Picked Too Many Apples at the Orchard? Here's How to Use Them!
An apple a day keeps the doctor away, but what do I do with the 20 others?
The leaves are changing, the temperature is dropping, we’re listening to Red (Taylor’s Version) on repeat. All these are signs that fall is finally here, which only means one thing: apple picking.
Orchards across Northeast Ohio are opening their doors for pick-your-own apples, where you can spend the day plucking apples off the tree, instead of out of grocery store bins.
No matter where you get them from, apples are rich sources of fiber, micronutrients, and phytochemicals that can help keep us healthy. High fiber diets have been shown to improve gut health, reduce the risk of certain cancers, and help protect against cardiovascular disease. And with the colder weather also comes cold and flu season, making the powerful antioxidant properties of the vitamins, minerals, and phytochemicals even more important.
However, if you’ve ever been apple picking, you know you will inevitably walk out with far more apples than one person can consume in a reasonable amount of time. So, what do you do when you can't stand the thought of eating one more sliced apple with peanut butter? Here are some of my top “pecks” for ways to incorporate fall’s favorite fruit into every meal:
Breakfast: Apple Oatmeal Breakfast Cake
Servings: 8
Ingredients:
2 cups rolled oats
2 tsp baking powder
3/4 tsp sea salt
2 tsp pumpkin spice (or cinnamon)
2 large eggs
1/2 cup avocado oil
1/2 cup pure maple syrup
1/2 cup unsweetened applesauce
1 ½ tsp pure vanilla extract optional
1 large apple chopped or grated (about 2 cups)
Directions:
Preheat the oven to 350 degrees Fahrenheit and line an 8-inch pan with parchment paper.
Place the oats in a high-speed blender and blend for 30-60 seconds, or until a flour forms. Add the rest of the dry ingredients (baking powder, sea salt, and pumpkin pie spice) to the blender and blend for a few seconds to combine.
Combine the eggs, avocado oil, applesauce, pure maple syrup, and vanilla extract in a large bowl and mix well until everything is combined.
Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well.
Stir the apples into the cake batter.
Pour the cake batter into the prepared pan and spread into an even layer using a rubber spatula. If you’d like, you can add more apple pieces to the top of the batter.
Bake for 23 to 28 minutes, or until the top of the cake is golden brown. Cakes are fully baked when they reach an internal temperature of 190 degrees F.
Remove the cake from the oven and allow to cool to room temperature.
Pull on the edges of the parchment paper to release the cake from the pan and transfer to a cutting board. Slice the cake into individual slices and enjoy!
I love to pair this with Greek yogurt or cottage cheese in the morning. It’s also great with a drizzle of peanut butter on top!
Lunch: Apple Walnut Spinach Salad
Servings: 8
Ingredients:
1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
4 tsp. soy sauce
4 tsp. maple syrup
9 cups baby spinach
2 large Apples, diced
12 large mint leaves, julienned
1 cup walnuts, toasted and chopped
2 tsp. ground pepper
Directions:
In a large bowl, whisk together oil, vinegar, soy sauce, and maple syrup.
Add remaining ingredients and gently toss. Serve and Enjoy!
Grilled chicken or salmon is the perfect addition if you’re looking to add some protein!
Dinner: Creamy Thyme Chicken with Sautéed Apples and Mushrooms
Servings: 4
Ingredients:
3 Tbsp. olive oil
10 ounces cremini mushrooms, quartered
1 large shallot, finely chopped
2 apples, cut into 1/2-inch-thick wedges
1 Tbsp. butter
4 small chicken legs (about 2 lbs)
1/2 c. dry white wine
1/2 c. low-sodium chicken broth
6 sprigs thyme, plus more for serving
1/4 c. heavy cream
1 Tbsp. Dijon mustard
Kosher salt
Pepper
Directions:
Preheat the oven to 375 degrees Fahrenheit.
Heat 2 tablespoons of oil in a large oven safe skillet on medium-high. Add mushrooms and a pinch of salt and cook for 5 minutes, tossing occasionally. Add shallot and cook for 2-3 minutes or until mushrooms are golden brown, stir occasionally. Transfer to a plate and set aside.
Add apples and butter to the skillet and cook for 2-3 minutes until golden brown. Place on a second plate and wipe the skillet clean.
Rub the chicken with remaining oil, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Place in the skillet and cook on medium heat for 10-12 minutes, bone side up first, until browned on all sides. Drain the excess fat.
Turn the chicken skin side up, add wine and cook for 1 minute, then add broth and thyme. Return apples to the skillet.
Place the skillet in the oven, and bake for 7-8 minutes until chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
Place the chicken and apples on a plate, discard the thyme, and place the skillet on the stove on medium heat. In the skillet, whisk the cream and mustard, then fold in the mushroom mixture and cook for 2 minutes until heated through.
Spoon the sauce over the chicken and apples, and garnish with additional thyme. Serve and enjoy!
I like to serve this meal with a small side salad to add some veggies. The apple walnut spinach salad above is a great fit!
How ‘bout them apples?
B.H.
References:
Oyenihi, A. B., Belay, Z. A., Mditshwa, A., & Caleb, O. J. (2022). "An apple a day keeps the doctor away": The potentials of apple bioactive constituents for chronic disease prevention. Journal of food science, 87(6), 2291–2309. https://doi.org/10.1111/1750-3841.16155
https://www.theroastedroot.net/apple-oatmeal-breakfast-cake/#wprm-recipe-container-69995
https://www.countryliving.com/food-drinks/recipes/a3964/apple-walnut-salad-recipe-clx1111/
I love apples and think these are great recipes to try out when you are tired of just eating apples!
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