If you could make fall have a flavor then apples would definitely be a component. Last week we had an unusual cold snap where we found ourselves bundles up with gloves and hats only to have it change back by morning. That one snap propelled me to start cooking for Fall. Who would have thought that a little bit of cold air would get me in such an apple tizzy.
Here is a great chart that explains which apples are best for what! Some are perfect for pies others are better for just eating! You will amazed at all of the varieties!
Slow Cooker Vanilla Maple Applesauce
10-12 large apples, cored and sliced into quarters (I like fuji or honey crisp)
1 cup apple cider
juice of 1/2 large lemon
1 vanilla bean
1 Tbsp. cinnamon
1/2 tsp. nutmeg
2 star anise
1/2 – 3/4 cup pure maple syrup
Place all of the apples in a slow cooker. Pour apple cider over the top and toss in a vanilla bean (cut in half), cinnamon, nutmeg and star anise. Cook on low for 8 hours. Remove the star anise pods and vanilla beans from the apples and discard. Pour the contents of the bowl into a large mixing bowl and add 1/2-3/4 cup maple syrup. (More or less depending on how sweet you like your applesauce) Using an immersion blender or food processor, pulse the applesauce to you desired consistency. I like mine a bit chunky. Store in freezer safe containers for future meals! Great for baby food!
This next recipe is featured in October’s Slice Magazine! My photographer told me this was one of her all time favorites! Comfort food at its finest! Finished off with a scoop of Braum’s vanilla bean ice cream. Fall really does not get any better than this!
4 Granny Smith apples, peeled and cores removed (do not quarter but keep whole)
1 package refrigerated pie crust
14 Biscoff cookies, crushed
1/4 cup Braum’s unsalted butter, melted
1/4 cup pecans, chopped
1 egg
1 tablespoon water
1/4 cup sugar
2 teaspoon cinnamonBourbon Caramel Sauce
½ cup heavy cream
1/4 cup unsalted butter
1 cup brown sugar
¼ cup water
2 Tablespoon light corn syrup
2 Tablespoon bourbon
Preheat oven to 350 degrees. Spray a 9×9 inch baking pan with nonstick cooking spray.
To prepare the apples: Peel and remove the cores from the apples. In a small bowl combine the Biscoff cookies, butter, and pecans till a crumble is formed. Press the cookie crumble into the center of each apple. Then unroll each of the pie crusts and cut in half. Place one apple in the center of each of the pie crusts. Wrap the apples completely with the pie crust. Place each of the apples in a 9×9 baking pan. Cut away any extra crust and set aside. In a small bowl whisk together the egg and water. Brush each of the apples with the egg wash and sprinkle with cinnamon sugar.
To make the easy bourbon sauce: mix together the heavy cream, unsalted butter, brown sugar, water and corn syrup in a small saucepan over medium heat. Cook till the sauce begins to boil. Reduce the heat and add in the bourbon. Remove from the heat and pour the sauce into the bottom of the baked apple baking pan.
Place the apples into the oven and bake for 45-60 minutes or until crust is golden brown. Serve while warm with a scoop of vanilla ice cream.