Apple Recipes
Explore our collection of apple recipes created by local chefs and businesses, showcasing the best of our region’s fresh, juicy apples. Stay tuned for delicious ideas and inspiration to make the most of the apple harvest season!
APPLE SPICE PANCAKES
MAKES 5 PANCAKES INGREDIENTS:
3⁄4 cup unsweetened plant milk
1 tbsp apple cider vinegar
3⁄4 oat flour
1⁄2 scoop of vanilla protein powder
1 tbsp ground flaxseed
1 tsp cinnamon
1 tsp baking powder
1⁄2 tsp baking soda
1/3 cup unsweetened apple sauce
1 tbsp maple syrup
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Apple Topping:
1 apple, peeled and diced
1⁄2 tsp cinnamon
1⁄2 tbsp water
1⁄2 tbsp maple syrup
HOW TO MAKE:
1. Add plant milk and apple cider vinegar to a small bowl and stir to combine. Set aside for 5 minutes to slightly curdle, then stir in apple sauce.
2. Add oat flour, protein powder, ground flaxseed, cinnamon, baking powder and baking soda to a separate medium bowl and stir together.
3. Add the wet ingredients to the dry and mix until no dry clumps remain. Set the batter aside to thicken for 10 minutes.
4. To make the apple topping: Add the above ingredients to a small saucepan and cook for 8 to 10 minutes over medium heat. Cook until the apples are fork-tender.
5. Once hot, pour batter onto the pan, cook for 3-4 minutes, flip and cook for another 3 minutes until fluffy. Preheat and lightly grease a non-stick frying pan or griddle over medium-low heat.
6. Stack pancakes, top with warm apple topping and drizzle over maple syrup.
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recipe by @plantbasedbuild
VEGAN APPLE STRUDEL
Recipe:
Makes 1 Strudel Log
1 pkg frozen puff pastry (Tenderflake is #accidentallyvegan !)
2-3 apples peeled and cubed
1/2 cup sugar + 1 tbsp
2 tbsp cinnamon
1 tbsp corn starch
1/2 cup water
1 tbsp vegan butter
Preheat oven to 400°F.
In a pan combine apples, sugar, corn starch and cinnamon and cook on low-med heat to soften apples.
Add water and continue to stir until saucy and apples are cooked. Allow to cool.
Roll pastry into a thin rectangle about 1/4” thick. Spoon apple mixture to center of pastry, then fold one side over top of the over and flip seam side down on a cookie sheet with parchment or silicon mat.
Brush top of pastry with melted butter and sprinkle with sugar.
Score top of pastry diagonally to allow steam to escape.
Bake for 20-25 minutes or until pastry is golden.
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recipe by @the.cake.mama
The Best Apple Butter Recipe (No Peeling!)
With its perfectly spiced, rich apple flavor and no peeling required, you'll be spreading this Apple Butter on everything from scones to scrapple. My recipe is incredibly easy thanks to the help of a slow cooker or a pressure cooker.
Prep Time15minutes
Cook Time12hours hours
Total Time12hours hours 15minutes minutes
Servings3 pints
Equipment
Ingredients
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5.5 lbs (2.5 kg) soft, sweet apples (see note 1) Cored and chopped into small pieces, about ¼"
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1 cup (200 g) brown sugar firmly packed
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¾ cup (150 g) granulated sugar
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1 Tablespoon ground cinnamon
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¼ teaspoon salt
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â…› teaspoon ground cloves
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1 vanilla bean (may substitute 1 ½ teaspoons vanilla extract)
Instructions
1. Slice apples into small pieces (about ¼") and dispose of cores (you do not need to peel the apples).
5.5 lbs soft, sweet apples (see note 1)
2. Place apples in the basin of large slow cooker
3. In a medium-sized bowl stir together sugar, brown sugar, cinnamon, salt, and cloves until well-combined.
1 cup brown sugar,¾ cup granulated sugar,1 Tablespoon ground cinnamon,¼ teaspoon salt,â…› teaspoon ground cloves
4. Pour sugar mixture over apple pieces and stir until well combined.
5. Place lid on crockpot and cook on low heat for 10 hours.
6. Once 10 hours has elapsed, use an immersion blender to puree apples until smooth and no chunks remain (see note 2 if you do not have an immersion blender).
7. Scrape the inside of the vanilla bean into your apple puree (or add vanilla extract).
1 vanilla bean
8. Turn crockpot on to low heat and cook another 2 hours uncovered, stirring occasionally.
9. Store in the refrigerator in an airtight container, where it will keep about 2 weeks.
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Recipe by Travis Pye from Lakehouse Cooking School
Sweet & Spicy Apple Chutney
Equipment
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1 Slow cooker or Crock Pot optional or Pressure Cooker
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1 Preserving pan
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Large saucepan lid or similar big enough to cover preserving pan
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1 Ladle
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4 450g Sterilised jam jars You will need 4 or 5 jars
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4 Adhesive jam or chutney labels.
Ingredients
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1 kg apples peeled and diced
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250 g onions diced about 2 medium onions
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100 g sultanas
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15 g grated ginger
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2 tsp pink peppercorns
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1 tsp chilli flakes
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1 tsp turmeric
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1 star anise
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1 small stick of cinnamon
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½ tsp sea salt
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300 ml cider apple vinegar
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300 g caster sugar
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Instructions
Stovetop method
1. Add diced onions and apples along with sultanas, grated ginger, spices and sea salt to a preserving pan.
2. Pour in cider vinegar, stir well and slowly bring to the boil. Adjust heat to give a simmer.
3. Cover with a lid and simmer for 30 minutes.
4. Remove pan from the heat and stir in the sugar.
5. Return the pan, without lid, to a low heat. Let the chutney mixture simmer for at least 1 1/2 to 2 hours. Stir every now and then to prevent sticking to the bottom of the pan.
6. The chutney is ready when the liquid has reduced and is thick and glossy. Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the base of the preserving pan for a few seconds.
7. Remove the star anise and cinnamon stick before potting.
8. Ladle into sterilised jars and label when cold.
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Recipe by Travis Pye from Lakehouse Cooking School
