This apple cinnamon quick bread is a tasty tea time treat! A simple apple cider glaze adds a sweet finishing touch.…Read More
This spicy apple galette with coffee glaze has a chai-spiced crust that’s rustic and fragrant. The apple filling is balanced with acidity, spice, and gentle sweetness. A smooth coffee glaze is literally the icing on top. Apple galettes are an easy and impressive-looking fall dessert I love to serve warm, topped with vanilla ice cream.…Read More
Toffee Apple Upside Down Cake With Chai Spices is a recipe you need as cooler temperatures set in! SweeTango apples combine with the peppery bite of homemade chai spice, and the nuttiness of spelt flour come to make an apple cake recipe perfect to enjoy with a cup of hot tea.
This post was sponsored by SweeTango Apples, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.
This post was first published on September 30, 2018 and was last updated July 28, 2019.
Old Fashioned Apple Pan Dowdy is a recipe that simply feels right to make in the fall. Each year I watch sweet, fragrant apple blossoms mature through the heat of summer into crisp red-skinned spheres. As the days grow shorter, the fruit falls to the ground, withering, absorbed unto the earth. And then it begins again. The life-cycle of the apples reminds me of Elodie Gallien – my maternal grandmother – and her losing battle with Alzheimer’s. The autumn, and the apples, raise thoughts inside of me, both sweet and sad.
This post was first published on October 3, 2014 and was last updated September 1, 2019.
This Old Fashioned Apple Pan Dowdy post is part of The Nanny Project, an ongoing personal series exploring the relationships and connections between grandmothers, recipes, the past, and present. I started The Nanny Project in the fall of 2014 and wrote it as a bi-weekly column in The Chronicle Herald from October 2017 until the spring of 2019.
Overnight Crockpot Apple Butter will fill your house with the scents of fall – apples and spices, plus a caramel note from brown sugar. It’s a gorgeous treat dolloped on homemade granola, spooned over ice cream, or served on the side of pork roasted with rosemary. We love it in the mornings spread on whole grain toast with a slice of sharp cheddar cheese.
This post was first published on September 27, 2014 and was last updated July 27, 2019.
I’ve been experimenting with meat jams and fruit butters lately and this one turned out pretty damn good if I do say so. It simmers overnight in the slow cooker and makes your house smell like Christmas! Here’s the recipe, inspired by My Baking Addiction:
Slow-Cooker Apple Cranberry Butter
5 large or 7 medium-sized Honeycrisp Apples
1 bag (340g / 12oz) fresh cranberries*
1/2 C dark brown sugar
1/2 C organic cane sugar (I used Just Us! Fair Trade Organic Sugar)
Juice of 1/2 lemon
1/2 vanilla bean – seeds scraped out, pod reserved
1 star anise pod
3 cardamom pods, lightly crushed
3-inch cinnamon stick (I use Sri Lankan cinnamon that I get from The Spiceman)
1.5 tsp pumpkin pie spice
1 tsp sea salt
1 tsp vanilla (I always buy Neilsen-Massey Madagascar vanilla at The Paderno Store in Bayer’s Lake – Tahitian if they’re out)
1/2 tsp ground cinnamon (I LOVE grinding the Sri Lankan cinnamon sticks – the flavour is unmatched)
– peel, core and chop apples – in a large bowl, toss the apples with cranberries, sugars, lemon juice and vanilla bean seeds – place mixture in slow cooker – bundle star anise and cardamom in cheesecloth, or a fresh tea filter, and place on top of apples along with reserved vanilla pods and cinnamon stick – turn to low and slow cook overnight (or 8-10 hours)
– in the morning, remove spice bundle, vanilla pods and cinnamon stick – purée cooked apples with an immersion blender until smooth – add pumpkin pie spice, vanilla, sea salt and ground cinnamon – cook on low 1-2 hours longer – store in mason jars**
*if you don’t have cranberries just substitute the weight in apples
**if not canning, store in fridge and eat within 2 weeks – if canning, will keep on shelf for at least a year, probably longerRead More
I photographed a few apple-themed recipes by Chef Andrew Farrell of 2 Doors Down for the fall issue of East Coast Living magazine. After the shoot, he sent me home with two pieces of the Applesauce Pie pictured below. My socks = knocked off. I asked Andrew if I could share the recipe and he said yes! It’s at the bottom of this post.
Apple and Roasted Beet Salad with Apple Vinaigrette, Walnuts and Goat Cheese
Apple Cranberry Chutney (far left) on ‘The Ploughman’ Board
Applesauce Pie courtesy of Andrew Farrell, Chef at 2 Doors Down
2 lbs Granny Smith apples, peeled, rough chopped
1/4 Cup brown sugar, tightly packed
1 vanilla bean, split, seeds scraped out
1 Tbsp water
2 Tbsp cold unsalted butter, cut into cubes
3-4 Jonagold or Honey Crisp apples
2 Cups all purpose flour
2 Tbsp cornstarch
1/2 tsp salt
1/2 tsp sugar
3/4 lb cold unsalted butter, cut into cubes
8 Tbsp ice water
1) Combine Granny Smith apples, brown sugar, vanilla seeds, and water in a pot.
2) Cook on medium-low heat until simmered down to a smooth consistency, and reduced to 1/3 of it’s original volume, about an hour. Keep your eye on it so as to not scorch the sauce on the bottom of the pot.
3) When the sauce has reached the desired consistency, remove from heat and stir in cubes of cold unsalted butter, stirring until all butter is combined with the sauce.
4) Peel, core and cube the Jonagold/Honeycrisp apples, and stir into the now cooling pie filling. Set aside.
5) Combine flour, cornstarch, salt, and sugar in food processor, and give it 3 quick pulses. Add the butter to the processor and pulse until crumbly, with the butter the size of small peas.
6) Add water to the food processor one tablespoon at a time, pulsing in between, to bring the dough together.
7) Empty the dough onto a clean work surface, and briefly knead, just enough to keep it together. Wrap and chill for an hour.
8.) Preheat oven to 400 degrees. Roll a portion of dough to fit the bottom of a pie plate. Place the remaining dough in the fridge, reserved for the top of the pie. Bake the bottom pie dough for 10 minutes and cool.
9) Roll out the remaining dough for the top crust.
10) Fill the cooled bottom crust with the chunky applesauce, and cover with the unbaked top crust. Bake at 400 degrees for 45-50 minutes until crust is golden. Cool.