Apple Recipes

Squash Apple SoupApple Squash Soup


  • 1 large onion, coarsely chopped 
  • 2 tablespoons butter
  • 1 large butternut squash, peeled and diced
  • 3 medium Golden Delicious apples, plus 1 for garnish, peeled and diced
  • 2 (14.5-ounce) cans vegetable broth
  • 1 tablespoon Splenda
  • 1 teaspoon salt
  • 1 teaspoon peeled and grated fresh ginger
  • Chili powder to taste

1. Saute onions in melted butter until golden in a Dutch oven or large pot. Add squash and cook until just about tender. Add apples, broth, splenda, salt, ginger, chili powder, and 2 cups of water. Bring to a boil. Lower heat, cover pot with lid, and simmer for 20 to 25 minutes or until squash and apples are tender. Take pot off of heat and let cool for a few minutes. Transfer apples to a blender and puree until smooth (or use an immersion blender to puree until smooth). Transfer puree back to the pot and heat again for a few minutes. Ladle soup into bowls and garnish with a bit of diced apple.

Plum Apple Compote


  • 2 1/4 cups white wine vinegar (7 percent acidity)
  • 4 cups water 
  • 2 tablespoons fine sea salt  
  • 1 pound firm-ripe red or black plums (about 6), pitted and cut into 1 1/2-inch pieces 
  • 1 pound Granny Smith apples (about 2 medium), cored and cut into 1 1/2-inch pieces 
  • 1 tablespoon cardamom pods 
  • 3 (3-inch) cinnamon sticks, broken into 1-inch pieces   


 Line a baking sheet with paper towels. In a medium saucepan, bring vinegar to a boil; remove from heat and set aside. In a large saucepan, combine water and salt; bring to a boil, then add plums and apples. Return liquid to a boil, then reduce to a gentle simmer and cook until fruit is just tender, about 2 minutes. Drain fruit, transfer to prepared baking sheet and let stand for 5 minutes to cool slightly. Meanwhile, using the side of a chefs knife, gently crush half of the cardamom pods.  Layer fruit, crushed and whole cardamom pods, and cinnamon into hot, sterilized canning jars. Pour reserved vinegar into each jar, leaving 1/2 inch of space at the top. Wipe off rims of filled jars with a clean, damp kitchen towel, then top with lids and screw on “finger tight” (just screwed on with your fingertips, not cranked tight with your palm). Put sealed jars on rack in canner or pot, and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 25 minutes. With tongs, transfer jars to a towel-lined surface to cool.

Poached Spiced Apples


  •  2 pink grapefruits
  • 5 tablespoons agave
  • 3 cinnamon sticks, broken in half
  • 4 Golden Delicious apples


Using a sharp paring knife, cut peel from 1 grapefruit, avoiding white pith. Cut peel into 1/4-inch-wide strips; set strips aside. Cut pith from grapefruit. Cut and discard peel and pith from second grapefruit. Then, working with 1 grapefruit at a time, cut each section of fruit away from membranes, cutting as close to membranes as you can; place sections in a bowl. Squeeze juice from membranes into a medium saucepan; add reserved peel, 3 tablespoons agave, 4 cups water and 2 pieces cinnamon. Peel apples, then, from bottom side, leaving top 1/4 inch of fruit intact, core apples; using a paring knife, carefully clean out seeds. Put 1/2 tablespoon agave into cavity of each apple, then add 1 section grapefruit and 1 piece cinnamon. Bring water mixture to a boil; remove from heat. Add apples, cavity-side up, and cover with a round of parchment paper. Return water to a boil, then reduce to a simmer and cook until apples are tender, about 12 minutes.  Using a slotted spoon, transfer apples to serving plates. Garnish with remaining grapefruit sections. Serve immediately.

Orange Apple Salad


  • 1/2 cup unsalted shelled pistachios
  • 3/4 cup splenda
  • 1 cinnamon stick
  • 6 whole black peppercorns
  • 5 whole anise seeds
  • 2 Granny Smith apples
  • 4 navel oranges
  • Fine sea salt


Heat oven to 325º with rack in middle. Spread nuts on a baking sheet. Bake until fragrant and lightly golden, about 5 minutes. Cool on a wire rack. Meanwhile, in a medium saucepan, bring 1 3/4 cups water to a boil. Add splenda, cinnamon stick, peppercorns and anise; continue to boil, stirring frequently, until sugar has dissolved, about 5 minutes. Remove syrup from heat; cover to keep warm. Cut apples in half lengthwise; core halves. Very thinly slice apples, preferably using an adjustable-blade slicer. Submerge slices in syrup and cover with a parchment round; let stand for 20 minutes.  Using a sharp paring knife, cut peel and white pith from oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can, and place sections in a bowl. Squeeze juice from membranes into bowl; discard membranes. Drain apple slices; arrange on a serving platter. Arrange orange sections on top. Drizzle with juices from bowl, then sprinkle with nuts and generous pinch salt. Serve immediately.

Green Apple Sorbet


  • 5 Granny Smith apples (about 3 pounds)  
  • ¾ cup splenda
  • ½ cup water
  • 3 lemons
  • 1 large egg white, optional
  • Red currants for garnish, optional


Core apples and cut into 1-inch cubes. In a large heavy saucepan, combine apple, sugar, water and juice from 1 lemon. Bring mixture to a simmer, stir to dissolve splenda, cover and cook until apples are very soft, about 15 minutes. Over a bowl, strain mixture through a medium sieve, pressing to force apples through; discard skins. Chill, covered, until cold, at least 1 hour. Freeze in an ice cream maker, adding egg white during the last 2 to 3 minutes of churning, if using. While sorbet is freezing, thinly slice remaining lemons. Serve sorbet with lemon slices and red currents, if using.

Apple Sauce

  • 8 med-large apples
  • 6 TBSP lemon juice or the juice of 2 lemons
  • ½ cup water
  • ¼ cup splenda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

Peel & core apples. Slice into quarters. Place in crock pot and add lemon juice & water; toss apples with this mixture, it will keep the apples from turning brown. Add remaining ingredients and cook on low for 6-8 hours. Stir and apples will basically fall apart. If you want it really smooth, you may need to put it
in a blender, but even a fork may work.

 1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup almond butter, roasted and unsalted
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt

 In a food processor combine apple, oj and almond butter and pulse until well blended. Pulse in agave, eggs, vanilla, cinnamon (yes 2 tablespoons) and salt. Pour batter into a greased pan. Bake at 350° for 32 to 36 minutes (Elana’s Pantry).

apple crisp

Gluten Free Apple Crisp
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise

 In a large bowl, combine almond flour, salt, cinnamon and nutmeg. In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. Place apples in a 2-3 quart glass baking dish. Crumble topping over the apples. Cover and bake at 350° for 50 minutes on low rack. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp. Serve warm (Elana’s Pantry).

rosemary apple chicken

Rosemary Apple Chicken

1 chicken (2 to 3 pounds)
¼ cup grapeseed oil
¼ cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced
4 sprigs rosemary

 Rinse the chicken, pat dry with a paper towel and place in a 9×12 inch glass baking dish. Drizzle with oil and vinegar, then sprinkle with salt. Arrange the apples around the chicken in the baking dish. Place the sprigs of rosemary under the chicken. Bake at 350° for 90 minutes, until browned on the outside. Serve (Elana’s Pantry).

Cinnamon Apple Cakegluten-free cinnamon apple cake whipped cream frosting 


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