Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red…
Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red onion, and the perfect amount of vinaigrette. It’s finished with a drizzle of thick balsamic vinegar or balsamic glaze.
This spinach salad is beautiful, absolutely delicious, and holiday worthy. It’s also easily adjusted to the changing seasons, and simple enough to make on a weeknight. Hooray!
You’ll see raspberries in these photos, which are wonderful. You’re not limited to raspberries, though—this spinach salad would be equally great with apples, pears, strawberries and more. You’ll find a full list of options below.
I’ve created quite a few green salad recipes over the years, but not a lot of spinach salad recipes. Arugula, kale, romaine and spring greens are usually my fresh greens of choice. The other day, I tried a spinach salad at a local French restaurant that inspired me to give fresh spinach in salads another chance. Let me tell you, this spinach salad is worth making! I love it and hope you do, too.
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 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.
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.
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.
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.
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.
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.
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.
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.
This apple bread recipe is cozy and sweet, with a tender crumb and brown sugar cinnamon swirl. A great baking project for apple season!
Here’s a cozy, fun quick bread to make any time of the year: try this Apple Bread recipe! It’s got a moist, tender crumb, and is bursting with tangy fruit, warm spices, and a brown sugar cinnamon swirl. It’s a total crowd pleaser! Everyone loves this spiced bread, and it makes the kitchen smell incredible. We couldn’t stop sneaking bites!
Ingredients in this apple bread recipe
This apple bread was inspired by a trip to the apple orchard for picking, but since apples are readily available you can make it any time of the year! The cinnamon and nutmeg are ideal for fall and winter baking, but it’s seasonal any time of the year. The magic ingredient is buttermilk, which makes an incredible fluffy tender crumb. Here are the ingredients you’ll need:
Brown sugar
Cinnamon and nutmeg
Apples
All-purpose flour
Baking powder
Baking soda
Kosher salt
Granulated sugar
Buttermilk
Butter
Neutral oil
Eggs
Vanilla extract
Best types of apples for bread
What variety of apple is best for baking into a bread recipe? First off, avoid those bright red delicious apples at the store. The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking:
Pink Lady
Jonathon or Jonagold
Granny Smith
Fuji
Of course, apple bread will taste great with most types of apples! But if you use a sweeter variety, you won’t get the delightful pop of sweet tart that a crisp tart apple brings.
Secrets to a light and fluffy apple bread
Quick breads can be notoriously dense, dry, or filled with air pockets. But this apple bread recipe has the perfect velvety, soft crumb. Here are a few keys to the texture in this recipe:
Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
Use both butter and oil. Butter and oil work uniquely in baked goods. Often we use oil in our quick breads and muffins, but we love the richness in flavor and texture that butter adds.
Tips for baking this apple bread recipe
Apple bread is simple to whip up, but there are a few tricks to getting the best end result. Here’s what to know:
Use an aluminum pan (9 x 5 inch). The key to an even bake is in the pan. The best results for a quick bread are with an aluminum pan.
For the swirl, insert a butter knife straight down into the dough. Then make a few S shapes across the length of the pan. This swirls the brown sugar cinnamon mixture into the bread, and makes an interesting texture to the top of the bread.
Storage info
How to store it? This apple bread recipe tastes best the day it’s baked, but it holds up well over time!
Refrigerator: This bread stores well in the refrigerator for up to 1 week! Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold.
Freeze: Freeze in a sealable container and store up to 3 months.
More apple recipes
This apple bread recipe is one of our top ways to bake with this tasty fruit! Here are a few more apple recipes to try:
⅓ cupneutral oil (grapeseed, canola, or vegetable oil)
2 eggs
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F.
Mix the brown sugar and 1 teaspoon of the cinnamon in a small bowl and reserve it.
Peel and chop the apples into 1/4-inch pieces. Butter a 9 x 5-inch aluminum loaf pan.
In a large bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, and 1 teaspoon of the cinnamon. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add the apples and fold them in with a spatula, taking care not to overwork the batter.
Pour half of the batter into the prepared pan. Sprinkle with ½ of the brown sugar mixture. Add the remaining batter on top and sprinkle the remaining brown sugar mixture on top. Insert a butter knife into the batter and draw a few S shapes through the pan to swirl.
Place the pan in the oven. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes.
Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 1 week: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.
Notes
*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).
These Caramel Apple Empanadas are the ultimate Fall treat! Fresh apples, cinnamon-sugar, and caramel are all wrapped up in a flaky pie crust for a totally indulgent dessert. If you’re looking for a delicious and easy dessert that’s perfect for fall, th…
These Caramel Apple Empanadas are the ultimate Fall treat! Fresh apples, cinnamon-sugar, and caramel are all wrapped up in a flaky pie crust for a totally indulgent dessert. If you're looking for a delicious and easy dessert that's perfect for fall, these caramel apple empanadas are the perfect choice. Tangy Granny Smith Apples are tossed...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Caramel Apple Empanadas.
These buns are (of course) inspired by the famous morning buns created at Tartine. On my only visit to San Francisco, I was able to try one of these perfect buns – orange and cinnamon and sugar and butter all wrapped up in flaky dough. I’ve…
These buns are (of course) inspired by the famous morning buns created at Tartine. On my only visit to San Francisco, I was able to try one of these perfect buns – orange and cinnamon and sugar and butter all wrapped up in flaky dough. I’ve tried to re-create something similar; in my book 100 Morning Treats, I have the classic version of this bun using my Cheater Croissant Dough. Here I have an apple version, perfect for both chilly Autumn mornings and afternoons. One thing to note: The recipe for the Morning Buns in 100 Morning Treats has a typo in it (but the same recipe in Baking For the Holidays does not). The recipe calls for 1 cup [200 g] of granulated sugar, which is correct, but the sugar needs to be divided. The filling for the Morning Buns uses 1/2 cup [100 g], not the 1 cup stated, and the remaining 1/2 cup [100 g] is used to toss the warm buns in. I am so sorry for the mistake! Baking with Apples Apples take a long time to break down during baking, so often I like to give them a head start. I found steaming the […]
This easy Apple Turnover recipe is filled with apples, cinnamon, and golden raisins and made with a phyllo dough crust. It’s the perfect light fall dessert or breakfast! Apple Turnovers You will love this low-calorie dessert if you’re going apple picki…
This easy Apple Turnover recipe is filled with apples, cinnamon, and golden raisins and made with a phyllo dough crust. It’s the perfect light fall dessert or breakfast! Apple Turnovers You will love this low-calorie dessert if you’re going apple picking and need some apple recipes. Using phyllo dough sheets makes the best light crust
What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion…
What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion for all your favorite Korean (and Korean-inspired) dishes, including bibimbap and Korean-style cauliflower wings. Plus, it’s ready in 20 minutes with just 10 ingredients. Let us show you how it’s done!
From the archives It’s September! The 9th month of the year is the gateway to sweatshirts, chili, football, and all things pumpkin. But before there’s pumpkin and Halloween candy, there are apples. This month, Rachel is throwing an Apple a Day party – a group of fabulous bloggers sharing their favorite apple recipes. And my […]
From the archives
It’s September! The 9th month of the year is the gateway to sweatshirts, chili, football, and all things pumpkin. But before there’s pumpkin and Halloween candy, there are apples.
This month, Rachel is throwing an Apple a Day party – a group of fabulous bloggers sharing their favorite apple recipes. And my contribution? Breakfast. But not just any breakfast. It’s cinnamon roll meets apple pie meets Jack Daniels.
The cinnamon rolls are dressed up for fall with vanilla bean, brown sugar, apples, and whiskey and then topped with a cream cheese glaze scented with just a little bit more whiskey. It will take you longer to read the recipe title aloud than it will to inhale a cinnamon roll and lick your fingers clean. I speak from experience.
Happy September! And seriously. Make those cinnamon rolls this weekend.
Apple Cinnamon Rolls with Jack Daniels Cream Cheese Icing
Celebrate fall with cinnamon rolls filled with apples, brown sugar, and whiskey.
Ingredients
For the Dough:
4 large egg yolks
1 large whole egg
1/4 cup sugar
2 tsp vanilla bean paste or extract (or the scrapings from 1 vanilla pod)
6 Tbsp unsalted butter, melted
3/4 cup buttermilk
4 cups flour (20 oz), plus more for dusting surface
1 pkg (2 1/4 tsp) instant yeast
1 tsp salt
Vegetable oil or cooking spray
For the Filling:
4 Tbsp butter
2 apples (I used Braeburn), peeled and diced into 1/4-inch cubes
1 cup packed dark brown sugar, divided
1 Tbsp ground cinnamon
2 Tbsp Jack Daniels (optional but highly recommended; can omit)
1 tsp vanilla
Pinch salt
For the Icing:
2.5 oz cream cheese, softened
2 Tbsp milk
2-3 tsp Jack Daniels (optional; can replace with milk)
1 cup powdered sugar
Instructions
Make the dough: In the bowl of a stand mixer fitted with the dough hook, beat the egg yolks, whole egg, sugar, butter, vanilla, buttermilk and half the flour together until well combined. Add yeast, salt, and the next 1 1/4 cup flour (leaving about 3/4 cup remaining) and knead on low for 5 minutes.
Add additional flour by the spoonful if necessary - you want the dough soft and moist but not overly sticky. Knead another 5 minutes until the dough clears the sides of the bowl (but might still stick to the bottom a bit).
Transfer dough to a lightly greased, large bowl and let double, 2-2.5 hours.
Just before the dough is finished, make the filling. Melt the butter in a large saute pan and add the diced apple. Crumble 1/2 cup of brown sugar over top and stir in the cinnamon, a pinch of salt, and Jack Daniels. Simmer for 10 minutes, until thick and bubbly. Remove from heat, stir in vanilla, and set aside to cool.
Spray or butter a 9-inch pan. Turn out the dough onto your lightly floured work surface. Stretch and roll the dough into a ~12x18 rectangle with the long edge nearest to you.
Sprinkle the remaining 1/2 cup brown sugar over the dough, leaving the top 1-inch bare. Spread the cooled apple mixture over the dough.
Starting with the edge of the dough closest to you, roll the dough into a cylinder and pinch the the seam to seal. Gently press, squeeze, and stretch the roll to get an even thickness.
Cut the roll into 1 1/2-inch slices and place in the baking dish (you'll get 12 rolls). Cover tightly with foil or plastic wrap and refrigerate overnight.
Place the rolls in the oven with the heat off. Fill a shallow pan 2/3 full of boiling water and place it on the rack below the rolls. Close the oven and let the rolls rise for ~30 minutes.
Remove the water pan and rolls from the oven and preheat the oven to 350.
Bake rolls on the middle rack for 25-30 minutes, until golden brown.
While the rolls are cooling, beat the cream cheese, milk, Jack Daniels (to taste, 1-2 tsp at a time), and powdered sugar together until smooth. Drizzle over the rolls and serve.
Leftovers can be stored in the fridge, tightly covered. Rewarm in the microwave for best results.
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