The Daily Apple by Crunch Time Apple Growers

Bite a Crunch Time Apple. Support a Farmer. When you bite into a Crunch Time apple, you’re not just tasting an incredible apple, but the incredible love and labor of 147 family farmers across New York State. Every Crunch Time apple is nonGMO — super crunchy, delightfully juicy, beautifully colored and carefully grown. When you purchase a Crunch Time apple, you’re biting into a little history while also helping to sustain the future of family farming for generations to come.

Jeffrey and Jenny Crist, Crist Brothers Orchards

Brett and Brantley Kast, Kast Farms

Jim Bittner, Bittner Singer Orchards

Jeffrey and Jenny Crist, Crist Brothers Orchards

Brett and Brantley Kast, Kast Farms

Jim Bittner, Bittner Singer Orchards

Apple Cinnamon Overnight Oats A heart-healthy way to start the day! YOU’LL NEED:

DIRECTIONS:

½ cup oats

1. A dd oats to your container of choice and pour in milk and yogurt.

½ cup nonfat milk ¼ cup plain, nonfat yogurt ½ cup SnapDragon® or RubyFrost® apple, chopped ⅛ tsp. ground cinnamon 1 tsp. honey

2. A dd in a layer of chopped apples, and top off with cinnamon, a drizzle of honey, and chia seeds. 3. P lace in fridge and enjoy in the morning or a few hours later!

1 tsp. chia seeds

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Apple Cinnamon Overnight Oats A heart-healthy way to start the day! YOU’LL NEED:

DIRECTIONS:

½ cup oats

1. A dd oats to your container of choice and pour in milk and yogurt.

½ cup nonfat milk ¼ cup plain, nonfat yogurt ½ cup SnapDragon® or RubyFrost® apple, chopped ⅛ tsp. ground cinnamon 1 tsp. honey

2. A dd in a layer of chopped apples, and top off with cinnamon, a drizzle of honey, and chia seeds. 3. P lace in fridge and enjoy in the morning or a few hours later!

1 tsp. chia seeds

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Fast Easy Fun Apple Wagon Wheels A healthy, yummy and filling snack everyone will enjoy! YOU’LL NEED:

DIRECTIONS:

A couple of RubyFrost or SnapDragon® apples

1. C ore apples and cut into circular slices

Your favorite peanut butter

2. Spread with peanut butter

A handful of raisins

3. S prinkle with raisins (for extra sweetness, add chocolate chips!)

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Fast Easy Fun Apple Wagon Wheels A healthy, yummy and filling snack everyone will enjoy! YOU’LL NEED:

DIRECTIONS:

A couple of RubyFrost or SnapDragon® apples

1. C ore apples and cut into circular slices

Your favorite peanut butter

2. Spread with peanut butter

A handful of raisins

3. S prinkle with raisins (for extra sweetness, add chocolate chips!)

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Broccoli Apple Salad An amazing, unique salad with delicious flavors and textures. The creamy dressing on top makes it incredible! YOU WILL NEED:

DIRECTIONS:

4 cups fresh broccoli florets, (about 2 medium heads)

1. I n a large bowl combine broccoli, apples, bacon, pecans, and dried cranberries.

2 large SnapDragon® apples, finely chopped

2. T o make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

4 strips of bacon, cooked and diced ½ cup pecans, coarsely chopped ½ cup dried cranberries

3. A dd the dressing to the salad and toss to coat. Chill until ready to serve.

CREAMY DRESSING INGREDIENTS: ½ cup lite mayonnaise ½ cup low fat greek yogurt 2 Tbsp. lemon juice 1 Tbsp. sugar ¼ tsp. salt ⅛ tsp. pepper

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Broccoli Apple Salad An amazing, unique salad with delicious flavors and textures. The creamy dressing on top makes it incredible! YOU WILL NEED:

DIRECTIONS:

4 cups fresh broccoli florets, (about 2 medium heads)

1. I n a large bowl combine broccoli, apples, bacon, pecans, and dried cranberries.

2 large SnapDragon® apples, finely chopped

2. T o make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

4 strips of bacon, cooked and diced ½ cup pecans, coarsely chopped ½ cup dried cranberries

3. A dd the dressing to the salad and toss to coat. Chill until ready to serve.

CREAMY DRESSING INGREDIENTS: ½ cup lite mayonnaise ½ cup low fat greek yogurt 2 Tbsp. lemon juice 1 Tbsp. sugar ¼ tsp. salt ⅛ tsp. pepper

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Apple & Goat Cheese Baguette with Honey Drizzle This elegant appetizer is not only delicious, it takes only minutes to prepare and is perfect with a glass of your favorite white wine. YOU’LL NEED:

DIRECTIONS:

A Snapdragon® apple

1. S lice SnapDragon apples into ¼ inch slices (leave the skin on)

French baguette 3-4 ounces of goat cheese 2-3 Tbsp. of honey

2. Slice bread 3. Spread with goat cheese 4. P lace a slice of SnapDragon on bread slice and drizzle with honey. Try switching out the honey for a drizzle of maple syrup or smear of jam!

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Apple & Goat Cheese Baguette with Honey Drizzle This elegant appetizer is not only delicious, it takes only minutes to prepare and is perfect with a glass of your favorite white wine. YOU’LL NEED:

DIRECTIONS:

A Snapdragon® apple

1. S lice SnapDragon apples into ¼ inch slices (leave the skin on)

French baguette 3-4 ounces of goat cheese 2-3 Tbsp. of honey

2. Slice bread 3. Spread with goat cheese 4. P lace a slice of SnapDragon on bread slice and drizzle with honey. Try switching out the honey for a drizzle of maple syrup or smear of jam!

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DIRECTIONS: 1. F or the onions, place olive oil and butter in a large frying pan over medium-low until butter melts.

Warm Apple & Caramelized Onion Crostini with Fontina & Crispy Prosciutto A perfect appetizer that’s sure to please all your apple-loving friends! YOU’LL NEED: 3 SnapDragon® apples, cored and diced (do not peel) 1 Tbsp. cinnamon ⅛ cup brown sugar ⅛ cup sugar ½ tsp. cayenne pepper (optional) 8 slices of crispy prosciutto 1 Tbsp. olive oil 8 - 12 oz. Fontina cheese, shredded 8 slices dense harvest bread

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FOR THE CARAMELIZED ONIONS: ⅛ cup olive oil 1 Tbsp. unsalted butter 3 large yellow onions, chopped ½ tsp. kosher salt ½ tsp. sugar

2. A dd the onions. Let them cook, stirring occasionally, until they are light golden brown. 3. A dd the salt and sugar and continue to cook and stir until they are soft and golden, about 45 minutes. 4. I n the meantime, prepare the apples: combine diced apples, cinnamon, brown sugar, sugar and cayenne. 5. A dd apples to the onions and sauté until apples just begin to soften. Remove from heat and set aside. 6. T o crisp prosciutto, preheat a skillet over medium heat with 1 Tbsp. olive oil, place slices in pan and cook for about 3 minutes, until crispy. 7. R emove from heat, let cool, then break into small bite-sized pieces. 8. In the meantime, preheat broiler. 9. P lace bread on top rack and toast for about a minute then flip and toast for another minute. 10. Remove crostini from the oven and place slices on a sheet pan. 11. Top crostini with a small amount of shredded fontina, then the apple mixture, and more fontina. 12. Place back under broiler until cheese melts, about a minute. 13. Remove from oven and top with crispy prosciutto bits.

DIRECTIONS: 1. F or the onions, place olive oil and butter in a large frying pan over medium-low until butter melts.

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FOR THE CARAMELIZED ONIONS: ⅛ cup olive oil 1 Tbsp. unsalted butter 3 large yellow onions, chopped ½ tsp. kosher salt ½ tsp. sugar

Cast Iron Roast Chicken with Apple, Onion & Sage So savory. So simple. So welcoming. DIRECTIONS: 1. S et a 12” cast iron skillet on the top rack of the oven and preheat to 425° F.

7. P lace the sliced onion in the bottom of the skillet.

2. M eanwhile, remove the giblets and rinse the chicken inside and out. Pat dry.

8. P lace the chicken on the onions and the remaining apples, onion, and herbs around it.

3. Season inside and out with kosher salt.

YOU’LL NEED: Roasting chicken: approx 5 lb 4 RubyFrost apples ®

3 Yellow onions: 2 quartered and 1 sliced 4 - 6 sprigs sage 4 - 6 sprigs thyme 2 tbsp. melted butter

9. B rush the chicken with olive oil and melted butter.

4. P lace 1 quartered apple, 1 quartered onion, and half the herbs in the cavity of the chicken. 5. T oss the remaining apples, onions and herbs with 1 Tbsp of olive oil. Season with salt and pepper and set aside.

10. Roast for approximately 1.5 hours until juices run clear and the internal temperature is 165° F.

6. O nce the oven is heated, carefully remove the skillet and and drizzle with olive oil.

2 Tbsp. olive oil (plus more for drizzling) Kosher salt and cracked black pepper

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Cast Iron Roast Chicken with Apple, Onion & Sage So savory. So simple. So welcoming. DIRECTIONS: 1. S et a 12” cast iron skillet on the top rack of the oven and preheat to 425° F.

7. P lace the sliced onion in the bottom of the skillet.

2. M eanwhile, remove the giblets and rinse the chicken inside and out. Pat dry.

8. P lace the chicken on the onions and the remaining apples, onion, and herbs around it.

3. Season inside and out with kosher salt.

YOU’LL NEED: Roasting chicken: approx 5 lb 4 RubyFrost apples ®

3 Yellow onions: 2 quartered and 1 sliced 4 - 6 sprigs sage 4 - 6 sprigs thyme 2 tbsp. melted butter

9. B rush the chicken with olive oil and melted butter.

10. Roast for approximately 1.5 hours until juices run clear and the internal temperature is 165° F.

6. O nce the oven is heated, carefully remove the skillet and and drizzle with olive oil.

2 Tbsp. olive oil (plus more for drizzling) Kosher salt and cracked black pepper

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One-Pan Pork Chops with Apples A scrumptious and speedy weeknight meal – made in one pan! YOU’LL NEED:

DIRECTIONS:

2 Tbsp. olive oil

1. H eat a large skillet over medium-high heat. Add 1Tbsp. oil to pan, swirl to coat.

4 (6-oz.) pork chops 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1/2 cup unsalted chicken stock 1 tsp. Dijon mustard 1 Tbsp. fresh sage, chopped 2 SnapDragon® apples, thinly sliced

2. S prinkle pork chops evenly with ½ tsp. salt and ½ tsp. pepper. 3. A dd pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove from pan. 4. I n a separate bowl, whisk together chicken stock and mustard. 5. A dd remaining oil to pan. Add remaining salt, pepper, sage, and apples. Cook 4 minutes. Stir in stock mixture. 6. R eturn pork chops to pan. Cook 3 minutes or until liquid is reduced by half.

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One-Pan Pork Chops with Apples A scrumptious and speedy weeknight meal – made in one pan! YOU’LL NEED:

DIRECTIONS:

2 Tbsp. olive oil

1. H eat a large skillet over medium-high heat. Add 1Tbsp. oil to pan, swirl to coat.

4 (6-oz.) pork chops 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1/2 cup unsalted chicken stock 1 tsp. Dijon mustard 1 Tbsp. fresh sage, chopped 2 SnapDragon® apples, thinly sliced

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Herb Roasted Turkey Breast with Apple Cranberry Relish FOR THE TURKEY:

A spectacularly festive meal for the holidays or anytime!

5 - 6 lb turkey breast 1 stick butter, softened ¼ cup minced sage leaves 2 Tbsp. finely chopped fresh thyme leaves, plus 3 - 5 more sprigs 4 cloves garlic, minced Kosher salt & cracked black pepper, to taste 2 - 3 onions, quartered

APPLE CRANBERRY RELISH: ½ cup water 1 cup sugar 1 lb fresh cranberries 1 cinnamon stick 3 SnapDragon® apples, peeled and chopped 1 Tbsp. orange zest 1 tsp. ground cinnamon

DIRECTIONS: 1. Preheat oven to 325° F. 2. I n a medium bowl, combine butter, sage, thyme leaves, garlic, salt and pepper. 3. R inse and pat dry the turkey breast. With your fingers, carefully separate the skin from the meat and spread half the butter mixture beneath the skin directly onto the meat. Spread the remaining butter on top of the skin. 4. P lace turkey breast, breast side up, on a rack in a roasting pan. 5. S eason with salt and pepper, top with thyme sprigs, and place onions around the turkey. 6. R oast the turkey until the skin is golden and an instant-read thermometer inserted into the thickest part of the breast reaches 165° F (about 2 - 2.5 hours).

7. R emove from pan and cover it for at least 20 minutes and then slice as needed. 8. W hile the turkey is roasting, prepare the relish. 9. I n a medium saucepan, combine the water, sugar, and cinnamon stick. Place over medium heat and bring to a boil, stirring to dissolve the sugar. 10. Add the cranberries. Bring to a boil then lower to a simmer. 11. Cook, stirring occasionally, until most of the berries have burst, about 15 minutes. 12. Remove cinnamon stick. 13. Add the orange zest, apples and cinnamon Cook until apples begin to soften, about 10 minutes. Remove from heat. 14. Serve the turkey with a dollop of relish.

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Herb Roasted Turkey Breast with Apple Cranberry Relish FOR THE TURKEY:

A spectacularly festive meal for the holidays or anytime!

APPLE CRANBERRY RELISH: ½ cup water 1 cup sugar 1 lb fresh cranberries 1 cinnamon stick 3 SnapDragon® apples, peeled and chopped 1 Tbsp. orange zest 1 tsp. ground cinnamon

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DIRECTIONS: 1. C ombine 2 cups flour, cold butter and water in a large mixing bowl.

Apple Cheddar Pie

2. M ix with your hands until all ingredients are well combined. 3. P at dough into a disc and wrap in plastic wrap.

Tender sliced RubyFrost® apples dotted with shredded cheddar and warm spices, tucked into a buttery crust

4. Chill in the refrigerator for 60 minutes. 5. In the meantime, preheat oven to 425° F.

YOU’LL NEED: 2 cups all-purpose flour ¾ cup cold salted butter, cut into cubes ½ cup ice water plus 2 Tbsp. 8 RubyFrost® apples, sliced ¾ cup sugar ¼ cup brown sugar 2 tsp. cinnamon ¼ tsp. nutmeg 2 tsp. lemon juice 2 Tbsp. flour 1 cup shredded sharp cheddar

6. I n a large bowl combine apples, sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour and shredded cheddar. 7. R emove dough from the refrigerator and cut in half. 8. R oll out each half. Use for the bottom and top crusts. 9. Place first (bottom) dough in the pie plate. 10. Fill with the apple mixture. 11. If desired, make decorative cut outs with the remaining dough, and place on top. 12. Crimp edges; if you’re not using decorative cut outs, poke holes in the top to release steam. 13. Bake for 50 - 60 minutes. 14. Remove when golden brown.

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DIRECTIONS: 1. C ombine 2 cups flour, cold butter and water in a large mixing bowl.

Apple Cheddar Pie

2. M ix with your hands until all ingredients are well combined. 3. P at dough into a disc and wrap in plastic wrap.

Tender sliced RubyFrost® apples dotted with shredded cheddar and warm spices, tucked into a buttery crust

4. Chill in the refrigerator for 60 minutes. 5. In the meantime, preheat oven to 425° F.

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Rustic Apple Tart Keep any leftovers (hard to imagine, we know) in the fridge for a delicious breakfast treat! YOU WILL NEED:

DIRECTIONS:

6 SnapDragon® or RubyFrost® apples peeled, cored and cut into 1/8-inch thick slices

1. Preheat oven to 350° F.

Pre-made pie dough (or your favorite recipe)

3. O n a floured surface roll dough out into a large circle, fold in half transfer to cookie sheet and unfold. Note: crust should not be too thin.

A pinch of salt ½ cup brown sugar 1 tsp. cinnamon

2. Line a cookie sheet with parchment.

4. I n a large bowl combine the apples with all of the ingredients, except the raw sugar, toss to coat well.

¼ tsp. lemon zest Egg wash (egg mixed with 1 Tbsp. heavy cream or water) Turbinado or raw sugar for sprinkling on tart

5. P ile the apples in the middle of the pie dough. 6. F old up the sides of the dough to cover about 2 inches of the filling (a little more is ok, too). 7. Sprinkle generously with raw sugar. 8. P op in the oven and bake for about 30 minutes or until crust is golden brown. Serve hot or at room temperature.

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Rustic Apple Tart Keep any leftovers (hard to imagine, we know) in the fridge for a delicious breakfast treat! YOU WILL NEED:

DIRECTIONS:

6 SnapDragon® or RubyFrost® apples peeled, cored and cut into 1/8-inch thick slices

1. Preheat oven to 350° F.

Pre-made pie dough (or your favorite recipe)

3. O n a floured surface roll dough out into a large circle, fold in half transfer to cookie sheet and unfold. Note: crust should not be too thin.

A pinch of salt ½ cup brown sugar 1 tsp. cinnamon

2. Line a cookie sheet with parchment.

4. I n a large bowl combine the apples with all of the ingredients, except the raw sugar, toss to coat well.

¼ tsp. lemon zest Egg wash (egg mixed with 1 Tbsp. heavy cream or water) Turbinado or raw sugar for sprinkling on tart

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Apple Cranberry Crostata FOR THE DOUGH:

This rustic Italian pie is a win-win!

2 cups all-purpose flour ¾ cup salted butter, chilled and cut into small cubes ½ cup plus 2 Tbsp. ice cold water

FOR THE APPLES: 6 RubyFrost® apples, peeled and sliced paper thin

DIRECTIONS:

8. Remove dough from the refrigerator.

1. I n a large mixing bowl, place the flour, butter and water.

9. P lace a piece of parchment on a baking sheet then roll out the dough on the parchment to form a 12 inch circle.

2. M ix with your hands until everything is combined and the dough becomes one solid mass.

1 cup fresh cranberries

3. T urn the dough onto a well-floured board and form into a disk.

1 cup granulated sugar, plus more for sprinkling

4. W rap the disk with plastic and refrigerate for at least 1 hour.

⅛ cup brown sugar

5. Preheat oven to 400° F.

1 tsp. cinnamon, plus more for sprinkling

6. I n a large bowl combine apples, cranberries, granulated sugar, brown sugar, cinnamon, lemon juice and flour. Set aside.

1 tsp. fresh lemon juice 1 Tbsp. flour 2 Tbsp. milk or half-and-half

7. C ombine 2 Tbsp. granulated sugar with 1/2 tsp. cinnamon. Set aside.

10. Leaving about 1 inch around the perimeter of the dough, pile the apple mixture in the center. 11. Gently fold the border up and around the apples, pleating to make a circle. 12. Brush milk or half-and-half around the edges of the dough and sprinkle the entire crostata with cinnamon sugar. 13. Bake for 40 - 50 minutes until the crust is golden and the apples are tender. 14. Allow to cool. 15. Serve warm or at room temperature.

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Apple Cranberry Crostata FOR THE DOUGH:

This rustic Italian pie is a win-win!

2 cups all-purpose flour ¾ cup salted butter, chilled and cut into small cubes ½ cup plus 2 Tbsp. ice cold water

FOR THE APPLES: 6 RubyFrost® apples, peeled and sliced paper thin

DIRECTIONS:

8. Remove dough from the refrigerator.

1. I n a large mixing bowl, place the flour, butter and water.

9. P lace a piece of parchment on a baking sheet then roll out the dough on the parchment to form a 12 inch circle.

2. M ix with your hands until everything is combined and the dough becomes one solid mass.

1 cup fresh cranberries

3. T urn the dough onto a well-floured board and form into a disk.

1 cup granulated sugar, plus more for sprinkling

4. W rap the disk with plastic and refrigerate for at least 1 hour.

⅛ cup brown sugar

5. Preheat oven to 400° F.

1 tsp. cinnamon, plus more for sprinkling

6. I n a large bowl combine apples, cranberries, granulated sugar, brown sugar, cinnamon, lemon juice and flour. Set aside.

1 tsp. fresh lemon juice 1 Tbsp. flour 2 Tbsp. milk or half-and-half

7. C ombine 2 Tbsp. granulated sugar with 1/2 tsp. cinnamon. Set aside.

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CAKE INGREDIENTS: 2 cups granulated sugar 1½ cups vegetable or canola oil 3 eggs

Apple Walnut Cake with Cinnamon Cream Cheese Frosting Subtly sweet and loaded with apples and walnuts

3 cups all-purpose flour, sifted 1½ tsp. ground cinnamon 1 tsp. baking soda ¾ tsp. salt 2 - 2½ cups shelled walnuts, divided (1½ cup coarsely chopped; the remaining left whole for decorating the top of the cake) 3 heaping cups of peeled, coarsely chopped SnapDragon® or RubyFrost® apples

DIRECTIONS: 1. P reheat oven to 325° F and grease two 9-inch round cake pans. Set aside. 2. I n a large mixing bowl, beat sugar and oil until fully combined. It will be thick.

7. L et cakes rest for at least 10 minutes, then remove from pans and cool on a rack for at least 2 hours, until completely cooled. 8. In the meantime, prepare frosting.

3. A dd eggs, one at a time, beating well after each addition.

9. I n a medium mixing bowl, cream together cream cheese and butter.

4. S ift together the flour, cinnamon, baking soda and salt. Add to the egg mixture and mix until well blended.

10. Add vanilla then slowly sift in confectioners’ sugar and cinnamon and continue beating until fully incorporated. Mixture should be smooth.

5. A dd coarsely chopped walnuts and apples and stir into batter until pieces are evenly distributed. 6. P our batter into the cake pans. Bake for 1 1¼ hours, or until a cake tester inserted in the center comes out clean.

11. When cake is cooled, frost center, top, and sides with frosting. 12. Decorate the top with whole walnuts.

FROSTING INGREDIENTS: 8 ounces cream cheese, room temperature 6 Tbsp. butter, room temperature 1 tsp. vanilla extract 3 cups confectioners’ sugar, sifted 1½ tsp. ground cinnamon