Earlier, I wrote about how cinnamon was my favorite fall classic. Well, combine cinnamon with apples, and my love of the fall season expands tenfold.
We went apple picking at a local orchard recently and came home with a large bounty of apples: Orenco, Jonagold, Golden Delicious, and several other varieties. It’s a fun family activity, especially on a gorgeous fall day, but even with apples being my son’s favorite food, we still had WAY too many apples leftover after regular daily apple consumption.
The conundrum: what to do with all of those beautiful apples? I’ve decided to compile a few of the items we’ve made with these apples, so be sure to bookmark this page for ideas for the next to you find yourself with a basket of apples!
With our supply of about four dozen apples, we made:
Cream Cheese Apple Bread
Recipe from Today’s Creative Blog
Recipe from All Recipes
By the way, if you like the labels in the photo of the apple butter, head on over to download my exclusive Urban Bliss label printables that I designed just for Today’s Creative Blog! And if you don’t already follow Today’s Creative Blog, I highly recommend it– she always has so many incredible inspirational ideas!
Apple, Brie, Arugula Quesadillas
On one particularly gorgeous Saturday afternoon, my family decided to have a picnic at a nearby winery. I made apple, brie, and arugula quesadillas for me and hubby, and they were DELISH! There’s no real recipe for this, but here’s a step-by-step to making these tasty picnic treats, which I think are the perfect stepped-up picnic sandwiches compared to the usual sandwiches.
1. Thinly slice a couple of apples. Set aside.
2. Heat a tablespoon of butter evenly in a large skillet over medium heat.
3. Place thin slices of brie cheese over one flour tortilla, spreading evenly. Place the tortilla onto the skillet and heat about 2 minutes.
4. As brie begins to melt, gently place sliced apples evenly on top of the tortilla. Heat for one minute.
5. Gently fold half of the tortilla over and then cook each side evenly for about another minute or two more per side.
6. Remove tortilla from heat and cut into four slices. Repeat these steps for as many remaining quesadillas as you want!
Freezer Pie Filling
Recipe adapted from All Recipes
- 12 cups thinly sliced apples
- 3 Tablespoons lemon juice
- 3 - 1/2 cups white sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 5 cups water
- Toss the sliced apples with lemon juice in a large mixing bowl and set aside.
- Pour water into a Dutch oven over medium heat.
- Combine sugar, cornstarch, cinnamon, salt and nutmeg, then add to the water and bring to a boil. Boil the mixture for 2-4 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.
- Cool for 30 minutes.
- Ladle into 4 freezer bags. Be sure to leave at least a half inch of empty space to allow the bag to breathe when freezing.
- Allow the bags to cool at room temperature for up to an hour.
- Freeze for up to one year.
- Seal and freeze. Can be stored for up to 12 months.