



- 2 apples
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoon butter
- 1 egg
- 1 sheet puff pastry
- Let's start by preheating the oven to to 400ºF.
- Okay, cut the apples into slices and cut each slice into quarters. Next, place the apples, cinnamon, butter, and sugar in a pot and simmer until the apples are soft and caramelized, about 15 minutes.
- Now that you're house smells autumnal, let's get the puff pastry read by cut the them into squares and lightly placing them on parchment paper. Next, dab the edge of the puff pastry with the egg wash.
- Now for the fun part, fill the middle of the puff pastry and fold over. Use a fork or spoon to seal the pastry and give it a light coat with egg wash. Before popping the turnovers in the oven make a thin slice on top of the pastry.
- Finally bake for 15 minutes or until golden brown, Enjoy!


- 1 stick butter, divided
- 5 to 6 ribs celery from the heart, about 2 cups, chopped
- 1 large onion, chopped
- 2 large crisp apples, such as Pink Lady, Honeycrisp or Macoun, left unpeeled and diced
- 2 large fresh bay leaves
- 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary and thyme, finely chopped
- Salt and pepper
- 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage and onion or traditional Pepperidge Farm brand
- 1 tablespoon Bell’s ground poultry seasoning
- 1 quart chicken or turkey stock
- To start let's preheat oven to 375°F.
- Next, melt 6 tablespoons butter in a large skillet over medium heat. When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften 10-12 minutes.
- Next, add cubed bread, season with Bell’s and moisten with stock; stir to absorb. Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing. Use the rest of the butter to dot top.
- Now it's time to put the stuffing in the oven, let's roast the stuffing 30-40 minutes until crispy at the edges. Enjoy on a damp New England fall night.


- 2 cups all-purpose flour
- 3/4 cup sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 eggs
- 1-1/2 cups (12 ounces) reduced-fat sour cream
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped peeled tart apple
- 1 cup dried cranberries
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons cold butter
- Let's start by grabbing a large bowl, combine all dry ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Next simply, fold in apple and cranberries.
- Next, line your muffin tin with paper liners and fill each muffin two-thirds full with batter.
- For the topping, combine brown sugar and flour. Make sure to cut in butter until mixture resembles hard crumbs, then simply sprinkle the topping over the batter filled muffin tins.
- Now pop it in the oven and bake at 375° for 20-25 minutes. Let those hot muffins, cool for 5 minutes before removing from pans to wire racks and let guests enjoy.


- Vegetable oil, for deep-frying
- 2 cups all-purpose flour
- 1/2 cup plus 3 tablespoons granulated sugar
- 2 1/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 2 large eggs
- 3/4 cup whole milk
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 2 Granny Smith apples, cored and cut into small dice
- Powdered sugar, for dusting, optional
- Heat a couple of inches of vegetable oil in a large pot over medium heat until the oil registers 340 degrees F.
- Now let's start baking, in a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
- In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla.
- Next, Gently fold the dry and wet ingredients together until just combined (she stressed NOT to over-mix). Fold in the apples, adding enough to make a very chunky batter.
- Now that the mixture is done, it's time to fry these fritters. Drop a heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes.
- Finally remove and drain on paper towels. Dust generously with powdered sugar and serve warm with hot apple cider, on a crisp fall morning.


- 5 pounds McIntosh apples
- 1/2 cup granulated sugar (decrease sugar if apples are sweet)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 heaping tablespoon of ground cinnamon
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
- To start, preheat the oven to 350 degrees F. Next up, butter a 9 by 14 by 2-inch baking dish, so your apples don't stick to the bottom of the dish.
- Peel, core, and cut the apples into large wedges. Combine the apples with the juices, sugar, and spices and pour directly into the dish.
- Next, to make the topping, combine the brown sugar and ground cinnamon until well mixed. Once mixed sprinkle the mixture evenly on top of the dish before sticking it straight into the oven for one hour.
- Once you see the top is brown and the apples are bubbly, pull the dish out of the oven. Serve warm with a scoop of vanilla ice cream to guests and neighbors.
Whether you have out-of-state friend’s visiting your charming New England town and want to bake up a treat or just want to bring the scents of autumn into your cozy home; I hope these recipes inspire you to put those apples you picked to work.
I’d love to hear what your favorite apple themed treats and make sure to subscribe to our Youtube channel here, we have a lot of exciting holiday videos coming soon. xx Aubrey
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These looks amazing!! I am going apple picking this weekend, and I am worried about the abundance of apples I will probably end up with, ahah! Apple crisp is for sure on my list, but I may need to try out one of your other looking recipes! Happy fall, Aubrey! 🙂
xx Libby
https://premedwearspearls.blogspot.com/
I love apples…thanks so much for the tips and recipes! 🙂
Great post! These all look AMAZING! We have already used up our apples from the orchard but now I want to go get a bunch more just to make these recipes!
Taylor | http:// http://www.livingtaylored.com
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