Fall’s favorite fruit: Turn apple harvest into seasonal treats

Nothing says fall like apples.

We searched the Local Flavor: Recipes We Love archives to bring you the crisp, delicious flavors of the season.

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Ann Marie DeAngelo’s Apple Walnut Cake

Originally published: Nov. 6, 2016

Ingredients:

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 2 cups sugar
• 2 eggs
• 3/4 cup shortening
• 1 teaspoon vanilla
• 4 cups sliced apples
• 1 cup chopped walnuts

Directions:

1. In a large mixing bowl, combine flour, baking soda, cinnamon and salt. Set aside.
2. Cream together sugar, eggs, shortening and vanilla. Add flour mixture. Add sliced apples and walnuts (mixture will be dry).
3. Pour into a well-greased tube pan. Bake at 350 F for 65 minutes.

 

Mary Ellen Errico’s Butter Crust Apple Squares

Originally published: Oct. 30, 2013

Ingredients:

• For the crust:
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 3/4 + 1/3 cup Crisco
  • 7-1/2 tablespoons ice water
• For the apple filling:
  • 8 to 10 large baking apples, peeled and sliced (Errico uses Cortlands)
  • 1 cup sugar
  • 4 tablespoons flour
  • 2 teaspoons cinnamon
• For the butter crust:
  • 1 cup sugar
  • 1/2 cup flour
  • 1 cup butter or margarine

Directions:

• For crust: Put the flour, salt and Crisco into a food processor. While pulsing, add the ice water until it forms a ball. (May take 1 or 2 additional tablespoons of water to make a ball.) Take dough out of food processor and chill for about two hours. After the dough has chilled, roll it out on a lightly floured surface and put it into a jelly roll pan, bringing it up the sides. Prick the bottom with a fork.
• For apple filling: Combine apples, sugar, flour and cinnamon until apples are covered. Fill dough with apple filling.
• For butter crust: Combine sugar, flour and butter until well incorporated. Break mixture into pieces and cover as much of the apple filling as possible. Bake at 350 F for 90 minutes or until the top is golden.

 

Regina Weltz’s Apple Strudel

Originally published: Oct. 9, 2013

Ingredients:

• 6 to 9 medium to large apples, peeled, cored and sliced (Weltz uses Cortlands and McIntosh)
• 1-1/2 cups sugar, divided
• Cinnamon, to taste
• 4 tablespoons butter, softened
• 1 teaspoon baking powder
• 1 cup flour
• 1 teaspoon salt
• 1 egg, beaten

Directions:

1. In a bowl, mix apples with cinnamon and 1/2 cup of sugar. Once mixed, layer the apples in a buttered 11-by-9-inch baking dish. Dot with pats of softened butter.
2. In a mixing bowl, sift the flour, remaining 1 cup of sugar, baking powder and salt. Add egg to dry ingredients and mix until crumbly. Place mixture evenly over the apples.
3. Bake at 350 F for 30 to 45 minutes, until the crust is browned and the apples are baked.
4. Serve warm or cold, with vanilla ice cream or whipped cream.

 

Shirley Huddy’s Autumn Harvest Pancakes

Originally published: Dec. 5, 2012

Yield: 12 pancakes

Ingredients:

• 2 cups self-rising flour
• 3 tablespoons cinnamon sugar
• 1-1/2 cups milk
• 2 eggs, beaten
• 1/3 cup vegetable oil
• 1 medium apple, grated (Huddy uses McIntosh or red delicious)

Directions:

1. Combine flour and cinnamon sugar. Add milk, eggs, oil and apples, mixing until batter is fairly smooth. (Somewhat lumpy batter makes light pancakes.)
2. For each pancake, pour 1/4 cup of batter onto a lightly greased griddle heated to 375 F. Turn pancakes when tops are covered with bubbles and edges look cooked. Turn only once.
3. Serve with sprinkled cinnamon sugar and/or maple syrup.

 

Bette Lou Brundage’s Orchard Harvest Stuffing

Originally published: Nov. 16, 2011

Ingredients:

• 1 1/2 sticks butter
• 1 1/2 cups onion, chopped
• 3 cups firm, tart apples, cut in chunks and not peeled
• 2 Bosc pears, peeled and cut in chunks
• 1/2 pound mild breakfast sausage
• 5 cups cornbread, crumbled
• 2 cups whole wheat bread, crumbled
• 2 cups coarse white bread, crumbled
• 2 teaspoons ground sage
• 1 teaspoon thyme
• Salt and pepper, to taste

Directions:

1. Melt half of the butter in a pan. Add onions and cook over medium heat until tender. Transfer to a large mixing bowl.
2. Melt the rest of the butter in pan and add the apple chunks. Cook until lightly browned but not mushy. Transfer to mixing bowl with onions.
3. Crumble sausage and cook in skillet until lightly browned. Add to mixing bowl, along with all remaining ingredients, and mix gently.
4. Spoon into a casserole dish and bake at 325 F for 30 to 45 minutes.