A Michigan staple in the fall with thousands of varieties - each with a unique flavor!
Season: Late August - November
Storage and Preparation
Apples can be stored for up to a month when placed in a cool place (32 to 40°F). They can be preserved in a variety of ways including canning, freezing, or drying. Always rinse your apples under cool water before eating or using in a recipe. Otherwise, they can be made into applesauce, pie fillings, fruit cocktails, or apple juice. Some apple varieties such as Jonathan, Empire, Ida red, McIntosh, and Golden Delicious are ideal for baking and cooking.
Nutrition
There is a wide variety of apples, and it can be difficult to know their differences. Each type of apple has a different taste and texture but similar nutritional value. Apples are high in fiber and vitamins such as vitamin C. If eating apples from a can or jar, try choosing options with less added sugar for a more balanced blood sugar impact.
Apple Recipes
Apple Oatmeal Crisp
Ingredients:
- 3 cups apples – peeled, cored, and chopped
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- ½ cup white sugar
- ½ cup butter, melted
- 2 tsp ground cinnamon
- ½ tsp salt
Instructions:
- Preheat the oven to 375 degrees F. Lightly grease an 8-inch square pan.
- Place brown sugar, oats, flour, salt, and butter in a large bowl; mix until crumbly.
- Place ½ of the crumb mixture in the bottom of the prepared pan. Spread apples evenly over the crumb mixture.
- Sprinkle with white sugar and cinnamon; top with remaining crumb mixture.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
- Let cool before serving. Serve with yogurt, ice cream, or whipped cream if desired.
Apple, Cranberry, and Pepita Salad
Ingredients:
Green Salad
- 5 cups spring greens salad blend or kale
- 1 large Granny Smith apple
- 1/3 cup dried cranberries
- ¼ cup pepitas or chopped raw pecans
- 1/3 cup chilled goat cheese, crumbled
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 ½ Tbsp apple cider vinegar
- 1 ½ tsp honey
- 1 tsp Dijon mustard
- ¼ tsp fine sea salt
- Freshly ground black pepper, to taste
Instructions:
- Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas or nuts to a small bowl to cool.
- Making the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard, and salt until well blended. Season to taste with pepper.
- Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries, and toasted pepitas/nuts. Use a fork to crumble the goat cheese over the salad.
- Drizzle the salad with just enough dressing to lightly coat the leaves once tossed.