Apple Season is Back!

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We’re back with yet more apple ideas.

In past years we’ve given you Dabbled with Apples in which we stupidly went apple picking despite the plethora of apples coming our way via our CSA (going picking is just so irresistible in October), and Appletopia in which we provided three things to do with your apple bounty, and made an insensitive Steve Jobs joke.

This year amongst the piles of apples accumulating in our kitchen I have made use of them in the following ways:

  • Apples and peanut butter
  • Apple-kale juice
  • Apple, arugula, and sharp cheddar on a croissant
  • Applesauce
  • And most recently, apple muffins

I found this recipe on the blog addapinch.com and they were really straightforward to make and a serious crowd pleaser. They were gone before I could even blink.

Author: Robyn Stone | Add a Pinch
Serves: 12 – (or more realistically, four… in one sitting)
Ingredients
  • 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
  • 2 cups diced apples – I added a squeeze of lemon to them so they didn’t brown and had a slight zestiness
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup milk
  • For the Topping:
  • ½ cup butter, melted
  • ½ cup granulated sugar
  • ½ cup ground cinnamon
Instructions
  1. Preheat oven to 375º F. Add muffin liners to your muffin tins.
  2. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  3. Toss together diced apples, squeeze of lemon, and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
  4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
  5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
  7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

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I wish I had more pictures to share – but this is the last lonely muffin.

Which will be gone by the time I’ve hit “Publish.”

Dabbled with Apples

Apple!Rumor has it that this year’s apple crop is going to be the biggest in years. So it may have been a little shortsighted of us to go apple picking. Surely our CSA will be throwing more apples our way than we could possibly know what to do with in mere weeks time, but oh well: a-picking we shall go.

New York state puts us in a stellar place to take advantage of apple season. NY is second to Washington state in apple production, and we have literally hundreds of variations to choose from. So we, tra-la-la, took the Metro-North upwards a bit, met a loved one, and made a day of it.

Paige and Evan Promenade

Paige and Evan Reeaaach

Up iN that tree.

Maggie+Apple+Paige=<3.

Evan will tell you that no trip to an apple orchard is complete without (at least) one apple cider donut.

Cider Donuts

Hello Autumn

Hello big pumpkin.Back home, we contemplated what to do with our big ol’ bag of apples. A few years back we wrote Appletopia with a few good ideas, but this year, what with the apple palooza ahead, we might have to get creative.

If you caught our recent post on canning, this might not seem like such a shocker, but we decided to kick off the apple season by making and canning apple butter. We cut up all the apples (at least the ones that didn’t get snarfed down with crunchy peanut butter) and put them in a dutch oven.

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Ok, so here’s where apple butter gets really tricky. Put the apples in a pot, walk away, and leave them on low heat for several hours.

No, seriously, that’s how you make apple butter. A chimp could do it.

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Exiting Appleland

Disclaimer: No offense to chimps intended. They’re actually very intelligent animals. Like the majestic platypus.

Appletopia

This is what my better half said to me this evening when sorting through our share: “We’ve gotten enough apples this season to make Steve Jobs blush.”

And then: “…Too soon?”

Challah French Toast

But truly, even our fair missed friend would agree that we have suffered the inundation of apple season.  With our influx of apples, we’ve made applesauce, apple butter, appley meals, and apple deserts.  We have been, for all intents and purposes, applified.

Apple Radish Salad

For some decadent examples, last weekend we indulged in heavenly apple challah french toast.  (I also admit we went leafing… please don’t hate us.)

Healthy Apple Crisp

CSA share apples and radish salad with an apple cider vinaigrette.  It had a very fall-like bite and a sweet crispy finish.

And the healthiest apple crisp you can imagine made with (obscene quantities of) apple, oatmeal, pecans, cinnamon, honey, salt, and butter.

Next up apple-butternut squash soup. Appley yourself.