Fall is apple season, and while high temperatures in the Coastal Bend prevent us from growing more than crabapples (the only apple native to North America, by the way), we can still enjoy the season’s most iconic fruit. Here are 3 fall recipes featuring the season’s favorite fruit.
With more than 100 varieties potentially available in grocery stores, it can be overwhelming to find the perfect apple. We’ve compiled a list of the most commonly stocked apples, with flavor profiles and best culinary uses. From sweetest to tartest, this apple guide will help you create recipes that won’t upset the apple cart.
Red Delicious: Characterized by its dark, crimson color, Red Delicious is mild and mostly sweet, but mealier and less flavorful than other varieties.
Golden Delicious: As sweet as its similarly named cousins, Golden Delicious is best in salads, apple sauce and apple butter.
Gala: Gala apples are smaller and available early in the season. Their mild, sweet flavor with hints of vanilla and rose make this a versatile ingredient for snacking, baking, salads and juicing.
Fuji: Sweet, crisp and juicy, Fuji apples are a popular variety for snacking, baking and salads.
Honeycrisp: Thanks to their larger cells, Honeycrisp apples are particularly juicy, perfect for eating fresh, juicing and baking. The white flesh of Honeycrisps has a mild tartness to counter their rich honey flavor.
Pink Lady: Tart and semisweet, this Australian varietal is known for its thick “pink” skin. Enjoy pink ladies baked with pork tenderloin or sliced in a salad.
Braeburn: These sweet-tart beauties have golden-hued flesh with notes of nutmeg and cinnamon, perfect for baking or eating fresh. Braeburn can vary in quality, so look for firm, unbruised skin.
Granny Smith: Known for its vibrant green skin and tart flesh, Granny Smiths takes longer to oxidize than most apples. Granny Smith apples are great for eating raw and have endless cooking applications.
Most associate a bushel of shiny apples with sugary treats like apple pie, caramel apples or apple cider, but the sweet and tart flavors can brighten up many savory dishes. To demonstrate versatility and applicability, we’ve prepared a three-course meal with apple as the star.
Perk up fall salads and sandwiches with crisp apple slices. Roast apples with sheet pan chicken or simmer apple chunks with pork chops. Add texture to rice pilaf or couscous with diced apple. With flavor to fit almost any palate, we think you’ll enjoy apples in both sweet and savory dishes, and live apple-ly ever after
Brussels Sprouts and Apple Salad with Slivered Almonds and Pomegranate
Serves 4 | Prep Time: 10 Minutes
- 1 10-oz package shaved Brussels sprouts
- 1 Granny Smith apple, cut into matchsticks
- 1 Golden Delicious apple, cut into matchsticks
- 5 oz carrot matchsticks
- 1/4 cup almonds, slivered
- 1/2 pomegranate, peeled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup poppy seed dressing (recommend Brianna’s), or to taste
Combine all ingredients into a large bowl and toss until mixed. Serve immediately or store in the refrigerator and consume within 48 hours.
Roasted Chicken Stuffed With Apple Dressing
Makes 1 Whole Chicken | Prep Time: 15 Minutes | Cook Time: 2 hours, 10 minutes
- 8 tbsp butter, divided
- 1 Gala apple, diced
- 1 shallot, diced
- 1 stalk celery, diced
- 2 tsp salt, divided
- 1 tsp ground pepper, divided
- 1 tsp poultry seasoning, divided
- 2 sprigs rosemary, stemmed and minced, divided
- 1 baguette, cubed
- 1/2 cup dried cranberries
- 1/2 link sausage, diced
- 2 cups chicken stock
- Whole chicken, neck and innards removed
- Olive oil (optional)
Preheat oven to 425°F. Melt 4 tbsp butter in a large skillet. Once the butter is hot and fragrant, add apple, shallot, celery, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp poultry seasoning and 1 sprig of rosemary. Sauté for 10 minutes, until tender.
Combine cooked apple mixture with cubed baguette, dried cranberries, sausage and chicken stock, tossing to incorporate. Set mixture aside.
Prepare the chicken by patting the skin dry with a paper towel and loosening the connective tissue under the skin covering the chicken breast with your fingers. In a small bowl, combine 4 tbsp softened butter, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp poultry seasoning and 1 sprig worth of minced rosemary. Spread herbed butter mixture evenly under the skin of the chicken breast. Season the outside and inside cavity of the chicken with salt and pepper. (For crispier skin, drizzle generously with olive oil). Stuff the chicken with apple stuffing, leaving the remaining stuffing in the bowl for later.
Place chicken on a roasting rack and cook in the preheated oven for 15 minutes, then reduce the heat to 350°F. Baste the chicken with pan drippings every 20 minutes. Once the chicken has been roasting for 90 minutes, add the remaining dressing to the sides of the roasting pan. Roast an additional 30 minutes, until the chicken has cooked for a total of 2 hours.
Apple Cherry Cobbler
Makes 1 9×11 inch Cobler | Prep Time: 20 Minutes | Cook Time: 45 minutes
- 3 Fuji, Honeycrisp or Pink Lady apples, cored and thinly sliced
- 16 oz cherries, pitted and stemmed
- 1/2 cup granulated sugar
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp cinnamon
- Dash of salt
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 stick (1/2 cup) unsalted butter, cubed
- 1 cup milk
Preheat the oven to 375°F.Combine ingredients for the filling in a large bowl and stir until mixed. Oil a 9×11-inch casserole dish with butter or non-stick baking spray. Transfer filling into oiled dish and set aside.
Whisk dry crust ingredients together in a large bowl. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles dry oats. Add milk to the mixture and stir until a thick, lumpy batter forms. Pour batter evenly on top of filling.
Transfer the dish to a preheated oven and bake for 45 minutes, until golden brown and bubbling. Serve warm with ice cream.