How ‘Ya Like Them Apples?

Last week’s blog sang the praises of apples. But what if you overdid it at the orchard, and picked a peck too many? And now you’re looking for some new ideas for serving fall’s most delicious fruit. Ask, and ye shall receive: Here’s a dandy apple recipe for every meal:

For a breakfast, try an Apple-Cheddar English Muffin:


1 whole wheat English muffin

4 thin slices of Granny Smith apple

2 slices of reduced-fat cheddar cheese


Open the English muffin and place 2 apple slices on each side. Cover the apples with the cheese, and toast in a toaster oven or under a broiler until the cheese is melted. (Yield: 1 serving.)

Craving salad for lunch? Toss this Roasted Apple Salad together:


2 apples (Honeycrisp or Fuji), peeled and cut into wedges

2 teaspoons of olive oil

¼ teaspoon of dried thyme

¼ cup of chopped walnuts

3 cups of baby spinach

6 cups of mixed baby greens

2/3 cup of shredded Swiss cheese

½ cup of red wine vinaigrette dressing


Preheat oven to 400°F. Toss the apples with the olive oil and thyme, then spread them evenly on a baking sheet. Roast the apples, turning once, for 25 to 30 minutes, or until the apples are soft and golden. Remove the apples from the pan and let cool. Toss the spinach and greens in a large bowl, then divide evenly among 6 plates. Drizzle with dressing and top with the apples, Swiss cheese, and walnuts. (Yield:  6 servings.)

And for dinner, here’s a recipe for a Chunky French Applesauce that you can serve alongside grilled pork chops:


1 McIntosh apples, cored and cut into bite-size chunks

1/3 cup of raisins

¼ cup of coarsely chopped walnuts

½ teaspoon of ground cinnamon

1/8 teaspoon of ground nutmeg

½ cup of water


Place the apples, raisins, walnuts, cinnamon, nutmeg, and water in a heavy saucepan. Bring to a boil. Cover, reduce the heat to low, and simmer until the apples are fork-tender, stirring occasionally. Serve warm or cold. (Yield: 4 servings.)

And don’t forget about dessert! Serve this Apple Crisp warm with a scoop of frozen vanilla yogurt.


6 Granny Smith apples, peeled, cored, and sliced

¾ cup of sugar

2 tablespoons of lemon juice

1 tablespoon of flour

1 teaspoon of cinnamon

1 cup of old-fashioned oats

¾ cup of brown sugar

¾ cup of melted butter or margarine

¼ teaspoon of baking soda


Preheat the oven to 375°F. Mix the sliced apples with the sugar, lemon juice, flour, and cinnamon in a bowl, then spread across the bottom of a lightly greased 9-inch square pan. In a separate bowl, comb together the oats, brown sugar, butter, and baking soda with a fork until well mixed and crumbly. Sprinkle the mixture evenly over the apples in the pan. Bake for 30 minutes and serve warm. (Yield: 8 servings.)