How do you like them apples? 20 apple recipes

Autumn in the north country means crisp days, cool nights, and a bounty of fresh apples in the orchard. If you pick your own and end up with a bigger haul than you know what to do with, here's a collection of recipes that will use up every last one. From muffins, to cakes, to cheese spreads, to pairings with savory meat dishes, there is no end to uses for this favorite fall fruit.

Matthew B. Zimmerman/Walla Walla Union-Bulletin/AP
A new paper has found that a warming climate is changing the taste and texture of popular apples.

1. Baked apples with candied ginger and toasted pecans

The Garden of Eating
Core and stuff apples with brown sugar, cinnamon, nutmeg, cloves, butter, and crystallized ginger for a simple and tasty fall dessert.

By Eve FoxThe Garden of Eating 

Serves 4

4 large, fresh baking apples (Rome, Golden Delicious, or Jonagold)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup chopped toasted pecans
2 tablespoons finely chopped crystallized ginger
1 tablespoons butter
A pinch of salt
3/4 cup apple cider (or water if you don't have cider)

1. Preheat the oven to 375 degrees F. Wash your apples then remove their cores to about 1/2 inch above the bottom of the apple. I used an apple corer in combination with a small, sharp paring knife – it was kind of messy/clumsy but worked. You should have a hole roughly an inch wide that does not go all the way through the apple.

 2. In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, salt and pecans. Place the apples in a small baking pan – you want one small enough to keep all the apples upright but not so small that they're crowded – they'll bake better if they're not touching. Stuff each apple with the filling mixture and top with a small pat of butter.

 3. Add the cider (or water) to the baking dish and bake the apples for 30-40 minutes, taking them out several times to baste them with the cider in the bottom of the dish, until they are tender, but not mushy. Serve warm with vanilla ice cream.

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