How ‘Bout These Apples | 100+ Apple Recipes!

over 100 apple recipes-- everything from sweet, to savory, to salads and everything in between!

 By Renee Kohley, contributing writer

Apple season is my favorite way to transition into fall.

We are literally surrounded by orchards to pick from, and always feel so blessed to bring home haul after haul, picking 2-3 times during the month of October.

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I always end up breaking up our apple picking in shifts. It gives me time to plow through whatever needs to be done with them. I am still nursing a baby along with 2 other little ones, so my time in the kitchen needs to be efficient!

I don’t do much more than give them a quick wash in some vinegar and baking soda before tending to them. Very simple!

Enjoying The Apple Harvest :: 100+ Apple Recipes!

My first bushel or 2 go into simple baked applesauce. One of my favorite things in the world is pulling out fresh applesauce in the middle of February with our lunch! I am all about simple too – no peeling – just down into the big oven roaster and use the immersion blender right down into the pan when they are done cooking!

Enjoying The Apple Harvest :: 100+ Apple Recipes!

We obviously eat a bunch of them fresh, and I love to treat my family to an apple pie as well. There are so many baking ideas to use your apples, and one of my favorites is to double or triple batch apple breakfast bars with them!

Enjoying The Apple Harvest :: 100+ Apple Recipes!

Whether you can walk outside your back door and pick them right off your tree, live somewhere that offers U-Pick orchards (check THIS website to find places near you!), or can find amazing pricing on bushels at the farmer’s market, you really can have a lot of fun with your haul!

Here are some ideas to get you going!

PIES, CRISPS, COBBLERS, & CRUMBLES ::
Apple Pie from Raising Generation Nourished
Award Winning Apple Pie from The Provision Room
Healthy Apple Crisp from Red & Honey
Best Apple Crisp from Wellness & Workouts
Apple Cranberry Crumble from Wellness & Workouts
Apple Crisp from Natural Fertility & Wellness
Apple Pecan Cobbler from Real Food Outlaws
Apple Crisp with Soaked Oats Topping from Recipes To Nourish
Rhubarb Apple Pie from Raia’s Recipes
Rhubarb Apple Crisp from Raia’s Recipes
Caramel Apple Pie from Raia’s Recipes
Honey Apple Pie from Raia’s Recipes
Honey Walnut Apple Crisp from Raia’s Recipes
15 Minute Apple Pie A La Mode from The Organic Kitchen
Apple Pie Pops from The Organic Kitchen
Cranberry Apple Pie with Maple Syrup & Cinnamon from Common Sense Home
Deep Dish Apple Pie with Fennel & Ginger from Delicious Obsessions
Buttermilk Apple Hand Pies from So Let’s Hang Out
Apple & Pear Crisp from So Let’s Hang Out
Apple Cobbler with Blueberries from A Quaint Cottage
Apple Crisp from The Humbled Homemaker
Dutch Apple Pie from Homemade Dutch Apple Pie
Apple Crisp from Homemade Dutch Apple Pie

Enjoying The Apple Harvest :: 100+ Apple Recipes!

OTHER BAKED GOODS & DESSERT IDEAS ::
Apple Cinnamon Muffin In A Mug from Simply Healthy Home
Sugar Free Baked Apples from Nearly Natural Momma
Gourmet Caramel Apples from Whole New Mom
Apple Pie Bean Fudge from Hybrid Rasta Mama
Chunky Apple Cinnamon Muffins from Naturally Loriel
Apple Cinnamon Scones from Naturally Loriel
Glazed Apple Cookies from Reformation Acres
Sugar Free Baked Apples from Keep The Beet
Apple Hill Cake from Dr.… [Continue Reading]

How to Make Fermented Rosehip Soda

how to make rosehip soda - this old-fashioned recipe is fermented so it's actually a healthy, probiotic soda.  I love this!
It’s a great time of year to collect rosehips. They are all over the place here in England, where my family is living at the moment. Rosehips are popular wild sources of vitamin C, have numerous herbal benefits, and they have a really nice flavor.

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The problem with rosehips is that they can be a bit hard to work with, because they have hairs inside with the seeds. So I am always looking for uses that work with whole rosehips. This fermented rosehip soda is perfect and very low-maintenance. You just boil the hips for flavor, and strain them out.

I love to brew my own ciders and wines, but it’s really nice to have something quick and kid-friendly on-hand, too. This is a great way to use foraged herbs, flowers and berries. You can use this method for any fruit, really, and it’s very similar to my method for making fermented rhubarb & honey soda.

how to make rosehip soda - this old-fashioned recipe is fermented so it's actually a healthy, probiotic soda.  I love this!

How to Make Fermented Rosehip Soda

Ingredients

  • 3 cups fresh rosehips, with the stems and ends removed
  • 3/4 cup raw, local honey or sugar– brown sugar or sucanat would be nice
  • Some kind of culture– you can use sauerkraut juice or whey from strained yogurt– you only need a tablespoon or two
  • A demijohn, an airlock, a funnel and swing-top bottles.

Instructions

  1. Put the rosehips into a pot, and add 8 cups of water. Bring to a simmer.
  2. Simmer for about 30 minutes over low heat, then cool. I have left mine overnight before, but you don’t need to.
  3. Strain out the rosehipss.
  4. Add the honey or sugar and stir until dissolved. (You can also just save this as rosehip syrup! This is a nice way to make another batch later– you can freeze, then dilute when you want to make another batch, quickly.
[Continue Reading]

Easy Homemade Caramel Sauce

a simple, no-fuss recipe for caramel sauce--perfect for ice cream topping, apples, or fruit dip. I'm having a really hard time not just eating it with a spoon...

This recipe is almost sinful.

But I’m posting it anyway. Just because I love you guys.

Now keep in mind, I’m a big believer in the importance of reducing sugar. I used to have a fierce sweet tooth, and have since tamed it considerably.

However.

Sometimes you just gotta splurge.

a simple, no-fuss recipe for caramel sauce--perfect for ice cream topping, apples, or fruit dip. I'm having a really hard time not just eating it with a spoon...

And thick-and-gooey-homemade-salted-caramel made with real butter and cream is the perfect time to do said splurging.

Should you eat homemade caramel sauce everyday. Well, no.

But fall is the perfect time to enjoy this decadent sauce–especially if you need a quick treat to take to those fall parties and festivities. And I’m of the opinion that if you combine this caramel sauce with apples, it officially makes it healthier. Right??

Okay, so I’ll stop leading you astray now.

(And just so you know–I’m totally redneck in my pronunciation of “caramel.” I say ‘CAR-mel’, even though all the fancy foodies on TV pronounce it “car-ah-mel”. I can’t help it.)

a simple, no-fuss recipe for caramel sauce--perfect for ice cream topping, apples, or fruit dip. I'm having a really hard time not just eating it with a spoon...

Easy Homemade Caramel Sauce Recipe

  • 3/4 cup sucanat or rapadura *see note below
  • 6 tablespoons butter
  • 1/2 cup heavy cream (half n’ half will work too)
  • 1 teaspoon real vanilla extract (how to make your own vanilla)
  • pinch of sea salt

homemade caramel sauce recipe

In a saucepan, melt the butter and sugar over low heat. You’re looking for the sugar to dissolve and the mixture to become smooth.

Pour in the cream and whisk well to incorporate.

homemade caramel sauce recipe

Bring to a gentle simmer and continue to stir/cook for 3-4 minutes, or until the caramel sauce is nice and smooth.

Remove from the heat and mix in the vanilla and salt.

Serve warm or cold. It will thicken as it cools. If it becomes too thick, you can gently reheat it before serving. Store in the refrigerator.

a simple, no-fuss recipe for caramel sauce--perfect for ice cream topping, apples, or fruit dip. I'm having a really hard time not just eating it with a spoon...

Kitchen Notes

  • I have made this both with sucanat (aka rapadura– a coarse, dark, unrefined cane sugar) and a lighter organic evaporated cane sugar.
[Continue Reading]

How to Can Pumpkin

How to can pumpkin-- it's possible! You can the cubes and then mash when you are needing puree. Easy peasy.

I don’t claim to have much of a green thumb…

But I can grow a mean patch of pumpkins.

Okay… Okay. Pumpkins are pretty easy to grow, so don’t be too impressed…But still… I’m going to take full advantage of my bragging rights.

This year I poked a handful of heirloom pumpkin seeds into my hugelkultur bed, just to see what would happen. (If you’re wondering “hugel-whaaaa??” then read this post). Last year, my maiden voyage as a hugelkultur gardener was a complete and total flop. But being the stubborn homesteader that I am, I decided to give it another try–after applying a generous amount old manure, of course. (Because manure fixes everything).

how to can pumpkin

Apparently, the seeds loved the whole hugulkultur-thang, and they thrived. I ended up with around a dozen happy pumpkins from just a small corner of my garden.

I saved a couple of the littlest pumpkins to adorn my dining room table (because they are so cuuuuuuuute) and set to work preserving the rest. In years past, I’ve baked my pumpkins (using my finger-saving, no fuss method),  blended them, and crammed the puree into gallon-sized freezer bags. But honestly? I was dreading the process this year…

I don’t like the whole freeze-the-pumpkin-in-a-baggie method because:

a) It’s messy to put in the pumpkin puree into the bag, and wastes a lot of pumpkin when you are trying to remove it.

b) It takes up valuable freezer space.

c) I am the WORST about remembering to thaw stuff before I need it, so having jars ready at a moment’s notice makes me super-duper happy. (This is the same reason I can my beef broth instead of freezing it...)

Therefore, you can imagine my homesteader-delight when I realize you can indeed can pumpkin. There are just a few rules you need to follow first:

How to can pumpkin-- it's possible! You can the cubes and then mash when you are needing puree. Easy peasy.

 The Rules of Canning Pumpkin

1) If you are going to can pumpkin, you must, must, must use a pressure canner--no exceptions.… [Continue Reading]