 17 inch)
8 teaspoons finely ground unblanched almonds
1 pint vanilla ice cream

1. Peel and core apples; cut each into eighths. In large skillet, combine 1/2 cup sugar and water. Over low heat, stir mixture until sugar dissolves, then cook, without stirring, about 15 minutes until mixture is caramel colored.

2. Stir in apple slices and 1 tablespoon butter (caramelized sugar will harden slightly, then dissolve). Cook 12-15minutes or until apple is tender.

3. Meanwhile, prepare filo. Heat oven to 300 degrees F. Melt remaining butter. Brush one filo sheet with some butter; sprinkle 1 teaspoon sugar and 2 teaspoons almonds over buttered filo. On top of this sheet, repeat layering, using 3 more sheets filo and the remaining butter, sugar and almonds.

4. Cut out eight 3-inch rounds from layered filo; place in ungreased baking sheet. Bake 10-12 minutes or until golden brown.

5. To serve, place one round of filo on each serving plate. Top each with 2 apple slices. Place another layer filo on top and then spoon on remaining apples. Garnish with vanilla ice cream and serve.

Servings:
Serves 8

Servings:

Nutritional Information:

Calories: 327,

Protein: 4g,

Fat: 17g,

Carbohydrates: 41g,

Fiber: 1g,

Sodium: 229mg,

Cholesterol: 99mg

Pastry for one-crust (9-inch) pie
3/4 cup sugar
1/3 cup butter or margarine, melted
3 large eggs
4 tablespoons lemon juice
2 tablespoons flour
2 Golden Delicious apples, peeled, cored, and thinly
sliced
3 tablespoons apple jelly

1) Heat oven to 425 degrees F. On lightly floured surface, roll out pastry to 11-inch round; line a 10-inch tart pan with pastry. Lightly prick bottom with fork. Bake pastry 8 to 10 minutes or until lightly browned. Set aside.

2) Reduce oven heat to 375 degrees F. In large bowl with electric mixer, beat sugar and butter until blended. Add eggs, one at a time, beating well after each addition. Beat in 3 tablespoons lemon juice and the flour. Pour batter into prepared tart shell. Arrange apple slices over egg mixture. Bake 20 to 25 minutes or until set.

3) Meanwhile, prepare glaze for tart: In small saucepan, combine remaining tablespoon lemon juice and the apple jelly. Cook over low heat, stirring, until jelly melts. Spoon glaze over warm tart. Cool completely before serving.