2016-11-18 / Columns

Cooking on Purpose

How do you like them fall apples?
By Connie Wendell Special to the Post

Abundance of fresh, crisp apples is one of my favorite things during the fall season. And, we certainly have a bounty of them this year.

I love to bake with apples, not just because of the yummy taste, but the fragrance while they are baking is heavenly. I have included some of my favorite apple recipes this time, I hope you like them.

Cranberry-apple crumble

Filling: 1¾ cups granulated sugar, divided; ½ cup cranberry juice; 1 (12 ounce) package fresh cranberries; 2 pounds gala apples, peeled, cored and thinly sliced (about 6 apples); 1 tablespoon flour; ¼ teaspoon ground cinnamon; and cooking spray.

Topping: ½ cup regular oats; ¾ cup all-purpose flour; ½ cup whole wheat pastry flour; ½ cup chopped walnuts; ¼ cup packed brown sugar; ½ teaspoon salt; ¼ teaspoon ground cinnamon; 1/8 teaspoon ground cardamom; ¼ cup walnut or canola oil; 3 tablespoons honey; 2 large egg yolks, lightly beaten

Preheat oven to 375 degrees.

To prepare filling: combine 1½ cups granulated sugar, cranberry juice and fresh cranberries in a medium saucepan over medium-high heat; bring to a boil. Reduce heat and simmer until cranberries pop, stirring occasionally (about 10 minutes). Set aside.

Combine apples, ¼ cup granulated sugar, 1 tablespoon all-purpose flour and ¼ teaspoon cinnamon in a large zip-top plastic bag. Seal; shake to coat.

Place cranberry mixture in an 11 x 7-inch baking dish coated with cooking spray; top evenly with apple mixture.

To prepare topping: place oats in a food processor and pulse until coarsely chopped. Place oats in a large bowl. Add flours, walnuts, brown sugar, salt, cinnamon, and cardamom to the oats, stir to combine.

Combine oil, honey and egg yolks, stirring with a whisk. Add to flour mixture, stir just until moistened. Squeeze handfuls of topping to form large pieces.

Crumble over filling. Bake at 375 degrees for 40 minutes or until topping is golden and bubbly.

Maple-mustard pork tenderloin with caramelized apples

2 (1/2 pound) pork tenderloins; cooking spray; ¼ cup dijon mustard; 6 tablespoons maple syrup, divided; 1 tablespoon chopped fresh or 1 teaspoon dried rosemary; ½ teaspoon salt; ¼ teaspoon pepper; and 4 medium granny smith apples, peeled and cut into 16 wedges (about 2 ½ pounds).

Preheat oven to 425 degrees.

Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt and pepper in a small bowl; brush over pork. Bake at 425 degrees for 25 minutes or until thermometer registers 160 degrees (slightly pink).

While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples and sauté 5 minutes or until lightly browned.

Reduce heat to low and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Serves four.

Pumpkin crumb cake with apples

Crumbs: 3 tablespoons all-purpose flour; 3 tablespoons brown sugar; 1 ½ tablespoons chilled butter, cut into small pieces

Cake: ¾ cup granulated sugar; ½ cup pumpkin puree; 3 tablespoons butter, softened; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 large egg; 1 large egg white; 1 ¼ cups all-purpose flour; 1 teaspoon baking soda; 1/8 teaspoon salt; ½ cup low-fat buttermilk; cooking spray; and 2 cups thinly sliced Rome apples (about ¾ pound)

Preheat oven to 350 degrees.

To prepare crumbs, combine 3 tablespoons flour and brown sugar in a medium bowl; cut in 1½ tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Set aside.

To prepare the cake, beat the granulated sugar, pumpkin puree, butter, cinnamon, nutmeg, cloves, egg and egg white with a mixer at medium speed until well blended.

Combine 1¼ cups flour, baking powder, soda and salt in a medium bowl, stirring with a whisk. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with flour mixture; mix after each addition.

Pour batter into a 9-inch round cake pan coated with cooking spray. Arrange apples spoke like on top of batter. Sprinkle with crumb mixture. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pan for 10 minutes on a wire rack.

Serves eight.

Enjoy them apples and enjoy the Thanksgiving holiday. Until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com.

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