It’s that time of year…apple season!
There’s truly nothing better taking a trip to the apple orchard (or grocery store if you don’t have an orchard near you), handpicking a variety of apples, and then taking them home to cook up a delicious recipe.
Even better, apples are filled with antioxidants and plenty of dietary fiber, so you don’t have to feel guilty when cooking with this sweet, crisp fruit.
Cooking with apples is one of our favorite things about the fall season. And for that reason, we thought it would be fun to share some of our favorite recipes with you.
Check them out below…
Roasted Pork Tenderloin with Apples Recipe
When you think of cooking with apples, chances are you think about dessert—apple pies, cakes, etc. But apples also pair extremely well with savory foods, especially pork. Give this roasted pork tenderloin with apples recipe a try!
- 2 pork tenderloins (about 1 1/2-pounds each)
- 2 tablespoons vegetable oil, plus more as needed
- 1 1/2 teaspoons salt, plus more as needed
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon ground black pepper
- 2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)
- 2 onions, sliced
- 1 cup chicken stock, see our homemade chicken stock recipe
- 1 tablespoon butter
- Heat oven to 425 degrees F.
- Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it).
- Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
- Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil.)
- Add the apples and onions and then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
- Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
Dutch Apple Pie with Crumb Topping Recipe
We simply couldn’t have an apple recipe blog post without a recipe for an apple pie. This Dutch apple pie uses a crumb topping instead of a pastry shell topping, and boy, is it delicious! Here’s how to make it…
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
- 8 cups sliced cored peeled apples
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- ½ cup unsalted butter, softened
- 1 cup Gold Medal™ all-purpose flour
- 2/3 cup packed brown sugar
- 1 tablespoon granulated sugar
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, toss filling ingredients. Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Apple Cinnamon Ice Cream Recipe
Ice cream lovers, rejoice…we have a recipe for apple cinnamon ice cream, and we just know you’re going to love it! Put down the pumpkin spice latte, and instead, indulge in this sweet, creamy treat that’s perfect for the fall! Check out the recipe now.
Ice Cream Base
- 2-1/4 cups heavy cream
- 1 cup milk
- 3/4 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Cinnamon Apple Swirl
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored, and chopped into small, bit-sized pieces
- 1/4 cup (packed) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
- Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
- Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer’s instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
- Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.
Recipe Source: http://www.forkknifeswoon.com/apple-cinnamon-ice-cream/