If fall recipes are known for two things, those things are pumpkin and apples. The barrage of apple-themed heated goods just signifies the transformation of the seasons. From falling leaves to oversized sweaters and ladies bunching up with hot drinks and fuzzy slippers. Sweet savory apples are always a great treat that can come in many forms.
Below are a few of Fever’s favorite recipes. Which ones will you be trying?
Apple-Cranberry Crisp
1 Tbsp butter
3/4 cup regular rolled oats
1/4 cup chopped walnuts
6 Tbsp pure maple syrup
1 1/2 tsp ground cinnamon
2 1/2 pounds cooking apples, peeled, cored, and sliced
3/4 cup fresh or frozen cranberries, thawed
1/4 cup packed brown sugar
3/4 cup orange juice
2 Tbsp cornstarch
- In a 6-quart electric pressure cooker, melt butter on the sauté/browning setting. Add oats, walnuts, 2 tablespoons of the maple syrup, and 1/2 teaspoon of the cinnamon. Cook, uncovered, 5 to 8 minutes or until oats and walnuts are starting to toast. Transfer mixture to a plate to cool.
- Add apples, cranberries, brown sugar, and the remaining 4 tablespoons maple syrup and 1 teaspoon cinnamon to cooker. In a small bowl, whisk together orange juice and cornstarch. Add to apple mixture and stir to combine. Lock lid in place. Set on high pressure to cook 30 minutes. Let pressure release naturally. Open lid carefully.
- Let stand 10 minutes before serving. Sprinkle with oat topping and serve warm.
Apple Turnovers
Flour
1 sheet puff pastry, defrosted
1 cup of water
1⁄2 cup sugar
3 Granny Smith apples
1⁄4 tsp ground cinnamon
1⁄8 tsp ground ginger
1⁄8 tsp ground nutmeg
Juice of 1 lemon
1 egg white, lightly beaten
- Generously flour a working surface. Roll the puff pastry into a 9″ x 15″ rectangle.
- Cut the pastry into 6 equal squares. Refrigerate until needed.
- Bring the water and sugar to a boil in a large saucepan.
- Peel and core the apples; cut into 1⁄2″ chunks.
- Toss the apples with the cinnamon, ginger, nutmeg, and lemon juice, then add to the sugar mixture and simmer until the liquid thickens, 5 to 7 minutes. Set aside to cool.
- Preheat the oven to 425°F.
- When the apple mixture cools, spoon 2 to 3 tablespoons of apples onto the puff pastry squares, off-center.
- Fold the pastry over the apple filling to make a triangle and seal the perimeter by pinching the edges or pressing the tines of a fork into the dough.
- Place the turnovers on a baking sheet and brush with the egg white. Bake until the dough is crispy and golden brown, 12 to 15 minutes.
Apple Pie
2 Granny Smith apples, peeled, cored, and sliced
2 Gala apples, peeled, cored, and sliced
1⁄3 cup granulated sugar
1⁄2 cup unsweetened apple sauce
1 Tbsp flour
Juice of 1 lemon
1 1⁄2 tsp cinnamon
1 frozen pie shell, thawed
1⁄4 cup chopped almonds
1⁄4 cup light brown sugar
1⁄4 cup rolled oats
2 Tbsp cold butter, diced
- Preheat the oven to 375°F.
- Combine the apples, granulated sugar, applesauce, flour, lemon juice, and 1 teaspoon of the cinnamon in a large mixing bowl.
- Stir to thoroughly combine, then scrape into the pie shell. (Depending on the size of your apples, this may make more filling than you need. They should rise slightly over the pie shell, mounding in the center.)
- Combine the almonds, brown sugar, oats, butter, and remaining 1⁄2 teaspoon cinnamon in a bowl. Use your fingers to help break up the butter and mix with the other ingredients.
- Sprinkle the topping evenly over the pie.
- Place on the middle rack and bake for 45 to 50 minutes, until the apples are soft and the crust is golden brown.
- Cool before slicing and serving with scoops of vanilla ice cream.
