Tired Of The Same Old Apple Dessert Recipe? Try One Of These!
I am going to share one apple dessert recipe, for each category that I can think of. If you have any other suggested categories that I may have missed, please chime in!
We all know that you can do a lot more with apples than just make dessert. You can use them as appetizers, or in soups, side dishes and salads. You can make main dishes, sandwiches, burgers, beverages, as well as breads and breakfast. However, this page is dedicated to desserts.
Remember, one apple dessert recipe for each category!
Applesauce
This is the most basic one, but great none the less. It also makes great baby food!
8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield 5 to 6 cups.
Caramel Apple Salad ( A Real Kid Pleaser)
8 oz cool whip (thawed)
3 oz butterscotch pudding (instant kind)
8 oz pineapple (curshed, undrained)
3 cup apples (diced the tart or sweet)
1 cup peanuts (chopped)
1 cup marshmallows
1 Mix cool whip, pudding, crushed pineapple and the juice from the pineapple.
2 Fold in Apples, nuts and marshmallows.
3 Keep in refrigerator until ready to serve. Best to chill for at least 3 hours before serving.
Apple and Pumpkin Tart
1 8-inch frozen pie crust, thawed (Instead of using a frozen commercial pie crust, you can make your own tart shell and chill before adding the filling.)
1 1/2 cups pumpkin puree
3 medium cooking apples, peeled, cored and diced
Page 3, Apples and More Recipes
(Granny Smith, Jonathan, Cortland or your favorite variety)
1/2 cup apple cider
2 tablespoons honey
1/2 cup sugar
2 eggs plus 2 egg whites, slightly beaten
1/2 cup currants
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
Thaw crust and press into an 8-inch fluted tart pan. Use a rolling pin to roll over the edges, making crust even with top of tart pan. Place in the freezer while assembling tart filling. Preheat oven to 425 degrees. In a mixing bowl, combine all the tart ingredients and mix well. Scrape the filling into the prepared tart shell. Smooth evenly around the pan. Bake 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 40 minutes. Allow to cool before serving. Top with whipped cream, if desired.
Spiced-Fruit Stuffed Apples
2 Tablespoons lemon juice
1 quart water
4 medium cooking apples (Jonathan, Granny Smith, Golden Delicious, etc)
¼ cup currents or raisins
¼ cup cranberries, fresh or dried, chopped
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup apple cider or apple juice
4 tablespoons vanilla yogurt, optional
Sprinkle of Cinnamon for garnish
In a large bowl, combine water and lemon juice; set aside.
Prepare apples. Working with one apple at a time, slice ½ inch from the stem end and remove core; use a paring knife or apple corer. From the cut edge of each apple, peel away a ½ inch strip. Place each prepared apple in lemon-water; cut side down, to prevent browning, until ready to stuff.
In a medium bowl, combine currents, cranberries, brown sugar, butter, cinnamon, and nutmeg. Drain apples. Stuff each apple with spiced fruit mixture.
Place apples in a greased 8×8-inch baking dish. Pour apple cider over apples. Bake 350degrees F for 45 to 50 minutes.
Serve warm with a little concentrated apple cider or juice in the bottom of the pan. Top each apple with 1- tablespoon vanilla yogurt or cream and a sprinkle of cinnamon, if desired. For smaller serving, cut each apple in half and garnish.
Here is my personal favorite apple dessert recipe:
Fresh Apple Walnut Cake with Caramel Nut Topping
The cake:
2 cups all purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
¾ cup corn oil or canola oil
1 whole egg plus 3 egg whites
2 teaspoons vanilla extract
3 medium baking apples, peeled and chopped
1 cup finely chopped walnuts
Icing for cake:
¼ cup margarine or butter ( ½ stick)
½ cup brown sugar, firmly packed
1/3 cup fat-free evaporated milk
¼ cup chopped walnuts for garnish (optional)
Preheat oven to 350ºF. Spray a 13×9-inch baking pan with oil or grease lightly.
In a medium bowl mix flour, baking soda, and salt.
In a large bowl mix sugar, oil, whole egg, egg whites, and vanilla. Beat with an electric mixer or whisk until smooth and light. Stir in flour mixture. Mix just to combine. Batter is very thick. Fold in apples and nuts.
Spread into prepared pan. Push batter evenly into corners of the pan so the cake will have an even top.
Bake for 30-35 minutes in pre heated oven. Remove and cool for 15 minutes. Serve plain, with a sprinkle of powdered sugar, or with topping recipe below.
For the topping:
In a medium saucepan, melt butter or margarine over medium heat. Do not brown the butter.
Stir in brown sugar and milk. Turn heat up to medium high and bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Stirring occasionally.
Pierce warm or cooled cake all over with a skewer or two-tined fork. Drizzle hot topping all over the cake. Garnish with chopped walnuts if desired. Cool for 30 minutes before serving. Makes 20 servings.
Apple Ice Cream
There are many varieties of apple ice cream, such as baked, cider, cinnamon, and raisin. This is the basic recipe, but keep in mind, you can jazz it up anyway you wish.
Ingredients
1/2 cup sugar
1 cup milk
1/4 teaspoon salt
3 egg yolks, beaten
2 cups whipping (heavy) cream
1 teaspoon vanilla
Red or green food color, if desired
3 medium eating apples, peeled, cored and cut up
1/2 cup sugar
1 tablespoon lemon juice
Mix 1/2 cup sugar, the milk, salt and egg yolks in 1-quart saucepan. Cook over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate uncovered in chilled bowl 1 hour to 1 hour 30 minutes or until room temperature.
Stir whipping cream, vanilla and 3 or 4 drops food color into milk mixture.
Place half of the apples, 1/2 cup sugar and the lemon juice in food processor or blender. Cover and process, using quick on-and-off motions, until coarsely chopped. Add remaining apples. Cover and process until finely chopped but not mashed.
Stir apple mixture into milk mixture. Pour into 2-quart ice-cream freezer. Freeze according to manufacturer’s directions.
Grandma’s Apple Cookies
Ingredients
1/2 cup shortening
1 1/3 cups packed brown sugar
1 egg
1/4 cup milk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
1 cup dates, pitted and chopped
1 cup chopped apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the shortening and brown sugar together. Mix in the egg and milk. Stir in the apples. Add the flour, baking soda, ground cinnamon, ground cloves, ground nutmeg. Stir in the nuts and dates.
Either drop spoonfuls of dough onto a lightly greased cookie sheet or spread dough into a 13×18 inch lightly greased jelly roll pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes for the cookies or 20 to 25 minutes for the bars. Let cool then ice, if desired.
Candy Apples
Of course you can coat yummy apples with other things as well, like caramel, or chocolate! Yum. A favorite with kids.
Old-Fashioned Red Candy Apples
8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)
Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.
Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.
Remove from heat and stir in cinnamon and food coloring, if using.
Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.
Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.
Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.
Wow! The wonders of apples!
You can find many other recipes here, if the apple dessert recipe you were looking for is not on this page.
