Crisp Apple Recipes

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A sure sign of fall is the appearance of a wide variety of fresh apples. It is possible to find as many as a dozen different varieties of crisp apples, especially at a Farmer’s Market, but there will be as many as eight at your local grocery store.  All this means you have a bumper crop of fruit to cook with—and apples are a great cooking fruit. So let’s get cooking!


Fresh Apple Salsa

2 cups diced peeled Spartan apple (about 3/4 pound), (I used Stamen)

1/2 cup diced red bell pepper

1/3 cup fresh lime juice

1/4 cup diced red onion

1/4 cup minced fresh cilantro

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 jalapeño pepper, seeded and minced


Combine all ingredients, stirring well.


Apple Crisp with Walnuts

1/3 cup all-purpose flour

1/2 cup packed light brown sugar

1/3 cup regular oats

1/4 teaspoon ground cinnamon

1/4 cup chilled butter or stick margarine, cut into small pieces

3 tablespoons chopped walnuts

7 cups sliced peeled Rome apple (about 3 pounds)

1/4 cup maple syrup

1/2 teaspoon ground cinnamon


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.


Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.



Carmel Apple Cheesecake


1 cup graham cracker crumbs (about 8 cookie sheets)

1 tablespoon egg white

1 tablespoon water

Cooking spray


1 3/4 cups sugar

1/2 cup light sour cream

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1 1/2 teaspoons vanilla extract

1/4 teaspoon ground nutmeg

2 (8-ounce) blocks 1/3-less-fat cream cheese, softened

1 (8-ounce) block fat-free cream cheese, softened

4 large eggs



1/3 cup sugar

3 tablespoons water

1/2 teaspoon fresh lemon juice

1 tablespoon butter

2 tablespoons half-and-half

1 3/4 cups thinly sliced peeled Granny Smith apple (about 8 ounces)

Dash of nutmeg


Preheat oven to 400°.

To prepare crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture lightly into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400° for 6 minutes. Remove from oven; cool on a wire rack. Wrap outside of pan with a double layer of foil. Reduce oven temperature to 325°.


To prepare cheesecake, place 1 3/4 cups sugar and next 7 ingredients (through fat-free cream cheese) in food processor; process until smooth. Add eggs, 1 at a time; process until blended. Pour cheese mixture into prepared pan. Place spring form pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch.


Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake. Remove pan from water bath; cool on a wire rack to room temperature. Cover and chill at least 8 hours.


To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden (do not stir). Remove from heat. Add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly.


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan; sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.


Cinnamon-Apple Coffee Cake


1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1 cup granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3/4 cup 1% low-fat milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 large egg, lightly beaten

1 cup diced peeled Granny Smith apple (about 1 apple)

Cooking spray



1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons chilled butter, cut into small pieces


Preheat oven to 350°.


To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.


To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.





Apple Wraps with Ham and Swiss Cheese

1/2 red onion, thinly sliced
1/3 cup low-fat plain yogurt
2 tablespoons chopped fresh dill or parsley
2 tablespoons honey mustard
Kosher salt and freshly ground pepper
1 1/2 tablespoons extra-virgin olive oil
4 ounces sliced lean ham (preferably low-sodium), torn into bite-size pieces
3 ounces sliced Swiss cheese, cut into strips
1 romaine lettuce heart, torn into bite-size pieces
1 apple, thinly sliced
4 whole-wheat wraps or tortillas

Soak the red onion in a bowl of ice water, 10 minutes. Drain the onion and squeeze dry.

Whisk the yogurt, dill, honey mustard, and salt and pepper to taste in a large bowl. Slowly drizzle in the olive oil and 1 tablespoon water, whisking until combined. Add the onion, ham, cheese, lettuce and apple and toss to coat. Pile the ham mixture in the middle of each wrap. Fold in the sides, then roll up the wraps. Cut in half for serving.