Apple Recipes

iStock_000009422579XSmallApple and Dried Cherry Chutney

1 ½ tablespoons canola oil
1 ½ cups chopped red onion
1 tablespoon chopped fresh ginger
¼ teaspoon crushed red pepper flakes
1/3 cup dried cherries
1 tablespoon dark brown sugar
¼ teaspoon salt
1 cup water
1 Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar

In large skillet, heat oil over medium heat. Add red onion, ginger, red pepper flakes and sauté 5 minutes, stirring frequently. Add dried cherries, brown sugar, and salt, Stir in water, cover, and cook over medium heat 5 minutes. Add apple to onion mixture; cover and cook 6-8 minutes or until apple is just tender. Stir cornstarch mixture into apple mixture and cook, stirring, 2 minutes. Remove from heat, stir in vinegar, and cool to room temperature before serving. Can be refrigerated fro 1 week or frozen for 1 month. Serve along with cheese and crackers for an appetizer, as a sandwich topping, or as a condiment for grilled meat.

Apple-Parsnip Bisque (adapted from delicsiousliving)

2 pounds sweet apples (such as Fuji), peeled, cored, and quartered
1 pound parsnips, peeled and cut into 1-inch dice
1 pound sweet potatoes, peeled and cut into 2-inch dice
1 large yellow onion, cut into 6 pieces, layers separated
3 tablespoons canola oil (do not use olive oil)
1 teaspoon salt
1 teaspoon ground black pepper
10 fresh sage leaves, thinly sliced
2 teaspoons fresh thyme leaves, stripped from stemsBaked applesBaked apples cups plain rice milk (or mix part skim milk and part rice milk)

Preheat oven to 450 degrees. In large mixing bowl, toss apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11X17 inch pan. Place in lower third of oven and roast for 45 minutes, stirring vegetables and rotating pan at 15 minute intervals. When fork-tender and browned, remove from oven and set aside until cool enough to handle. Working in batches, puree apple-vegetable mixture along with sage and thyme in a blender or food processor, adding enough rice milk to allow soup to blend. Process each batch for 2-3 minutes to ensure smooth texture. Pour soup into medium saucepan. Stir in remaining rice milk. Simmer gently for 15 minutes to infuse flavors. Serves 8-10.

Per serving:361 calories; 8 grams fat; 1 g sat fat; 4 g protein; 71 g carbohydrates, 8 g fiber

Walnut Chicken Salad with Green Apple Vinaigrette (adapted from Gourmet, July, 2009)

2 skinless boneless chicken breast halves (about 1 pound)
2 tablespoons fresh lemon juice
1 ½ teaspoons mild honey
2 tablespoons shallot, finely chopped
5 tablespoons olive oil
1/3 cup Granny Smith Apples, finely diced
1 small head Boston or Bibb lettuce, leaves washed, separated, and left whole
1 cup seedless red grapes, halved
½ cup walnuts, toasted
1 celery rib, thinly sliced

Bring 2 inches of water with 2 teaspoons salt to boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12-14 minutes. While chicken poaches, whisk together lemon juice, honey, and ½ teaspoon salt in a bowl until honey and salt dissolve. Whisk in shallot, oil, and apple. Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.

Beet and Apple Salad

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 cans sliced beets or 6 fresh roasted beets, peeled and sliced
1 Fuji apple
¼ cup crumbled blue or goat cheese
1-2 teaspoons parsley, chopped

Make dressing by whisking together honey, vinegar, and olive oil. Season with salt and pepper to taste and set aside. Rinse and drain beets or peel and slice beets if using fresh. Cut apple into slices. Toss beet and apple slices with dressing, coating well. Sprinkle with cheese and parsley to taste.

Apple-Cheddar Panini

8 slices whole grain bread with at least 2 g fiber per slice
¼ cup low-fat honey mustard
2 crisp apples, thinly sliced
8 ounces organic low-fat cheddar cheese, thinly sliced
Cooking spray

Preheat panini press on medium heat (No worries if you don’t have a panini press…just use a non-stick skillet). Lightly spread honey mustard over each slice of bread. Layer apple slices and cheese over 4 slices bread.  Top with remaining bread slices. Lightly coat press or pan with cooking spray. Grill each sandwich for 3-5 minutes, until cheese has melted and bread has toasted.

Per sandwhich: 280 calories; 6 g fat; 18 g protein; 43 g carbohydrates; 12 g dietary fiber

Roast Turkey with Apples, Onions, and Apple Cider Gravy

(adapted from Gourmet, November, 2000)

For Turkey:
1 turkey, 12-14 pounds
1 pound pearl onions (red if available)
3 tablespoons unsalted butter
2 pounds Lady apples (small, 2 inch, yellow apples with red blush), or Honeycrisp

For Gravy:
Pan juices from roast turkey
About 4 cups turkey or chicken stock
1 cup apple cider
2 tablespoons cider vinegar
¼ cup all-purpose flour
Sage leaves for garnish

Preheat oven to 425 degrees. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Fold neck skin under body and secure with a small skewer. Tie drumsticks together with kitchen string and secure wings. Put turkey on rack set in large roasting pan. Roast in middle of oven for 30 minutes. While turkey is roasting, blanch onions in boiling water for 1 minute and rinse under cold water. Peel onions and toss with 1 tablespoon melted butter and salt and pepper to taste. Toss apples with 1 tablespoon melted butter and salt and pepper to taste in a separate bowl. Reduce temperature to 350 degrees. Brush turkey with remaining tablespoon of melted butter and roast 30 more minutes. Baste turkey and add apples to roasting pan. Roast additional 1 to 1 ½ hours, or until thermometer inserted in flesh of thigh reads 180 degrees. Transfer turkey, onions, and apples to a heated platter, leaving juices in pan.

Remove skewers and discard string. Let turkey stand 30 minutes. While turkey rests, make gravy: skim fat from pan juices, reserving 2 tablespoons of fat. Pour remaining juices into a 2-quart glass measuring cup and add enough turkey stock to make 4 ½ cups total. Set roasting pan to straddle 2 burners. Add 1 cup stick mixture and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining 3 ½ cups stock mixture, cider, and vinegar and bring to a simmer. Transfer to glass measuring cup. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps. Simmer, whisking occasionally, until thickened, about 10 minutes.  Pour gravy through sieve into gravy boat to serve. Garnish turkey with sage leaves.

Grilled salmon with apple salsa

4 salmon fillets, 6 ounces each (preferably organic farm raised, which is milder in flavor than wild salmon)
3 medium red delicious apples., cored and chopped
2 (4-ounce) cans diced green chilies
½ cup raisins
½ cup green onions, thinly sliced
1/3 cup cider vinegar
3 tablespoons brown sugar
¼ teaspoon ground cumin

Combine apples, chilies, raisins, onions, vinegar, sugar, and cumin in medium bowl. Cover and chill at least one hour. Grill salmon and serve topped with salsa.

Israeli Couscous with Apples, Cranberries and Herbs (Adapted from

For Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (can substitute barley or orzo)
4 cups low-sodium chicken broth
¼ cup flat-leaf parsley, chipped
1 ½ tablespoons fresh rosemary leaves, chipped
1 teaspoon fresh thyme leaves, chopped
1 medium green apple, diced
1 cup dried cranberries
½ cup slivered almond, toasted

For Vinaigrette:
¼ cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
¼ cup olive oil

In medium saucepan, heat olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3-5 minutes. Add chicken broth and bring to boil. Simmer for 10-12 minutes or until liquid has evaporated. Transfer cooked couscous to large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, cranberries, and almonds. For vinaigrette, combine vinegar, maple syrup, salt, and pepper in small bowl. Whish in olive oil until smooth. Pour vinaigrette over couscous and toss to coat evenly. Serve at room temperature.

Adams” Apple Mashed Potatoes (adapted from

3 ½ pounds baby Yukon gold potatoes, halved
Kosher salt
8-10 garlic cloves, peeled
Freshly cracked black pepper (rough grind)
1 tablespoon olive oil
½ cup fat free half-and-half
1 cup skim milk
3 tablespoons butter
2 Granny Smith apples, cored and diced

Preheat over not 350 degrees. Put potatoes in large pot and cover by 1-inch with cold water. Bring to boil over high heat, add salt to taste, and cook until tender, about 20 minutes. Meanwhile, roast garlic cloves sealed in foil, drizzled with olive oil until tender and caramelized, about 30 minutes. Heat half-and-half and milk in small saucepan over very low heat until hot. Drain potatoes and put back in pot. Add the hot half-and-half/milk mixture, butter and roasted garlic and mash. Fold in the apples and season with salt and pepper to taste.

Spicy Apple-Filled Squash

1 acorn squash
1 golden delicious apple, peeled, cored, sliced
2 teaspoons melted butter
2 teaspoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Dash of ground cloves

Heat oven to 350 degrees.  Coat 1-quart baking dish with cooking spray. Halve squash and remove seeds. Cut into quarters. Place squash, skin side up, in dish and cover. Bake 30 minutes. Meanwhile, combine apple, butter, brown sugar, and spices in a medium bowl. Turn cut sides of squash up and top with apple mixture. Cover and bake together 30 minutes longer or until apples are tender. Serves 4.

Per serving: 88 calories; 3 g fat; 1 g protein; 3 g fiber

Apple Crumble with Dried Fruit

1 ¾ cups apple cider
¼ cup dried apricots, finely chopped
¼ cup dried cranberries
½ cup Grape-Nuts cereal
½ cup packed brown sugar, divided
5 tablespoons all-purpose flour, divided
1 teaspoon ground cinnamon, divided
3 tablespoons honey
1 teaspoon vanilla extract
5 medium Rome apples (about 2 ½ pounds), each peeled and cut into 8 wedges

Preheat oven to 350 degrees. Bring cider to boil. Remove from heat and stir in apricots and cranberries. Let stand 20 minutes. Drain dried fruit in colander, reserving cider. Combine dried fruit, cereal, ¼ cup brown sugar, 1 tablespoon flour, and ½ teaspoon cinnamon in bowl. Combine ¼ cup sugar, ¼ cup flour, and ½ teaspoon cinnamon in a separate large bowl. Stir in reserved cider, honey, and vanilla. Add apples, tossing gently to coat. Place apple mixture in 11X17-inch baking dish coated with cooking spray. Top with cereal mixture and bake for 55 minutes.  Makes 6 servings.

Per serving: 267 calories; .7g fat; 2.4g protein; 4.7g fiber

Apple Chips

Preheat oven to 200 degrees. Core and peel 2-3 apples. Using a mandoline slicer, cut the apples into paper-thin slices. Arrange in a single layer on a baking sheet lined with parchment paper. Sprinkle with sugar and bake for 1 ½ hours or until lightly browned.
Cool on wire rack.

Cinnamon-Apple cake (Adapted from Cooking Light, October, 1997)

1 ¾ cups sugar, divided
½ cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block style low fat cream cheese, softened
2 large eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoons salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large), chopped

Preheat oven to 350 degrees. Beat 1 ½ cups sugar, butter, vanilla, and cream cheese at medium speed until well-blended, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture and beat at low speed until blended. Combine ¼ cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon-sugar mixture and apples in a bowl then stir apple mixture into the batter. Pour batter into an 8 inch springform pan coated with cooking spray. Sprinkle remaining cinnamon mixture over top of batter. Bake for 1 to 1 hour and 15 minutes or until cake pulls away from sides of pan. Cook cake completely on wire rack. Cake can also be made in a 9-inch square or round cake pan. Cooking time may be less. Makes 12 servings.

Per serving: 281 calories; 8.7g fat; 4.8g protein; 46.3g carbohydrates; 1.2g fiber

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