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Maybe I jumped the gun on pumpkins this year and skipped apples? 

That’s not my fault, because I just love pumpkins too much!

But, apples are also a great fall flavor and with so many great orchards around here, your choices are endless! So wherever you stock up on your fall apples, here’s some recipes for you to enjoy!

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CRANBERRY 

APPLE CRUMB PIE

Crust & Filling

1 1/2 cups fresh or frozen cranberries 

1 1/4 cups granulated sugar

1/2 cup water

3 cups mixed apples, peeled, cored and sliced 1/2-inch thick

1 Tbsp. fresh lemon juice

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cardamom

1/2 tsp. kosher salt

3 Tbsp. all-purpose flour

1 round refrigerated pie dough

Topping

1 cup all-purpose flour

1/4 cup packed light brown sugar

1/2 cup old fashioned oats

1/4 tsp. ground cinnamon

1 stick cold salted cutter, cut into cubes

For the filling: Combine the cranberries, ½ cup granulated sugar and the water in a small saucepan over medium heat. Bring to a simmer and cook until the cranberries burst and thicken, about 10 minutes; set aside to cool. 

For the topping: Combine the flour, brown sugar, oats and cinnamon in a medium bowl. With a pastry cutter or your hands, work in the butter until large clumps form. Place in the refrigerator to chill. 

Continue to make the filling: Toss together the apples, remaining ¾ cup granulated sugar, the lemon juice, cinnamon, ginger, cardamom, salt and flour in a large bowl. Add the cranberry mixture and stir to combine. 

For the crust: Preheat the oven to 400˚. On a lightly floured surface, roll out the dough round so it’s slightly larger, about 12 inches in diameter. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp as desired. Pour in the apple mixture and sprinkle with the crumb topping. Refrigerate until firm, about 20 minutes. 

Bake the pie for 20 minutes, then reduce the oven temperature to 375˚ and continue baking until golden brown and bubbling, about 50 more minutes. Transfer to a rack to cool completely. 

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CARAMEL APPLE SHEETCAKE

For the cake:

Baking spray with flour, for the pan

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1 cup vegetable oil

1 cup packed dark brown sugar

3/4 cup granulated sugar

3 large eggs, at room temperature

2 tsp. vanilla extract

1/2 cup buttermilk, at room temperature

2 medium Granny Smith apples, peeled and chopped

2 tsp. flaky sea salt

For the caramel frosting:

1/2 cup (1 stick) salted butter

1 cup packed dark brown sugar

6 Tbsp. buttermilk, plus more as needed

2 1/2 cups powdered sugar

1 tsp. vanilla extract

For the cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt.

In a large bowl, whisk together the oil, brown sugar, and granulated sugar until well combined. Whisk in the eggs, 1 at a time, until fully combined. Whisk in the vanilla. Gradually whisk in the flour mixture, alternating with the buttermilk, until no flour pockets remain and everything is just combined. Fold in the apples.

Pour the batter into the prepared pan. Use a rubber spatula to smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Allow the cake to cool completely in the pan on a wire rack.

For the caramel frosting: In a medium saucepan, melt the butter over medium-low heat. Whisk in the brown sugar and cook, stirring constantly, until the sugar is mostly dissolved, 2 to 3 minutes. Increase the heat to medium and add ¼ cup of the buttermilk. Bring the mixture to a boil, stirring constantly, for 1 minute. Immediately pour the mixture into a medium heat-proof mixing bowl. Whisk in the powdered sugar, vanilla, and the remaining 2 tablespoons buttermilk until completely combined. If the mixture seems too stiff, add more buttermilk, 1 tablespoon at a time, until smooth and pourable.

Working quickly, pour the frosting over the cooled cake, spreading evenly. Allow the glaze to set for at least 1 hour and up to 1 day.

Before serving, sprinkle the cake with the flaky salt and slice it into 12 pieces.

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CHICKEN SAUSAGE-APPLE MEATBALLS

1 Granny Smith apple, unpeeled

1 lb. ground chicken

2 garlic cloves, grated on a microplane

2 scallions, chopped

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. fennel seeds

1/4 tsp. crushed red pepper

Pinch of nutmeg

4 tsp. vegetable oil, divided

Grate the apple on the large holes of a box grater onto a cutting board; discard the core and stem. Gather the grated apple into a paper towel and carefully wring out the apple juice, while reserving the apple. Roughly chop the grated apple and transfer to a large bowl.

Add the ground chicken, garlic, scallions, salt, pepper, fennel seeds, crushed red pepper, and nutmeg to the bowl with the apple. Using your hands, gently mix to combine the sausage mixture. Shape into 8 balls and place on a parchment-lined baking sheet. 

Heat 2 teaspoons of the oil in a large cast iron skillet over medium heat. Flatten 4 balls, each into a 3-inch wide patty and place in the preheated skillet. Cook the sausage patties until browned on both sides and cooked through, 6 to 8 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and patties. Serve warm.

TFD: “Saying 'I notice you're a nerd' is like saying, 'Hey, I notice that you'd rather be intelligent than be stupid, that you'd rather be thoughtful than be vapid, that you believe that there are things that matter more than the arrest record of Lindsay Lohan. Why is that?' In fact, it seems to me that most contemporary insults are pretty lame. Even 'lame' is kind of lame. Saying 'You're lame' is like saying 'You walk with a limp.' Yeah, whatever, so does 50 Cent, and he's done all right for himself.”

― John Green

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