Category: apple

Apple Cranberry Crisp

This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery…

A Couple Cooks – Recipes worth repeating.

This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery crumble topping!

Apple Cranberry Crisp

Apple crisp fans, here’s a dessert you might love even a little bit more: apple cranberry crisp! The tartness of fresh cranberries melds with sweet, comforting crisp apples in a cinnamon-spiced fruit layer. The berries add not just a zingy flavor but a beautiful bright red hue to the fruit, and it shines topped with golden buttery crisp crumbles. This is the perfect easy dessert to impress anyone in fall and winter, during the holidays or just a cozy dinner in.

Ingredients in apple cranberry crisp

This apple cranberry crisp is a spin on the classic apple dessert with a handful of fresh cranberries throw in the mix. In fact, it’s the perfect idea for using up leftover cranberries from Thanksgiving cranberry sauce (they last 3 to 4 weeks refrigerated). Or, buy a bag of fresh cranberries and use the rest of the bag in bread, muffins or a smoothie. Otherwise, you’ll need the typical cast of characters for a fruit crisp:

  • Sweet tart, crisp apples
  • Orange zest
  • Cornstarch
  • Granulated sugar and brown sugar
  • Cinnamon
  • All-purpose flour
  • Old Fashioned rolled oats
  • Vanilla extract
  • Salt
  • Butter

Make it into a crumble

You can also make this into an apple cranberry crumble recipe! Simply use the topping in this apple crumble recipe, which omits the oats for the classic crumble feel. Use the same cranberry apple fruit filling in the recipe below.

Apple Cranberry Crisp in pan with ice cream topping

Best apples for cranberry apple crisp

The best type of apples to use in cooking any apple dessert from crisp to apple pie are firm, crisp sweet tart cooking apples. A sweet tart apple is important because the acidity makes the sweet flavor in a dessert pop, versus have only one flavor note of sweet. The firm texture is also helpful since it holds its shape when baking, instead of becoming mushy. Avoid varieties like Gala, Fuji or Red Delicious: they don’t perform well in crisps and crumbles. Here are a few of the varieties that shine in an apple cranberry crisp recipe:

  • Pink Lady
  • Honeycrisp
  • Golden Delicious
  • Granny Smith
  • Jonathon or Jonagold
  • Ida Red

Using fresh, frozen or dried cranberries

This cranberry apple crisp recipe is best made with fresh cranberries. However, you can also use frozen cranberries as a substitute! Frozen berries work especially well in baked desserts like crisps and crumbles, where the layer is designed to simply cook down into a compote-like texture. You can even use frozen apples if you have them on hand.

We don’t recommend using dried cranberries in a cranberry apple crisp since the color and flavor of the fresh berries are so beautiful. But you can use them if you like, noting that the texture will be slightly different. Use half the amount of dried cranberries as fresh.

Cranberry apple crisp recipe in baking dish

How to serve apple cranberry crisp

Apple cranberry crisp is the perfect fall or winter dessert, ideal for serving as a Thanksgiving dessert, at Christmas, or for any meal. Like most crisps, the best topping is vanilla ice cream. The contrast of rich cream against the sweet tart cranberries is perfection! Or, use one of the following toppings:

Dietary swaps

A cranberry apple crisp is simple to make gluten-free or vegan, making it extremely versatile for serving guests with different dietary needs. Here are a few options:

  • Gluten-free: Swap out the all-purpose flour with almond flour: it works like a charm to make an irresistibly crunchy topping
  • Vegan / dairy-free: Use vegan butter or refined coconut oil in place of the butter, and use vegan vanilla ice cream as a topping.
Apple Cranberry Crisp recipe with measuring cup of cranberries

Leftover storage

Cranberry apple crisp tastes best the day it is made, but it saves very well! The crisp texture holds up well over time. Here are best practices for how to store a crisp:

  • Keep it loosely covered at room temperature for 1 to 2 days. Keeping it loosely covered helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly.

More cranberry recipes

Got fresh or frozen cranberries? Here are a few more cranberry recipes to try:

This apple cranberry crisp recipe is…

Vegetarian. For gluten-free and vegan, see the notes above.

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Apple Cranberry Crisp

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8
Print Recipe

Description

This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery crumble topping!

Ingredients

For the cranberry apple filling

  • 5 cups (4 medium to large or 1 1/2 pounds) sweet tart apples
  • 1 ½ cups fresh or frozen cranberries* (5 ounces)
  • ½ cup granulated sugar
  • ¾ cup packed brown sugar, divided
  • 2 tablespoons cornstarch
  • ¼ teaspoon orange zest (optional; or ½ teaspoon lemon zest)
  • 1 teaspoon ground cinnamon

For the topping

  • ¾ cup all-purpose flour (or almond flour for gluten-free)
  • ¾ cup Old Fashioned rolled oats
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold unsalted or salted butter (or vegan butter**), cut into pieces

Instructions

  1. Preheat the oven to 350°F.
  2. Make the filling: Core, peel and cut the apples into 1/2-inch chunks. Combine the apples with cranberries, orange zest, granulated sugar, cornstarch, orange zest and 1 teaspoon of the cinnamon in a large bowl and toss until well coated. Pour into a 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, ½ teaspoon cinnamon, vanilla, and kosher salt. Cut the butter into small pieces and then use a fork to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

Notes

*Dried cranberries can also work, but use only ¾ cup of the dried berries.

**You can also substitute room temperature refined coconut oil for a vegan crisp.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Apple cranberry crisp, cranberry apple crisp

A Couple Cooks - Recipes worth repeating.

Kale Slaw

This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider…

A Couple Cooks – Recipes worth repeating.

This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider vinegar dressing and toasted almonds.

Kale Slaw

If you’re in the market for a simple side dish that makes eating vegetables delicious, here’s one for your back pocket: kale slaw with apples! This colorful mix of fresh veggies is simple to put together and tastes refreshingly sweet tart. It stars hearty kale, crisp apples, sweet carrot, and a zingy maple apple cider vinegar dressing. Toss the entire mixture with sliced toasted almonds to make it sing! This side dish is perfect for any meal in any season, from Thanksgiving to summer cookouts.

What you need for kale slaw

This kale slaw recipe has a short ingredient list and comes together quickly. The most time-consuming part is prepping the vegetables! Otherwise you’ll mix together a quick vinaigrette and toss it together with the veggies. Here’s what you’ll need (or jump to the recipe):

  • Fresh ingredients: Curly kale, red cabbage, carrot, crisp tart apple
  • Pantry ingredients: Olive oil, apple cider vinegar, maple syrup, Dijon mustard
  • Extra ingredients: Sliced almonds (optional)

You can also dress up this kale slaw any way you like. Use different nuts like pecans, walnuts or hazelnuts, or add dried cranberries or pomegranate arils.

Kale Slaw

Use curly kale, but Tuscan works

There are two main types of kale: curly kale and Tuscan kale (aka Lacinato or dinosaur). For most of our kale recipes, like a kale salad or even sauteed kale, we prefer Tuscan kale. This dark green Italian variety of kale has a milder flavor than curly kale, which can be very spicy. However, in this kale slaw recipe we’ve used the curly variety. Its bright green color and fluffy texture work well in a slaw, and it’s balanced by the tangy dressing. You can use either here, but we like curly! Here’s the difference:

  • Curly kale is brighter green and very curly. The flavor is bitter and spicy, and in its raw form it should be balanced with strong flavors.
  • Tuscan kale, aka Lacinato or dinosaur kale, has dark green, flat leaves and a mildly bitter flavor. It’s common in Italian dishes like this Tuscan White Bean Soup or Kale Soup.

Avoid using baby kale for a slaw. Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. It’s much more tender, with a texture more like spinach, and doesn’t work in a slaw.

A few tips on cutting matchsticks

This kale slaw calls for an apple cut into matchsticks, which can be tricky at first if you’ve never done it before! The graphic below shows how to quickly slice an apple, then you’ll need to stack the slices and thinly slice sticks. Here’s what to do:

  • Set the apple upright and cut off each of the four sides around the core.
  • Place each slide on its flat edge and slice into thin slices.
  • Place several slices together on their side and slice into thin sticks.
How to slice apples

Ways to serve kale slaw

This kale slaw recipe works with many different types of main dishes and in different seasons, making it ultra versatile. Here are a few ways to serve it:

Kale Apple Slaw

Storage and make ahead info

This kale apple slaw recipe stores up to 4 days refrigerated. The robust texture of the curly kale holds up well over time. The only thing you’ll want to be wary of is the almonds, if you’re using them. The almonds grow soggy over time if refrigerated.

To keep crunchy almonds, store them in a separate container at room temperature. Add the almonds directly before serving.

More kale recipes

This kale slaw is a fun and simple kale recipe for infusing your life with this leafy green! Here are a few more tasty kale recipes you’ll love:

This kale slaw recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Kale Slaw

Kale Slaw

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6
Print Recipe

Description

This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider vinegar dressing and toasted almonds.

Ingredients

  • 6 cups chopped curly kale
  • 2 cups shredded red cabbage
  • 1 large carrot, shredded
  • 1 crisp tart apple, thinly sliced and chopped into matchsticks
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons maple syrup, honey or sugar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ cup sliced almonds (optional)

Instructions

  1. Chop the kale, red cabbage, carrot, and apple as noted above. Place them in a large bowl.
  2. In a medium bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Pour the dressing onto the vegetables and toss to combine.
  3. If desired, toast the almonds and toss them into the slaw just before serving. Stores up to 4 days refrigerated. (For crunchy almonds, store them in a separate container at room temperature and add directly before serving).
  • Category: Side dish
  • Method: Raw
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Kale slaw, kale apple slaw

A Couple Cooks - Recipes worth repeating.

Apple Pie Bars

This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and…

A Couple Cooks – Recipes worth repeating.

This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and tasty maple glaze!

Apple Pie Bars

Looking for an easy dessert that will have everyone talking? Try this apple pie bars recipe! It’s simple to whip up this handheld treat: the same dough makes a sturdy bottom crust and buttery crumbles of streusel topping! Sandwiched in between the layers is a cinnamon-spiced apple filling, and it’s topped with a sweet maple icing drizzle that tastes a bit like melty vanilla ice cream. These are absolutely fabulous and one of our favorite fall desserts yet.

What you need for apple pie bars

These apple pie bars are and easy dessert for several reasons: there’s no special equipment required, the peeling and slicing time is minimal, and the same dough makes the crust and crumble topping. It bakes up in a square pan, making 16 servings delightful handheld apple pie slices. Bars are great for holidays and pitch ins because they’re both easy to serve and make: and we’d make these any day of the year!

Here’s what you’ll need for this recipe, grouped by type (or jump to the recipe):

  • Baking ingredients: All purpose flour, brown sugar, granulated sugar, Old Fashioned rolled oats, cornstarch, kosher salt
  • Spices: Cinnamon and nutmeg
  • Dairy: Unsalted butter
  • Fruits: Apples, lemon juice
  • Baking pan: 8 x 8 inch [20 cm] or 9 x 9 inch [22 cm]
  • Time: 25 minutes to prep, 1 hour to bake, 1 ½ to 2 hours to cool, 10 minutes to cut and glaze
Apple bars

Best type of apples for cookies

The best variety of fruit for apple pie bars is the same as any baked apple recipe (like cobbler, cookies, or crisp): select a firm, crisp tart apple. The tartness accents the sweet crust and topping, and the crisp texture helps it hold its shape while baking. Other apple varieties can end up in a mushy filling that’s not nearly as satisfying. Here are some of the best types apples for baking and cooking:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Honeycrisp
Apple bars

Tips for apple pie bars

Apple pie bars are almost like an apple crumble with a bottom crust. They’re simple to make, but just a few tips to know the process.

  • Grease the pan, then line it with parchment paper. This makes them easy to remove from the pan. Cut the parchment so that it extends on two sides to easily remove it from the pan. Greasing the entire pan helps the parchment stick to the bottom.
  • Allow the bars to cool to room temperature before glazing. This lets the texture set, firming it up so it’s the ideal texture for eating. If you’d like to speed up the process, you can cool for about 30 minutes at room temperature then refrigerate for 1 hour.
  • Cut into squares before glazing. We like cutting into 16 even squares first, then glazing the individual bars.

For the maple glaze

The best part of these apple pie bars, in our opinion, is the simple maple glaze! It tastes almost like that melty vanilla ice cream on the top of the pie. You can leave it out if desired, but we think it really takes these bars over the top.

The maple glaze has just a few ingredients and comes together quickly: just powdered sugar, butter, milk, maple syrup, and maple extract. The maple extract brings a bold, maple-forward flavor to the icing and we recommend finding it if at all possible! But you can leave it out if desired: it still tastes great.

Apple Pie Bars

Dietary swaps

A few simple swaps make these into vegan apple pie bars! Simply use vegan butter or refined coconut oil in place of butter. Do the same in the maple glaze, and use oat milk or your favorite non-dairy milk for the milk.

To make gluten-free apple pie bars, use almond flour in place of all-purpose flour. The texture will be slightly different, but it’s still delicious! Almond flour works well to make gluten-free crisps and crumbles, like this Gluten Free Apple Crisp.

Storage info

Storage for apple pie bars is tricky because of the moisture in the apples and the glaze. They last for 1 day at room temperature if iced and 2 days if unfrosted, loosely covered (or place a paper towel instead a container to reduce moisture). But it’s best to store them refrigerated if possible. Make sure to store them with parchment paper between each layer so they don’t stick to each other. These apple bars last:

  • 1 day at room temperature, loosely covered or with a paper towel inside the container to reduce moisture; 2 days if unfrosted
  • 1 week refrigerated, bringing them to room temperature before serving
  • 3 months frozen
Apple Pie Bars

More apple recipes

And that’s it! These apple bars are one of our favorite easy dessert recipes to make with this crisp tart fruit. They’re perfect for Thanksgiving, Christmas, fall, or anytime you need a simple treat. Here are a few more tasty apple recipes we love, from desserts to breakfast:

This apple pie bars recipe is…

Vegetarian. For vegan, use vegan butter. For gluten-free, use almond flour.

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Apple pie bars

Easy Apple Pie Bars

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 16
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Description

This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and tasty maple glaze!

Ingredients

  • 1 ¼ cup (175 g) all-purpose flour
  • ¾ cup light brown sugar
  • 1 cup Old Fashioned rolled oats
  • ½ teaspoon kosher salt
  • 12 tablespoons unsalted butter, sliced into small pieces
  • 4 cups crisp tart baking apples (about 4 medium), peeled and thinly sliced (1/4-inch thick)
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ½ tablespoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1/2 recipe Maple Glaze

Instructions

  1. Preheat the oven to 375°F. Butter an 8 x 8 or 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  2. In a medium bowl, mix the flour, brown sugar, oats, and kosher salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ½ cup for the topping.
  3. Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
  4. In a medium bowl, mix the peeled and sliced apples, granulated sugar, cornstarch, lemon juice, and cinnamon and nutmeg. Spread them in an even layer over the crust.
  5. Add the reserved crumbles over the top in an even layer.
  6. Bake for 55 minutes to 1 hour, until the top and edges are golden brown. Remove from the oven and cool on cooling rack for 20 to 30 minutes, then lift out the bars with the parchment. If desired transfer to the refrigerator and for 1 hour, or simply cool to room temperature on the counter.
  7. Once the bars are room temperature, cut into 16 even squares. Drizzle on Maple Glaze with a fork, if desired. Store bars up to 1 day at room temperature, 1 week refrigerated (with parchment paper between the layers if stacked; bring to room temperature before serving), or 3 months frozen.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Apple pie bars, apple bars, apple pie bars recipe

A Couple Cooks - Recipes worth repeating.

Apple Slaw

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side…

A Couple Cooks – Recipes worth repeating.

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side dish!

Apple Slaw

Here’s a fun, fresh side dish to add to your repertoire: this apple slaw recipe! Cabbage, apples and carrots partner up to form the basis of a tangy slaw. They’re doused in a creamy poppyseed dressing that you’ll want to pour on just about everything. It’s a slaw spin that’s unique in flavor but simple enough that you’ll want to keep making it all season long. In fact, it works just as well in fall and winter as for summer picnics!

Ingredients in this apple slaw

Coleslaw is one side dish we never tire of, and this variation with fruity apples gives it even more intrigue than the standard variety. The best part is the homemade poppyseed dressing, a creamy spin on our classic recipe. The seeds bring a fun texture contrast and it’s flavored with apple cider vinegar for a bold, zingy flavor. Here’s what you’ll need for this recipe:

  • Green cabbage
  • Red cabbage (optional, but it’s worth it for color!)
  • Crisp tart apples
  • Carrots
  • Green onion
  • Apple cider vinegar
  • Dijon mustard
  • Sugar (or honey)
  • Mayonnaise
  • Poppy seeds
  • Salt
Apple Slaw

Best apples for slaw

In our opinion, the best type of apples for slaw is the same as the best apples for baking: use a firm, crisp tart apple. A crisp texture is essential for a slaw, where the apple needs to stand out against cabbage and carrots. The sweet tart flavor allows the apple to shine through and contrast the savory vegetables. Here are some of the best crisp tart apple varieties:

  • Pink Lady (our favorite)
  • Jonathon or Jonagold
  • Granny Smith
  • Honeycrisp
  • Fuji

Some notes on cabbage and coleslaw mix

This recipe calls for both green cabbage and red cabbage. We like to add red cabbage for color, but it’s not necessary for flavor.

  • Skip the red cabbage if you prefer. It looks nice color-wise, but swap in green cabbage if you prefer. It can be hard to use up leftovers of two cabbages (though here are leftover cabbage recipes).
  • To speed up the recipe, use bagged coleslaw. Buy at 14 or 16 ounce bag and measure out 6 cups of the mixture (to account for the cabbage and carrot quantities).
Apple Slaw

Serving apple slaw

This apple is the ideal side dish for any protein or main. Because it features apples it feels appropriate in the fall, but it also works any time of year! It’s great in summer at potlucks and pitch-ins. Here are a few ideas for serving apple slaw:

Dietary notes

As written in the recipe below, this apple slaw is vegetarian, dairy-free. and gluten-free. To make it vegan, use vegan mayonnaise or cashew cream in place of the mayo.

We haven’t been able to find a great vegan mayo brand (tell us in the comments if you have one you like!). So we’d lean towards making a batch of cashew cream. Keep in mind you need to soak the cashews, so it’s best to plan in advance.

Apple Slaw

More apple recipes

This apple slaw is a fun savory apple recipe that makes a big statement at the dinner table! Here are a few more apple recipes we love:

This apple slaw recipe is…

Vegetarian, dairy-free, and gluten-free. For vegan, use vegan mayo or cashew cream.

Print
Apple Slaw

Apple Slaw

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6
Print Recipe

Description

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side dish!

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 2 tart apples, thinly sliced
  • 1 cup carrots, shredded (2 medium carrots)
  • 2 green onions, thinly sliced
  • ½ teaspoon kosher salt, divided
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons granulated sugar (or honey)
  • ½ cup mayonnaise*
  • 1 tablespoon poppy seeds

Instructions

  1. Shred the cabbage, thinly slice the apples, shred the carrots, and thinly slice the green onions. Place them in a large bowl, sprinkle with ¼ teaspoon kosher salt, and stir.
  2. In a medium bowl, whisk the apple cider vinegar, Dijon mustard, granulated sugar, mayonnaise, poppy seeds, and ¼ teaspoon salt until smooth. Pour the dressing onto the vegetables and stir to combine. Stores up to 4 days refrigerated.

Notes

*For vegan, use vegan mayo or cashew cream.

  • Category: Side
  • Method: No Cook
  • Cuisine: Side dish
  • Diet: Vegetarian

Keywords: Apple slaw, apple slaw recipe, apple cabbage slaw

A Couple Cooks - Recipes worth repeating.

Caramel Apples

Crisp and juicy fresh autumn apples coated in a creamy homemade caramel make the perfect fall treat or gifts for friends and family.

The post Caramel Apples appeared first on Budget Bytes.

Is there anything more fall-like than caramel apples? The combination of fresh crisp fall apples with the creamy rich flavor of homemade caramel is absolute perfection. These caramel apples 100% from scratch, so there is a little bit of skill involved when cooking the sugar and creating the caramel, but candy-making aside, this caramel apple recipe is relatively fast and easy to make!

Caramel apples on a wooden platter with a pumpkin on the side.

Homemade Caramel Apples

I was in the store the other day and saw some pre-made caramel apples out on display and I almost died when I saw the price tag of $6.99 for four small apples. And, of course, I immediately needed to prove to myself that I could make them better and cheaper.

A lot of caramel apple recipes use pre-made soft caramel candies, but those candies are also expensive, so that wouldn’t help my budget caramel apple quest. Instead, I made caramel from scratch using really simple and inexpensive ingredients, like sugar, butter, and cream. I will say that candy-making might be a bit tricky for beginners, but once you get the hang of it, it’s a breeze! I’ll show you the tricks to make sure you get that caramel thick enough to coat the apple, but soft enough to still be able to bite through.

Ingredients for Caramel Apples

Here’s what you’ll need to make your own homemade caramel apples from scratch:

  • White Sugar: White granulated sugar is cooked down until it begins to caramelize, giving that classic caramel color and flavor. It’s also what hardens the caramel so it can coat the apples.
  • Corn Syrup: Corn syrup helps stabilize the caramel sauce, preventing it from crystalizing and seizing up. This is especially helpful for those new to working with cooked sugar and the candy-making process.
  • Water: Dissolves the sugar, allowing it to caramelize a little more slowly and easily, which makes the recipe a little more forgiving than a dry sugar caramel.
  • Butter: Makes the caramel creamy and helps soften the caramel.
  • Heavy Cream: Also makes the caramel creamy and soft, and lightens the color.
  • Apples: While you can use any type of apple you like, I love the contrast between a nice tart Granny Smith apple and the rich creamy caramel. Other great options include Fuji, Gala, and McIntosh apples.
  • Wooden or Bamboo Skewers: You’ll need some sort of handle for your caramel apples, so look for 6-inch wooden skewers or sticks. You can buy them online, or grocery stores usually have them around this time of year.

Extra Toppings

The fun part about caramel apples is that you can leave them plain or add all sorts of other toppings. Try rolling the freshly dipped caramel apples into crushed nuts (peanuts, walnuts, pecans), chocolate sprinkles, crushed pretzels, crushed graham crackers, or even other candies, like M&Ms. You can also melt some chocolate or white chocolate and drizzle that over top of the caramel after it sets.

How to Store Caramel Apples

Store the caramel apples in the refrigerator for up to two weeks. Keep them wrapped tightly in plastic or waxed paper to prevent them from drying out. Once cut open, you’ll want to eat your caramel apples within a few days. Remove the caramel apples from the refrigerator about 10 minutes before you plan to serve them so the caramel can soften slightly.

Tips for Making Caramel Apples

  • Wash and dry the apples well before beginning to remove any wax coating, which will make it difficult for the wax to adhere.
  • Make sure the apples are completely dry. Water will make the caramel slide off.
  • Keep the apples chilled until ready to dip. Cold apples will help the caramel set instead of sliding off the apple.
  • Have your dipping station, toppings, and apples ready to go before making the caramel. The caramel cooks and cools quickly, so once the caramel is ready, it’s go time!
  • Line a baking sheet with parchment (not waxed paper) to hold the dipped caramel apples. Waxed paper will melt under the heat of the hot caramel.
  • Halloween or autumn-themed cupcake liners make really cute cups to hold the caramel apples.
  • Use a candy thermometer or keep a glass full of ice and water handy to test the consistency of the caramel as it cooks. Drizzling a small amount of caramel into ice water will allow you to see the texture of the caramel once cooled.
Close up of a caramel apple with two behind it.
Caramel apples lined up in three rows, some with peanuts.
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Caramel Apples

Crisp and juicy fresh autumn apples coated in a creamy homemade caramel make the perfect fall treat or gifts for friends and family.
Course Dessert
Cuisine American
Total Cost $5.54 recipe / $0.92 each
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 apples
Calories 449kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 6 small apples (about ⅓ lb. each) $2.99
  • 1 cup granulated sugar $0.37
  • 1/4 cup light corn syrup $0.44
  • 1/4 cup water $0.00
  • 1/2 cup salted butter $1.05
  • 1/2 cup heavy cream $0.69

Instructions

  • Wash and dry the apples well to remove any wax coating. Remove the stems and insert a bamboo skewer in place of the stem. Place the skewered apples on a parchment-lined tray and refrigerate until ready to dip. Also prepare any additional toppings, if desired.
  • To make the caramel, add the sugar, corn syrup, and water to a medium sauce pot. Heat over medium-high, stirring often. Allow the mixture to come up to a boil. Continue to stir and boil the mixture until the color changes to a deep amber color.
  • Remove the pot from the heat and stir in the butter, one tablespoon at a time, until melted into the sugar mixture. Once all of the butter is melted into the sugar, carefully add the heavy cream and stir to combine (it will bubble up and steam quite a bit when added, so be careful).
  • Return the pot to the stove and heat over medium. Allow the mixture to boil again, stirring often. If using a candy thermometer, allow the mixture to heat to 245ºF. Otherwise, prepare a glass of ice water to test the caramel. Cook the caramel until it reaches "firm ball" stage when drizzled into the ice water. In the firm ball stage, the chilled caramel will hold its shape, but you can still flatten it just slightly when pressed between your fingers. Be careful not to touch the hot caramel, only test the firmness after it has been dropped into the ice water.
  • Once the caramel is the right temperature and texture, carefully dip the apples, one at a time, twirling the apple in the hot caramel to coat all sides, then transferring to rest on the parchment-lined baking sheet. The caramel will thicken as it cools, so make sure to work quickly. Or, if the caramel is too thin, pause for a minute or two to allow it to thicken.
  • Dip the caramel apples in any additional toppings right after dipping in the caramel (before moving on to the next apple). Once dipped in the caramel and/or extra toppings, allow the apples to cool for about 10 minutes, or until the caramel is set. You can speed this up by placing them in the refrigerator if needed. Serve and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1apple | Calories: 449kcal | Carbohydrates: 65g | Protein: 1g | Fat: 23g | Sodium: 138mg | Fiber: 4g
Close up of a caramel apple sliced open.

How to Make Caramel Apples – Step by Step Photos

Apples being washed and dried.

Before beginning the caramel, wash and dry six apples (about ⅓ lb. each). Remove the stems and insert a wooden or bamboo skewer in their place. Place the apples on a parchment-lined baking sheet and refrigerate until you’re ready to dip them in the caramel. Prepare any additional toppings, like chopped nuts, if you plan to use them.

Water, sugar, and corn syrup in a pot.

To make the caramel, combine 1 cup granulated sugar, ¼ cup light corn syrup, and ¼ cup water in a 2-quart sauce pot.

Caramelized sugars boiling in the pot.

Cook and stir the sugar mixture over medium heat, allowing it to come to a boil. Continue to stir and boil the mixture until it turns a deep amber color, then remove it from the heat.

Butter being whisked into the caramelized sugars.

Whisk 8 Tbsp butter into the caramelized sugars, one tablespoon at a time.

Heavy cream being poured into the caramel.

Carefully whisk ¼ cup heavy cream into the caramel. The caramel will bubble up and steam quite a bit when the cream is added, so be careful.

Caramel boiling in the pot with a thermometer.

Return the caramel to the stove and allow it to boil over medium heat, stirring often, until it reaches 245ºF. If you do not have a candy thermometer, you can use the ice water test (instructions next).

Firm ball caramel shown in a hand over a glass of ice water.

To use ice water to test the caramel, fill a glass with ice and water. Drizzle a little of the caramel into the ice water and once it is cooled, feel the texture with your fingers. The caramel should hold its shape when taken out of the ice water, but it should be pliable enough for you to squeeze between your fingers. Test the caramel often until it reaches this stage.

An apple being dipped into the pot of caramel.

When the caramel has reached the right temperature and texture, remove it from the heat. Dip the prepared apples, one at a time, into the caramel, twirling them to coat on all sides. Work quickly to dip all of the apples as the caramel will continue to thicken as it cools.

Dipped caramel apples on a parchment lined baking sheet, shown from the side.

Place each dipped apple back on the parchment-lined baking sheet. The cold metal will help stiffen the caramel. If you want to add other toppings, dip the caramel-coated apples in the extra toppings when the caramel is still warm, and before moving on to the next apple.

Close up side view of caramel apples on a wooden platter.

Allow the caramel apples to cool for 10 minutes, or until the caramel is set. Serve immediately, or wrap in plastic or waxed paper and refrigerate for up to two weeks. Enjoy!

More Fall Dessert Recipes

The post Caramel Apples appeared first on Budget Bytes.

Apple Cookies

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit! If…

A Couple Cooks – Recipes worth repeating.

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit!

Apple Cookies

If you’re looking for an easy baking project with apples, this apple cookies recipe will have your heart! They’re essentially apple snickerdoodles, irresistibly soft, with a sweet coating of cinnamon and sugar. Each bite has a burst of sweet tart apple! They take no time to whip up and don’t require any refrigeration of the dough before baking: which means you can sink your teeth into that soft, spiced cookie as soon as possible. These were big winners are our house!

Ingredients in this apple cookies recipe

Here at A Couple Cooks, we love it when we can make a recipe without a trip to the store. Such is this apple cookies recipe, a simple snickerdoodle that only requires the normal baking cast of characters: flour, sugar, butter, eggs, and of course, cinnamon! If you’ve got one apple, you can make this recipe. The cookies are ideal as a fall dessert, but they work in any season! A friend of ours taste tested these and said she couldn’t stop eating them (a good sign!). Here’s what you’ll need:

  • Sweet tart apple
  • All purpose flour
  • Cream of tartar
  • Baking soda
  • Kosher salt
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Cinnamon
Apple Cookies

Best type of apples for cookies

The best variety of fruit for apple cookies is the same as with apple cobbler or apple crisp: select a firm, crisp tart apple. The tangy tartness accents the sweetness of baked goods, and the crisp texture stays together while baking. Other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best types apples for baking and cooking:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Honeycrisp
  • Fuji

Tip: make sure to finely dice the apple

This apple cookies recipe is very simple: the dough comes together quickly and you don’t even have to refrigerate it before baking! The most important part of putting together the recipe is this: dice the apple as finely as possible. If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

We cut our apples into pieces that were about 3/8-inch wide (between ¼ and 1/8-inch). You don’t have to measure, simply cut them as small as you can.

Apple Cookies Recipe

Another tip for this apple cookies recipe is the quality of pans matters! We made half of these cookies on a shiny aluminum pan with parchment paper, and the size and shape were completely off. However, the half of the batch baked on our non-stick cookie sheet worked great.

So, we recommend using two of these non-stick cookie sheets for the most even bake! The entire batch baked on these, rotating the sheets in the middle of baking, came out beautifully consistent.

Storage info for apple cookies

The final important thing to know about this apple cookies recipe is to store them refrigerated! The cookies are a little delicate because of the apple pieces, which contain moisture. So for best results, store them refrigerated for up to 2 weeks.

Place the cookies in a sealed container with parchment paper between the layers. Make sure to let the cookie stand at room temperature for about 5 minutes before enjoying: it tastes better that way!

Apple Cookies Recipe

More apple recipes

When it’s apple season, we love making all things with apples: breakfast, desserts, and more! Here are some of our favorite apple recipes:

This apple cookies recipe is…

Vegetarian.

Print
Apple Cookies

Apple Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies
Print Recipe

Description

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit!

Ingredients

For the apple cookies

  • 1 cup sweet tart apple, peeled and finely diced into 3/8-inch pieces (1 large apple)
  • 1 ¾ cups [245 g] all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For rolling

  • 3 tablespoons granulated sugar
  • ½ tablespoons ground cinnamon

Instructions

  1. Preheat the oven to 350°F. Finely dice the apple into very small pieces (about 3/8-inch wide; the smaller the better*).
  2. In a medium bowl, whisk the all-purpose flour, cream of tartar, baking soda, and kosher salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract and beat until combined, about 1 minute.
  4. Turn off the mixer and add the dry ingredients. Then mix on low until just combined. Add the chopped apples and mix for about 5 seconds until combined.
  5. Roll the cookie dough into 20 balls, using about 2 tablespoons of dough per cookie (a cookie dough scoop is helpful).
  6. In a small bowl, combine the sugar and cinnamon. Roll each of the dough balls into the cinnamon sugar mixture until generously coated.
  7. Place the dough balls onto two non-stick cookie sheets (we recommend these non-stick cookie sheets for the most even bake**). Bake for 12 to 14 minutes or until they are puffed and the edges are set, reversing the trays in the oven at 7 minutes. Keep in mind the cookies will set after they cool.
  8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely. Important: Store these cookies refrigerated in a sealed container with parchment between the layers for up to 2 weeks; bring to room temperature before serving.

Notes

*If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

**We found that the bake good on a shiny aluminum baking sheet with parchment paper, so the quality matters! These non-stick sheets made an even bake with the entire batch in the oven at once.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Apple cookies, apple cookies recipe, apple cookie recipe

A Couple Cooks - Recipes worth repeating.

Apple Cobbler Recipe

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer. Here’s a cozy baked…

A Couple Cooks – Recipes worth repeating.

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.

Apple Cobbler recipe

Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.

Ingredients in apple cobbler

This apple cobbler recipe is a spin on the classic cobbler, a classic easy dessert. A cobbler is a baked dessert with fruit filling that’s topped with dollops of biscuit-like dough. It differs from a crisp or crumble in that it doesn’t use oats or nuts in the topping.

Traditionally are a few different ways to make a cobbler topping: a biscuit like topping that forms dollops on top of the dough, or a cake-like topping that is relatively flat. This apple cobbler recipe is a mix of these two styles, with a texture between a biscuit and a sugar cookie! It’s sweet but not overly saccharine like some cobblers. Here’s what you’ll need for this recipe:

  • Crisp tart apples: Tart apples are best for baking, and crisp apples hold their shape better than softer apples which can become mushy.
  • Brown sugar and granulated sugar: The mix of sugars adds nuance to the flavor, but you can use all granulated sugar if preferred.
  • Cornstarch: Cornstarch is essential or the filling will be watery instead of gooey. Substitute arrowroot powder if desired.
  • Cinnamon, ginger, nutmeg, and vanilla extract: This mix of cozy spices is key! If desired, you can use only cinnamon for a similar effect.
  • Lemon juice and lemon zest: Lemon juice and zest makes the flavors pop, similar to salt with savory food.
  • All-purpose flour, baking soda and salt: These essential ingredients make the base of the topping.
  • Butter: Stirring in melted butter makes this topping quick and easy.
  • Egg yolk: The egg yolk is the secret ingredient that makes a smooth, cookie-like dough.
Apple Cobbler recipe

Best type of apples for cobbler

The best variety of apples for cobbler is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Of course, you can use any type of apple you like in this apple cobbler recipe. But other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best apples for baking and cooking:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Fuji

What makes this an easy apple cobbler?

Some apple cobbler recipes claim to be easy, but then they call for things like 5 pounds of apples (which take forever to peel!) or cooking the apple filling in advance. Here are a few things that make this apple cobbler recipe fun and easy:

  • It calls for 2 pounds of apples, which don’t take too long to peel and slice.
  • Melted butter goes right into the easy filling, so you don’t have to cut in room temperature butter (which can take a while).
  • It bakes right away, with no need to pre-cook a filling.
Apple Cobbler

A trick to cutting apples

Here’s a trick for how to cut apples quickly for apple cobbler! If you’re not cutting your apples this way, it’s game changing. This method for slicing apples is so slick, you can slice one up in just a few seconds. Here’s what to do:

  • Peel the apple.
  • Set the apple upright, and cut off each of the four sides around the core.
  • Place each slide on its flat edge and slice into thin slices.
How to slice apples

Ways to serve apple cobbler

This apple cobbler recipe warm from the oven is the best easy dessert to share with friends and family. But don’t forget the topping! To us, vanilla ice cream is required: it contrasts the sweet cake of the cobbler and rounds out the overall experience. Here are a few ways to serve it:

  • Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
  • Whipped cream. This homemade whipped cream makes just the right rich and creamy counterpoint.
  • Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.

Storage and make ahead info

This apple cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.

Apple cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

Apple Cobbler

Diet variations

Want to make a vegan apple cobbler? Make this recipe with vegan butter and replace the egg yolk with 1 tablespoon dairy free milk.

More apple recipes

This apple cobbler recipe is one of our favorite apple recipes! It’s great as a fall dessert or Thanksgiving dessert. Here are a few more fun recipes with this tasty fruit:

This apple cobbler recipe is…

Vegetarian.

Print
Apple Cobbler

Apple Cobbler

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8
Print Recipe

Description

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.

Ingredients

  • 6 cups peeled and sliced crisp tart apples (2 pounds; about 4 large or 6 medium)*
  • ½ cup brown sugar
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
  • 1 cup all-purpose flour 
  • ½ cup granulated sugar, plus 1 tablespoon for sprinkling
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat the oven to 350°F.
  2. Make the filling: Peel and slice the apples. In a medium bowl, mix them with the brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice and lemon zest. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles (you may need to help with your hands, but resist the urge to mix too much). Place the pieces onto the apples. Sprinkle with the 1 tablespoon granulated sugar.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Apple cobbler, apple cobbler recipe

A Couple Cooks - Recipes worth repeating.

Fig, Apple & Vanilla Oat Crumb Bars

Fall in love with these autumn-inspired crumb bars featuring a ruby red fig, apple, and vanilla jam between layers of a sweet and salty oat and brown sugar crumb. They are sweet and salty, tender and crunchy, buttery and fruity, all in one delicious bite. These rustic, messy-delicious crumb bars aren’t winning any beauty pageants, […]

The post Fig, Apple & Vanilla Oat Crumb Bars first appeared on Love and Olive Oil.

Fall in love with these autumn-inspired crumb bars featuring a ruby red fig, apple, and vanilla jam between layers of a sweet and salty oat and brown sugar crumb. They are sweet and salty, tender and crunchy, buttery and fruity, all in one delicious bite.

These rustic, messy-delicious crumb bars aren’t winning any beauty pageants, but when it comes to flavor and simplicity, they’ll score top marks every time. With a simple oat-based dough that’s used as both the base and the crumb, and a layer of homemade fig, apple and vanilla jam sandwiched in between.

Squares of Fig, Apple & Vanilla Crumb Bars on a marble background, randomly arranged with a bowl of figs and a few cut figs scattered around.

I wanted to make a fall flavored bar cookie of sorts. I knew I wanted a brown sugar and oat crumble with some sort of vanilla-infused fruit filling, but I couldn’t decide if I wanted that filling to be fig or apple.

Fig and vanilla? Or apple and vanilla? Which sounds better to you? That is the million dollar question.

I ended up making a pan of each to bring to ceramics class with me, hoping to crowdsource the decision and help me make up my mind. Ultimately, my classmates liked both versions equally for different reasons (y’all were really no help at all here, lol).

In the end, I did what I often do when I can’t decide: I did both, combining the fig and apple together into a single multi-fruit spread that’s fruity and flavorful and fabulous for fall.

It’s really the best of both worlds.

(more…)

Homemade Applesauce

A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!

The post Homemade Applesauce appeared first on Budget Bytes.

I always get a warm and cozy feeling anytime I make homemade applesauce. The smell of apples and cinnamon spreads through the kitchen as it cooks and soon the scent of Fall has filled the entire house. Fall is also the best time to make this homemade applesauce recipe because apples are in season so there are a lot of varieties to choose from, their flavor is at their peak, and they’re inexpensive. Sure you can buy store-bought applesauce, but trust me it’s no comparison to the taste of homemade applesauce!

Two small bowls of homemade applesauce with apples and cinnamon on the side.

Ingredients for Homemade Applesauce

You only need 4 simple ingredients to make this easy homemade applesauce recipe:

  • Apples – Of course, there are lots of different apples to choose from when making applesauce, but in general you’ll want to stick with sweet or semi-sweet varieties. If you choose a tart apple, like granny smith, you may want to add some additional sugar. We used Gala apples for this recipe.
  • Water –  Water is used to cook the apples. Using water instead of apple juice or apple cider allows the fresh flavor of the apples to shine through!
  • Ground cinnamon – A touch of ground cinnamon goes a long way and tastes great with cooked apples. It also gives the applesauce just a hint of flavor. 
  • Lemon juice – A little lemon juice brightens up the applesauce and helps the flavors pop. Don’t skip this one!

That’s it! Perfect homemade applesauce and no added sweetener needed.

What Kind of Apples Are Best For Making Applesauce?

You can honestly use several different types of apples to make applesauce. But to keep from having to add any sugar or sweetener, I suggest using a sweeter or semi-sweet variety of apple, like Fuji, Gala, Pink Lady, or Honeycrisp. You can use just one kind or a combination of 2 varieties if you want. And, of course, if you’re making your applesauce during the fall season, you’ll find the best deals and the sweetest apples during this time of year. ;)

Should You Peel The Apples?

This is a great question and it honestly depends on personal preference. I like to peel my apples when making applesauce in order to get a smoother consistency. But it’s definitely not required. If you’re short on time, just give them a good wash and leave the peel on.

How To Store Homemade Applesauce?

Homemade applesauce stores very well in the refrigerator and the freezer. Just store any leftover applesauce in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. To thaw the applesauce, let it sit in the refrigerator overnight.

Homemade applesauce in a small saucepan with apples and a napkin on the side.
Two small bowls of homemade applesauce with apples and cinnamon on the side.
Print

Homemade Applesauce

A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!
Course Breakfast, Dinner, Lunch
Cuisine American
Total Cost $5.14 recipe / $0.85 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 190kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 6 large apples (about 3 lbs.) $5.07
  • 1/4 tsp ground cinnamon $0.03
  • 3/4 cup water $0.00
  • 2 tsp lemon juice $0.04

Instructions

  • Wash, peel, and remove the core from the apples. Chop the apples into small 3/4 inch chunks.
  • Add the chopped apples, ground cinnamon and water to a medium pot and place a lid on top. Heat the apples over medium, allowing them to come up to a simmer. Continue to simmer the apples for 15-20 minutes, stirring occasionally, until they are tender. The total cook time will vary depending on the variety of apple used.*
  • Remove the pot from heat. Mash the apples with a potato masher inside the pot for a chunky texture. Or allow the apples to cool slightly and blend with an immersion blender or carefully inside a blender for a smoother texture.
  • Add the lemon juice to the applesauce and stir to combine. Serve homemade applesauce warm or chilled in the refrigerator.

See how we calculate recipe costs here.

Notes

* If the applesauce is too thick you can add a little more water, or if it’s too runny it can be simmered a little longer, without a lid, to thicken.

Nutrition

Serving: 0.5cups | Calories: 190kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Sodium: 7mg | Fiber: 9g
Side view of two bowls of homemade applesauce.

How to Make Homemade Applesauce – Step by Step Photos

Overhead view of six apples on a counter.

Wash, peel, and remove the core from 6 apples. Chop the apples into 3/4 inch small chunks.

Overhead view of peeled and diced apples in a small saucepan with cinnamon and water being poured on top.

Add the chopped apples, 1/4 tsp ground cinnamon, and 3/4 cup of water to a medium pot and place a lid on top. Heat the apples over medium heat, allowing them to come up to a simmer. Continue to simmer the apples for 15-20 minutes, stirring occasionally, until they are tender. The total cook time will vary depending on the variety of apple used.

Overhead view of cooked apples in a saucepan being mashed with a potato masher.

Remove the pot from heat. Mash the apples with a potato masher inside the pot for a chunky texture. Or allow the apples to cool slightly and blend with an immersion blender or carefully inside a blender for smoother texture.

Overhead view of mashed homemade applesauce in a small saucepan.

Add the 2 tsp of lemon juice to the applesauce and stir to combine. Serve homemade applesauce warm or chilled in the refrigerator. Enjoy!

Homemade applesauce in a small saucepan with apples and a napkin on the side.

More Easy Apple Recipes

The post Homemade Applesauce appeared first on Budget Bytes.

Brown Butter Dutch Baby

We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and p…

We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and pancake all in one recipe. You make the batter in a blender, pour it into…