McIntosh apples are known for their versatility with a tart, tangy, sweet flavor that pairs well with goat and cheddar cheeses, honey, and toppled over salads. These apples also make a fantastic apple sauce, filling for pies, and layered into tuna and chicken salad sandwiches. You can also be one of the cool kids and eat them fresh from the branches, or sliced with caramel sauce and pecans. Have we given you enough reasons to visit the apple farm soon? Here are a few great recipes for our first varietal of the season. Enjoy!
Apple Maple Pecan Skillet Pancake
Recipe originally printed in Yummly.com here.
Ingredients
3 large eggs
1 cup milk
1/2 cup all purpose flour
1 1/4 tsp. salt
2 Tbsp. butter
8 mcintosh apples (small, peeled, cored, and cut into ¼-inch slices)
1/2 cup brown sugar (split into two portions)
1/4 tsp. cinnamon
1/4 cup maple syrup
1/4 cup pecans (small pieces)
PREPARATION:
Begin preheating your oven to 425 degrees.Next peel your apples, coring them and cutting them into 1/4 inch slices.
Melt the butter in an oven-proof skillet over medium heat. Once melted, throw in your apple slices and allow them to cook for about 6 to 8 minutes until they’re soft.
Add in the brown sugar and cinnamon and continue cooking on medium heat for 2 to 3 minutes until they’re caramelized. While they’re cooking, whisk together the eggs, milk, salt and flour. When the apples are lovely and soft, gently pour in your batter and move your skillet into the preheated oven for 12 minutes.
After 12 minutes, pull out the skillet and sprinkle the remaining 1/4 cup brown sugar over the top. Drizzle the maple syrup onto this lovely creation, sprinkle the pecans on top and return to the oven for approximately 5 minutes or until it’s all nice and brown.
Apple Cinnamon Roll French Toast Bake
Recipe originally printed in Yummly.com here.
Ingredients
2 Cans Refrigerated cinnamon rolls with icing 6 Eggs 1/2 Cup whipping cream 2 tsp ground cinnamon 2 tsp vanilla extract 2 McIntosh apples, peeled and sliced 1/2 Cup Chopped Walnuts 1/4 Cup Maple Syrup
Preheat oven to 375 degrees Fahrenheit. Grease a 13×9 baking dish.
Separate rolls from both cans of dough and set aside the icing. Cut each roll into 8 pieces and place into the baking dish.
In a medium bowl, whisk the eggs and mix in the cream, cinnamon and vanilla. Pour the egg mixture over the cinnamon roll pieces.
Arrange apple slices over top the cinnamon roll pieces and sprinkle over with walnuts; drizzle with syrup.
Bake 25 minutes or until golden brown. Cool 10-15 minutes before serving.
Prior to serving, microwave icing on medium for 15 seconds to thin out and drizzle icing over top casserole.
Serve with maple syrup.
Okay, last one for the day. We hope to see you soon!
Baked Apples with Apricot Glaze
Recipe and photos originally printed in Yummly.com here.
Ingredients
2 mcintosh apples (large)
1/2 lemon
2 Tbsp. dried cranberries
1/4 cup chopped walnuts
1/4 cup dark brown sugar
1/2 tsp. ground cinnamon
unsalted butter
3 Tbsp. apricot preserves
2 Tbsp. water
1) Preheat the oven to 350ºF
2) Carefully core the apples by cutting around the top stem and removing all but the bottom ½-inch of the core (if you remove the entire core, the filling will fall out).
3) Remove the top one-third of the skin by scoring a line around the entire apple, then peeling away the skin. Rub the exposed flesh with the lemon to prevent it from browning. Repeat the process with the second apple.
4) Place the prepared apples in individual baking dishes or in one larger baking dish (if using individual dishes, place them on a sheet tray for easier handling). Combine the dried cranberries, chopped walnuts, dark brown sugar and cinnamon in a small bowl, then fill each cored apple by packing it firmly with half of the mixture. Top each apple with a pat of butter.
5) Whisk together the apricot preserves and water in a small saucepan over low heat, just until the preserves melt.
6) Pour half of the preserves over each apple then transfer them to the oven.
7) Bake the apples for 35 to 40 minutes.
8) Serve the baked apples warm and paired with vanilla bean ice cream.
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