Five Amazeballs Apple Recipes That Most Likely Will Send You Into Euphoric Bliss
Caramel Apple Crumble Pie
Ingredients:
6 cups thinly sliced apples (preferably Minnesota Honeycrisp)
1/4 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 prepared pie crust (9-inch)
1 cup rolled oats
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup cold unsalted butter, cut into cubes
1/2 cup caramel sauce
Directions:
Preheat your oven to 375°F (190°C).
In a large bowl, mix together the sliced apples, granulated sugar, 1/4 cup flour, cinnamon, nutmeg, and salt. Set aside.
Roll out the prepared pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges.
In a separate bowl, combine the rolled oats, brown sugar, 1/2 cup flour, and cold butter. Use a pastry blender or your fingers to cut the butter into the mixture until it forms coarse crumbs.
Fill the pie crust with the apple mixture and drizzle 1/4 cup of caramel sauce over the top.
Sprinkle the crumb topping evenly over the apples.
Bake for 45-50 minutes, or until the apples are tender and the topping is golden brown.
Allow the pie to cool for 15 minutes before drizzling the remaining caramel sauce on top. Serve warm with ice cream or whipped cream.
Apple Cheddar Melt Panini
Ingredients:
8 slices of sourdough bread
4 cups thinly sliced apples (preferably Gala or Fuji)
2 cups grated sharp cheddar cheese
1/4 cup honey mustard
1/4 cup unsalted butter, softened
Directions:
Preheat a panini press or grill pan over medium heat.
Spread honey mustard evenly on one side of each slice of bread.
Layer the sliced apples and cheddar cheese on four of the bread slices, then top with the remaining bread slices, mustard-side down.
Butter the outside of each sandwich generously.
Place the sandwiches on the panini press or grill pan and cook for 4-5 minutes per side, or until the bread is golden brown and the cheese is melted.
Let the sandwiches cool for 1-2 minutes, then slice and serve.
Apple Cinnamon Overnight Oats
Ingredients:
2 cups rolled oats
2 cups milk (dairy or non-dairy)
2 cups chopped apples
1/4 cup maple syrup
1/4 cup chopped walnuts or pecans
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
Directions:
In a large bowl, mix together the rolled oats, milk, chopped apples, maple syrup, chopped nuts, cinnamon, nutmeg, and salt.
Divide the mixture evenly among four mason jars or airtight containers.
Cover and refrigerate for at least 4 hours, or overnight.
When ready to serve, give the oats a good stir, and enjoy cold or heated in the microwave for 1-2 minutes.
Apple Spinach Salad with Maple Dijon Vinaigrette
Ingredients:
6 cups baby spinach
2 cups thinly sliced apples (preferably crisp Pink Ladys or Granny Smiths)
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts or pecans
Maple Dijon Vinaigrette:
1/4 cup olive oil
2 tbsp apple cider vinegar
2 tbsp pure maple syrup
1 tbsp Dijon mustard
Salt and pepper to taste
Directions:
In a large salad bowl, combine the baby spinach, sliced apples, dried cranberries, crumbled goat cheese, and chopped nuts.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
Apple Cinnamon Swirl Bread
Ingredients:
1/2 cup warm milk
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1/4 cup unsalted butter, softened
2 large eggs
3 cups all-purpose flour
1/2 tsp salt
Apple Cinnamon Filling:
2 cups diced apples (preferably Granny Smith or Braeburn)
1/2 cup packed brown sugar
2 tsp ground cinnamon
1/4 cup all-purpose flour
Directions:
In a large bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the milk mixture and let it sit for 5 minutes, or until frothy.
Add the softened butter, eggs, flour, and salt to the yeast mixture. Stir until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Meanwhile, in a separate bowl, mix together the diced apples, brown sugar, cinnamon, and flour. Set aside.
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
Roll out the dough on a floured surface to a 10x18-inch rectangle. Spread the apple mixture evenly over the dough, leaving a 1-inch border.
Starting from the long edge, roll the dough tightly, pinching the seam to seal. Place the roll seam-side down in the prepared loaf pan.
Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
