Fall for Apples

Embrace the delicious diversity of apples—from sweet and tender to tart and crunchy.

Apples are a favorite fruit year round, but in autumn when the domestic harvest brings bushels of the deliciously juicy fruit to the produce aisles, it’s prime time to enjoy your favorite varieties. Do you wait all year for a fresh Honeycrisp? Or Jazz more your style? Rather grab a Gala or Granny Smith? Whether you prefer sweet and tender or crisp and tart, apples are deliciously healthy on their own, of course, and also as great in savory dishes as they are in desserts. Washington, Michigan, and New York are the top three states in apple production, and here we share a selection of recipes from their apple associations to help you enjoy all their apple-y goodness in more ways than you might have thought.

Barbecue Chicken Flatbread with Apples

MAKES 12 SMALL SLICES

COURTESY WASHINGTON APPLES

Add Ambrosia apples to this simple barbecue chicken flatbread to add a nontraditional and nice sweet bite. This is a great appetizer for a party and even makes for an easy family dinner.

1large (about 11x4-inch) flatbread

¼cup barbecue sauce

½cup shredded swiss or mozzarella cheese

4-6ounces cooked chicken

¼cup thinly sliced red onion

¼cup frozen corn, thawed

½medium Ambrosia apple Cilantro, for garnish (optional)

1. Heat oven to 375°F. Chop chicken and apples into about ½-inch pieces.

2. Place flatbread on a cookie sheet. Assemble flatbread by evenly spreading barbecue sauce over flatbread. Add more if needed. Sprinkle about half of the cheese over barbecue sauce. Top with chicken, red onion, corn, and apple. Finish by sprinkling the remaining cheese over toppings. This will hold the flatbread and toppings together.

3. Bake for 10 to 12 minutes, or until crust is browned and cheese is bubbly. Cut into 12 pieces and top with cilantro, if desired.

Cook’s Note:

You can add the chopped apple after cooking if you would like crunchy apple pieces.

Nutrition (per slice):

Calories: 60, Fat: 1g (Sat: .5 g), Cholesterol: 10 mg, Sodium: 160 mg, Carb: 7g, Fiber: 1g, Sugar: 4g, Protein: 5g

Apple Bites

An Apple a Day

Ancient claims of the outstanding bene ts of apples stem from a variety of nutritional elements we can identify today. The fruit has zero fat and is an excellent source of ber, and a good source of vitamin C, potassium, and antioxidant avonoids. Plus, a medium apple has only about 80 calories. Modern research has found that apple consumption is linked to aiding weight loss, decreasing the risk of heart disease and Type 2 diabetes, improving gut health, and symptoms of asthma.

Planting the Seed

John Chapman, better known as Johnny Appleseed, was a real person and one of the reasons we have so many apples today. Throughout the early 1800s, Chapman planted and owned many acres of apple orchards along America’s western frontier and sold and traded apple trees.

Storage Tips

They may look nice in a bowl on the table, but at room temperature, apples ripen 10 times faster than when refrigerated. To stay crisp and juicy and to prevent decay, the best way to store them is inside a plastic bag in the crisper drawer of your refrigerator. And keep them away from cabbage, carrots, and onions since apples can absorb odor.

Baked Squash with Apples and Chicken Sausage

MAKES 4 SERVINGS

COURTESY MICHIGAN APPLES

Winter squash and apples are so good for you and pair deliciously in this recipe that includes brown rice and chicken sausage. All you need to complete this meal is a prepared green salad.

2medium acorn squash

2tablespoons olive oil, divided 3links (about 2½ ounces each) precooked apple-chicken sausage, sliced into bite-sized pieces

1small sweet onion, chopped

2small Michigan Apples, cored, peeled and chopped (see Cook’s Notes)

1cup cooked brown rice

1teaspoon dried thyme

½teaspoon dried sage

½teaspoon ground black pepper

½cup shredded park skim mozzarella cheese, plus ¼ cup for sprinkling on top

1. Heat oven to 375°F. Halve squash from stem to point and scoop out the pulp. (Note: to make the squash easier to cut, pierce with a knife and microwave for 2 minutes first).

2. Drizzle baking pan with 1 tablespoon olive oil, then place squash cut side down on pan and bake for 30 to 45 minutes, or until squash is tender. Remove from oven and let cool.

3. Meanwhile, sauté onions in 1 tablespoon of olive oil over medium heat until softened, about 7 minutes. Mix cooked onions with sausage, apples, brown rice, thyme, sage, pepper, and cheese in a large bowl.

4. Scoop out all but ½ inch of flesh from each squash half. Place squash in the bowl with the sausage mixture and blend well. Divide stuffing among the 4 squash shells, packing firmly and mounding slightly to fit. Top with additional cheese and place on a baking sheet.

5. Return pan to the oven and bake for 20 to 30 minutes, or until cheese is melted and filling is hot. Serve immediately.

Cook’s Notes: n The squash can be stuffed ahead and baked later in the day and this recipe can easily be cut in half if needed. n Michigan Apple suggests Braeburn, Cortland, Empire, Gala, or Ida Red for this recipe.

Nutrition (per serving):

Calories: 430, Fat: 16g (Sat: 4.5 g), Cholesterol: 5 mg, Sodium: 480 mg, Carb: 57g, Fiber: 7g, Sugar: 17g, Protein: 18g

Sweet and Sour Pork with Apples

MAKES 4 SERVINGS

COURTESY MICHIGAN APPLES

Juicy sweet, crunchy apples pair deliciously with both sweet and savory seasonings in this easy-to-make main dish.

½cup plus 1 tablespoon apple cider

½cup tomato sauce

3tablespoons light brown sugar

2tablespoons apple cider vinegar

2tablespoons soy sauce

¼teaspoon ground ginger

1¼pounds boneless pork sirloin chops, cut into 1-inch cubes

½teaspoon kosher salt

½teaspoon ground black pepper

1tablespoon vegetable oil

2garlic cloves, minced

2Michigan Gala apples, cored and cut into 1-inch pieces

1large red bell pepper, seeded and cut into 1-inch pieces

1small yellow onion, cut into 1-inch pieces

1tablespoon cornstarch

4cups cooked white or brown rice

4green onions, thinly sliced

1. In a small bowl, stir together the ½ cup cider, tomato sauce, brown sugar, vinegar, soy sauce, and ginger.

2. Sprinkle pork with salt and pepper. Heat oil in large high-sided skillet over medium-high heat. Add pork to skillet in an even layer and cook 5 to 6 minutes or until pork begins to brown, stirring occasionally.

3. Add garlic, apples, bell pepper, and yellow onion to skillet. Cook 3 to 4 minutes longer or until onion begins to soften, stirring occasionally.

4. Stir in cider mixture. Cook 4 to 5 minutes or until apples and vegetables are tender, stirring occasionally.

5. Whisk cornstarch and remaining 1 tablespoon cider in small bowl until smooth. Stir cornstarch mixture into skillet and heat to boiling over medium-high heat. Cook 1 minute, stirring constantly. Sauce should thicken during this time.

6. Divide rice among 4 plates and divide pork mixture over rice. Serve garnished with green onions.

Nutrition (per serving):

Calories: 570, Fat: 11g (Sat: 3 g), Cholesterol: 90 mg, Sodium: 1040 mg, Carb: 78g, Fiber: 7g, Sugar: 24g, Protein: 39g

Cinnamon Apple Pastries with Maple Glaze

MAKES 6 | COURTESY OF YES! APPLES IN PARTNERSHIP WITH JOSH LEHENBAUER

These apple cinnamon pastries are the perfect spiced treat for the fall—but they’re also perfect any time of the year.

For the Pastries

1 sheet store-bought puff pastry, thawed

3 Koru (or Fuji or Honeycrisp) apples, peeled, cored, and thinly sliced

1 tablespoon lemon juice

¼ cup dark brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cardamom

1 tablespoon all-purpose flour

½ cup chopped pecans

Fresh Apple Oatmeal Cookies

MAKES 16 TO 18 COOKIES COURTESY OF YES! APPLES IN PARTNERSHIP WITH JOSH LEHENBAUER

For these cookies, the dough can be a bit wet from the apple juices, which also lends to the overall flavor and texture. Because of this, there is some chill time involved. We promise it’s completely necessary—and worth the wait!

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1½ teaspoons ground cinnamon

1 teaspoon ground cardamom

2 cups old-fashioned rolled oats

1 cup pecans, coarsely chopped, plus pecan halves to top cookies

1 Koru (or Fuji or Honeycrisp) apple, peeled and diced (about 1 cup)

¾ cup (1½ sticks) unsalted butter, room temperature

1½ cups packed light brown sugar

1 teaspoon vanilla extract

1 large egg, room temperature

1. In a medium-sized mixing bowl, whisk together flour, baking powder, salt, cinnamon, and cardamom. Set aside. In a separate medium-sized mixing bowl, toss together the oats, chopped pecans, and diced apples. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed for about 1 minute, stopping to scrape down the sides of the bowl halfway through. Then add the egg and vanilla extract. Mix on medium speed for about 30 seconds, until fully incorporated.

3. With the mixer on low, slowly add the flour mixture, spoonfuls at a time, until just combined and no flour streaks remain. Remove bowl from the stand mixer and fold in the oat/pecan/apple mixture with a spatula.

4. Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour or overnight. About 15 minutes before baking, heat oven to 375°F and position racks on upper and lower thirds of the oven. Prepare 2 large baking sheets with parchment paper.

5. Scoop 3 tablespoons of dough and roll into a ball between your palms. Evenly space 8 dough balls on each baking sheet and keep remaining dough in the fridge until ready to bake.

6. Bake for 15 to 17 minutes until edges start to brown, rotating the baking sheets 180 degrees and switching between top and bottom racks. (This ensures an even bake since the top of your oven is typically warmer than the bottom.)

7. Remove baking sheet and immediately (and gently) press one pecan half on top of each cookie. Cool 10 minutes on the baking sheet before transferring to a cooling rack.

Nutrition (per cookie):

Calories: 280, Fat: 14g (Sat: 6 g), Cholesterol: 30 mg, Sodium: 100 mg, Carb: 37g, Fiber: 2g, Sugar: 21g, Protein: 3g

1 large egg, lightly whisked (for egg wash)

Demerara sugar or other coarse sugar, for topping

For the Glaze

1¼ cups sifted powdered sugar

2 tablespoons maple syrup

1 tablespoon whole milk

1 teaspoon vanilla extract

1. Heat oven to 400°F. Line a large baking sheet with parchment paper and set aside.

2. On a lightly floured surface, roll out puff pastry to a 12x12-inch square and cut into 6 (4x6-inch) rectangles. With a small knife, lightly score a ½-inch border around the inside of each rectangle (be careful not to cut all the way through).

3. In a large bowl, combine apples, lemon juice, brown sugar, spices, and flour. Leaving the borders clear, overlap your apples in the middle of each pastry. Sprinkle chopped pecans over the top.

4. Brush the borders with egg wash and sprinkle with demerara sugar (any works).

5. Bake in the preheated oven on the middle rack for 15 to 20 minutes or until desired browning.

6. Once completely cooled, whisk together the glaze ingredients and drizzle over the pastries. Enjoy as-is or top with your favorite ice cream or whipped cream.

Nutrition (each):

Calories: 490, Fat: 23g (Sat: 4.5 g), Cholesterol: 30 mg, Sodium: 120 mg, Carb: 67g, Fiber: 4g, Sugar: 42g, Protein: 5g n

Apple Fun Facts

n Apples oat because they are 85 percent water.

n It takes the energy from 50 apple tree leaves to produce one apple.

n The average apple contains 5 seeds.

n The science of growing apples is called pomology.

n The star-shaped bottom of an apple is called its calyx.

Source: Washington Apples