Cold nights need warm drinks; the kind you can linger over. Olivia Rae James has been warming up her nights with a boozy, citrusy take on mulled cider. Spiked with red wine, this mulled cider gets a combination of sweet and spice from the addition of grapefruit, apples, cinnamon, nutmeg, and cloves. We’re planning to keep a big pot on the stove this winter. And don’t be surprised if you see us taking an evening walk, thermos in hand. To warm the heart cockles, we say.
Above: Apples and grapefruit inspection courtesy of Olivia’s pup, Frankie. Above: Whole and ground spices. Above: Grapefruit and apple halves. Above: The ingredients combined and ready for heating. Above: Mulled cider, served and ready to be enjoyed. Above: Cider for two.
Mulled Apple Cider
Serves 6
Ingredients:
3 cups fresh-squeezed apple juice
2 cups dry red wine
1 grapefruit, thinly sliced (can be substituted for your citrus of choice)
1 apple, thinly sliced
Cinnamon (whole and ground)
Nutmeg (whole and ground)
Cloves (whole and ground)
Instructions:
Combine apple juice and red wine in a pot over low to medium heat. Add sliced grapefruit, apple, and a handful of cinnamon sticks, cloves and nutmeg, according to taste. Let simmer for at least ten minutes. Add ground cinnamon, nutmeg, and cloves (if necessary, to taste). Serve warm.
For more cocktails ideas, see:
N.B.: This post has been updated; it was first published November 2013.
Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup! Yields about 6 (2 pancakes) servings.
Apples, apples and more apples!
I know “technically” it’s pumpkin season, but I’ve always been more of an apple fan. I do like some pumpkin treats, however if faced with the choice, I’ll pick apples every time. Enter these spiced apple pancakes!! Not only is there apples in the pancakes, but also on the pancakes. Twice! A super simple pancakes with shredded honeycrisp apple folded into the batter, is cooked and topped with sautéed diced apples and then drizzled with a buttery cider syrup!
Apple lovers unite!
To Make These Spiced Apple Pancakes You Will Need:
for the cider syrup:
apple cider – More robust than apple juice and is the base for the syrup.
dark brown sugar – Lends sweetness and subtle caramel-like flavor
butter – Lends richness and flavor.
cornstarch – Helps to thicken the syrup.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.
the apple topping:
honeycrisp apples – The perfect apple flavor and texture in my opinion.
butter – Lends fat and flavor while helping to soften the apples while they cook.
light brown sugar – Sweetens and gives the apple subtle toffee-like flavor.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
lemon juice – Balances the sweetness and brightens the flavor of the apples.
for the pancakes:
unbleached all-purpose flour – Provides structure to the pancakes.
granulated (white) sugar – Adds a touch of sweetness and flavor.
baking powder – Is what makes pancakes light and fluffy.
apple pie spice – Use homemade or store-bought.
fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
milk – Lends flavor and aids in yielding a tender pancake. Use any type of milk you prefer.
egg – Lends richness and flavor.
pure vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
honeycrisp apple – For more texture, grate on the large holes of your box grater. For less, grate using the smaller side.
butter (melted and cooled) – Lends flavor and richness.
Make The Cider Syrup:
In a sauce pan, measure and add 1 cup apple cider, 1/2 cup dark brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground (or grated fresh) nutmeg.
Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.
Make The Apple Topping:
Cut 2 medium honeycrisp apples in half – I prefer to peel only one of the two apples. Then remove the core and dice into 1/2-inch pieces before adding to a 10-inch pan. To the apples add 2 tablespoons unsalted butter, 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon and 1 teaspoon freshly squeezed lemon juice.
Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.
Make The Pancakes:
In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 2 tablespoon (white) sugar, 2 teaspoons baking powder, 1½ teaspoons apple pie spice and 1/2 teaspoon fine salt.
Whisk well to combine.
In a 4-cup liquid measuring cup, measure and add 1-1/2 cups whole milk, 1 large egg and 2 teaspoons vanilla.
Whisk until thoroughly combined.
Next, pour the wet ingredients into the dry.
Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter.
And 1 medium honeycrisp apple that has been peeled and shredded on a box grater.
NOTE: For less texture use the smaller holes on your box grater. For more texture use the larger holes. And if you have a large apple, grate only half.
Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.
Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.
Measuring out 1/4 to 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp.
Flip and cook for another 2 to 3 minutes. Keep the pancakes warm while finishing with the remaining pancake batter.
HOW TO KEEP PANCAKES WARM WHILE PREPARING:
Preheat your oven to the lowest setting or 200°F. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.
Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup.
WHAT TO SERVE WITH PANCAKES?
Because these pancakes have the apple topping, I recommend a savory side dish to go with it. However, below is a list of some great options to be served with any pancake recipe.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.
Enjoy! And if you give this Spiced Apple Pancakes with Cider Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Spiced Apple Pancakes with Cider Syrup
Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup!
Prep Time: 45 minutesmins
Cook Time: 15 minutesmins
Total Time: 1 hourhr
FOR THE WARM CIDER SYRUP:
1cupapple cider
1/2cupdark brown sugar
1/4cupsalted butter
1tablespooncornstarch
1/2teaspoonground cinnamon
1/8teaspoongrated nutmeg
FOR THE APPLE TOPPING:
2mediumhoneycrisp apples, peeled, cored and diced (I only peel 1 apple)
1mediumhoneycrisp apple, peeled, cored and grated (see notes)
MAKE THE CIDER SYRUP:
In a sauce pan, measure and add apple cider, dark brown sugar, cornstarch, ground cinnamon and ground (or grated fresh) nutmeg. Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.
MAKE THE APPLE TOPPING:
Peel one of the two apples. Cut both in half, remove the core and dice into ½-inch pieces before adding to a 10-inch pan. To the apples add unsalted butter, light brown sugar, cinnamon and lemon juice.
Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.
MAKE THE PANCAKES:
In a mixing bowl, measure and add flour, sugar, baking powder, apple pie spice and fine salt. Whisk well to combine.
In a 4-cup liquid measuring cup, measure and add whole milk, egg and vanilla. Whisk until thoroughly combined.
Next, pour the wet ingredients into the dry. Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter and grated apple that has been peeled and shredded on a box grater. (see recipe notes)Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.
Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.
Measuring out 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp. Flip and cook for another 2 to 3 minutes or until fully cooked.
Keep the pancakes warm while finishing with the remaining pancake batter.
Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup and a dusting of ground cinnamon.
See post about how to keep warm while preparing, what to serve with and storing pancakes.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. – For less apple texture in your pancakes, use the small holes on your box grater. For more texture use the larger holes. If you have a large apple, grate only half.
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.
A randomized controlled trial investigates diet and psychological well-being.
“Psychological health can be broadly conceptualized as comprising 2 key components: mental health (i.e., the presence of absence of mental health disorders such as depression) and psychological well-being (i.e., a positive psychological state, which is more than the absence of a mental health disorder,” and that is the focus of an “emerging field of positive psychology [that] focuses on the positive facts of life, including happiness, life satisfaction, personal strengths, and flourishing.” This may translate to physical “benefits of enhanced well-being, including improvements in blood pressure, immune competence, longevity, career success, and satisfaction with personal relationships.”
What is “The Contribution of Food Consumption to Well-Being,” the title of an article in Annals of Nutrition & Metabolism? Studies have “linked the consumption of fruits and vegetables with enhanced well-being.” A systematic review of research found evidence that fruit and vegetable intake “was associated with increased psychological well-being.” Only an association?
There is “a famous criticism in this area of research—namely, that deep-down personality or family upbringing might lead people simultaneously to eat in a healthy way and also to have better mental well-being, so that diet is then merely correlated with, but incorrectly gives the appearance of helping to cause, the level of well-being.” However, recent research circumvented this problem by examining if “changes in diet are correlated with changes in mental well-being”—in effect, studying the “Evolution of Well-Being and Happiness After Increases in Consumption of Fruit and Vegetables.” As you can see below and at 1:37 in my video Fruits and Vegetables Put to the Test for Boosting Mood, as individuals began eating more fruits and veggies, there was a straight-line increase in their change in life satisfaction over time.
“Increased fruit and vegetable consumption was predictive of increased happiness, life satisfaction, and well-being. They were up to 0.24 life-satisfaction points (for an increase of 8 portions a day), which is equal in size to the psychological gain of going from unemployment to employment.” (My Daily Dozen recommendation is for at least nine servings of fruits and veggies a day.)
That study was done in Australia. It was repeated in the United Kingdom, and researchers found the same results, though Brits may need to bump up their daily minimum consumption of fruits and vegetables to more like 10 or 11 servings a day.
As researchers asked in the title of their paper, “Does eating fruit and vegetables also reduce the longitudinal risk of depression and anxiety?” Improved well-being is nice, but “governments and medical authorities are often interested in the determinants of major mental ill-health conditions, such as depression and high levels of anxiety, and not solely in a more typical citizen’s level of well-being”—for instance, not just life satisfaction. And, indeed, using the same dataset but instead looking for mental illness, researchers found that “eating fruit and vegetables may help to protect against future risk of clinical depression and anxiety,” as well.
A systematic review and meta-analysis of dozens of studies found “an inverse linear association between fruit or vegetable intake and risk of depression, such that every 100-gram increased intake of fruit was associated with a 3% reduced risk of depression,” about half an apple. Yet, “less than 10% of most Western populations consume adequate levels of whole fruits and dietary fiber, with typical intake being about half of the recommended levels.” Maybe the problem is we’re just telling people about the long-term benefits of fruit intake for chronic disease prevention, rather than the near-immediate improvements in well-being. Maybe we should be advertising the “happiness’ gains.” Perhaps, but we first need to make sure they’re real.
We’ve been talking about associations. Yes, “a healthy diet may reduce the risk of future depression or anxiety, but being diagnosed with depression or anxiety today could also lead to lower fruit and vegetable intake in the future.” Now, in these studies, we can indeed show that the increase in fruit and vegetable consumption came first, and not the other way around, but as the great enlightenment philosopher David Hume pointed out, just because the rooster crows before the dawn doesn’t mean the rooster caused the sun to rise.
To prove cause and effect, we need to put it to the test with an interventional study. Unfortunately, to date, many studies have compared fruit to chocolate and chips, for instance. Indeed, study participants randomized to eat fruit showed significant improvements in anxiety, depression, fatigue, and emotional distress, which is amazing, but that was compared to chocolate and potato chips, as you can see below and at 4:26 in my video. Apples, clementines, and bananas making people feel better than assorted potato chips and chunky chocolate wafers is not exactly a revelation.
This is the kind of study I’ve been waiting for: a randomized controlled trial in which young adults were randomized to one of three groups—a diet-as-usual group, a group encouraged to eat more fruits and vegetables, or a third group given two servings of fruits and vegetables a day to eat in addition to their regular diet. Those in the third group “showed improvements to their psychological well-being with increases in vitality, flourishing, and motivation” within just two weeks. However, simply educating people to eat their fruits and vegetables may not be enough to reap the full rewards, so perhaps greater emphasis needs to be placed on providing people with fresh produce—for example, offering free fruit for people when they shop. I know that would certainly make me happy!
We can raise BDNF levels in our brain by fasting and exercising, as well as by eating and avoiding certain foods.
There is accumulating evidence that brain-derived neurotrophic factor (BDNF) may be playing a role in human depression. BDNF controls the growth of new nerve cells. “So, low levels of this peptide could lead to an atrophy of specific brain areas such as the amygdala and the hippocampus, as it has been observed among depressed patients.” That may be one of the reasons that exercise is so good for our brains. Start an hour-a-day exercise regimen, and, within three months, there can be a quadrupling of BDNF release from our brain, as seen below and at 0:35 in my video How to Boost Brain BDNF Levels for Depression Treatment.
This makes sense. Any time we were desperate to catch prey (or desperate not to become prey ourselves), we needed to be cognitively sharp. So, when we’re fasting, exercising, or in a negative calorie balance, our brain starts churning out BDNF to make sure we’re firing on all cylinders. Of course, Big Pharma is eager to create drugs to mimic this effect, but is there any way to boost BDNF naturally? Yes, I just said it: fasting and exercising. Is there anything we can add to our diet to boost BDNF?
Higher intakes of dietary flavonoids appear to be protectively associated with symptoms of depression. The Harvard Nurses’ Health Study followed tens of thousands of women for years and found that those who were consuming the most flavonoids appeared to reduce their risk of becoming depressed. Flavonoids occur naturally in plants, so there’s a substantial amount in a variety of healthy foods. But how do we know the benefits are from the flavonoids and not just from eating more healthfully in general? We put it to the test.
Some fruits and vegetables have more flavonoids than others. As shown below and at 1:51 in my video, apples have more than apricots, plums more than peaches, red cabbage more than white, and kale more than cucumbers. Researchers randomized people into one of three groups: more high-flavonoid fruits and vegetables, more low-flavonoid fruits and vegetables, or no extra fruits and vegetables at all. After 18 weeks, only the high-flavonoid group got a significant boost in BDNF levels, which corresponded with an improvement in cognitive performance. The BDNF boost may help explain why each additional daily serving of fruits or vegetables is associated with a 3 percent decrease in the risk of depression.
What’s more, as seen here and at 2:27 in my video, a teaspoon a day of the spice turmeric may boost BNDF levels by more than 50 percent within a month. This is consistent with the other randomized controlled trials that have so far been done.
Nuts may help, too. In the PREDIMED study, where people were randomized to receive weekly batches of nuts or extra-virgin olive oil, the nut group lowered their risk of having low BDNF levels by 78 percent, as shown below and at 2:46.
And BDNF is not implicated only in depression, but schizophrenia. When individuals with schizophrenia underwent a 12-week exercise program, they got a significant boost in their BDNF levels, which led the researchers to “suggest that exercise-induced modulation of BDNF may play an important role in developing non-pharmacological treatment for chronic schizophrenic patients.”
What about schizophrenia symptoms? Thirty individuals with schizophrenia were randomized to ramp up to 40 minutes of aerobic exercise three times a week or not, and there did appear to be an improvement in psychiatric symptoms, such as hallucinations, as well as an increase in their quality of life, with exercise. In fact, researchers could actually visualize what happened in their brains. Loss of brain volume in a certain region appears to be a feature of schizophrenia, but 30 minutes of exercise, three times a week, resulted in an increase of up to 20 percent in the size of that region within three months, as seen here and at 3:46 in my video.
Caloric restriction may also increase BDNF levels in people with schizophrenia. So, researchers didn’t just have study participants eat less, but more healthfully, too—less saturated fat and sugar, and more fruits and veggies. The study was like the Soviet fasting trials for schizophrenia that reported truly unbelievable results, supposedly restoring people to function, and described fasting as “an unparalleled achievement in the treatment of schizophrenia”—but part of the problem is that the diagnostic system the Soviets used is completely different than ours, making any results hard to interpret. There was a subgroup that seemed to correspond to the Western definition, but they still reported 40 to 60 percent improvement rates from fasting, but fasting wasn’t all they did. After the participants fasted for up to a month, they were put on a meat- and egg-free diet. So, when the researchers reported these remarkable effects even years later, they were for those individuals who stuck with the meat- and egg-free diet. Evidently, the closer the diet was followed, the better the effect, and those who broke the diet relapsed. The researchers noted: “Not all patients can remain vegetarian, but they must not take meat for at least six months, and then in very small portions.” We know from randomized controlled trials that simply eschewing meat and eggs can improve mental states within just two weeks, so it’s hard to know what role fasting itself played in the reported improvements.
A single high-fat meal can drop BDNF levels within hours of consumption, and we can prove it’s the fat itself by seeing the same result after injecting fat straight into our veins. Perhaps that helps explain why increased consumption of saturated fats in a high-fat diet may contribute to brain dysfunction—that is, neurodegenerative diseases, long-term memory loss, and cognitive impairment. It may also help explain why the standard American diet has been linked to a higher risk of depression, as dietary factors modulate the levels of brain-derived neurotrophic factor.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
Some call it celeriac, I call it celery root (because I’m not that fancy), and no joke this ugly, gnarly root is one of my absolute favourite fall vegetables. Now it’s been said that celery will always be the last vegetable standing on a veggie platter, and it may be true, but please don’t let your celery roots be the last veg standing in your fall veg collection. It’s just too good.
When I first shared a photo of this root on Instagram, I was surprised by the number of people who actually didn’t know what it was. It was showing up in their CSA boxes, but they didn’t know what to do with it.
Popular Uses For Celery Root
In a soup
In place of or alongside potatoes in a mash
With other root veggies in a roasted veg medley
Sliced thin and toasted or dehydrated like chips
Sliced thin and roasted and used in a sandwich
The celery root, as you may have guessed, is the root of celery. The celery stalks are harvested much earlier in the season. In the fall, when the stalks have become thinner, darker, and wildly bitter to taste, is when you know the energy, power and flavour have moved down into the roots. Be sure to save the stalks, however. I wouldn’t recommend using them in a soup that you’ll be pureeing but you can definitely add them to veggie stock or bone broth.
Let’s move along and discuss this incredible soup.
Once steamed, the celery root takes on a very soft and creamy texture. This is what makes it so good as a replacement for potatoes in a mash. You could even use celery root puree as a topping in The UnDiet Cookbook‘s UnShepherd’s Pie (page 166).
To truly make the most of the fall harvest, this soup is one of those super local options where you can literally get all of the ingredients at your local farmer’s market or CSA box.
There are just four base ingredients – celery root, apples, onion, and sea salt. I added in a few more spices to round out the flavour. But it is actually that simple. This is a great soup to cook up and enjoy on a chilly fall day. This one can also easily be doubled for batch prepping. Freeze it in single portions in half-liter mason jars (leaving about 2 inches at the top of the jar for expansion).
This soup will likely become a regular part of your delicious fall repertoire!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Fried apples are so easy to make and taste delicious!
Nothing’s better than sliced apples that are caramelized until tender-crisp on the stovetop with this fried apples recipe.
This quick and easy fried apples recipe is perfect with waffles, pancakes, or even pork chops.
You need just a few simple ingredients.
This recipe is great with fresh fall apples; you can also double up and freeze extras to enjoy all year round.
What You’ll Need To Make Fried Apples
Apples: Choose tart and firm Granny Smiths. They are firm and pair well with the sweet brown sugar butter sauce in this recipe. You can use any variety of apple, adjusting the sugar as needed. Firmer varieties like
Honeycrisp and Pink Lady apples hold up well, while softer apples like Cortland’s and McIntosh will fry up much softer.
Brown Sugar: Use light or dark brown sugar. Adjust the sugar as needed for sweeter varieties of apples.
Butter: Full-fat, real butter offers the best flavor when mixed with sugar and seasonings.
Keep leftover fried apples in an airtight container in the refrigerator for up to 3 days. Enjoy them chilled or reheat portions in the microwave. Freeze cooled apples in zippered bags in the freezer for up to one month.
Apple Recipes for Fall
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Fried Apples
Apples are simmered with sugar, butter, and warm spices for a comforting and cozy dish!
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Prevent your screen from going dark
Peel* and core the apples. Slice into ½-inch thick slices.
To a large skillet, add butter, brown sugar, white sugar, and cinnamon. Melt over medium-high heat.
Add the apples as soon as the butter is melted and cook until they are tender and the sauce has thickened, stirring occasionally, about 12-15 minutes.
Serve warm.
Peeling is optional, we prefer peeled apples.
If you have it, add a couple of tablespoons of bacon grease to the butter.
If the sauce is slow to thicken, turn the heat up to high for the last few minutes of cooking, stirring the apples frequently.
Heirloom apple rolls are one of my favorite recipes and it’s been passed down through our family for over 200 years! Perfect for breakfast or dessert, these rolls are the perfect treat for a cozy autumn day.
Grandma’s House
My Grandma was such a lovely, sweet, tender hearted woman and these apple rolls are her recipe from over 100 years ago at least (although I did modernize them with butter instead of lard). She pass just a few months ago now so this recipe has taken on a new level of tenderness and memory.
I loved going to Grandma’s house, sitting on her lap to read a bazillion stories and have her tickle my arms or back until both of us were out cold. She lived in the same, cute house in Jerome, Idaho until the end, and I don’t know that many people had a backyard quite like hers. We would have summer picnics where all the cousins would come over and we’d run around playing games while the adults prepared the food and Grandma made homemade ice cream.
The weather was always perfect, the grass green and the trees were strong and tall to climb in. You could always find my older sister up in an apple or apricot tree reading another book. We loved visiting the cows on the farm to give them bottles, collecting “cat tails”, playing in the ditch, and creating “circus acts” on the swing set during family picnics under the fruit trees. Grandma’s house was magical.
Heirloom Rolls
This apple roll recipe has sooo much sentimental value to me. This is a recipe that just keeps getting passed down through the generations, and I now I’ve taught my darling girls to make them for their future families. Grandma said that this recipe was passed down through the “Mamas” to their new families clear until it got to my mom, who hates cooked apples and dropped the ball. I’m lucky that Grandma taught me to make them so I can continue the tradition. I love how much she loved this recipe and her memories of her mother making them and the kids being so excited and mouths just watering while they waited to eat them.
Here’s what Grandma said about the rolls,
“We used to be so hungry for them, and mama would put them in a big square pan and that’s all we would eat for dinner. We would eat them with fresh cream and we just couldn’t wait to eat them up!”
Grandma was just darling. Seriously, just look at how cute she was! Mary Tyler Thueson was an incredible storyteller. In fact, she wrote a book and gave it to each of her kids and grandkids. So, I thought it would be fun to share her stories every now and again (scroll down past the recipe card to read one of Grandma’s stories). Plus, I love that these old recipes use ingredients that are simple and have been around forever.
Ingredients for Heirloom Apple Rolls
It may come as a surprise but there is no yeast in these sweet rolls. There are just a few ingredients needed to make this treasured recipe. Here is what you’ll need:
Dough
Flour: just regular all-purpose flour is all you need
Baking Powder: Since there is no yeast, this acts as the leavening agent to give the rolls rise and fluffiness.
Salt: enhances all the flavors
Butter: binds all the ingredients together and adds richness and flavor
Milk: pulls everything together
Syrup
Sugar: combines with the water to create a simple syrup to bake in
Water: combines with the sugar for the simple syrup
Filling
Ground Cinnamon: adds warm flavor
Melted Butter: helps the cinnamon and sugar stick to the dough
Brown Sugar: adds sweetness and rich flavor
Apples: grated small, keep scrolling for a list of the best apples to use
The measurements for all the ingredients can be found in the recipe card at the end of the post.
How to Make Heirloom Apple Rolls
Ok, these sweet rolls are so easy to make! No yeast, no rising, just a few steps from deliciousness! Here are the steps:
Dough
Prep: Preheat the oven to 400 degrees F.
Mix: Add the dry ingredients (flour, baking powder and salt) to a large bowl and whisk to combine.
Cut: Add the butter and cut it into the flour mixture using a pastry cutter or fork until it looks like sand.
Stir: Add the milk to the mixture and stir with a wooden spoon until fully combined and a soft dough forms.
Roll: Flour your work surface and roll the dough out using a rolling pin into a rectangular sheet about 1/4 inch thick. Brush the dough with the melted butter.
Grate: Take your peeled apples and grate them over the dough so that apple shavings cover the whole dough. Sprinkle the apples with brown sugar and cinnamon.
Roll: Start rolling up the dough on the longer side of the dough and roll up the dough like a cinnamon roll tucking the apples in as you go.
Slice: Using a sharp knife or a piece of unflavored dental floss, cut the dough log into 1 1/2 inch thick slices.
Bake: Place the rolls into a 9×13″ baking dish with the syrup (see next section) in the bottom of the dish giving the rolls room to expand. Stick the pan in the oven and bake for 40 minutes.
Serve: Once the rolls are baked and golden brown, serve them warm with warm milk or cream in a dish with the rolls.
Syrup
Heat: Add the water and sugar in a medium saucepan and place it on the stove top over medium high heat and stir until heated through and the sugar is dissolved.
Pour: Pour the syrup into a 9×13″ baking dish.
Keep scrolling down to the recipe card below for the complete instructions.
What Apples are Best for Baking?
When it comes to cooking with apples, not all apples are created equal.
The best apples for baking keep their structure and don’t turn to mush when baked.
Granny Smith apples are an all time favorite, but there are others that are excellent choices also…Johnny Gold, Honeycrisp, Braeburn, Winesap and Pink Ladies are all great choices for baking.
Are Cooked Apples Nutritious?
Cooked apples are a good source of vitamin C.
Both raw and cooked apples are a great source of polyphenols, although the amount decreases when apples are cooked.
Cooked apples are also a good source of fiber.
Tips for the Best Apple Heirloom Rolls
Make sure that you cut the shortening/butter into the flour mixture until it resembles a sandy like texture.
Don’t grate the apple into a bowl ahead of time or it will quickly brown. I actually prefer to peel my apple and then grate the whole apple until I get to the core, turning as I go. This way I always have something to hold onto.
Roll out into a rectangle about 1/4″ thick, spread with the brown sugar/cinnamon and then one by one grate the peeled apple over all of the dough. Try to keep the apples spread out evenly over the dough.
Lastly, I prefer to cut my rolls with unflavored floss or thread. It’s how my mom did it and I find it quicker and easier. Just slide the thread under the dough, cross on top and pull tight to cut through. Slide the thread back under the dough, and repeat until done.
Storage Tips
Apple cinnamon rolls can be stored at room temperature in an airtight container. They will keep for 2-3 days or in the fridge for up to 1 week. They can also be stored in the freezer in a freezer-safe container and they will keep for up to 3 months.
I love to eat these sweet rolls warm, so a quick zap in the microwave is my favorite way to reheat leftovers!
I can’t wait for you all to take a little piece of my family into your homes so you can start creating your own sweet memories. It warms my heart to know that this heirloom apple rolls recipe can be enjoyed in homes anywhere! My grandma would be so tickled by that!
More Tasty Sweet Roll Recipes:
Servings: 10
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
Description
Heirloom apple rolls are one of my favorite recipes and it’s been passed down through our family for over 200 years!
For the Dough
In a large bowl add the flour, baking powder and salt.
2 Cups Flour, 4 teaspoons Baking Powder, 1/2 teaspoon Salt
Whisk to combine thoroughly.
Add the shortening or butter in chunks and cut in with a pastry cutter or fork until you reach a sand like texture (small pieces of shortening).
1/4 Cup Butter
Add the milk, and stir to combine into a soft dough.
3/4 Cup Milk
On a floured board, roll the dough in an oblong sheet 1/4 inch thick, and brush with melted butter.
2 Tablespoons Butter
Cover dough with 3 cups grated apples, and sprinkle with brown sugar and cinnamon, roll like a jelly roll, cut in slices 1 1/2 inch thick and place in a pan of sugar water.
1/4 Cup Brown Sugar, 3 Cups Apples, 2 teaspoons Cinnamon
Bake at 400 degrees F about 40 min
For the Syrup
In a medium saucepan over medium heat add the water and sugar.
1 Cup Sugar, 2 Cups Water
Heat through and stir until dissolved.
Pour into a 9×13″ baking dish.
Serve with warm milk or cream in the dish with the rolls.
You may use lard, shortening or butter for this recipe. We use butter. Apple rolls can be reheated in the microwave.
It had been a long, cold winter but today was warm and sunny. The new leaves on the big popular trees had already unfolded and little green plants were pushing their way up through the warm, rich soil. It had only been a few short weeks since the young farmer had come in from doing chores and said, ‘The snow has begun to recede from the Tetons; Spring is on it’s way!’ Even though the Grand Tetons were many miles away, their three stately spires could be seen reaching high into the clear blue sky.
This day, the young mother took her chair out on the lawn to be near her children as they gathered rocks from the little stream behind the log house. She was busy sewing lace on a tiny white frock but took the time to wipe a little nose or look at the pretty colored rocks the children brought to her.
The robins who were noisily gathering twigs and bits of string to build their nest seemed to sense the mother’s secret held close beneath her heart. They wanted to be the first to tell the whole world.
Summer was busy and passed quickly, as they always do on a farm with baby calves to feed, long rows of potatoes to cultivate, hay to mow and stack, and wheat to thresh. There were no tractors or other motorized conveniences on this farm. The machinery was all pulled by horses, who were cared for and treated like family members.
It was the last of October when the farmer announced to his family that winter was on the way because there was fresh snow on the Grand Tetons that very morning. On the 26th of October a baby girl was born to the young farmer and his wife. The baby was named, “Mary” for a grandmother this child would never know.
Thus, my happy life began on our farm west of Ucon, Idaho. I not only joined six brothers and sisters but also shared the lace from my very first dress with a nest of baby robins.”
Sugar and spice, and everything nice, that’s what these apple muffins are made of.
With both white and whole wheat flour, this apple cinnamon muffin recipe is packed with flavor and they smell as delicious as apple pie.
Warm and sweet with a hint of spice, these muffins are so comforting.
Apple adds a fresh, sweet, and fruity flavor that is irresistible.
There are undertones of buttery richness, making them moist and tender.
A slight touch of lemon adds a bright and lemony flavor.
What You’ll Need for Apple Muffins
Apples: Choose apples that are tart and firm, such as Granny Smiths. Other great options include Pink Lady, Honeycrisp, or Fuji. PRO TIP: Peeling the apples isn’t necessary however I do prefer the texture with peeled apples.
Flour: I use a combination of all-purpose flour and whole wheat flour in this recipe. You can use only all-purpose flour if preferred.
Sugar: Brown and white sugar add sweetness and give these muffins the perfect texture.
Baking soda: Baking soda helps the muffins rise.
Spices: I love the fragrant combination of cinnamon and apples. Buy a store-bought apple spice or try this homemade apple pie spice, which can be used all Fall long in baked oatmeal or apple crumble.
Butter: I use unsalted butter, if using salted, skip the butter in the recipe.
How to Make Apple Muffins
Prepare apples (recipe below).
Whisk dry ingredients. Add apple pieces and toss.
Mix the wet ingredients in another bowl. Add the dry mixture.
Mix. Add to muffin tins. Bake.
Keeping Muffins Fresh
Store apple muffins at room temperature or in the refrigerator in a covered container for up to a week. Enjoy them as-is or warm them in the microwave if desired.
Freeze muffins on a sheet pan to prevent them from sticking together. Transfer them to a zippered bag and freeze for up to 3 months.
More Amazing Muffins
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Apple Muffins
Moist and sweet apple muffins have all the perfect Fall flavors.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
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Preheat the oven to 375°F. Line a muffin tin with muffin liners.
Peel the apples and cut into ½-inch pieces.
In a large bowl, combine flour, whole wheat flour, baking soda, apple pie spice, and salt. Whisk to combine. Add the apples and gently toss to coat. Set aside.
In a medium bowl whisk egg, milk, melted butter, lemon juice, vanilla, brown sugar, and white sugar.
Add the wet mixture to the flour mixture and mix with a spoon just until combined.
Divide over the muffin wells.
Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
Lemon juice can be replaced with white vinegar or apple cider vinegar if needed. Leftovers will keep in an airtight container in the refrigerator for 1 week and in the freezer for 3 months.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Homemade applesauce is a favorite recipe for making use of fresh fall apples.
A simple blend of apples, sugar, and cinnamon is all you need for this applesauce recipe. Perfect and fresh!
It needs only 3 ingredients plus a splash of water.
You can use any variety of apples.
It’s healthy and delicious, make it to your liking and add a little or a lot of sugar and spice.
This recipe freezes well and makes a great snack, or even a dessert served warm with a scoop of ice cream.
The Best Apples for Applesauce
Any kind of apple is great for homemade applesauce. Try a combination of any of the following: Granny Smith, Gala, Golden Delicious, Honeycrisp, Jonagold, or Fujis.
A sweeter apple will make a sweeter sauce, while a tart apple (like Granny Smith) will result in a more tart sauce. You can add extra sweetener if needed. Try an assortment or mixture of your favorites.
How to Make Applesauce
Peel, core, and chop the apples (recipe below).
Cook the apples with cinnamon, water, and sugar. Stir occasionally.
Mash apples with a masher or blend until smooth.
Serve as a dessert with yogurt or over vanilla ice cream, or as a side with pork chops!
Variations
Swap the water for your favorite juice or apple cider.
Add extra spices like pumpkin pie spice or a pinch of nutmeg.
Sugar can be substituted for a sweetener of your choice. Adjust according to the sweetness of the apple.
You can also cook this in a crock pot. Set it on low for about 3 hours.
Mash with a potato masher for a chunkier texture or use an immersion blender (or food processor) to create a smoother apple sauce.
For a quick kid snack, seal in snack-sized freezer bags, an airtight container, or reusable applesauce pouches, and squeeze out from one corner just like the ones you see at the store.
Homemade applesauce will keep for up to a week in the refrigerator. Place the applesauce into small containers or freezer bags. I like to freeze it in one-cup portions for up to four months.
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Homemade Applesauce
Homemade applesauce is an easy way to preserve the fall harvest. Applesauce can be used as an oil substitute and makes baking light and fluffy.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
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Combine all ingredients in a sauce pan and bring to a boil. Reduce heat to a low simmer and cover.
Cook 15-20 minutes or until apples are very tender. Remove lid and simmer an additional 5 minutes to thicken.
Mash apples with a masher for a chunky consistency or blend/puree with an immersion blender for a smooth consistency.
Serve warm or chilled.
This recipe makes approximately 4 cups of applesauce. *Apple sauce may need more or less sugar based on the variety of apples. If apples are very sweet, reduce the sugar to 2 tablespoons if desired. If they’re very tart, add more. Mash with a potato masher for a chunkier consistency or use an immersion blender to create a smoother apple sauce. Applesauce can be blended in a traditional blender. Ensure the lid is not sealed tightly while the apples are warm or the steam can build up. You may need to add a little bit of liquid to blend smoothly. If you add liquid, the blended sauce can be simmered on medium-low heat until thickened. Leftovers will keep in the refrigerator for 1 week and 4 months in the freezer.
When we were young, my mom always made fruit crumbles and crisps. They’re a taste of home and comfort.
This easy apple crumble recipe has tender, sweet cinnamon apples under a buttery brown sugar crumble.
With just a few simple steps (and ingredients you likely have on hand), this delicious dessert is ready to put into the oven.
Most importantly, it’s super delicious!
It’s easy to make and uses ingredients you likely have on hand.
It’s budget-friendly, making it a great dessert to prepare for a crowd.
Apple crumble can be served warm or chilled – we even enjoy the leftovers for breakfast with yogurt.
Ingredients for Apple Crumble
In addition to the apples mentioned above, you’ll need just a handful of pantry ingredients for this apple crumble recipe.
Apples: I use Granny Smith apples, as I love their tart flavor and they hold their shape well. Other great options include Honeycrisp, Gala, Braeburn, or Pink Lady.
Flour: All-purpose flour thickens the juices in the filling and is also the base of the crumble topping.
Sugar: A sprinkle of cinnamon sugar sweetens the filling, and a combination of white and brown sugar is used in the topping for flavor.
Butter: Cold butter is mixed into the topping for flavor and a buttery texture. Margarine can be used in place.
How to Make Apple Crumble
Sometimes simple is best when it comes time to make dessert. It reminds me of the desserts my mom used to make when I was younger.
Prepare topping: Place topping ingredients (recipe below) in a bowl and cut with a pastry cutter until it forms large crumbs. Refrigerate while preparing apples.
Prepare apples: Peel and slice them, and then toss them with sugar, flour, and cinnamon.
Bake: Add the apple filling to a baking dish and sprinkle with the topping. Bake until golden brown.
Feel free to add some finely chopped pecans or walnuts.
Holly’s Top Tips Apple Crumble
In this recipe, use cold butter and mix the topping until it starts to stick together.
If the toppingis powdery in texture, mix it longer, it will hold together.
Refrigerate the topping while peeling the apples to keep the butter cold, which makes the topping crumbly and crisp.
Use firm apples so they don’t lose their shape and become mushy while baking.
Check the apple crumble early so the apples don’t overcook (or they will turn into applesauce)!
Storage, Freezing, and Leftovers
Prep ahead: Prepare this apple crumble recipe up to 24 hours before baking. If making ahead, toss the apples with a spoonful of lemon juice so they don’t brown.
Leftovers: Once baked, store the crumble in the fridge or on the counter for up to 2 days.
Freezing: Apple crumble can be frozen either before or after baking. Thaw in the fridge overnight and bake as directed adding about 5 to 10 minutes to the baking time
Apple Crumble vs. Cobbler vs. Crisp
Apple crumble (as in this recipe) has a simple streusel topping made of butter, flour, sugar, and spices. Apple crisp contains oats and nuts. Apple cobbler is more of a cake-like or biscuit-like topping, depending on the recipe.
More Apple Desserts
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Homemade Apple Crumble
Homemade Apple Crumble is a quick and easy dessert full of warm and cozy Fall flavors.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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Preheat the oven to 375°F.
To make the topping, in a medium bowl, combine 1 cup flour, ⅓ cup white sugar, brown sugar, cinnamon, salt, and ginger if using. Add the cold butter and use a pastry cutter to cut in butter until the mixture starts to stick together and form crumbs the size of large peas, about 3 to 4 minutes. Place in the fridge while preparing the apples.
Place the sliced apples in a 2qt baking dish and toss with ¼ cup sugar, 2 tablespoons flour, and cinnamon.
Sprinkle the prepared crumble topping over the apple mixture. Bake uncovered for 35-40 minutes or until golden and the apples are soft.
Serve warm or room temperature with vanilla ice cream if desired.
Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces. If it seems powdery, it hasn’t been mixed enough.Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.Use firm apples so they don’t lose their shape and become mushy while baking. Check the apples early, overbaking can cause mushy apples.Adding nuts or granola makes the crumble extra crunchy.Prep ahead: Prepare this apple crumble recipe up to 24 hours before baking. If making ahead, toss the apples with a spoonful of lemon juice so they don’t brown.
Chock full of apples this salad has greens dressed in a bright vinaigrette with nuts, cheese, and fruit!
This apple salad recipe will brighten up the table any time of year.
Ingredients for Apple Salad
This apple salad recipe is a fresh green salad with lots of flavor. It can be served as a side dish or topped with chicken or grilled shrimp.
Apples – Use red or green apples in this recipe. Green apples are firm and tart, while red and yellow apples are a bit sweeter.
To prevent apples from oxidizing (turning brown), soak them in a bowl with water and salt (see recipe notes). Drain and pat dry before using, and your apples will be fresh and crisp for hours.
Fruit – Seedless grapes add color and sweetness. Slice the grapes in half before adding to the salad. Dried cranberries add texture and tang.
Nuts – Pecans, walnuts, and even pistachios work in this salad. Toast them in a dry saute pan to make them extra crunchy and flavorful. For those with nut allergies, toasted sunflower or pumpkin seeds will work, too!
Cheese – Choose dry cheeses with bright flavors like feta, bleu cheese, parmesan, or asiago that complement the flavor of the buttery nuts and tart apples.
Greens – Any variety of packaged mixed greens will make this salad come together in a pinch. It’s also great with spinach, kale, or a coleslaw blend.
How to Make Apple Salad
Prepare vinaigrette (per recipe below).
Toast pecans and prep the apples.
Add mixed greens to a large bowl and top with apples, pecans, cranberries, red onion, and feta cheese.
Drizzle with vinaigrette and serve immediately.
Dijon Vinaigrette Dressing
This 5-ingredient dressing is a cinch to put together. Replace apple cider vinegar with balsamic or white wine vinegar. You can also swap the sugar for honey or maple syrup.
Storing Leftovers
Keep apple salad separate from the dressing to keep it fresh. Store in a covered container in the refrigerator for up to 3 days. Toss before serving.
Our Fave Fruity Salad Recipes
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Apple Salad
This salad is loaded with healthy ingredients like fruit, nuts, cheese, and greens, all tossed in a vibrant vinaigrette dressing!
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
In a small jar with a lid, combine the dressing ingredients. Shake well to combine and refrigerate.
Place the pecans in a small skillet and heat over medium heat, stirring frequently, until fragrant and lightly toasted. Set aside to cool.
Core and thinly slice the apples.
Add the mixed greens to a large salad bowl. Top with sliced apples, pecans, cranberries, red onion, and feta. Drizzle with dressing and serve.
TIP: To keep the apples from browning, in a medium bowl, combine 1 ½ cups of water and ½ teaspoon salt. Add the sliced apples and let soak for 5 to 7 minutes. Drain and dab dry. To keep salad fresh, store dressing separately from the salad in an airtight container for up to 3 days.
It’s winter in Brooklyn (at last). Crackly, ice-sheeted sidewalks mean baked apples, perfumed with fir sugar and cinnamon, slicked with a little maple syrup, dabbed with butter, and braced by lemon juice.
I grew up with baked apples. They were a regular winter treat in the cold center of South Africa, where my mom baked them in the same Pyrex dish that held, on rainy days, rolled-up, snuggled, cinnamon-scented crêpes. The apples came to the table molten. Wisps of escaping steam were a warning my father never heeded. He’d take a typically confident mouthful and shout, “They’re hot,” in wounded surprise. They are hot. Straight from the oven, the tender, fruit-filled baked apples seethe with heat. The trick is to wait. Let them settle for five minutes before serving. While they do, their delicious cooking juices turn to golden jelly. Then, they are ready for your spoon, and for a soothing cloud of whipped cream.
Here’s how to bake them whole. They can be a nourishing snack for one, or a rustically sumptuous dessert for six.
Above: Pillowy and tender, spiced baked apples are instant comfort. Above: Local apples are in season from fall (fresh-picked) through spring (stored).
The aroma rising from a dish of baked apples is instant comfort. Their flavor and fluffiness feed our feelings in a healthier way than many comfort foods can. Apple skin and dried fruits are packed with fiber, as well as (depending on the dried fruit you choose as a filling) minerals—like iron and antioxidants—in raisins and dried figs and plums, especially. Even cinnamon is a powerful anti-inflammatory and antioxidant.
And apples are in season for a long, long time.
If you live in an apple-growing region, local farmers markets offer a much broader selection of apples than many supermarkets do. Regardless of source, some apples are better for baking whole than others, holding their shape through an hour of oven heat. Still, even an imploded pome tastes pretty good; it’s just better as a midnight snack than the showpiece after dinner.
Above: Macoun apples are excellent for baking, as they stay intact during baking.
Above: Sweetly tart Braeburn apples hold their shape well.
Some of the best apples for baking are Braeburn, Cortland, Granny Smith, Honeycrisp, Pink Lady, and Winesap. Yes, sometimes an apple may split in the slow heat of the oven, but there is something very appealing in that rupture. The contrast of caramelized skin and tender flesh is seductive.
Above: Pink Lady apples are lightly tart after baking. Above: Making the case for an apple corer?
There is only one fiddly aspect to stuffing and baking apples whole: removing the core. My mother used an apple corer, and I’m beginning to see its appeal. I use a skinny, sharp knife, slicing down and around, and wiggling out the apple’s seedy, fibrous heart.
Peeled apples are pitted head-to-head against unpeeled apples (and spinach) in a test of artery function.
Regularly eating apples may contribute to a lower risk of dying prematurely. “Moderate apple consumption,” meaning one or two apples a week, “was associated with a 20% lower risk of all-cause mortality”—that is, dying from all causes put together—“whereas those who ate an apple a day had a 35% lower risk of all-cause mortality compared with women with low apple consumption.”
You’ll often hear me talking about a lower or higher risk of mortality, but what does that mean? Isn’t the risk of dying 100 percent for everyone, eventually? As you can see in my graph below and at 0:40 in my video Friday Favorites: For Flavonoid Benefits, Don’t Peel Apples, I present some survival curves to help you visualize these concepts. For example, if you follow thousands of older women over time, nearly half succumb over a period of 15 years, but that half includes those who rarely, if ever, ate apples—less than 20 apples a year. Instead, those averaging more like half a small apple a day lived longer; over the same time period, closer to 40 percent or so of them died. And, those who ate one small apple or about a quarter of a large apple a day survived even longer.
Why is that the case? It seems to be less the apple of one’s eye than the apple of one’s arteries. Even a fraction of an apple a day is associated with 24 percent lower odds of having severe major artery calcifications, a marker of vascular disease. You may think that’s an obvious benefit since apples are fruits and fruits are healthy, but the effect was not found for pears, oranges, or bananas.
Both of these studies were done on women, but a similar effect (with apples and onions) was found for men. We think it’s because of the flavonoids, naturally occurring phytonutrients concentrated in apples. As you can see below and at 2:02 in my video, they’re thought to improve artery function and lower blood pressure, leading to improvements in blood flow throughout the body and brain, thereby decreasing the risk of heart disease and strokes. You don’t know, though, until you put it to the test.
When I first saw a paper on testing flavonoid-rich apples, I assumed they had selectively bred or genetically engineered a special apple. But, no. The high-flavonoid apple was just an apple with its peel, compared to the low-flavonoid apple, which was the exact same apple with its peel removed. After eating the apples, flavonoid levels in the bloodstream shot up over the next three hours in the unpeeled apple group, compared to the peeled group, as you can see below, and at 2:36 in my video. This coincided with significantly improved artery function in the unpeeled apple group compared to the peeled one. The researchers concluded that “the lower risk of CVD [cardiovascular disease] with higher apple consumption is most likely due to the high concentration of flavonoids in the skin which improve endothelial [arterial] function”—though, it could be anything in the peel. All we know is that apple peels are particularly good for us, improving artery function and lowering blood pressure. Even compared to spinach? As you can see in the graph below and at 3:14 in my video, if you give someone about three-quarters of a cup of cooked spinach, their blood pressure drops within two to three hours. If you instead eat an apple with some extra peel thrown in, you get a similar effect. The researchers concluded that apples and spinach almost immediately improve artery function and lower blood pressure. What’s nice about these results is that we’re talking about whole foods, not some supplement or extract. So, easily, “this could be translated into a natural and low-cost method of reducing the cardiovascular risk profile of the general population.”
For more about apples, see the topic page and check out the related videos below.
Pork chops and apples just belong together so pork chops topped with homemade apple chutney take your average pork chop recipe to the next level!
Don’t let the simplicity of this recipe fool you. It is delicious! In fact, I kept munching on those apples while they were simmering and they made the house smell like heaven! It just screams fall and the sweet and tangy apples are perfect for kids and adults.
My daughter is obsessed with pork chops. She begs for them, yet barely eats chicken. It doesn’t make sense to me but whatever! She loves this version. Her other favorite is our stuffed pork chop dinner! If you need a new dinner recipe that the whole family will love, then this apple chutney for pork version needs to be on your recipe rotation!
Ingredients for Apple Chutney and Pork Chops
Ok the ingredients list is going to look a little long but most of the ingredients are spices, so grab your measuring spoons and get ready to make a dry rub for the pork chops and the most delicious homemade apple chutney. The flavors taste incredible! Here is what you will need:
Boneless Pork Chops
Dry Rub: Flour, Smoked Paprika, Chili Powder, Garlic Powder, Onion Powder, Kosher Salt
Apple Chutney
Butter
Salt
Spices: Nutmeg, Curry Powder, Cardamom, and Ginger
Honey
Brown Sugar
Apple Cider Vinegar
Maple Syrup
Dijon Mustard
Cornstarch
Water
Honeycrisp Apples
Golden Raisins
The measurements for each ingredient are listed in the recipe card at the end of the post.
What Apples Go Best with Pork?
Any of your typical baking apples work great with pork. You want an apple that is crisp with a strong apple flavor. These are our favorites: Honeycrisp, Braeburn, Pink Lady, Granny Smith, Gala, or Golden Delicious.
How to Cook a Pork Chop Perfectly
Pork chops often end up bland and dry, but they absolutely do not have to be! Here are some tips for making juicy golden boneless pork chops every time:
A good pork chop must start with a delicious dry rub and then a good sear over medium-high heat. Searing creates a delicious crusty outside layer that seals in the juices.
Once the chops have a golden sear, stick the cast iron skillet into the oven to bake until they are done. You are looking for 145 degrees Fahrenheit.
PRO TIP: If you don’t have a cast iron pan, then sear on the stove in a nonstick skillet and move them to a baking dish to finish cooking in the oven.
Thicker pork chops make for more tender meat. When you get the thinner cut pork chops, they dry out super fast, so the thicker the better!
Know your pork chop. If you get bone-in chops, they will need 10-15 minutes longer to cook. Just be aware of what you are buying and plan your cook time accordingly.
Now you can make a perfect pork chop every time!
What is Chutney?
Chutney is a sauce. Chutney is usually made of fruits or vegetables with vinegar, spices, and sugar.
How Do People Eat Chutney?
Chutney can be eaten in a variety of ways. It is coming to eat it over the top of meat, like we are doing in this recipe. It is also common to eat it with cheese, as a glaze on meats, use it as a dip for crackers or vegetables, or as a spread on a burger or sandwich.
What to Eat with Apple Chutney Pork Chops
I’ve actually only ever made these pork chops with a side of mashed potatoes and a veggie because it just feels so right, but there are options:
We would love to hear what you decide to make!
How Do You Reheat a Pork Chop?
Preheat an oven to 350 degrees. Put a little water in the bottom of an oven safe dish. Place the pork chop in the dish and cover. Bake for 10-15 minutes, or until the pork chop is hot.
How Long Do Pork Chops Keep?
You can keep left overs in the refrigerator in an airtight container for 3-4 days.
Apples and pork chops people! You have to try it and this homemadeapple chutney is so flavorful and delicious. Now that you have all the tips for making juicy and tender pork chops, get your buns to the grocery store and let’s do this!
More Pork Recipes to Try:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
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Prepare the Pork Chops
In a shallow dish, whisk together all of the rub. Coat each side of the pork chops and set aside.
Heat a skillet over medium high heat and drizzle in about 2 tablespoons of canola oil or olive oil. Brown the chops on each side and place in an 8×8 baking dish.
2 Tablespoons Canola Oil
Bake for 40-50 minutes or until an internal temperature of 165 degrees. Meanwhile, prepare the chutney.
For the Apple Chutney
In a large saucepan, melt the butter and then whisk in the spices. Combine all remaining ingredients along with the apples.
1 Tablespoon Butter, 1/2 teaspoon Salt, Pinch Nutmeg, 1/4 teaspoon Curry Powder, 1/4 teaspoon Ground Cardamom, 1/2 teaspoon Ground Ginger, 1/4 Cup Honey, 1 1/2 Tablespoons Brown Sugar, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Maple Syrup, 1/2 teaspoon Dijon or Ground Mustard, 2 Cups Honeycrisp Apples, 2 Tablespoons Golden Raisins
Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered for 10-15 minutes or until apples are tender. Whisk together the cornstarch and water and slowly drizzle into the simmering apples, stirring as you go until thickened slightly. Remove from heat until pork is done.
1 Tablespoon Cornstarch, 1 Tablespoon Water
Serve pork chops with mashed potatoes, chutney sauce and a sprinkle of parsley.
Course: All of the Best Pork Recipes on the Internet, Quick and Simple Dairy Free Recipes
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Even compared to spinach? As you can see in the graph below and at 3:14 in my 
What’s nice about these results is that we’re talking about whole foods, not some supplement or extract. So, easily, “this could be translated into a natural and low-cost method of reducing the cardiovascular risk profile of the general population.” 
