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Sweet and savory apple recipes

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Apple and Cheddar Scones


2 firm tart apples (such as Granny Smith or  Honeycrisp)
1 ½  cups all-purpose flour
¼ cup sugar plus 1 ½ TAB for sprinkling
½ TAB baking powder
½ tsp salt
6 TAB unsalted butter chilled and cut into ½ cubes
½ cup sharp cheddar shredded
¼ cup heavy cream
2 large eggs                                                                   

Preheat oven to 375°F.  Peel and core apples, then cut into small chunks.   Place in a single layer on a baking sheet lined with parchment and bake until dry to the touch about 20 min. Sift or whisk flour, sugar, baking powder and salt together. Set aside. Beat butter, cheese, cream and one egg together.  Gently mix in the apple chunks. Sprinkle flour mixture over the top and mix until just blended.   Roll out dough on floured counter top into a 6 inch circle.  Cut into 6 wedges. Place on parchment lined baking sheet 2 inches apart. Beat one egg with a pinch of salt and brush on top of scones. Sprinkle scones with the last TAB of sugar. Bake until firm and golden about 30 minutes.


Apple Walnut Upside-Down Cake

Gourmet/ November 1995

3-4 Fuji apples, peeled, cored and quartered
1 ½ sticks unsalted butter (3/4 cup)
2/3 cup sugar
 ½ cup coarsely chopped walnuts

Cake Batter
1 Fuji Apple peeled and chopped
1 ½ cups flour
1 ½ tsp baking powder
 ¾ tsp salt
½ tsp cinnamon
1 stick unsalted butter softened
 2/3 cup sugar
 1 tsp vanilla extract
2 TAB minced peeled fresh ginger
2 large eggs
½ cup sour cream

Preheat oven to 375°F.  

Topping– In an oven proof non-stick or cast iron skillet melt butter over low heat. Stir in sugar until combined. Arrange apples cut side up and sprinkle with walnuts evenly between apples. Cook 25-35 min or until apples are tender and sugar is a golden caramel.

Cake Batter- In a bowl whisk flour, baking powder, salt and cinnamon. In another bowl beat butter and sugar until fluffy. Add vanilla, ginger and eggs 1 at a time.  Mix in sour cream and flour mixture until just combined. Fold in apple. Remove skillet from heat and spread batter evenly over filling, leaving ¼ inch border uncovered.  Bake 25-35 minutes until golden brown. Serve with whipped cream.