Category Archives: apples

Apple Crisp with Maple Syrup and Walnuts

The birthday dinner for Jim included buscuit topped chicken pot pie made with homemade chicken stock, salad, red wine, and for dessert, apple crisp. I won’t bore you with the dinner details, I’ll just get to the good part- the dessert. Apple crisp is an easy fall dessert- made even easier if you have an apple slicer, which I recently acquired. Nothing can stop me now 😉 It’s only a few ingredients-many of which you probably already have on hand.

I used maple syrup in the recipe, but if you don’t have that, you can use plain sugar. I’ll note that below. Also, the walnuts are optional.

Oven: 375
Pan: 8″ square baking dish

3/4 cups flour
1/2 a cup of light brown sugar
1 stick cold butter cut into pieces (make sure it’s COLD- don’t prep this step ahead of time)
1/2 tsp salt
1 cup oats (not quick cooking)
3 lbs apples (I used 5 medium ones) peeled and cut into 1/2 inch chunks (Add some lemon juice to prevent browning- enough to coat)
1/4 cup maple syrup or 1/2 cup plain sugar
3/4 tsp cinnamon (1/2 tsp if you don’t like strong cinnamon flavors)
walnuts (optional)


1- In a small bowl, mix together flour, salt, and brown sugar
2- Blend in the butter with a pastry blender until it resembles coarse crumbs
3- Add in the oats and walnuts (optional) and squeeze with hands until large clumps form- put in the freezer
4- In a medium bowl, add the apples, maple syrup or sugar, and cinnamon- stir to combine
5- Add the apples to the baking dish and spread topping over apples being sure to cover all of the apples
6- Place baking dish on a cookie sheet to prevent over browning the apples. Bake 55-60 minutes until topping is browned and apples are bubbling.
7- Let cool about 10 mins before serving

And don’t forget the vanilla ice cream!


Apple Bread

I made apple bread because we had extra apples from apple picking and I had already made an apple pie. I’ve made pumpkin bread a bunch and thought this would be something different, but I’m still on the fence about how the loaves came out. I think the apple chunks were a little big. The bread kind of had an awkward texture. If I make this again, I will definitely cut the apples smaller even though the recipe says to coarsely chop them. Also, if you want to make lower fat bread, use applesauce instead of the oil. You can also use half white and half brown sugar. You can also use half whole wheat flour and
half white flour. Don’t use all whole wheat flour as this will yield a dessert which is very dense. There are tons of variations, which will alter both the flavor and the texture of the recipe. I made the recipe as directed, but these alterations might bring welcome changes to the recipe.

You can enjoy the apple bread toasted with a little bit of cream cheese. Or you can make these into cupcakes and top them with cream cheese frosting:)

The recipe is from

Oven: 350 degrees

3 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 tsp vanilla
2 cups apples- peeled, cored, and coarsely chopped (I would suggest smaller chunks)
1 cup walnuts (smashed into small pieces)

1- In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. 
2- In large mixing bowl, place oil, sugar, eggs, vanilla and apples. 
3- Stir into flour mixture. Add walnuts and mix. 
4- Divide mixture between two greased 8-in. x 4-in. bread pans. 
5- Bake at 350 degrees F for 40-45 minutes or until bread test done. 
6- Cool for 10 minutes on wire rack before removing from oven. 

(picture from

Apple Pie

Normally I follow recipes, or at the very least the skeleton of a recipe. I might add my own little extra into a recipe, but I never go into the kitchen without some idea of where I am headed, but yesterday I took the leap. Apple pie seemed like a good start for this- it’s pretty hard to mess up and we just went apple picking on Sunday, so we have an abundance of apples!

The recipe I ended up creating is pretty similar to lots of recipes out there.

For the crust, I used, once again, Martha Stewart’s recipe found here:
Be sure to double the recipe for apple pie. But don’t double the butter, use about a stick and half.
My Apple Pie Recipe:
Oven: 375 degrees
2 9″ pie crusts (See above link)
Peel and thinly slice apples (I used 1 pretty large and 4 smaller sized apples)
Lemon Juice
1 cup Flour
1 cup White sugar
1/2 cup Brown Sugar (I used dark)
1/2 tsp Nutmeg
1 tsp Cinnamon (plus additional for sprinkling)
a splash of Apple Cider Vinegar
Walnuts (optional)
1 tbsp Butter
1- Once apples are cut, add a splash of lemon juice to prevent browning.
2- In the same bowl, add the flour, sugar, brown sugar, cinnamon, nutmeg, and splash of cider vinegar (enough to coat the apples). Mix everything together. The mixture should coat the apples with a little leftover on the bottom of the bowl.
3- Add in the walnuts, if you choose.
4- Put the apple mixture into the pie crust
5- Cut butter into thin slices and place around apples in crust
6- Put top crust on pie
7- Brush milk on top of crust
8- Sprinkle cinnamon on top
To bake: Put foil around the crust to prevent burning. Bake at 375 for 25 minutes. After 25 minutes, take the foil off and bake for another 20-25 minutes. Crust should be a golden brown color.

Apple Crumble Pie

Yesterday we did the quintessential fall activity…apple picking and pumpkin picking. I even got a mum. So of course I had to make an apple pie. I don’t like apple pies with a top and bottom crust so instead I make apple crumble pies with a bottom crust and a streusal topping.

I’m not a master homemade crust maker at all, but I refuse to buy pre-made crusts. My crusts never come out looking pretty, but they always taste alright, so I suggest you try making your own crust because it really isn’t that hard.

After much experimentation, this is my recipe for a single crust pie:
1 1/4 cups flour
1/3 cup shortening
pinch salt
enough water to form a ball

Combine the flour, salt, and shortening with a pastry blender or your hands:)
Put in a little water at a time while working to form the dough into a ball. Use as little water as possible to form the ball.

After forming the ball, it’s a good idea to refrigerate it for a little bit because that makes it easier to roll out, but that’s totally up to you.

Roll out the dough on a lightly floured surface and transfer to a 9″ pie dish leaving a 1″ overhang. Make a pretty edge with the overhang if you want.

Here’s the pie recipe:

5 cups apples – peeled, cored and thinly sliced- add some lemon juice to prevent browning. Put in a bowl
1/2 cup white sugar
3/4 teaspoon ground cinnamon

1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Here’s an alternate topping recipe:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter

  • Preheat oven to 400 degrees F (200 degrees C.) 
  • Mix 1/2 cup sugar and cinnamon; sprinkle over apples. 
  • Put this mixture in the pie dish
  • Make the topping recipe of your choice. For both recipes, you will combine the dry ingredients and cut in the butter to make a crumbly topping. 
  • Spoon topping over apples. Be sure to cover all the apples.
  • Cut a thin strip of foil. Cover the edges of the pie crust with the foil and bake like this for the first 30-35 mins. Take the foil off and bake for the remaining time (about 5-10 mins). The top should be browned and the apples soft to the touch.

Here’s how it should look when it goes in the oven:

You should let the pie cool all the way before serving so the juices soak up. You don’t want to freak out when you think you’ve made a pie that’s too liquidy! Don’t forget the ice cream!