New recipes

Best Granny Smith Apple Recipes

Best Granny Smith Apple Recipes


Top Rated Granny Smith Apple Recipes

"A simple, light and tasty soup for any time of the year." — Jay Christian, author of Hollywood Celebrity Recipes.

Hidden in this green juice recipe (because you can never have too many of those) is one of fall's best ingredients: a Granny Smith apple. It's just one of the energizing ingredients found in this juice, made by Marra St.Clair and Lori Kenyon-Farley, certified nutritional consultants and co-founders of USDA-certified organic Ritual Wellness Cleanse. St. Clair and Kenyon-Farley say to drink this green juice first thing in the morning, "as the lemon gets your metabolism started and the leafy greens provide essential vitamins and minerals to energize you for the day."

This breakfast cobbler can bake overnight for a delicious morning treat. With fresh apples, cinnamon, and granola, this tasty dish could double as a dessert to serve with ice cream! This recipe is courtesy of Crock-Pot Dump Meals.

Whether you’re doing a juice cleanse or just want a healthy breakfast drink, green juice can be a bit bitter on the palate —so why not add some flavor with sweet Asian pears and sweet-tart granny Smith apples? Check out Gordon Ramsay on FOX’s Hell’s Kitchen at (8:00 to 9:00 PM ET/PT).

A kid-friendly, nutritious and limitless snack, these cinnamon apple rounds can be customized to your liking.Courtesy of McCormick

What makes a good salad? When discussing this with my sister the other night, we decided that one aspect of a great salad was the consistency of the size and shape of the ingredients. For instance, if we were going to cube the apples, then we should also cube the chunks of chicken and cheese as well as dice the onion. The beauty of a salad like this (similar to the benefits of a chopped salad) is that you can get some of everything in each bite.While I made this with mixed greens, I think it would also go fantastically over crisp Romaine lettuce chopped into small pieces.Click here to see the 8 Ways to Use Apples Other Than Pie story.

This is the perfect cocktail for a fall evening.

I call this my "firecracker" applesauce because it has a little bit of kick to it from the serrano chiles.

Tzimmes is a traditional Jewish stew of apples and dried fruit sweetened with honey. Here is a simple recipe your readers can easily make from chef Marc Taxiera of The Russian Tea Room, located in New York City.See all stew recipes.

Most people think of wraps as savory. Why not mix it up and use them as a vessel for something sweet? This apple cinnamon dessert is easy to make and very tasty. The rich sauce adds a shock of sugar, perfect for those who wish to indulge their sweet tooth without going overboard.Get creative and swap in other fruits like peaches or blueberries — any fruit should do the trick!Click here to see 9 Quick and Easy Wrap Recipes.

Serve this apple crisp warm with a scoop of vanilla ice cream on top. This recipe is even better made one day ahead giving the juices and flavors time to meld together.

For a harvest meal that will welcome you home right, enjoy this amazing slow cooker recipe.Click here for more of the 101 Best Slow Cooker Recipes


Recipe Summary

  • 3 cups all-purpose flour, plus more for work surface
  • 3/4 cup cold unsalted butter, sliced
  • 5 1/2 tablespoons cold vegetable shortening, sliced
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 6-8 tablespoons ice-cold water
  • 5 pounds Granny Smith apples, peeled, sliced into 1/2-inch wedges
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour, divided
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 large egg

Prepare the crust: Pulse first 5 ingredients in a food processor until mixture resembles coarse meal, 5 to 6 times. While pulsing, gradually add ice-cold water, 1 tablespoon at a time, pulsing just until dough begins to come together. Divide dough in half shape into 2 flat disks. Wrap each in plastic wrap chill 2 hours or up to 2 days.

Prepare the filling: Preheat oven to 375°F. Toss together apples, granulated sugar, and 2 tablespoons of the flour in a bowl until well coated. Divide apples between 2 large parchment paper-lined rimmed baking sheets. Bake until just tender, about 30 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Cool 30 minutes. Transfer to a bowl. Fold in brown sugar, cinnamon, nutmeg, salt, and remaining 2 tablespoons flour until combined. Chill 1 hour.

Assemble pie: Unwrap 1 dough disk. Roll out on a lightly floured surface into a 1/4- to 1/8-inch thickness. Fit into a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Repeat rolling procedure with remaining disk. Cut 6 (1 1/4-inch-wide) strips, and set aside. Cut 3 (3/4-inch-wide) strips from remaining dough. Braid thinner strips.

Spoon filling into prepared pie plate, smoothing to form an even surface dot with butter. Arrange 1 1/4-inch-wide dough strips and the braid in a lattice design over filling. Trim excess dough from edges fold dough under to create a clean edge. Chill pie 30 minutes.

Preheat oven to 375°F. Whisk together egg and 1 tablespoon water until well blended. Brush entire pie with egg wash. Bake on lowest oven rack until crust is golden and filling is bubbly, 1 hour to 1 hour and 20 minutes, shielding pie with aluminum foil after 50 minutes, if needed. Cool on a wire rack 2 hours before serving.


Apple Pie

4-6 granny smith apples, peeled and sliced, and cored
cinnamon
nutmeg
a dash of ginger
enough sweetener to completely coat the apples, plus a little
2 cup unbleached white flour
1/3-2/3 cup olive oil
6 tablespoons ice cold water
a few dashes of salt

Mix the apples with the sweetener, and put the spices on. I'm not sure how much cinnamon or nutmeg because I just shake those on. All I can say is I use a lot of cinnamon. Let that sit aside while you make the crust.
Put 2 C of flour into a bowl. Mix in the salt and then with a fork, mix the oil into the flour mixture. Pastry cutters do not work well with liquid fats. When the mixture is pebbley put in the water 2 tablespoons at a time. Divide the mixture and roll out between waxpaper. Fill with apples and put the top crust on. For decoration use small cookie cutters on the top crust.
Bake for 8-10 minutes on 350 degrees Fahrenheit, then turn down to 250 for about an hour.
Source of recipe: This recipe was developed in our family after my husband and I turned mostly vegan due to his health. Its based on an old family recipe, modified.


Recipe Summary

  • 1 recipe pastry for a 9 inch double crust pie
  • ½ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • ¼ cup water
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 8 Granny Smith apples - peeled, cored and sliced

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.


Equipment

A large heavy bottomed pot is perfect for making applesauce. I like to use my Le Creuset Dutch oven. You will need a carrot peeler, or multiple peelers if you are enlisting your kids to help you. For me the most important piece of equipment, particularly if you are making a large batch, is an apple slicer and corer like this one. It doesn't quite get all the core, but it greatly simplifies the process by coring and slicing in one quick stroke. Then you can clean up any residual core or peel with a paring knife.


Apple Crisp For Two

This Apple Crisp for Two is easy to make and a perfect small batch dessert for fall!

Do you ever have those moments when you’re craving a dessert, but the last thing you want to do is make a huge batch? Or maybe there are just two people living in your home and you don’t like having a ton of leftovers just sitting around your house.

That’s where small-batch desserts come in handy. And today’s recipe? It’s ridiculously easy to throw together and only makes two servings. You can even use the same bowl to mix up the filling and topping, so there’s hardly any cleanup. This recipe is one that you have to keep on hand because you’ll want to make it all of the time. I’m speaking from experience over here.

So, let’s talk about the recipe a bit. The filling is just a simple mixture of apples, a little bit of flour, and some brown sugar. I prefer to use Granny Smith apples in this recipe because they pair so well with the sweetness of everything. You can use any apple you like, just adjust the sugar in the filling if needed.

One little quick tip for the apples – make sure and chop them up about the same size so they bake evenly. It doesn’t have to be absolutely perfect, just do your best to get them all about the same size. You can also feel free to slice the apples instead of chopping them, but the chopped pieces tend to work better in the ramekins.

Speaking of the ramekins, I used 10-ounce ones for these apple crisps. The 10-ounce ramekins are the perfect size for this recipe and everything fits perfectly into them. I picked up a couple from the store for just a couple dollars each. So worth it, and you can use them for so many other things. Or keep reusing them to bake these apple crisps. Seriously.

Once you mix up the filling, just divide it between the two ramekins. For easier cleanup, wipe out the bowl you mixed the filling in and reuse it to make the topping. For the topping, you’ll also need a bit of flour, brown sugar, rolled oats, cinnamon, a tiny pinch of salt, and some butter. You can work the mixture together with your hands or a fork, sprinkle it over the apples, then pop it into the oven and bake! This recipe is so easy and you can prep everything and have it baking while you’re eating dinner.

Also, since this recipe makes just two servings that means it’s okay to add a little ice cream and caramel sauce. Right?? Try it. You won’t regret it.


There is no reason that you can&rsquot add other fruits to your applesauce, so don&rsquot feel bound by convention to just stick to apples.

Consider these options. Just add them to the pot along with your apples and you are good to go.

  • Cranberries
  • raspberries
  • strawberries
  • pears
  • blueberries
  • blackberries

8 large Granny Smith apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning.

Applesauce should be thick add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week.


Granny Smith Apple Jelly

Homemade jelly is always the tastiest. Although making jelly takes a bit of work, this recipe gives you each step you need to take to making the perfect apple jelly.

  • No real measurements, works at any quantity.
  • Granny Smith apples, chopped into ¼-inch bits
  • 5 stems fresh lemon balm (about a hand length)
  • water
  • cloves
  • vegan white sugar
  1. Place apples and lemon balm into large pot and add water to just cover. Bring to boil and simmer until mushy.
  2. Strain through muslin, remembering to catch the juice. Don't force any of it through or you'll get cloudy jelly. Leave draining overnight into a big bowl.
  3. Add three whole cloves to the juice, and bring to boil. Boil hard exactly four minutes.
  4. Skim away the top layer.
  5. Weigh or measure juice. Then weigh or measure sugar to match amount of juice, i.e. 1.5 kg juice = 1.5 kg sugar.
  6. Warm the sugar (oven or microwave is fine). Add to juice and bring back to boil. Skim and boil for no more than three minutes.
  7. Test on a saucer (put small teaspoon of juice on a cold saucer and see if it sets). If not, boil two more minutes. Then test again.
  8. While juice is boiling, sterilize jars and lids by pouring boiling water over them until it overflows. Empty just before you add hot jelly.
  9. Once juice is ready, pour into sterilized jars and seal. Once cool, label with date and contents.

Jelly should be clear with a hint of yellow color. This is an adaptation of an old recipe. Works with any type of apple, I use the same method on crab apples too. Lemon balm is optional, but adds a nice subtlety.

Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.


Appletini Mocktail

This easy appletini mocktail recipe is a non alcoholic version of an apple martini. And it tastes so good, I almost prefer it to the real thing!

It’s made with the same basic ingredients as the original (without the vodka and apple schnapps of course!)

But it has the same beautiful green color that looks great in a martini glass.

In fact, they look so much alike that I serve the non alcoholic martini and the alcoholic one in 2 different styles of glasses so I can always tell them apart.


Delicious Honeycrisp Apple Cobbler

The juices in this cobbler recipe tastes so delicious and then mixed with the fruit and crunchy topping, seriously, so good. One thing about this cobbler is I&rsquove divided up the apples into two different types, Honeycrisp apples and Granny Smith apples. Both apples are delicious and being the Honeycrisp apples are known for being so juicy, I only needed to use four of them in this recipe for the perfect amount of juices.

I&rsquove been making this style of fruit cobblers forever and they&rsquore always a huge hit with everyone who tastes them. Make sure to check out all the different cobblers on the blog. I posted quite a few at the bottom of this post right before the recipe so check them out. All are so yummy and perfect for any season.


Watch the video: Best Granny Smith Apple Recipes - Baking Ideas