This has become my favorite apple muffin recipe. I've made it twice this season and plan on baking another dozen tomorrow. I use less brown sugar to top the muffins.

https://www.kingarthurflour.com/recipes/apple-muffins-recipe#review-section

And here's another favorite.

Salad, pear, apple and
raspberry

Peel and cut up 2 firm but
ripe pears

And 2 granny smith apples

Dice 2 small ribs celery
or 1 large

And add ¼ cup walnut
pieces toasted until fragrant

Dress with the following
dressing

2 T seedless raspberry
preserves

melted with

2 T rice vinegar.

Sprinkle a little of this
mix over the cut up fruit and toss until all is uniformly pink

whisk in 1/4 cup EVOO to
the rest of the vinegar/preserves mix

And ½ tsps celery seed.

And dress the salad until
all is moist.

I forgot about a great apple cake I tried a couple years ago. Found it on a blog.

http://thibeaultstablerecipes.blogspot.com/2009/06/apple-cake-torta-di-mele-al-burro.html

Torta Di Mele Al Burro

(Buttery Apple Cake)

Source: Savoring Italy by Michele Scicolone

1/2 cup plus 1 tablespoon unsalted butter
3 Apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon grated lemon zest
confectioners sugar

Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside.

Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.

In a small bowl stir together the flour, baking powder, and salt.

In a large bowl beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.

Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Just before serving place confectioners sugar in a small sieve and dust the top of the cake.

Mom's Apple Pie (literally, though she learned it from a neighbor when she was a kid)

Peel, core, slice apples: Granny Smith, nice and ripe. About 4 cups.
Rinse apples in acid water (lemon juice) and take them out and drain (not on paper).

Sugar, 2-3 handfuls or maybe around half a cup depending on how sweet the apples are. Blend a little brown sugar (2 Tbsp.) into the other sugar.

Pinch of salt.

Cinnamon (powdered)

Small tapioca, for sprinkling.

Sprinkle sugar and a light to medium dusting of tapioca, light to medium dusting of cinnamon, over apple slices in glass bowl. Mix. Refrigerate over night. (Optionally, put in plastic bag but it's harder to get the liquid out.)

In the morning, dump into bottom crust (not sweetened), spread, and make sure tapioca is well distributed.

Cover with pie crust and pinch, slit top, bake.

This recipe is from one particular edition of Joy of Cooking which passed through my hands when I was young. It's rich, but good. (Not expected or intended to be authentic to a particular cuisine.)

Curry Cream Sauce--very good on cauliflower, carrots and other steamed or roasted veg. Also apples and other crisp fruit.

Saute ‘till tender:
¼ c. chopped onion
¼ c. chopped tart apple
in ¼ c. butter

Stir in and cook without browning, 4-5 min.
2 ½ tbsp. flour
½-2 tsp. curry powder

Add slowly, stirring constantly and simmer ‘till well blended
1 c. chicken broth
1 c. cream
½ tsp. lemon peel

Optional:
hot pepper sauce
cayenne
ginger
chutney
dry sherry

A variation of the first one is to separate the eggs. Beat the yolk until light and fluffy. Beat the egg whites until stiff. Incorporate the ingredients other than the egg whites until it is an even mixture. Fold that mixture into the egg whites and bake. If a knife stuck into the center comes out clean it is done. It will puff up then fall slightly when removed from the oven. The one that I was served did not have that much sugar as it was not needed.

This cake is delicious!

https://smittenkitchen.com/2008/09/moms-apple-cake/

I don't have a recipe, but another favorite is an apple Dutch baby.

I make the topping for this (and other crisps) well ahead to store in the freezer.

Killer Apple Crisp

7-8 Granny Smith apples, peeled and cut into large chunks
Optional: 1 cup dried cranberries
2 T. lemon juice
1/3 to 1/2 cup sugar (to taste)

1 cup all-purpose flour
1 cup plus 2 T. light brown sugar, packed
3/4 cup old fashioned oats
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
10 T. cold butter, diced
Optional: 1 cup pecans (or walnuts)

Preheat oven to 375.

In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts.

Spread the apple mixture in greased deep baking dish. (See *Note below)

Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.

*Note: You want the fruit to be about 2 inches deep in whatever pan you use. The pan I usually use is oval...about 10 1/2 x 81/2 x 3.

I'm not a 'mile high' apple pie lover....at all. Would not make it or pay for it but placed in front of me I would love the crust, (if good and flaky), and enjoy the buttery/savory pastry with a hint of apple sauced. (no different than a French type pastry with a apple filling). 80% croissant-ish, 20% apple paper thin. A fresh herb. like thyme or summer savory.

I have 5 bushels from my trees waiting, in cold storage. 10 times that on the ground. No time to process all of it. And asian pears. Juiced and froze most of it and vinegars fermenting. 5 gallons of vinegar is a good amount for the season I'll use all winter/spring.

We do like apple butter. My version is really just apple sauce roasted much longer to get some caramelizing and thick. A winter waffle spread. Just a few !/2 pints.

Dutch Baby, Cloufitis, Rustic frittata fruit tarts. A good balance of fruit/natural sweet, with a savory crust, I'm all in.

like this one, linky

Chicken apple salad

There is no measurements just how much you feel like.

Blue cheese dressing

Blue cheese crumble

Crisp eating apple, cubed, skin on

Spring mix and/or spinach

Grilled chicken strips

Raisins

Cranberries , dried

Sugar glazed walnuts

Toss apples in a little blue cheese dressing to keep from browning. Add all remaining ingredients except dressing. Toss with blue cheese dressing before serving.

If I don't have sugar glazed walnuts I just toss in a little sugar and use plain walnuts .

Andie , I’ve made that KAF apple muffin recipe too. I make six giant muffins specifically to freeze for my husband’s breakfasts. I always omit the brown sugar topping too. It’s really good, and I like the addition of whole wheat flour.

Other than apple pie, my 2 favorite recipes that use apples are green tomato mincemeat and mulligatawny soup;

Green Tomato Mincemeat (from the All New Fannie Farmer Cooking School Cookbook)

6 cups each chopped apples and green tomatoes

4 cups brown sugar

1 1/3 cup vinegar

3 cups raisins

1 Tbs cinnamon

1 tsp ground clove

3/4 tsp each allspice, mace (I never have this and use nutmeg instead) and pepper

2 tsp salt

Place all in a deep pot, bring slowly to a boil, then simmer 3 hours.

Add 3/4 cup butter

Pour into 6 one pint jars, seal and store. Enough for 6 pies

Mulligatawny Soup

Brown slowly in a deep pan:

4 Tbs butter or other fat

1/4 cup each diced onion, carrot, celery

1 pepper diced fine (I use half sweet, half green)

1 sliced apple

1 cup diced raw chicken

Stir in 1/3 cup flour

Add:

1 tsp curry powder

1/2 tsp nutmeg

2 cloves

1 sprig parsley

1/2 tsp salt, 1/8 pepper (or to taste)

1 cup chopped tomato

5 cups chicken broth or stock

Simmer together about an hour.

Recipe calls for straining, picking out the meat, pureeing the vegetables and recombining all.

I just puree it all together.

Makes 6-8 servings

Traditionally served with cooked rice to spoon into soup.

I love Julia Child's recipe for Apple Clafoutis. It's so easy and so delicious. It's one of those recipes that one just keeps eating on and then realizes ones eater the whole thing!

I like the recipe I got from Ann_T on the cooking forum, posted above as Torta Di Mele Al Burro. I've made it several times, and I also have a lot of apples this year. Normally when we have an excess of apples, we juice them and freeze the juice in plastic bottles. I do make apple pie as well, but here's my recipe for apple fritters:

Apple Fritters
3 peeled apples (2 cups when diced)
2 Tbsp fresh lemon juice
3 Tbsp butter
1 tsp cinnamon
2 Tbsp raw or brown sugar

1-1/4 cup flour
1/4 cup white sugar
1/4 tsp freshly ground nutmeg
1/8 tsp salt
1-1/2 tsp baking powder
1/3 cup milk
1 Tbsp Calvados (can substitute brandy)
1 egg

Oil for frying the fritters

Glaze:
1 cup unsifted powdered sugar
1 Tbsp milk
1 Tbsp Calvados (can substitute brandy)

Dice the apples into pieces that are no more than 1/8” thick and sprinkle with lemon juice. Melt butter in a small sauté pan, add the apple pieces, and cook for about three minutes on medium heat.
Sprinkle cinnamon and 2 Tbsp sugar over the apples and cook for another two minutes, or until the apples are slightly soft but still somewhat crunchy. Allow to cool.

Heat oil to 375°

Sift together the flour, sugar, nutmeg, salt and baking powder into a medium-large bowl. In a small bowl beat the egg, milk, and 1 Tbsp Calvados together and and pour into the flour mixture along with the cooled, cooked apples. Adjust batter, if necessary, by adding sifted
flour or milk.

Fry heaping scoopfuls (use an ice cream scoop or cookie scoop) of the batter (being sure you get apples in each scoop) until golden brown (about 2-3 minutes). Turn fritters after two minutes using tongs.
Fry in batches of 3 or 4, depending on the size of your pan.

Once fritters are removed from the oil, place them on a cooling rack with paper towels under to catch any drips.

To make glaze, sift the powdered sugar and add 1 Tbsp milk plus 1 Tbsp Calvados. Do not make glaze ahead of time or it will harden.
Drizzle glaze over fritters after they have cooled. Serve warm; reheat in 200° oven if necessary.

Yield: approximately one dozen fritters, or 3-4 servings.

A friend gave me a nice variety of fresh apples. I don't have a recipe but made caramel with sweetened condensed milk and we have had them almost every night with the caramel for dipping. What a treat!

I made this to take to my sister’s for dessert on Halloween night. It is so easy that I’m almost embarrassed to post it.

Apple Pie Crescents

1 can of Pillsbury crescent rolls

1 apple, peeled and cut into eighths (a variety of apple that will remain firm when cooked)

1/3 cup packed brown sugar

1 teaspoon apple pie spice

3 tablespoons butter, melted

Preheat oven to 375. Line cookie sheet with parchment or Silpat. Mix brown sugar and apple pie spice. Separate the dough into individual triangles. Divide the brown sugar mixture between the crescents, spreading it evenly over the dough. Dip each apple slice in butter. Place apple slice at wide end of crescent; roll up. Place on cookie sheet.

Brush with remaining melted butter.

Bake for 10-12 minutes.

bbstx, don't be embarrassed. My DH loves (did I say loves) those Pillsbury crescent rolls.

I will be making them for him.

I just posted this over on the Jell-O salad thread but it fits here too. It’s dense because it’s full of apples.

Snappy Fruit Mold

(Jello Cookbook)

Makes: 4 cups

2 pkgs (3 oz each) Jell-o, any red flavor
(I like Raspberry)
1/4 tsp salt
1 1/2 cups boiling water
16 oz. canned, jellied cranberry sauce (Ocean Spray)
2 Tblsp. grated orange rind
2 medium tart apples, finely chopped (about 2 cups)
2/3 cup chopped nuts (I used walnuts)

Dissolve Jell-o and salt in boiling water. Stir cranberry sauce with a fork until smooth. Add to Jell-o, along with the orange rind, blending well. Chill until thickened (not firm). Add apples and nuts. Pour into a 1 qt. mold. Chill until firm (overnight) .
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I would suggest that you double it for a group. Also, the original recipe was 1/2 this --- I’ve already doubled it!

Look up apple sausage recipes. I use one made with chicken and it is very nice. Made into patties it makes a really tasty "hamburger" with lettuce, onion and tomato slices, a hit of hot pepper sauce and/or mayo, but especially lots of freshly ground black pepper. Low salt, very little sugar.

I recently made this delicious dip. I used fat free Cool Whip and Smuckers Sugar Free Ice Cream Topping to save some calories. I also halved the recipe.