Granny Smith, Fuji, Honey Crisp, Jonagold, Jonathan, Gala, Golden Delicious, Braeburn, Cortland—there are countless apple varieties waiting to be found at the orchard each fall. After some apple picking and a little time in the kitchen, make the most of fall’s favourite fruit with these scrumptious apple recipes.
For those with a sweet tooth: Apple Cake
Apple, cinnamon, and walnuts are brought together for a moist and delicious cake. This recipe is perfect as a fall treat when served with a generous scoop of ice cream or as an on-the-go breakfast when paired with a smear of nut butter.
Ingredients:
- ½ cup of softened butter
- 1 cup of sugar
- 2 eggs
- ¼ tsp of vanilla extract
- 1 ¼ cups of all-purpose flour
- 1 tsp of baking soda
- 1 tsp of ground cinnamon
- ¼ tsp of salt
- 2 medium apples, peeled and shredded
- ½ cup of walnuts, chopped (optional)
- 1 quart of vanilla ice cream (optional)
Steps:
- Preheat the oven to 350°F (175°C). Spray a nine-inch round cake pan with baking spray.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
- Add in the eggs, one at a time. Stir in the vanilla extract, all-purpose flour, baking soda, ground cinnamon, salt, apples, and walnuts (to your taste).
- Mix until combined, and transfer to the cake pan.
- Bake for 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool for 10 minutes in the pan, then remove it from the pan to a rack to cool for another 10 minutes. Serve warm with the ice cream (optional).
- Leftovers can be frozen in an airtight container or sealable plastic bag for up to three months.
For those with a salty tooth: Apple Walnut Salad
Packed with sweet apples, crunchy walnuts, tangy cranberries, refreshing spinach, and earthy quinoa, this simple yet flavourful salad will certainly become a regular on your dining table this fall.
Ingredients:
- 1 cup of quinoa, uncooked
- 2 cups of water
- 2 cups of spinach, roughly chopped
- 1 cup of walnuts, roughly chopped
- 1 ½ cups of apples, diced
- ¼ cup of dried cranberries
- ¼ cup of red onion, finely chopped
- 3 tbsp of olive oil
- 2 tbsp of apple cider vinegar
- 1 tbsp of maple syrup
- 2 tsp of Dijon mustard
- ½ tsp of salt
- ¼ tsp of black pepper
Steps:
- Place the quinoa in a medium saucepan over medium heat. Toast until the seeds start to pop and become aromatic.
- Add 2 cups of water to the quinoa. Bring to a boil, then turn down the heat to low.
- Cover and simmer the quinoa for 15 minutes, then remove from the heat.
- Keep the quinoa covered for an additional 10 minutes, then fluff with a fork. Season with salt if needed.
- To make the salad dressing, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- In a bowl, add the cooked quinoa, spinach, walnuts, apples, dried cranberries, and red onion.
- Pour the dressing on top. Stir gently to combine. Serve at room temperature or chilled.
- Apple Walnut Salad is best enjoyed fresh. Leftovers can be kept in an airtight container in the fridge for two-three days.
- If not serving right away, store the dressing in a separate container in the fridge.
These recipes were adapted from Betty Crocker’s Homemade Apple Cake and Yumna Jawad’s Apple Walnut Salad.