Created by: Alissa St.Pierre
Without apple picking – fall in New Hampshire would not be nearly as awesome. So, a few of us here at MegaFood took some time to visit our local apple orchard, Mac’s Apples.
Our journey through the apple trees was filled with the sweet smell of fruit and the lingering warmth of the summer sun. We picked – picked – and picked..tons of apples. We thought we would share our favorite fall apple recipes.
1 pound carrots, cut into 1-inch pieces
1/2 pound parsnips, cut into 1-inch pieces
1 pound Braeburn apples, peeled if desired, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, more to taste
1/2 teaspoon freshly cracked black pepper, more to taste
4 cups vegetable broth
1 cup water
1 tablespoon grated fresh ginger, more to taste
1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
1/4 cup whole wheat flour
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon freshly cracked pepper
- Preheat oven to 400°F. Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat. Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned. Transfer to a large saucepan and cover with broth and water. Bring to a boil, then reduce to a simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper.
- Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week.
4 large or 5 small-medium apples (about 2 pounds)
1 tablespoon cornstarch
3 tablespoons plus 1/4 cup raw or Turbinado (often sold as Sugar in the Raw) sugar
1/4 cup plus 3/4 cup rolled oats
1/4 cup sliced or slivered almonds
1/2 cup whole wheat flour (or a mix; see Note up top)
1/4 cup light or dark brown sugar
1/4 teaspoon ground cinnamon
Two pinches sea salt
1/2 teaspoon baking powder
2 tablespoons unsalted butter
1/4 cup olive oil
- Preheat oven to 350 degrees. Arrange eight 6-ounce ramekins on a baking tray. Peel, halve and core apples, then chop them into a small (about 1/2-inch) dice. The smaller the pieces, the faster the crisps will bake and the less they’ll “deflate” as they cool. Toss apples with 1 tablespoon cornstarch and 3 tablespoons raw sugar until evenly coated, then divide apples between ramekins.
- Grind 1/4 cup oats with almonds in a food processor until powdery. (If you have both almond meal and oat flour, you can replace this with 1/4 cup of each.) In a medium bowl, mix oat/almond mixture with remaining rolled oats, wheat flour, remaining 1/4 cup raw sugar, brown sugar, cinnamon, sea salt and baking powder. Melt butter in a small saucepan (or in microwave), then stir in olive oil. Pour mixture over dry ingredients and stir until crumbly. Divide crumbs over each dish of apples, packing them on with your palms if needed to get them all on (don’t worry, the apples will deflate a bit when they bake).
- Bake apple crisps for about 30 to 40 minutes, or until you can see the juices from the apples bubbling around the crumbs. If tops brown too quickly, put a sheet of foil over the whole tray for remaining baking time. Let cool on rack and serve when lukewarm. Store remaining crisps in fridge. They are quite excellent with a dollop of plain yogurt.