Recipes for "apple"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place sliced apples in a 9x13-inch baking dish. Mix white sugar, 1 tablespoon flour, and cinnamon together; sprinkle over apples. Pour water evenly over apples.

Combine oats, 1 cup flour, brown sugar, baking powder, and baking soda in a large bowl. Add melted butter and mix with a fork until crumbly; sprinkle evenly over apple mixture.

Bake in the preheated oven until apple filling is bubbling, and top is golden brown, crisp, and caramelized around the edges, about 45 minutes.

Enjoy!

In a large mixing bowl, combine the apple slices, lemon, and vanilla.

Layer sliced apples in a 9x13-inch (or approximately the same size) baking pan.

Combine the brown sugar, oats, and cinnamon in a bowl. Cut in the butter until you have a moist, crumbly mixture. Sprinkle the sugar mixture over the apples.

Bake at 375°F for 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

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Arrange a rack in the center of the oven.

Add the instant oatmeal to a medium bowl. Add 6 tablespoons of the butter and press and squeeze it into the oats with your fingertips until moist crumbs form. Transfer to the refrigerator.

Melt the remaining 2 tablespoons of butter in a 10-inch skillet (preferably oven-safe, like cast iron) over medium-high heat. Add the apples and cook, stirring occasionally, until caramelized in spots and beginning to soften, 5 to 7 minutes. (Reduce the heat to medium if the apples are browning too quickly.) Remove from the heat.

If you’re not using an oven-safe skillet, transfer the apples to a 2-quart baking dish.

Scatter the topping over the apples. It likely won’t cover them entirely.

Bake until the juices around the edges of the skillet are bubbling, the apples are tender, and the topping is golden-brown and crisp, 18 to 24 minutes. Let cool for 10 minutes before serving.

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Grease a 9 x 13-inch pan with the butter.

In a large mixing bowl, stir together the apples, flour, brown sugar, cinnamon, and salt until the apples are evenly coated. Dump the apples into the prepared pan and bake for 30 minutes, or until the apples are beginning to soften. (If you’re scaling, bake less time for less fruit, more time for more fruit.)

In the same bowl, stir together the flour, oats, nuts, brown sugar, cinnamon, and salt. Drizzle the butter on top, then mix until no bits of flour remain and the mixture holds together like a dry cookie dough.

Give the apples a brief, gentle stir, then scatter the topping evenly over the apples. Bake for 25 to 35 minutes more, or until the filling bubbles at the corners and the topping is golden brown. Serve warm or at room temperature.

Store any leftover crisp at room temperature, covered, up to a day, or refrigerated for up to 3 days.

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Preheat the oven to 350 degrees F (175 degrees C).

Place apple slices in an 8- or 9-inch square baking dish; spread cranberry sauce over top. Combine flour, oats, brown sugar, butter, and cinnamon in a bowl until crumbly; sprinkle over apple-cranberry mixture until completely covered.

Bake in the preheated oven until apples are easily pierced with a knife and topping is browned, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread pie filling in an 8x8-inch baking dish. Sprinkle with cinnamon and nutmeg.

Cream together margarine and sugar. Cut in flour with a pastry blender until the mixture resembles coarse crumbs. Sprinkle mixture over pie filling.

Bake in the preheated oven until the topping is brown and crisp and the filling is hot and bubbly, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Make the filling: Place apple slices into the prepared baking dish. Add brown sugar, flour, and cinnamon; toss to coat. Scatter butter pieces over top.

Make the topping: Mix flour, oatmeal, brown sugar, cinnamon, baking soda, baking powder, and together salt in a large bowl. Cut in butter with a pastry blender or your fingers until mixture is crumbly. Sprinkle over apples.

Bake in the preheated oven until bubbly and golden brown, about 45 minutes.

Spread apples evenly in an 8-inch square microwave-safe baking dish. Mix brown sugar, oats, flour, melted butter, cinnamon, and allspice together in a medium bowl until well combined; sprinkle evenly over apples.

Cook in the microwave on high until apples are easily pierced with a knife, 10 to 12 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.

Spread apple slices into the prepared baking pan. Dot with 1 tablespoon butter pieces and sprinkle with lemon juice. Mix flour, rolled oats, brown sugar, cinnamon, and salt together in a bowl. Cut butter into oat mixture until mixture resembles coarse crumbs; spread over apples.

Bake in the preheated oven until topping is browned and apples are soft and tender, about 30 minutes.

Crust: Preheat the oven to 350 degrees. Beat the butter and brown sugar with electric mixers until creamy. Add the cinnamon, salt, baking soda, and flour. The mixture should be crumbly. Set aside one cup of the mixture; press the rest into a 9×13 baking sheet lined with parchment paper. Bake for 12 minutes.

Filling: Quarter the apples and scoop out seeds/core. Slice the apple quarters with a mandoline slicer to get ultra paper thin slices (or slice by hand, cutting as thin as possible). Melt the butter in a saucepan. Add both types of sugar; when the sugar is incorporated and the mixture is JUST about to start bubbling, add the cream and stir until a creamy sauce forms. It should coat the back of a spoon.

Assembly: When the crust is done, arrange the apples in an even layer over the crust and pour the caramel over the top. Sprinkle with remaining crust crumbles from step one. Sprinkle with turbinado sugar for sparkle and crunch. Bake for 30-35 minutes. Remove from oven, lift out of the pan using the edges of the parchment paper, and allow to cool for 10-15 minutes. Cut and serve.

Preheat oven to 350 degrees F (175 degrees C).

Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.

Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.

Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Toss the apples with the almond meal and cinnamon and spread in a single layer in the baking dish.

Whisk the coconut oil and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined.

Pour the oat mixture over the apples to cover them evenly. Bake for 30-40 minutes until the topping is browning slightly. Let stand for 15-20 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

Arrange apple slices evenly in the prepared baking dish.

Sift flour, sugar, cinnamon, and salt into a bowl.

Cut in butter using a pastry blender, or 2 knives, until mixture resembles coarse cornmeal; sprinkle over apples.

Bake in the preheated oven until topping is golden, 40 to 45 minutes.

Cool slightly before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Cream sugar and butter together in a bowl with an electric mixer. Blend in flour.

Place apples into the prepared baking dish and sprinkle with cinnamon. Pour in water, then sprinkle sugar-butter mixture evenly over top.

Bake in the preheated oven until apples are tender and the crust is golden, 30 to 40 minutes.

Preheat the oven to 350 F (175 degree C).

Toss apples in a medium size bowl with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8-inch pan.

Mix flour, brown sugar, oats, and butter together in another bowl; spoon mixture evenly over apples.

To make the caramel sauce: Place caramels and evaporated milk in a heavy sauce pan over low heat; cook, stirring frequently, until caramels have melted and sauce is smooth; drizzle over crisp topping.

Bake in the preheated oven until apple mixture bubbles and topping is golden brown, about 45 minutes.

Preheat the oven to 350 degrees F (175 degree C).

Place sliced apples in a 9x13-inch pan. Mix white sugar, 1 tablespoon flour, and ground cinnamon together; sprinkle over apples. Pour water evenly over all.

Combine oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and melted butter together. Crumble evenly over the apple mixture.

Bake in the preheated oven until golden and crisp on top, about 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.

Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.

In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.

Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

Preheat the oven to 300 degrees F (150 degrees C). Grease an 8-inch square pan.

Mix flour, 1 cup sugar, egg, and baking powder together until well combined. The mixture will look like cornmeal.

Peel, core, and slice apples; mix with 1/2 tablespoon cinnamon. Place apples in the prepared pan. Spread flour mixture over apples. Mix 1/4 cup sugar with remaining 1 tablespoon cinnamon; sprinkle over top of the crisp. Drizzle with melted butter.

Bake in the preheated oven until golden on top and fruit is bubbling, about 1 hour. Serve warm.

Preheat oven to 375 degrees F (190 degrees C).

Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.

Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

To make the topping: Mix flour, brown sugar, white sugar, cinnamon, nutmeg, and salt together in a bowl. Add butter and mix with your fingers or a fork until coarse crumbs form. Stir in walnuts.

To make the apple filling: Whisk sugar, cornstarch, ginger, and cinnamon together in a small bowl.

Place apples in a slow cooker. Stir in cornstarch mixture. Add lemon juice and toss to combine. Sprinkle topping over apples. Cover and cook until apples are tender, on Low for 4 hours or High for 2 hours.

Turn off the slow cooker, partially uncover, and let stand until topping has hardened, about 1 hour.

Preheat oven to 350 degrees

Combine the first three ingredients and place in a greased 8×8 baking dish.

Combine the remaining ingredients and sprinkle over the top of the apple mixture.

Bake for 30 minutes.

Serve warm with whipped cream or ice cream!

Melt the coconut oil in the microwave. Stir in the oats, pecans, 2 tablespoons of the whole wheat flour, 2 tablespoons of the sugar, 1/4 teaspoon of the cinnamon, and the salt. Mix until well combined.

Chop the apples and toss them with 1/2 tablespoon of the whole wheat flour, 1/2 tablespoon of the sugar, and 1/4 teaspoon cinnamon.

Layer a little spoonful of the oat mixture in the bottom of two 9 ounce ramekins or mugs. Top with about 1 cup of the chopped apples and heap the remaining oat mixture over the top. Microwave for 3 minutes and 30 seconds – the apples should be bubbling and the whole thing will reduce in size. Remove and let stand until cool enough to eat. Be careful because it’s going to be really hot at first! Also, the texture improves as it rests and cools. Drizzle with honey for an extra gooey kind of texture. Yum!

Preheat oven to 350. Combine the first three ingredients and place in a greased 8×8 baking dish.

Combine the remaining ingredients and sprinkle over the top of the apple mixture.

Bake 30 minutes at 350. Serve warm with whipped cream or ice cream, or drizzled with caramel or honey. Refrigerate leftovers.

Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.

Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.

Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, oatmeal, cinnamon, nutmeg, and brown sugar in a large bowl; cut in butter until mixture is crumbly.

Spoon half of the mixture into the bottom of a 9x13-inch baking dish; pat down with the back of a spoon to form an even layer.

Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.

Bake in the preheated oven until apples are tender, about 45 to 50 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Toss apples with lemon juice and water in a shallow 2 quart baking dish.

In a large bowl, combine flour, oats, sugar, nutmeg, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.

Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.

Preheat oven to 350 degrees F (175 degrees C).

Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon.

Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.

Preheat oven to 350 degrees F (175 degrees C).

Combine flour, brown sugar, oats, melted butter, and cinnamon in a medium bowl; stir until crumbly. Press 1/2 of the oat mixture into a 9x13-inch baking dish. Cover with sliced apples.

Combine white sugar, water, cornstarch, and vanilla in a medium saucepan over medium heat. Cook, stirring, until thick and clear, about 10 minutes. Pour over sliced apples. Top with remaining oat mixture.

Bake in the preheated oven until bubbly and golden, about 45 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes.

Meanwhile, melt butter in a skillet over medium heat. Sauté apples until tender, about 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.

Whisk sugar, cinnamon, and salt together in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature.

Preheat the oven to 325 degrees F (165 degrees C).

Bake pudding until bread has absorbed custard mixture and is set, about 50 minutes.

Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.

Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.

In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.

Bake at 350 degrees for 35 minutes. Serve hot.

Preheat oven to 425 degrees F (220 degrees C).

Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.

Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.

Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.

Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Combine grated and chopped apples with white and brown sugars in a small bowl; stir and set aside to sweat for 5 minutes.

Combine all-purpose and wheat flours, cinnamon, baking powder, baking soda, and salt in a second bowl.

Stir eggs, melted butter, olive oil, applesauce, and vanilla together in a large bowl. Add apple mixture and mix until well combined. Add flour mixture and stir until completely mixed; batter will be thick like cookie dough. Divide batter evenly among prepared muffin cups.

Bake in the preheated oven until tops spring back when lightly pressed, about 19 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line 6 large (3½-inch) muffin cups with paper muffin liners.

To make the muffins: Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in egg, oil, and milk until just combined. Fold in chopped apples.

Spoon ½ cup of batter into each muffin liner.

To make the streusel topping: Place sugar, flour, butter, and cinnamon into a small bowl; mash mixture with a fork until mixture begins to cling together. Sprinkle topping evenly over unbaked muffins.

Bake in the preheated oven for 5 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan briefly; remove muffins and cool on a wire rack.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.

Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.

Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan.

Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack.

To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt in a bowl. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce.

Pour the batter into a 9x13 inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack.

Preheat the oven to 350 degrees F (180 degrees C). Grease and flour three 8x4-inch loaf pans.

In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add applesauce, oil, eggs, and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.

Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.

In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.

Gradually add the flour mixture and beat well to moisten. Fold in the raisins.

Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9x9-inch baking pan.

Mix flour, sugar, and salt together in a bowl.

Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.

Mix applesauce, cinnamon, and cloves together in a small bowl.

Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.

Bake in the preheated oven until cake is browned, 40 to 45 minutes.

In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce, and 2 tablespoons of rum.

In another bowl, stir together the flour, cocoa, baking soda, spices, and salt. Beat into the creamed mixture and then stir in the raisins and pecans.

Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.

Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Serves 20.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square cake pan. Line the bottom of the pan with wax paper, or dust lightly with flour.

Sir together flour, baking powder, salt, and spices.

In a large bowl, cream shortening. Blend in brown sugar, beating until light and fluffy. Beat in eggs and vanilla. Stir flour mixture into creamed mixture alternately with applesauce; make 3 dry and 2 liquid additions, combining lightly after each. Turn batter into prepared pan.

Bake for 40 to 45 minutes, or until cake springs back when lightly touched.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch rimmed baking sheet or baking pan and line with parchment paper.

Combine butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix flour and baking powder together in a bowl. Sift gradually into butter mixture, mixing well.

Transfer 6 to 8 heaping tablespoons of the cake batter, about 1 cup, to a separate bowl. Mix in milk gradually until batter is creamy and the consistency of pancake batter.

Spread thick cake batter into the prepared baking pan and level out with the back of a spoon. Mix applesauce and cinnamon together and spread on top in an even layer. Top with the thin cake batter.

Bake in the preheated oven until the top of the cake is a deep golden brown, about 50 minutes. Remove from oven and allow to cool. Dust with confectioners' sugar before cutting into squares.

In a large bowl, mix flour, salt and sugar. Pour in milk, a little at a time, stirring to make a smooth batter. Beat in eggs and lemon zest.

Core and peel apples, then cut in wedges. Cut each wedge crosswise into thin slices. Toss apples in batter to coat.

In a large skillet over medium heat, heat oil and butter. Drop fritter mixture by spoonfuls into pan and cook, turning once, until golden brown. Plate and sprinkle with sugar. Serve warm.

Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.

Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.

Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.

Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour.

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan.

Beat butter, applesauce, and eggs together in a large bowl with an electric mixer until foamy.

Add flour, brown sugar, cinnamon, vanilla, baking powder, baking soda, and salt; mix until well combined. Stir in apples.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch cake pan.

Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add applesauce; beat well.

Stir in flour, baking soda, cinnamon, and cloves until just combined.

Fold in walnuts and raisins.

Spoon cake batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.

Serve warm. Enjoy!

Grease a 9 x 13-inch casserole dish.

Spread the cubes of bread out evenly on a baking sheet. Bake in the oven until lightly toasted, about 10 minutes.

You can skip this step if you’re using stale bread that is dry to the touch.

Simply Recipes / Hannah Zimmerman

Meanwhile, add the diced apples, brown sugar, butter, vanilla, cinnamon, and salt to a medium saucepan over medium heat. Stir and cook until the apples are soft and the sugar is melted, about 5 minutes. Remove from heat and set aside.

Simply Recipes / Hannah Zimmerman

In a large bowl, whisk together the milk, eggs, and sugar.

Add the bread cubes to the prepared casserole dish. Pour the apple filling on top. Using a large spoon or rubber spatula, toss the bread chunks and apple filling together until evenly distributed. Pour the egg and milk mixture on top.

Let sit at room temperature for 15 minutes before baking so that the bread can soak up most of the liquid.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Bake until the liquid has set and the bread on the surface of the casserole is golden brown, about 40 minutes. When the bread pudding is done baking, a sharp knife or toothpick inserted in the center should come out clean.

Simply Recipes / Hannah Zimmerman

While the bread pudding is baking, prepare the sauce. Combine the brown sugar and butter in a small saucepan over medium heat. Stir until the brown sugar is melted, 4 to 5 minutes.

Add the heavy cream and continue to stir the mixture over heat for 1 to 2 minutes. Stir in the bourbon and let the sauce simmer for 1 minute. Remove from heat. As the sauce cools, mix it every 1 to 2 minutes to prevent the butter from separating.

Pour the sauce over the bread pudding and serve warm.

If you don’t plan to serve the entire bread pudding at once, consider adding the sauce to each individual serving. Store any leftover bread pudding and sauce separately in airtight containers in the fridge for up to 4 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a single sling of parchment paper. Leave a 1-inch overhang of parchment paper on the long sides of the pan for easy removal after baking.

In a medium bowl, combine the brown sugar, granulated sugar, flour, cinnamon, and salt. Slowly drizzle the melted butter over the dry ingredients, tossing the mixture with a fork as you pour. Once all the butter is added, mix until you have a crumbly, doughy mixture. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Using a hand mixer or a stand mixer with a beater attachment, beat the butter and sugar on medium speed for about 2 minutes, until light and fluffy. Add the egg and vanilla extract and continue to mix on medium speed until fully combined. Add the yogurt and milk and mix on medium speed until all ingredients are evenly combined with a smooth, creamy texture.

Add the dry ingredients to the wet ingredients. Beat all the ingredients together starting on low speed and increasing to medium speed for 1-2 minutes, until a smooth batter forms with no lumps.

Add the diced apples to the batter. Using a rubber spatula, fold the apples into the batter.

Pour the batter into the prepared loaf pan. Sprinkle the streusel over the top.

Place in the oven and bake for 45-50 minutes, until the streusel is golden-brown and a toothpick inserted in the center of the loaf comes out clean.

Let the apple bread cool in the pan for 10-15 minutes, then use the parchment overhang to lift it out of the pan and place on a wire rack. Let the loaf cool on the rack for an additional 5-10 minutes before slicing and serving.

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken pieces in a lightly greased 9x13 inch baking dish.

In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

Beat together sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in flour mixture until well blended. Fold in walnuts, oats, and apple until combined. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake cookies in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Gather all ingredients.

Combine apple, frozen banana, orange juice, and milk in a blender; blend until smooth.

Pour into glasses to serve. Enjoy!

Place almond milk, apple, strawberries, banana, and yogurt in a blender, being sure the milk goes in first. Process until smooth, occasionally scraping down the sides of the blender with a rubber spatula, if necessary.

Pour into serving glasses and serve immediately.

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk white sugar, brown sugar, water, and lemon juice into butter mixture. Bring to a simmer, whisking constantly, until sauce is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.

Line a 9-inch pie dish with 1 pastry crust. Place apple slices and remaining blackberries into crust. Cut remaining pastry crust into strips, about 1-inch wide. Use strips to weave a lattice top over apple-blackberry filling; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in top crust. Place pie onto a baking sheet.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.

Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.

Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Beat sugar, melted butter, and egg in a large bowl with an electric mixer until fluffy. Fold in the apples and walnuts. Sift flour, salt, baking powder, baking soda, and cinnamon together in a separate bowl; stir into apple mixture until just blended. Spread batter evenly in the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

Heat vegetable oil in a skillet over medium-high heat and add sausage. Cook and stir, breaking up chunks with a spatula, until browned and crumbly, about 5 minutes.

Reduce heat to medium, add onions and a pinch of salt, and cook, stirring, until onions start to turn soft and translucent, about 5 minutes.

Stir in butter, and once melted, add flour. Cook, stirring, for about 2 minutes. Add diced apple, and cook, stirring for another minute or so.

Pour in chicken broth, raise heat to high, and stir with a spoon, scraping up all the browned bits (fond) from the bottom. Add milk and bring mixture to a simmer. Reduce heat to between medium and medium-low, and simmer for about 15 minutes. For thicker gravy, mixture can be reduced further. Reduce heat to medium-low and prepare dumpling batter.

Combine egg, cider, creme fraiche, thyme, 2 tablespoons green onions, 1 teaspoon salt, and baking powder in a bowl and whisk thoroughly. Add 1 cup flour and whisk just until flour disappears. Clean off whisk with a spatula, and scrape down the sides of the bowl, mixing in any visible flour. Set batter aside until needed.

Stir gravy and taste for seasoning—add more salt if needed, plus freshly ground black pepper, cayenne, 1/4 cup green onions, and 1 tablespoon apple cider vinegar.

Raise heat to medium, and transfer generous, rounded teaspoons of dumpling batter on top of the simmering gravy.

Cover, and let cook, untouched, until dumplings are puffed up, and floating on top, 5 to 6 minutes. A skewer inserted into the center of a dumpling should come out clean. Serve immediately topped with additional green onions if desired.

Preheat oven to 425 degrees F (220 degrees C).

In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.

Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.

Bake in preheated oven for 30 to 40 minutes or until set in center.

Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.

Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.

Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.

Mix in raisins if desired; serve warm.

1. Preheat the broiler to high.

2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.

3. Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.

4. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.

4. Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and 1 chopped apple. Cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth until smooth. Add the butternut squash, cayenne, and a large pinch each of salt and pepper. Bring to a boil, reduce the heat to medium and cook, covered, until the squash is tender, about 20 minutes.

2. Remove the soup from the stove. Let cool slightly and then puree in a blender or use an immersion blender.

3. Return the soup to the stove and set over low heat. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired.

4. To make the honey butter apples. Melt the butter in a medium skillet over medium-high heat. Add 1 thinly sliced apple and cook until it just begins to caramelize, about 5 minutes. Add the honey and 2 teaspoons thyme. Cook another minute, then remove from the heat.

5. To serve, ladle the soup into bowls and spoon the apples over top. Finish with a sprinkle of pecan crumble. Enjoy!

1. Preheat the oven to 350 degrees F.

2. On a rimmed baking sheet, combine the oats, pecans, flour, maple, cinnamon, and a pinch of salt. Add the butter and use your fingers to crumble it into the mix until everything is moist.

3. Transfer to the oven and bake for 20 minutes, stirring halfway through cooking, until crisp and golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

1. Butter a 9×13-inch baking dish.

2. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with apple butter (see photo above).

3. In a large bowl, whisk together the eggs, milk, vanilla, cooled butter, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit for at least a minute to soak up the eggs. Arrange the bread in the baking dish.

4. Toss the apples with brown sugar and cinnamon. Stuff the apples in between each piece of bread. Pour the remaining egg mix over the dish. Cover and refrigerate for 30 minutes or overnight.

5. When ready to bake, preheat the oven to 375° F. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes, until golden.

6. Top with maple cream and cinnamon syrup. Enjoy!

1. In a pot combine the maple and cinnamon. Simmer/boil for 5 minutes. Remove from the heat. Add the bourbon or vanilla.

2. Using an electric mixer, whip the cream and 1-2 tablespoons cinnamon syrup + sea salt until soft peaks form.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Cut each slice of bread into 1-inch wide "sticks".

3. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Whisk in the milk, eggs, apple butter, and vanilla. Dunk each breadstick into the batter. Remove, allowing any excess to drip off back into the bowl. Place on the prepared baking sheet. Repeat with the remaining bread, try to use most of the batter.

4. Mix the sugar and cinnamon together. Sprinkle half of the cinnamon sugar over the sticks. Bake for 10 minutes, flip, and sprinkle with the remaining sugar. Bake 10-15 minutes more, or until lightly golden. This step is optional if you'd prefer a less sweet option.

5. Serve warm with maple syrup for dipping and dunking.

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.

2. In a bowl, combine the sugar and cinnamon.

3. In a large bowl, stir together the coconut oil, apple butter, honey, yogurt/sour cream, egg, vanilla, and milk, until combined. Add the flour, baking soda, and salt, and mix until just combined.

4. Spoon half the batter into the prepared bread pan. Dollop teaspoon size amounts of the cream cheese over the batter. Gently swirl the cream cheese using a sharp paring knife. Arrange the apples in an even layer over the cream cheese. Sprinkle with half the cinnamon sugar, then evenly spoon the remaining batter over the apples. It's OK if the batter doesn't fully cover the apples. Sprinkle over the remaining cinnamon sugar.

5. Bake for 55-65 minutes, or until the center is just set. I usually cover my bread halfway through baking to prevent burning.

6. Meanwhile, make the honey butter. In a bowl, combine the butter, honey, and a pinch of salt.

7. Remove the bread and let cool, or enjoy warm with extra honey butter.

1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.

2. Add the apple cider, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet or too dry, add additional flour or water, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.

3. Meanwhile, mix the sugar and 2 teaspoons cinnamon in a bowl.

4. Preheat the oven to 425° F. Line 2 baking sheets with parchment.

5. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with 4 tablespoons butter, then the apple butter. Sprinkle with cinnamon sugar. Fold the dough in half, pressing to adhere. Cut into 16 strips. Twist each strip into a loose knot, it doesn't need to be perfect.

6. Melt 2 tablespoons butter. Add the brown sugar, flour, and 2 teaspoons cinnamon. Spoon clumps of the brown sugar mix over the knots (see above photo).

7. Bake for 15 to 18 minutes or until pretzels are golden brown. Enjoy warm or at room temp, warm is best in my book!

1. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.

2. In the bowl of a food processor, pulse together the flour, oats, pecans, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter, pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.

3. Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.

4. Meanwhile, make the filling. In a medium bowl, toss the apples with the maple syrup, flour, cinnamon, nutmeg, and vanilla. Spread the apple butter evenly over the pre-baked crust. Arrange the apples in an even layer over the apple butter. Sprinkle the remaining 2/3 streusel dough over top of the apples. Lay the butter sliced over the streusel. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown.

5. Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week.

1. In the bowl of your slow cooker, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on low for 8-10 hours or on high for 4-5 hours, stirring halfway through cooking.

2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the crockpot and cook, uncovered on high for 1-2 hours or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

1. In the bowl of your instant pot, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on high pressure for 20 minutes. Release the steam.

2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the instant pot and cook, uncovered on sauté for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

1. Combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt and 1 cup water in a large, heavy bottomed pot over high heat. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes, adding water if needed to keep the apples in liquid. Remove from heat and let cool slightly.

2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the pot and cook, uncovered over medium heat for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

1. If desired, rim your glass with coarse sugar.

2. In a cocktail shaker, combine the apple cider, lemon juice, orange bitters, apple butter and bourbon. Shake to combine.

3. Strain into your prepared glass filled with ice. If desired top with ginger beer. Garnish with cinnamon and apples. DRINK!

Preheat the oven to 400 degrees F (200 degrees C).

Lay puff pastry onto a round pizza pan.

Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.

Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.

Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

Gather all ingredients.

Prepare the Graham Cracker Crust: Preheat oven to 350 degrees F (175 degrees C) with rack in lower third position. Line a 9- x 13-inch baking pan with aluminum foil, leaving a 2-inch overhang on the long sides. Lightly coat pan and foil with cooking spray.

Stir together graham cracker crumbs, butter, sugar, cinnamon, and salt in a large bowl until combined and evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Bake in the preheated oven until lightly golden and fragrant, 7 to 10 minutes. Let cool slightly, about 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Prepare the Cheesecake Filling: Beat cream cheese and sour cream in a stand mixer fitted with the paddle attachment on medium speed until fluffy and fully combined, 3 to 4 minutes. Beat in sugar and salt on medium speed until combined, about 1 minute.

Add eggs, 1 at a time, beating on low speed just until combined after each addition and stopping to scrape down sides of bowl with a rubber spatula as needed, 1 to 2 minutes total. Add heavy cream and vanilla extract; beat on low speed just until combined.

Pour Cheesecake Filling into cooled Graham Cracker Crust. Evenly dollop apple butter over Cheesecake Filling; using a butter knife or small spatula inserted about halfway into filling, decoratively swirl apple butter using zig-zag motions until desired distribution.

Place baking pan inside a large roasting pan and place in preheated oven. Pour boiling water into roasting pan so it reaches halfway up the sides of the baking pan. Bake at 300 degrees F (150 degrees C) until cheesecake slightly jiggles when shaken but is set around the edges, 35 to 40 minutes.

Turn off oven and leave oven door cracked open 7 to 8 inches; let cheesecake cool in oven for 30 minutes. Remove roasting pan from oven and carefully remove cheesecake from water bath. Let cool in pan at room temperature 30 minutes, then cover and refrigerate until completely chilled, at least 4 hours or up to overnight.

Using foil overhang as handles, lift the cheesecake out of the pan and place it onto a cutting board. Cut it into 12 (3 x 2 1/2-inch) rectangles. Serve chilled.

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.

For the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan.

Bake 10-12 minutes or until lightly browned.

For the filling, in a large bowl, beat cream cheese until light and creamy.

Add Marzetti Old Fashioned Caramel Dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer.

Bake 20-25 minutes. Allow bars to cool to room temperature.

Cover and chill until firm. Before serving, spread Marzetti Old Fashioned Caramel Dip over top of bars.

Cut and serve. Store covered in the refrigerator.

Preheat the oven to 400 degrees F (200 degrees C).

To make the crust: Beat brown sugar, butter, and shortening together in a large bowl until smooth. Combine 1 ¾ cups flour, oats, baking soda and salt; stir into creamed mixture until well blended. Set aside 2 cups of this mixture. Press the remaining mixture into the bottom of an ungreased 9x13-inch baking pan.

Toss apples with lemon juice in a medium bowl, then toss them with 3 tablespoons of flour. Spread apple mixture evenly over prepared crust. Melt caramels in a small saucepan over medium heat, stirring frequently until smooth. Pour melted caramels evenly over apples. Sprinkle reserved oat mixture over top of apples; press down lightly.

Bake in the preheated oven until the top is golden brown and apples are tender, about 25 to 30 minutes. Cut while slightly warm and refrigerate any leftover bars.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, sugar, baking powder, and salt for crust in a bowl. Cut butter into the mixture with 2 knives or a pastry blender until crumbly; do not overmix. Stir in egg yolks. Press 1/2 of the mixture into a 9x13-inch baking pan, and set the remainder aside for the topping.

Prepare filling: Mix apple slices with sugar, flour, and cinnamon until coated. Layer apples overlapping evenly on top of the crust. Drizzle any remaining juices from the apple mixture over top for added sweetness. Crumble the remaining crust mixture over the apples.

Bake in the preheated oven until sides are bubbly and top is golden brown, about 40 minutes.

While the bars are baking, mix powdered sugar, milk, and vanilla for icing together.

Remove bars from the oven and immediately drizzle icing over top. Let cool to room temperature, about 30 minutes, before slicing into 12 bars and serving.

Preheat oven to 350 degrees F (175 degrees C).

Press cookie dough into the bottom of a baking sheet.

Bake in the preheated oven until light-golden brown, 10 to 12 minutes. Remove from oven and cool completely.

Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; fold in cinnamon chips. Spread cream cheese mixture over cooled cookie and layer with apple slices. Sprinkle cinnamon sugar and nutmeg over apple slice layer. Cut into squares.

Preheat oven to 350 degrees F (175 degrees C).

Cover the bottom of a 9x13-inch baking dish with pastry for 1 1/2 pie shells, cutting the pastry to fit and filling gaps as necessary.

Stir apples, sugar, flour, and cinnamon together in a large bowl to coat the apple slices. Layer apple mixture over pie crust. Arrange caramels and butter slices on top of apple mixture.

Cut remaining pie pastry into 1- to 2-inch pieces; arrange atop the caramels and butter.

Bake in preheated oven until just beginning to brown, about 1 hour.

Cool in baking dish on a wire rack for 30 minutes, cut into bars.

Beat milk and confectioner's sugar together in a small bowl; drizzle over bars.

Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch square pan.

Combine flour, confectioners' sugar, baking powder, salt, cinnamon and nutmeg in a bowl.

Cream butter in separate large bowl. Beat in egg, applesauce, and vanilla extract.

Mix dry ingredients into wet ingredients. Stir to combine. Add diced apples, caramel bits and walnuts; blend in thoroughly. Pour into greased pan and distribute evenly.

Combine granulated sugar, cinnamon and sea salt for the topping. Sprinkle evenly on top of the batter.

Bake until toothpick inserted in center comes out clean, 30-35 minutes.

Cool completely and cut into 16 bars.

Spray an 8x8-inch baking pan with nonstick cooking spray and line with a parchment paper sling, making sure the excess hangs over on two sides (this helps with lifting the bars out of the pan later).

In a large mixing bowl, use a hand mixer to beat the softened butter, brown sugar, salt, and cinnamon on medium-high speed until light and fluffy, about 2 minutes. Add the flour and baking powder, and mix on low speed until a crumbly dough forms, about 30 seconds. Use a rubber spatula to scrape the bottom and sides of the bowl to ensure the butter is fully incorporated.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer 2/3 of the dough (about 2 1/2 unpacked cups or 430g) to the prepared pan and press into an even layer. Reserve the rest of the dough for the crumble topping. Bake the crust for 15 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the crust bakes, make the filling. Toss the apple wedges with the cornstarch and apple pie spice to coat. Add 2/3 cup of the dulce de leche and stir to combine. Set aside until the crust is done baking.

Simply Recipes / Mark Beahm

Remove the crust from the oven. Carefully spread the apple caramel filling into an even layer on top of the par-baked crust. Crumble the remaining dough over the apple caramel filling. Return the pan to the oven and bake until the crumble is lightly browned, 30 to 35 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Remove the pan from the oven. Run a small offset spatula or a butter knife along the edges without parchment paper to loosen them from the pan. Allow the bars to cool completely in the pan, about 1 hour.

Simply Recipes / Mark Beahm

Once the bars are cool, carefully lift them out of the pan using the parchment paper. Heat the remaining 1/3 cup dulce de leche in the microwave in 15-second bursts until thin enough to drizzle. Use a spoon to drizzle the caramel over the tops of the bars. Slice and serve.

Store the sliced bars in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.

Place cinnamon sugar in a shallow dish.

Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.

Heat oil in a large, deep saucepan over medium heat.

Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

Place the rack in the center of the oven.

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

Stir in oil and eggs. Stir in carrots, apples, pecans, and coconut.

Place paper liners in muffin tins. Spoon the batter into the paper cups, three quarters of the way to the top. Bake at 350°F for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean. Let cool completely before frosting.

Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

Once the cupcakes are cool, apply frosting.

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Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes.

Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible.

Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze.

Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.

or prepare your grill for indirect heat.

You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast.

Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.

Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat pounder.

Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges.

Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.

Place roast on a rack in a roasting pan, place in oven, on the middle rack.

Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees F.

Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.

Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.

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In a food processor, combine the flour, almond flour, salt, and brown sugar and pulse to mix.

Add butter and pulse 6 to 8 times, until the mixture resembles a coarse meal, with pea-size pieces of butter.

Add water 1 tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready; if not, add a little more ice water and pulse again.

Remove the dough from the machine and place on a clean surface. Carefully shape into 2 discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky.

Preheat the oven to 375°F with a rack in the bottom third of the oven.

Whisk together the sugar, flour, and allspice or cinnamon in a large bowl. Add the dried sweetened cranberries and toss to coat with the sugar-flour mixture. Add the apples and toss to coat, making sure that the cranberries are well distributed throughout the apples. Sprinkle with the brandy and vanilla extract.

Remove 1 pie dough disk from the refrigerator. Let sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.

Place in a 9-inch pyrex pie dish. Press down to line the pie dish with the dough.

Add the apple and cranberry mixture to the pie dough, spreading it out evenly and compacting it slightly.

Roll out the second disk of dough, as before. Gently place on top of the apple mixture. Pinch the top and bottom crust firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.

Fold the dough under itself so that the edge of the fold is flush with the edge of the pan. Crimp the edges using your thumb and forefinger or press with a fork.

In a small bowl, whisk together the egg yolk and cream until well blended. Use a pastry brush to brush over the top of the pie. Use a sharp knife to cut slits in the top crust to allow steam to escape as the pie bakes.

Bake the pie at 375°F for 30 minutes. Then place a sheet of aluminum foil over the pie and lower the oven temp to 350°F. Bake until the pastry is browned and cooked through and the apples are tender, another 45 to 55 minutes or longer, depending on the type of apples you are using.

Remove the pie and let cool on a rack for at least 1 hour. Serve pie warm or at room temperature.

Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.

In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.

Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.

Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.

Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.

Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.

Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.

Brush remaining beaten egg over dough.

Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

Gather Ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.

Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.

Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes.

Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.

Increase the oven temperature to 425 degrees F (220 degrees C). Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.

Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.

Fill a bowl with 3 cups cold water. Add lemon juice.

Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.

Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.

Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so.

Roll the ribbon up tightly to form the center of the tart, then turn it up on its end.

Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.

Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture.

Top each tart with a pastry round, placing the fork-poked side down on the apples.

Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.

Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

Serve and enjoy!

Make the dough: In a large bowl, mix together flour, sugar, and salt. Cut in butter until mixture is crumbly. Add eggs and vanilla and mix until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.

While the dough is chilling, make the filling: In a medium bowl, toss apples with sugar and cinnamon. Mix in walnuts.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease sixteen 3-inch tart pans. Remove the dough from the refrigerator and let stand at room temperature for 30 minutes before rolling out.

Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle.

Carefully fit one circle into each tart pan. Spoon an equal amount of filling into each tart pan. Fold pastry edges over filling. Place filled tarts onto a baking sheet.

Bake in the preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts if desired.

Stir together flour and 1/8 teaspoon table salt in a medium bowl. Cut in cream cheese and 1/4 cup chilled butter using a pastry blender until pieces are pea-size.

Stir in 3 tablespoons water and the vinegar just until moistened, adding an additional 1 tablespoon water, 1 teaspoon at a time, if needed. Gather pastry into a ball, kneading gently just until it holds together. Cover in plastic wrap and chill for at least 1 hour (or up to overnight).

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 13x18-inch rimmed baking sheet or line with parchment paper.

Whisk together brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and remaining 1/4 teaspoon table salt in a large bowl. Add apples, orange zest, and orange juice; toss to combine.

Roll dough out on a lightly floured work surface to form a 12-inch square. Transfer to prepared baking sheet. Top pastry with apple mixture, leaving a 2-inch border (see “Get the Look,” below). Pour any remaining juices over apples. Fold dough border up over edge of apples, pleating pastry gently as needed to hold in juices. Dot filling with 1 tablespoon butter. Brush edges of pastry with beaten egg. Tent center of tart loosely with foil.

Bake in the preheated oven for 15 minutes. Remove foil and bake until crust is browned and filling is bubbly, 35 to 45 minutes more. Remove from the oven. Brush filling with apricot jam. Let cool 30 minutes. Serve slices with caramel sauce and garnish with flaky salt.

Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.

Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.

Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.

Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.

Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.

Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.

Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.

Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.

Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.

Bake in the preheated oven for 30 minutes.

While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.

Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.

To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

Preheat the oven to 400 degrees F (200 degrees C).

Make custard: Mix eggs and brown sugar in a large bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla and set aside to rest.

Prepare apples: Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl the skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.

Stir custard and pour over apples in the skillet.

Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C.) Butter an 8-inch square baking dish.

Mix apples, cranberries, white sugar, cinnamon, and nutmeg in a large bowl. Place in an even layer in the prepared baking dish.

In the same bowl, combine oats, flour, and brown sugar for topping. Add butter pieces and mix with a fork until crumbly.

Stir in pecans. Sprinkle topping over apples in the baking dish.

Bake in the preheated oven until apples are tender and topping is golden brown, 40 to 50 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.

Place brown sugar, oats, flour, and melted butter in a large bowl; mix until crumbly.

Place 1/2 of the crumb mixture in the bottom of the prepared pan. Spread apples evenly over crumb mixture.

Sprinkle with white sugar and cinnamon; top with remaining crumb mixture.

Bake in the preheated oven until apples are bubbling and the top is crisp, golden brown, and caramelized around the edges, 40 to 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch baking dish.

Mix apples, pears, cranberries, honey, lemon juice, and 1 tablespoon flour together in the prepared dish.

Mix 1/2 cup flour, brown sugar, oats, and walnuts together in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.

Bake in the preheated oven until golden brown and crisp on top, about 45 minutes.

In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.

In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.

Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.

Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

Make a deep vertical cut on each side of the potato and apple.

Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.

Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.

Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

Preheat the oven to 450 degrees F (230 degrees C).

Place apples, butter, and lemon juice into a saucepan over medium heat and cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, vanilla, cinnamon, and nutmeg. Mix in mincemeat and walnuts until thoroughly combined and set the pie filling aside.

Fit pie crust into a 9-inch pie dish; pour filling into crust. With a brush dipped in water, moisten the edge of the bottom crust. Top pie with the second crust and crimp the two crusts together with a fork to seal. Cut 4 slits into top crust for steam vents. Whisk egg yolk with water in a small bowl and brush the yolk mixture over top crust.

Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove pie from the oven and cover the crust edges with strips of aluminum foil to prevent overbaking. Return pie to the oven and bake until crust is golden brown and filling is bubbling, 30 to 35 more minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.

Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.

Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).

Pour apple pie filling in the bottom of a 9x13-inch baking dish; top with yellow cake mix, evenly coating all the apples. Pour butter over cake mix layer.

Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Combine 3 tablespoons sugar and cinnamon in a bowl.

Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar mixture.

Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples in the baking pan. Lightly sprinkle water over top.

Bake in the preheated oven until topping is golden brown, about 30 minutes.