We just love apples! Our favorite fall fruit is divine all by itself but also adds flavor to everyday menus. Fall baking wouldn’t be complete without pies and cakes full of apples, but savory dishes are also lovely complemented with apples. Happy baking and cooking!

Michigan Apple Guide

Apple Chips

Reprinted with permission from strongertogether.coop

Homemade apple chips with peanut butter yogurt dip hit the spot for an anytime snack.

4 large apples
2 teaspoons cinnamon
1 tablespoon cane sugar
2 teaspoons vegetable or coconut oil
1/4 cup creamy peanut butter
1/4 cup Greek yogurt
2 tablespoons honey

1. Heat oven to 200°F. Cut apples in half. Remove seeds, stems and bottoms. Use a sharp knife to make thin crosswise slices. Place the half-rounds in a large bowl, and sprinkle with cinnamon and sugar. Toss to coat.
2. Drizzle two sheet pans with oil, then spread the apple slices on the pans. Bake for 2 1/2 hours. Place on racks to cool.
3. While apple chips cool, combine peanut butter, yogurt and honey in a small bowl and stir. Place apple chips on a plate with the bowl of dip in the center and serve.

Cider Braised Chicken Thighs

4 boneless chicken thighs 
Salt and freshly ground pepper 
1 tablespoon olive oil
1 large shallot, thinly sliced 
2 teaspoons fresh rosemary leaves, chopped 
1 cup apple cider
1 cup chicken broth 
1 apple, peeled, thinly sliced 

1. Season the chicken thighs with salt and pepper. 
2. Heat the oil in a heavy skillet over medium heat. Cook thighs until browned, about 5 minutes. Flip and brown the other sides, another 5 minutes. Remove from skillet and set aside.
3. Drain off about half the fat (or leave it all in if there isn’t too much), then add the shallot. Cook, stirring, until the shallot is softened, about 5 minutes. Add rosemary and cook another minute. Add the cider and broth and scrape up the browned bits. Return chicken to pan and nestle the apple slices in with the chicken. 
4. Cover the pan and cook until the thighs are fully cooked and the apples are tender, about another 15 minutes. Serve with mashed potatoes, wild rice, or noodles.

Vegan Apple Bars

Crust:
1 cup vegan butter, softened
1 cup brown sugar, firmly packed
2 cups quick cooking oats
1 cup all-purpose flour
1 cup pecans, chopped
1 teaspoon baking soda
1 teaspoon cinnamon
¼  teaspoon allspice

Filling:
1 cup vegan sour cream
½  cup natural cane sugar
2 tablespoons all-purpose Flour
¼ cup applesauce
1 tablespoon flax seed, ground fine
2 medium Granny Smith apples, unpeeled, shredded

1. Heat oven to 350°F.  
2. Cream together the vegan butter and brown sugar until smooth.  Add remaining crust ingredients and continue beating until well mixed.
3. Press half the crust mixture into the bottom of a 9 x 9 square cake pan.  Bake for 10 minutes.
4. Whisk together the applesauce, flax seeds and 1 tablespoon of sour cream until thickened and smooth. Stir in remaining ingredients.  Pour mixture over hot, partially baked crust then crumble remaining crust over the filling, pressing down lightly.
5. Bake for an additional 40 minutes, or until crust is golden brown and filling is set. Cool, then refrigerate until chilled. Refrigerate any leftovers.

Sourdough Waffles with Apple Compote and Whipped Cream

Adapted from Nourishing Traditions

2  1/2 cups whole wheat pastry flour
2 cups buttermilk or 1 cup water mixed with 1 cup plain yogurt
2 egg yolks
2 – 4 tablespoons maple syrup
2 tablespoons melted butter
1/2 teaspoon sea salt
2 egg whites
1 pinch sea salt
Optional: heavy cream + 1-2 teaspoons cane sugar

1. Whisk together the flour and buttermilk in a large glass or stainless steel bowl. Cover lightly with plastic wrap or a plate and allow to sit on the counter in a warm place for 12-24 hours.
2. Stir in the egg yolks, syrup, melted butter, and salt.
3. In a clean bowl, beat the egg whites with a pinch of salt until stiff. Carefully the fold the whites into the batter. Cook in a waffle maker according to machine directions. While waffles are baking, wash out the egg white bowl and beat the cream and sugar until fluffy.
4. Serve waffles with warm apple compote and lightly sweetened whipped cream.

Apple Compote

4 apples, peeled, chopped Cortland, granny smith, Fuji, pink lady)
1 teaspoon cinnamon
1/3 cup water
sweetener to taste such as maple syrup, cane sugar, honey, or brown sugar
pinch sea salt

Place all ingredients in a heavy saucepan over medium-low heat. Cook apples, stirring occasionally, until softened, about 30 minutes. Serve warm.

More Apple Recipes….

Apple Quinoa Salad

Apple Cheddar Frittata

Apple Strudel

Chunky Apple Walnut Cake

Gorgonzola Apple Quiche