Tag Archives: apple

Comfort food (for kids too!):: Apple Sauce

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Apple sauce is one of those wonderful fall foods that is so simple, you can truly make it yourself. It’s a recipe that kids can also help with. Give them a masher and have them go to town mashing the sauce that they can enjoy for a snack for the next two or so weeks. It’s a great family activity for fall!

Traditional Homemade Apple Sauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with a potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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From the Archives:: French Apple Tart

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As you know, sometimes I take a deep dive into my archives and find the best recipes lingering there. This is one of them. It’s my classic french apple tart recipe, and I think you’ll love it. Nothing beats an apple dessert!

Classic French Apple Tart

For the crust, you will need:
– 1 1/2 cups all purpose flour
– 3 tablespoons sugar
– 6 tablespoons chilled butter cut into 1/2 inch pieces
– 1/2 cup ice water
– pinch of salt

To prepare the crust:
In a mixer, combine flour, sugar, salt and butter. Mix on medium speed until the mixture resembles crumbs. Slowly add ice water until the mixture holds together. The dough should still feel soft, not tight. Wrap in plastic wrap, and place in the fridge until you are ready to use.

For the filling, you will need:
– 4-5 peeled and evenly sliced apples, 1/4 inch thickness works well
– 3 tablespoons sugar or less depending on the sweetness of the apple you use
– 2 tablespoons butter cut into 1/2 pieces

To prepare:
Roll the tart dough on a floured surface, into an irregular shaped disk.
Fold the dough over the rolling pin, in half, and place the dough into a tart pan, quickly unrolling the disk into the pan. pat the dough into the pan gently. You will have an overhang on the edges of the pan. Using your rolling pin, roll over the edges in one motion. This action will cut the edges clean, and you are ready to add your apple slices.

In a pinwheel pattern, start on the outside of the tart and start adding apples in a circular pattern until you end up in the middle of the pan. You should have a pretty pattern, sprinkle sugar on top of the apples, and dot with the butter all over the top of the apples.

Place tart in a 375-degree oven and bake for 1 hour, checking regularly.
Remove from the oven, let cool and remove from the tart pan.

xx Annette

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Autumn + Apples:: Apple Cheddar Souffle

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Autumn is officially here, and it is full-fledged apple season. Apple picking is a common fall activity that lends itself especially well to socially-distant fall activities. I can imagine many of you are going apple picking and are finding yourself with an abundance of fruit, so today I’m sharing the first of many recipes that will help you put it to delicious use. Up first is my apple cheddar souffle.

I like to call this recipe fool-proof because it truly is. It’s from my first book, Picture Perfect Parties. (Can you believe I’m onto book four now?!). Let me know if you give it a try! It’s perfect for fall.

Apple Cheddar Soufflés
Makes 24
You will need:
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1 1/4 cups milk
– 2 tsp. chopped fresh rosemary
– 1/2 teaspoon salt
– 1/4 tsp. pepper
– 1 1/2 cups shredded sharp white cheddar
– 1 peeled and grated honey crisp apple
– 6 large eggs, separated
– 1/4 teaspoon cream of tartar

To prepare:

Preheat oven to 375. Generously butter 24 oven-safe espresso cups. Arrange them 2-inches apart on baking pans. In a 2 to 3 quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk and next rosemary, salt and pepper and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add apples and egg yolks and stir until the mixture is blended and smooth. In a bowl with a mixer on high speed, beat egg whites with cream of tartar until medium peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in until just blended. Divide batter into the prepared cups filling about ¾ full.

*Cups can be frozen up to 3 days ahead at this point. If frozen do not thaw, bake immediately in preheated oven as directed.

Bake for 12 minutes or until puffed and top is golden brown. Serve.

xx Annette

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2 Apple Sauce Recipes for Latkes (and anything else!)

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On Monday, I shared my recipe for latkes, and as everyone knows, latkes are even better with toppings. Greek yogurt and sour cream are good additions, but there’s nothing like topping them with apple sauces.

Over the years, I’ve perfected not one but two amazing apple sauce recipes perfect for latkes, and I’m sharing both with you today. Let me know what you think and which one you prefer. Honestly, I think it will be a tough decision to determine the winner!

Wouldn’t this make a lovely hostess gift? Tie some ribbon on the jar and you’re all set.

Traditional Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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Cranberry Apple Sauce

You will need:
– 8 cups of cranberries
– 8 small or 6 medium apples sliced
– 1/2 cup sugar

To prepare:
In a large sauce pan place cranberries, sliced apple, and sugar.

Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency.

Let the applesauce cool. Stored in a closed jar, it can be kept in the refrigerator for up to 2 weeks.

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Apple Crisp

gluten free apple crisp

In honor of the first week of fall, how about another amazing autumnal recipe?! I love anything apple, and baked apples are my favorite this time of year because they’re in season, so why not use them as much as possible? This is an especially great dish if you’ve been apple picking and are not quite sure what to do with the abundance of apples. Make this apple crisp!

Full disclosure: I love this dish for breakfast with a frothy cappuccino. It’s simply YUMMY! Or serve it as an easy, quick, and great last-minute dessert with vanilla ice cream or whipping cream. Enjoy fall and enjoy the harvest!

Apple Crisp

You will need:

– 8 organic apples, cut into 2 “cubes
– 1 tablespoon flour
– 1 cup oatmeal
– 1 cup flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes

To prepare:

Preheat oven to 375 degrees F.

Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.

In a bowl, combine the oats, remaining flour, butter, and salt with your fingers or a fork.  Combine the until it becomes a mixture of large crumbs.

Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until the top is golden brown and the apples are bubbling.

To serve:

Serve warm with ice cream or whip cream topping if desired.

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