Six Delicious Apple-Centric Recipes for Fall

HOMEMADE APPLE PIE OVERNIGHT OATS

by Belinda McCall, Founder of WomanBeeWell

These overnight oats pack all the flavor of apple pie, but without the baking. This is my favorite breakfast for a powerful 1-2-3 prebiotic punch to support gut health and it's sooo yummy!

INGREDIENTS

1 green apple, chopped

1 cup water

1/8 tsp apple pie spice

pat of unsalted butter

1 packet of quick-cooking oats

2/3 cup of plant-based milk

1 tsp ground flaxseed

1 TBSP almond butter

handful walnuts (optional)

DIRECTIONS

1. Sauté apples in water until soft and water is almost evaporated. Add apple pie spice and finish with butter.

2. In a glass container with a lid, add milk and oats.

3. Top with spiced apple mixture, cover, and let it sit overnight in the fridge.

4. In the morning, sprinkle ground flaxseed, add almond butter, and top with more chopped apple and walnuts (optional). Stir and enjoy!

TIPS

*I like to use Granny Smith apples for this recipe, but you can use any other apples that are lightly sweet and refreshing. I also like to use Honey Crisp or Pink Lady.

Belinda is a Certified Holistic Nutritionist and the founder of WomanBeeWell. Think of her as your judgment-free, inspired, geeky gut-health and all-around wellness BFF. She is the creator of online courses that quickly empower women with the knowledge and tools needed to restore balance back to the gut and to the entire mind, body, and soul. The WomanBeeWell mantra: "Wellness Looks Different for Every Woman"

ROASTED BUTTERNUT SQUASH AND APPLE SOUP

by Carla Contreras of CarlaContreras.com

I love this soup. You can make it as thick or thin as you like. It’s so nourishing and perfect for lunch. It also freezes well!

1 medium butternut squash, peeled, large dice 1 medium apple, cut in quarters, remove seeds

1 tablespoon olive oil 2 cups chicken broth, veggie broth or water

2 sprigs thyme, see note salt and pepper to taste 1 teaspoon gochugaru or red chile flakes, optional 1 tablespoon olive, garnish, optional

DIRECTIONS

1. Toss the butternut squash and apple in olive oil, salt, and pepper and bake at 425° until golden brown and forktender - about 30 minutes. 2. In a powerful blender, add the squash and apples, half the chicken broth, thyme, and gochugaru. Blend on low. 3. Add the rest of the broth, 1 TBS of olive oil, and blend. If you like it thinner, you can add more broth. 4. Season with salt and fresh ground pepper to taste.

TIPS

*I have been adding fresh basil to the soup in the early fall to add freshness instead of the fresh thyme to the soup. You can actually use any fresh herb parsley, cilantro, sage. Experiment!

Carla Contreras is a Latinx and Italian American mama of two living in New Jersey. For the last 24 + years, she has worked as a chef at places like Daniel Boulud’ s DBGB, the Marriott Boston and Marriott San Diego, and Whole Foods La Jolla, and she ’ s worked as a caterer, personal chef, and owner of Red Clog Kitchen in New York City. She has taught culinary at the Institute of Culinary Education, Kosher Culinary Center, and at Montclair State University. When she is not busy testing recipes, styling and taking food photos, or working on creating online courses, you can catch her: recording a podcast, on her Peloton, or eating a giant salad. Visit her website at https://www.carlacontreras.com/

APPLE, FIG, & BURRATA SALAD

by Cooking by Clara, @cooking_ by_ clara

This salad tastes so fresh and is such a bomb combo. Burrata changes everything. It brings any salad to life and should be included in everything.

INGREDIENTS

2 handfuls arugula

2 tbsp balsamic

1/2 apple

1 large burrata

4 figs

handful walnuts

1/2 of lemon

3 tbsp olive oil

DIRECTIONS

Wash arugula and place in a bowl. Top with walnuts. Cut apple into slices and top on salad. Thinly slice figs and top on salad. Mix juice of half of lemon and olive oil in a separate bowl and use as dressing. Top with balsamic.

Hey there, Cooking by Clara here! I’ m a Memphis girl who loves chocolate, al dente pasta, and brown butter. With my page, I thrive to inspire folks to cook dishes and eat baked goods. I also aim to support local Memphis restaurants and coffee shops/bakeries. Head on over to @cooking_ by_ clara to see some mouth watering foods. Love ya!

GRILL-BAKED APPLE JACK

by Nichole Perkins of PrimaFoodie

All of the warm, comforting sensations of apple pie without any of the dietary complications that come from refined sugar and gluten found in more conventional versions. Cooking the apples on the grill keeps their crunch intact, while the honey enhances their sweetness, and cinnamon evokes the nostalgia of a fresh-baked pie. This recipe yields 4 servings.

INGREDIENTS

3 apples

1 teaspoon coconut oil

¼ cup honey

1 tablespoon cinnamon

¼ cup crushed walnuts

Ice cream to top, if desired

DIRECTIONS

1. Slice apples into wedges and cut off the skins. 2. Coat apple wedges with coconut oil and place on a large sheet of foil. 3. Pour honey and sprinkle the cinnamon and crushed walnuts over apples. 4. Close the foil completely around the wedges, and place on the grill at 350 degrees for 15 minutes 5. Serve topped with ice cream.

TIPS

**Choose an apple that holds up well when baked, such as Pippins or another firm crisp apple, like Honey Crisp or Gala. **If you don ’t have a grill, you can easily make this recipe in the oven by baking at 400 degrees for 15 minutes.

Nichole Perkins is the founder of PrimaFoodie, a media company with the mission to shift the tide of food awareness and clean living. She is fueled by the belief that a healthy, empowered, conscious lifestyle can be accessible to everyone. Nichole provides fact-based, inspirational content centered around healing foods, accessible low FODMAP and SIBO-friendly recipes, and healthy lifestyle choices. Through celebrating the small wins and opening up conversations, she wants to inspire everyone to own their personal journey toward better health—and to thrive.

CHAI SPICED APPLE CRUMBLE

by Bianca Dodson of Lenox Bakery

This Chai Spiced Apple Crumble is so delicious and perfect for those chilly fall days. Warm chai spices like cardamom, nutmeg and cinnamon, cover the tart granny smith apples. Then those same spices are mixed with oats to create the perfect crumbly oat topping.

INGREDIENTS

Oat Crumble Topping

6 tablespoon Butter

1 cup Old Fashioned Oats

1/2 cup All-Purpose flour

1/2 cup Granulated Sugar

1/2 cup Brown Sugar

1/2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Ginger

1/8 teaspoon Ground Cloves

1/8 teaspoon Ground All Spice

1/8 teaspoon Ground Cardamom

Chai Spiced Apples

6 Medium Size Granny Smith Apples

1 1/2 tablespoon All-Purpose Flour

1/3 cup Sugar

1 teaspoon Cinnamon

1/2 teaspoon Ground Ginger

1/4 teaspoon Ground Nutmeg

1/8 teaspoon Ground Cloves

1/8 teaspoon All Spice

1/8 teaspoon Ground Cardamom

DIRECTIONS

Oat Crumble Topping

1. In a medium bowl, combine all ingredients together until fully combined. Set Aside.

Chai Spice Apple

1. Preheat the oven to 350 degrees Fahrenheit. 2. Grease a 9-inch pie plate with nonstick cooking spray. 3. Cut, core and slice apples to ensure the apples are a uniform size. 4. Place apples in a bowl, toss with flour, sugar and spices. 5. Pour into the prepared pie plate and top with the Oat Crumble. 6. Bake for 45 minutes or until the Oat Topping is golden brown. 7. Serve immediately with Ice cream.

Bianca is a trained pastry chef turned security professional by day and sweets creator/food photographer by night. In 2018, after needing a creative outlet, she created her blog Lenox Bakery as a way to share her love of sweets with the world. Her blog is geared towards home bakers where she shares how to make easy yet beautiful recipes that are sure to impress.

RUSTIC APPLE GALETTE

by Alyssa Hixenbaugh of CoffeeFitKitchen

Rustic French Apple Galette is a different take on a classic Apple pie. It’s got flakey pie crust, gooey caramel apple filling, with cinnamon and vanilla for extra flavor.

INGREDIENTS

Galette Crust

1 Cup Flour

1/4 tsp Fine sea salt

1 Tbsp Pure cane sugar

6 Tbsp Unsalted butter

3 1/2 Tbsp Ice cold water

Apple Filling

3 Medium Apples peeled and cored

2 Tbsp Unsalted butter 1/4 Cup Turbinado sugar

1/2 tsp Ground cinnamon

1/2 tsp Pumpkin pie spice

1 tsp Vanilla extract

1 Tbsp Cornstarch

Egg Wash

1 Egg White

2 tbsp water

DIRECTIONS

Galette Crust

1. In a large mixing bowl, combine the flour, salt, and sugar. 2. Cube the butter and then add it to the mixing bowl with the flour mixture. Take a fork and start to mix in the butter until it resembles crumbs. Add the water to the bowl, and combine until the mixture clumps together and forms a dough. 3. Shape the dough into a disk, and wrap it in plastic wrap. Place it in the freezer for 30 minutes or in the fridge for 1 hour.

Apple Filling

1. Peel and core the apples, and then slices them into thin slices. 2. In a medium sauce-pan, melt the butter over medium-low heat. Add the turbinado sugar, cinnamon, pumpkin pie spice, vanilla, and cornstarch and stir to combine. 3. Toss the apple slices into the pan and stir until evenly coated. Cook for 10 minutes, stirring consistently. When the apples are slightly tender, remove the pan from the heat and set aside to cool.

Assembly

1. Remove the dough from the fridge or freezer and let it sit on the counter for a couple of minutes. 2. Spray a 15×10 baking sheet with non-stick baking spray. 3.Place a large sheet of plastic wrap on the counter and lightly flour it.

Roll the dough out on the plastic wrap into a 12-inch circle. Pick up the plastic wrap with the dough, and transfer it to the baking sheet. 4.Place the pan in the freezer or fridge for 10 minutes to firm up a bit. 5. Preheat the oven to 400 degrees F. 6. Remove the pan from the freezer or fridge. Pour the apple filling into the center of the dough and leave a 2-inch border around the edge.

Now, slowly start pulling up the edges of the dough. Covering the mound of apples, continue in a clockwise motion and pinch the dough together to secure it. 7. Make the egg wash by combing the egg white and water in a bowl. 8. Brush the egg wash on the dough. Optionally but recommended, sprinkle the whole galette with turbinado sugar. 9. Bake the Galette in a preheated oven for 25 minutes. Carefully, place a piece of aluminum foil over the galette, and continue to bake for 15 minutes. The crust should be golden brown, and the apples should be tender. 10. Remove from the oven and cool on the baking sheet for 10 minutes.

Serve immediately or let cool completely and store in the fridge. 11. Optionally top with whipped cream when serving.

NOTES

*Chill the butter in the freezer. *Cool the mixing bowl in the freezer before starting the recipe. *Be careful not to overwork the pie dough. It’ll make it tough and hard to roll out. *Keep the Galette leftovers in the fridge for 3-4 days.

Alyssa is a NASM Nutrition Coach that loves helping people with their health and nutrition goals. Her blog, CoffeeFitKitchen, is centered around healthy recipes that taste good, so you don ’t feel deprived or restricted from your favorite foods. Health and food are her passion, and she loves sharing those things with others!