Tag Archives: apples

Feature image of Japanese chicken curry with fresh apples in a bowl with rice and pickled vegetables

The Secret Ingredient in This Japanese Chicken Curry is Fresh, Crisp Apples

Japanese curry is sweet and mild, making it a perfect gateway version to introduce children and spice-shy adults to the delicious world of curries. This recipe makes for mouth-watering leftovers, too (though you may need to thin it out a touch with water when reheating as the sauce thickens with time). This Japanese chicken curry is so delicious and a major hit at our house.

Japanese chicken curry with fresh apples plated in a bowl with rice

Related: Slow Cooker Curries That Deliver All the Flavour

Japanese Chicken Curry With Fresh Apple

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hr 30 minutes
Servings: 8

Ingredients:

Curry Roux
3 Tbsp (42g) unsalted butter
5 Tbsp (42g) all-purpose flour (or sub 1:1 gluten-free flour if needed)
1 Tbsp S&B curry powder *See note
⅛ tsp sweet paprika

Chicken Curry
2 lbs skinless, boneless chicken thighs cut into 1-inch pieces
1-2 tsp kosher salt (2 tsp if using Diamond Crystal brand, 1 tsp if other)
1 large white onion, sliced thinly (about 2 cups)
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 medium Russet potatoes, peeled and cut into ¾-inch cubes (about 4 cups)
4 cups homemade or store-bought low-sodium chicken broth
1 8g package instant vegetarian kombu dashi granules *Optional, see note
1 sweet red apple (Gala, Honey Crisp or Fuji), peeled and grated
1 Tbsp soy sauce or tamari for gluten-free
1 Tbsp mirin
2-3 Tbsp honey, to taste
Neutral high heat oil for cooking

For serving
Steamed rice
Fukujinzuke (Japanese pickled vegetables such as radish, eggplant, cucumber)

Mise-en-place of ingredients for Japanese chicken and apple curry

See More: Our Top Make-Ahead Chicken Recipes

Directions:

1. Season the chicken pieces with salt to taste and set aside.

2. In a small pot over medium-low heat, melt butter. Whisk in flour and cook for 10 to 15 minutes or until it has turned golden brown (but not very dark brown). Add curry spice and mix well. Cook for 30 seconds more. Remove from heat.

Raw ingredients for Japanese chicken curry

3. Heat a large Dutch-oven or heavy pot over medium-high heat. Add oil and brown chicken in 2-3 batches so as not to overcrowd the pot. Set aside.

4. Add a drizzle more oil, then add in the onions, carrots and potatoes. Season with salt to taste and sauté about 10 minutes. Add broth, dashi, grated apple and the reserved chicken.

5. Bring to a boil, then turn down to a simmer. Give it a taste and season with additional salt depending on salt content in your broth and your taste. Cover and let simmer on low for 10 minutes or until potatoes are tender and the grated apple has pretty much dissolved into the sauce. Check occasionally and skim off the scum on the surface and discard.

6. Add in the curry roux, soy sauce and mirin. If the curry roux hardened after cooling, scoop a ladle of sauce into the pot to thin it out enough to scoop. Simmer and stir until curry roux is completely incorporated with no lumps remaining. Taste and add honey as needed (how much honey is needed depends on your spice blend. I like adding 2-3 tablespoons to mellow out the slight bitter edge of the S&B curry powder). Simmer low uncovered 5-10 minutes or until slightly thickened. Serve over steamed rice with a side of Japanese pickles.

Japanese chicken curry being cooked

Notes: Many households make this dish using store-bought Japanese curry roux ‘bricks’ which are tasty and convenient. But you will see in this recipe that homemade roux is not difficult to make at all and nicely eschews all the additives in the purchased bricks.  What’s great is you can scale up the roux recipe to keep a few portions on hand in the freezer—then defrost and use in the recipe just like you would the store-bought bricks.

You’ll see this recipe calls for the S&B brand of “oriental curry powder”, which is a Japanese spice blend containing some of the usual suspects like turmeric, coriander, fenugreek, cumin, chili pepper, ginger, etc. plus mandarin orange peel which is perhaps a little bit different. It can be purchased at Japanese or other well-stocked East Asian supermarkets, as well as online. If you can’t source S&B specifically, substitute with your favourite mild “curry powder” blend and it will work well. Instant vegetarian kombu dashi powder is another very Japanese ingredient in this recipe.  It is made from dried kelp (different from the standard version made with fish). It adds a uniquely Japanese flavour and umami to the curry that I love but is not an absolute must so I have listed it as optional.

JApanese chicken curry with apples cooking on stovetop

Want more comforting dinner recipes? Check out satisfying slow cooker recipes that are perfect for any night of the week.

Apple oatmeal cookies on a cooling rack

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:
½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

two bowls of fruit salad with rose custard on a white countertop

This Autumn Fruit Salad with Rose Custard is the Seasonal Dessert You Must Try

This fruit salad is a show-stopping finale to any festive autumn feast. With a juicy base of in-season fall fruits, a lovely rose aroma and subtle notes of cardamom and cinnamon, it’s the perfect dessert to celebrate the arrival of cooler temperatures. Not to mention, the smooth velvety custard and crunchiness of the fruits are a brilliant marriage of textures.

two bowls of fruit salad with rose custard on a white countertop

Autumn Fruit Salad with Rose Custard

Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 2 hours and 5 minutes
Total Time: 2 hours and 35 minutes
Servings: 4

Ingredients:
For the rose custard
1 cup whole milk
¼ cup heavy cream
1 tsp rose water
2 large egg yolks
¼ cup sugar
1½ Tbsp corn starch

For the fruit salad
½ cup water
2 Tbsp honey
1 cinnamon stick
2 pods cardamom
1 apple, diced
2 plums, diced
2 peaches, diced
1/2 cup blackberries

To serve
Dried rose petals, for garnish (optional)

ingredients for rose custard and fruit salad on a white countertop

Directions:
For the rose custard:
1. Bring milk, cream, and rose water to boil over medium heat in a saucepan. Remove from heat and set the mixture aside.

2. In a bowl, whisk together the egg yolks, sugar and corn starch until pale, thick, and creamy.

egg yolks, sugar and corn starch being whisked together for rose custard

3. Pour a little of the creamy rose water mixture into the egg mixture (this prevents the eggs from cooking). Then, add the rest of the creamy rose water mixture, whisk, and transfer back to the saucepan.

warm milk being added to the ingredients for rose custard in a white bowl

4. Cook over medium heat, whisking continuously until it thickens slightly.

Related: These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

A thick and creamy bowl of rose custard

5. Transfer the mixture to a bowl and cover the surface of the custard with plastic wrap. Refrigerate for at least 2 hours.

Related: Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

a bowl of rose custard covered with plastic wrap

 


For the fruit salad:

1.  Add water, honey, and spices to a small pan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Then carefully stir in all of the fruits except for blackberries and simmer for 5 more minutes.fruit salad ingredients chopped on a round wooden cutting board

2. Remove the pan from the heat, add in the blackberries and mix thoroughly.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

a bowl of fruit salad being tossed together

3. Let fruit cool for 5 minutes, then divide into four bowls. Top with a generous dollop of rose custard, a sprinkle of dried rose petals (optional) and serve.

2 bowls of fruit salad with rose custard on a white countertop

Like Yakuta’s fruit salad and rose custard? Try her no-bake saffron yogurt tarts next!

apple fennel stir fry on a white plate with two forks

Apple Fennel Stir Fry is a Sophisticated Way to Eat Your Fruits and Veggies

My sister, Lynn, came up with this elegant side dish. It has become a family favourite, as it tastes fancy yet is so easy to make. It’s easy to fall in love with fennel; its crisp, crunchy texture and aromatic taste have endeared it to many culinary cultures. Fennel has the distinct ability to leave your mouth feeling fresh and has even been used for centuries as a digestive remedy. Many folks will say that it tastes like licorice crossed with celery. The slight licorice taste mellows completely when cooked. At only twenty- eight calories a cup and with good amounts of vitamins A, B and C, fennel may become your new best vegetable friend.

apple fennel stir fry on a white plate with two forks

Fennel Apple Stir Fry

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

2 tablespoons avocado oil
4 cups sliced red or yellow onions
4 cups sliced fennel bulb (see note)
4 cups apples, sliced (about 2 large apples)
2 teaspoons Italian seasoning
¼ to ½ teaspoon unrefined pink salt
2 cups fresh sprouts such as broccoli, sunflower, or alfalfa (optional)

Note: Reserve the fennel fronds and use them when making homemade broth or as a salad topper (finely chopped).

Directions:

1. In a large pot, heat the avocado oil over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.

2. Add the fennel, apple, Italian seasoning and salt and stir-fry until softened but still retaining a firm texture, about 10 minutes.

3. Top with sprouts (if using) and serve.

Excerpted from Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life by Julie Daniluk. Copyright © 2021 by Julie Daniluk. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Kardea Brown’s Big Apple Crumb Cheesecake is the Dessert You Deserve Right Now

Kardea Brown’s hearty, creamy, apple-forward cheesecake may be a little more time-consuming than the average baking session, but it’s absolutely worth the wait. From the graham cracker crust and cream cheese filling to the tart and tangy apple crumb topping, there’s no need to wait for a special occasion to relish every last bite.

Related: Our Most Excellent Cheesecake Recipes for Total Dessert Bliss

Related: Kardea Brown’s Pan-Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s Big Apple Crumb Cheesecake

Total Time: 5 hours, 10 minutes (includes cooling and chilling time)
Yields: 8 to 10 servings

Ingredients:

Nonstick cooking spray, for the pan
15 graham crackers (or 2 cups crushed graham cracker crumbs)
3 Tbsp packed light brown sugar
1/4 tsp kosher salt
5 Tbsp unsalted butter, melted and cooled

Apple Crumb Topping:
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp kosher salt
1 stick unsalted butter, melted and cooled
1 tart apple, peeled, cored and diced

Cheesecake Filling:
1 cup granulated sugar
2 Tbsp cornstarch
Pinch kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 cup sour cream
3 large eggs plus 1 large egg yolk, at room temperature
2 tsp vanilla extract
Store-bought caramel sauce, for serving

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. For the graham crust: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.

2. Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.

3. For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.

4. For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.

5. Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.

Watch the how-to video here:


Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Lemon spatchcock chicken on roasting pan

You’ll Love This Easy Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

We are big fans of sheet pan-style meals where everything cooks together — especially when they’re a show-stopping dish like this. This is one of our favourite ways to cook a whole chicken, because when you spatchcock it, it cooks more evenly and you’re not left with overcooked breasts and undercooked thighs. Roasting apples, parsnips and leeks together with woodsy herbs like thyme has an incredible warming appeal that offers tart, sweet and earthy flavours.

Spatchcock chicken on sheet pan with roasted veggies

To spatchcock your chicken, flip the chicken so the back is facing up and cut along one side of the backbone from the top to the bottom. Now cut along the other side of the backbone, take it out. Flip the chicken over so it’s laying open in front of you. Using a knife, slice the cartilage that’s found between the breasts and then pull on both sides of the chicken to really open it up. And that’s it! Or if you don’t want to do the heavy lifting here, ask your butcher to do this for you.

Related: How to Grill the Perfect Piri Piri Spatchcock Chicken

Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

Prep Time: 20 to 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Servings: 4-6

Ingredients:

Chicken
1 whole spatchcocked chicken
3 cloves garlic, minced
2 Tbsp parsley, chopped finely
1 tsp fresh thyme leaves
¼ cup extra virgin olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp sea salt
Pinch black pepper

Apples, Parsnips and Leeks
3 parsnips, chopped into 1-inch cubes
2 large pink lady apples, chopped into 1-inch cubes
2 leeks, washed thoroughly, halved and sliced into 1-inch thick pieces
2 Tbsp extra virgin olive oil
½ teaspoon sea salt
A few cracks of pepper

Garnish
Fresh thyme sprigs
Freshly chopped parsley
Lemon wedges

Spatchcock chicken ingredients on kitchen counter

Directions:

1. Spatchcock your chicken if you did not buy one pre-spatchcocked. Preheat the oven to 425°F.

2. Combine all marinade ingredients in a bowl: garlic, parsley, thyme leaves, olive oil, lemon zest, lemon juice, sea salt and black pepper.

Spatchcock chicken marinade in glass bowl

3. Chop the fruit and veggies and lay them out on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, salt and pepper. Toss around to ensure all pieces are seasoned well.

4. Push the fruit and veggies to the side and create space in the middle for the chicken. Lay the spatchcocked chicken down and then nuzzle it with the fruit and vegetables.

Lemon spatchcock chicken with veggies on roasting pan

5. Spread some of the marinade under the skin of the chicken and then spread the rest mostly on top of the bird. Rub a small amount on the underside. Roast in the oven for 1 hour.

6. When you’re ready to eat, garnish with fresh thyme, fresh parsley and lemon wedges.

Cooked spatchcock chicken and roasted veggies on serving tray

Like Tamara and Sarah’s spatchcock chicken recipe? Try their sumac-spiced roasted delicata and their 5-ingredient beef Bolognese.

How to Make Apple Juice and Other Questions About Fall’s Favourite Fruit

Move over, pumpkin – it’s time to talk about that other autumn classic: apples. Whether you’re looking to whip up a piping hot cider or want to get your bake on with a fresh batch you recently picked from the orchard, there’s a plethora of ways to incorporate apples into your everyday meals. One of the most important factors, however, involves proper preservation. (Say goodbye to the dreaded browning).  From cider recipes to apple-related hacks, we answer some of your biggest questions about everyone’s favourite fall fruit.

How to Make Apple Juice

If you’ve already had your fill of apple pie and apple dumplings in recent weeks, it’s time to satisfy your cravings with the season’s fruit favourite another way: homemade juice. (Psst, it’s also a lot easier to make than you’d think — and doesn’t involve a blender or juicer).

1. Wash, quarter and core the apples, making sure to remove all the seeds. Peeling isn’t necessary, it’s baker’s choice.

2. Add apples to a pot of water (just enough liquid to cover the fruit, otherwise your juice will turn out too watery). Boil the apples for 20-30 minutes, until soft.

3. Slowly pour contents from the pot into a mesh strainer with a bowl underneath, gently mashing the softened apples with the back of a large spoon or ladle. The juice will be filtered while the apple mush remains behind.

4. Once the juice is cooled, add sugar or cinnamon, depending on personal preference.

5. Keep refrigerated and enjoy within one week of making.

Related: The Pioneer Woman’s Irresistible Apple Desserts

How to Make Apple Cider

If you’ve been apple picking lately, grab the largest pot you own and get simmering! (Hot tip: if you like your cider sweet, opt for the Fuji, Gala or Red Delicious varieties, while those who prefer their cider tart should go with McIntosh, Granny Smith or Pink Lady apples).

1. To start, add quartered apples, one sliced orange, one piece of peeled ginger, one tablespoon of black peppercorns, two cinnamon sticks, two teaspoons of cloves and a half cup of brown sugar to an oversized pot.

2. Bring to a boil and reduce heat. Let it simmer for at least two hours. Alternatively, you can do this in your slow cooker for up to five hours. Although there are 15-minute variations for apple cider, more time in the pot or slow cooker will allow all the flavours blend together and will leave your kitchen smelling divine.

3. Strain apple mixture through a sieve, discard solid pieces and serve hot. Bonus: freshly made apple cider can last for up to two weeks in the fridge! Find more apple cider recipes to try this fall.

Want to try the “grown up” version? Get the recipe for Nancy Fuller’s Sparkling Apple Cider or if you’ve got extra time on your hands, try the Slow Cooker Hard Cider variation pictured above.

Related: Refrigerator Rules: How Long Do Leftovers Last?

How to Freeze Apples

If you’ve picked more than your usual amount of apples from the orchard this year, don’t let all that fine fall fruit go to waste. There’s a simple hack that will preserve your leftover apples for up to a year!

1. Peel and core apples, cutting them into thin eighths or bite-size chunks – baker’s choice.

2. Once all the slicing and dicing is done, give them a five-minute soak in a water and lemon juice mixture – the lemon will help prevent browning.

3. Once drained, arrange each piece on a baking sheet (to stop them from sticking together) and freeze overnight.

4. The next day, transfer the slices or chunks to an eco-friendly freezer bag or container labelled with the date. The beauty of this food hack is that you can freeze your apple slices for up to one year and it won’t dilute the taste!

Get the recipe for Hasselback Apples Topped With Coconut-Oat Streusel

Related: This Clever Trick Will Prevent Freezer Burn for Good (and Major Food Waste)

How to Keep Apples From Going Brown

Ah, the dreaded browning process. Think of how many apples it’s ruined over the years. Luckily, there’s more than one simple hack that’ll help you preserve fall’s most iconic fruit.

1. For same-day usage, soak sliced apples in lemon juice – the citric acid will help slow down the browning process leaving your apple pieces looking fresh and crisp for several more hours.

2. Out of citrus? Another option is to soak the apple slices in a bowl filled with one cup of cool water and ½ teaspoon of salt. Let them float for about 10 minutes before storing in an airtight container for up to a week. Worried about a salty aftertaste? Fear not! That leftover brine comes off with a simple tap rinse.

3. If you’re looking to pack or use an entire apple, slice it into quarters and then put it back together before wrapping a rubber band around it. The band will ensure your ready-to-eat slices aren’t exposed to the air.

Get the recipe for Bobby Flay’s Apple Pancake Bars With Brown Butter Crumble Topping

Related: 10 Brilliant Ways to Use Fruit That’s Going Bad

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you. You can also keep your green thumb happy this autumn by learning how to grow fall vegetables.

First two images courtesy of Unsplash.

Hasselback apple with scoop of vanilla ice cream and drizzling of toffee sauce

You’ve Got to Try These Delicious Hasselback Apples Topped With Coconut-Oat Streusel

Apples are such a versatile fruit with so many variations and endless ways to prepare them. These Baking Therapy Hasselback apples feature sweet honey crisp apples (my fave!) that are sliced open like a fan and topped with a delicious coconut-oat streusel. Serve with a drizzle of toffee sauce and a heaping scoop of vanilla ice cream. Perfect for any get together this fall season. Bet you’ve never had apples like this before!

Hasselback apples on white plate

Hasselback Apples With Coconut-Oat Streusel

Prep Time: 15 minutes
Bake Time: 32 minutes
Total Time: 47 minutes
Servings: 6

Ingredients:

Apples
3 Honeycrisp or Pink Lady apples
2 Tbsp butter, melted
2 Tbsp brown sugar
½ tsp cinnamon

Topping
3 Tbsp butter, room temperature
3 Tbsp brown sugar
¼ cup oats
2 Tbsp flour
2 Tbsp shredded coconut
½ tsp cinnamon
½ tsp vanilla extract
Pinch of salt

Hasseback apple ingredients: apples, brown sugar, cinnamon, etc.

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Peel the apples, cut in half lengthwise and with a melon baller, scoop out the core. Place the apples core side down and cut thin vertical slices all the way around, making sure not to cut all the way through.

Peeled and cut apples laying on pan

3. Mix together the butter, brown sugar and cinnamon and brush on the tops of the apples. Cover with foil and bake for 20 minutes until softened.

4. Meanwhile, prepare the streusel topping. In a bowl, combine butter, brown sugar, oats, flour, coconut, cinnamon, vanilla extract and salt. With a fork, work the mixture together until it forms a crumble.

Related: The Pioneer Woman’s Irresistible Apple Desserts

5. Remove the apples from the oven. If there is a lot of liquid in the pan, strain and top the apple with streusel, making sure to get it between the apple slices. Bake at 425°F uncovered for 10-12 minutes until the streusel is bubbly and golden brown.

6. Enjoy with a drizzle of toffee sauce and vanilla ice cream.

Hasselback apples on baking pan

Like Sabrina’s baking? Check out her ginger molasses cookies, sticky toffee pudding and pumpkin pie squares with candied pecans.

Must-Make Vegan Apple Crumble Tart with Salted Caramel

This delicious and decadent vegan salted caramel apple crumble tart is perfect for fall, but definitely one to add to your arsenal year round. Why not go apple picking with the family and then bake up this dreamy dessert together!

Vegan Baking Tip: use Earth Balance Buttery Spread as your vegan butter, not margarine. Margarine often has added or hidden ingredients that aren’t vegan friendly and unlike most margarine varieties, Earth Balance Buttery Spread acts the same as real butter in baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 1 tart (approximately 8 servings)

888_apple-crumble-tart2

Ingredients:

For the crust:
1/2 cup almonds
1/2 cup pecans
1 cup all-purpose flour
4 Tbsp cold vegan butter
3 Tbsp maple syrup
1/4 tsp sea salt

For the filling:
3 apples
3 Tbsp coconut sugar
2 Tbsp lemon juice
1 Tbsp all-purpose flour
1 tsp cinnamon

For the crumble topping:
1 cup rolled oats
1/4 cup coconut sugar
1/4 cup all-purpose flour
6 Tbsp cold vegan butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all-spice

For the salted caramel:
1 cup coconut sugar
1/4 cup non-dairy milk
3 Tbsp vegan butter
1/4 tsp sea salt

888_salted-caramel

Directions:
1. In a food processor, blend almonds and pecans into a fine meal, then add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
2. Press into a 9 1/2″ fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork and bake in a pre-heated 350°F oven for 8-10 minutes. Time may vary depending on your oven, so watch it closely. It should be half-baked with a slight colour difference.
3. Remove pie crust from the oven and place on a cooling rack while you make the filling and topping.
4. Peel, core, quarter and thinly slice the apples. Mix apples and filling ingredients together with your hands in a mixing bowl until well coated.
5. In another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
6. Layer apple slices in the crust and top with the crumble topping evenly. Bake at 350°F for 25 minutes.
7. While the tart is baking, make the salted caramel by combining the ingredients in a small saucepan over medium heat. Whisk constantly for 7 minutes as it thickens. Remove from heat.
8. Allow the baked apple crumble tart to cool for 10-15 minutes before slicing.
9. Just before serving, drizzle some salted caramel over the entire tart with a spoon.

Note: The caramel recipe makes extra so that you can bring it to the table for guests to add more!

See more from hot for food on their YouTube channel.

Spooky Apple Cider Punch

In my search for Halloween party ideas, I came across this great recipe from the homemaker of all homemakers, Martha Stewart. Inspired, I decided to whip up my own mix of ingredients, to go along with the shrunken apple heads. This punch is super easy and would also be great alcoholic, substituting the soda for champagne, or adding some spiced rum or bourbon to the mix!

Spooky-Apple-Cider-Punch-2880-1024x683

Prep Time: 15 minutes
Cook Time: 2 minutes
Serves: 4-8

Ingredients:
4 cups apple cider
2 cups sprite (or other sparkling soda)
1 cup cranberry juice
2 sticks of cinnamon
2-4 apples (2 for a small punch bowl, 4 for a wider punch bowl)
2 whole cloves per apple (optional)

Spooky-Apple-Cider-Punch-2861-683x1024

Directions:
1. Start by preheating your oven to 250°F.
2. While oven is preheating, peel the skin off all of your apples and slice them in half, removing the core with a melon baller. Cut faces using the round side (I used the smaller side of my melon baller, along with a paring knife to cut out the faces).
3. Once sliced in half, and given a face, place the apple on a parchment paper lined baking sheet.
4. Bake for about 2 hours until apples have shrunk a bit, and become wrinkly. Push a clove into each eye socket of your apple.
5. Mix ingredients for punch together, place your apples into the bowl, along with the cinnamon sticks.
6. Serve and enjoy!

How to Make Spiced Apple Pie Oatmeal

I have been the fortunate recipient of a very large box of crab apples. Unfortunately most of them aren’t ripe and having been picked a couple weeks too early, they’re quite sour. In an effort to use them up, I have been cooking the apples to sweeten them and use them as a sweet and delicious topping for my morning oatmeal. But simply cooking the apples would be boring, so I added some apple pie spice along with brown sugar and water, and then I cooked everything down to create a delicious, syrupy apple pie-inspired topping. Talk about delicious!

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 1

888_Apple-Pie-Oatmeal

 

Ingredients:
1/2 cup of chopped apples
1 Tbsp butter
1/2 Tbsp apple pie spice (recipe below)
1 Tbsp brown sugar
1/2 cup of water
1/2 cup quick oats
1 cup water

For the apple pie spice:
*this makes about 1/3 cup of spice, which I store in a jar and sprinkle in things like oatmeal, french toast batter, whipped cream and more.

5 Tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp all spice
1 tsp ginger
1 tsp cardamom

Directions:
1. Combine ingredients for apple pie spice in a jar, shaking to combine. If you would rather not use apple pie spice, you could do a simpler version, just using cinnamon.
2. Place a pan on medium heat, adding 1 Tbsp of butter. While pan is heating, chop your apples into small chunks.
3. Place apples in pan, mixing in with butter and cooking for about 5 minutes until they begin to soften.
4. Sprinkle in apple pie spice and brown sugar, mixing into the apples, then pour 1/2 a cup of water into the pan.
5. Cook until most of the water has reduced, turning into a syrup like consistency.
6. While apple mixture is reducing, cook your oatmeal according to the package directions (I used 1/2 a cup of oatmeal, with 1 cup of water and microwaved for about 2 minutes).
7. Once oatmeal and apple mixture is cooked, sprinkle the apples mixture on your oatmeal and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.