1-1/2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
6 tablespoons cold butter
1 large egg
½ teaspoon vanilla
1 (6 ounce) container very vanilla yogurt
1 cup chopped apple (about 1 large apple)
½ cup shredded apple (about 1 small apple)
2 cups powdered sugar
⅓ cup apple cider
Preheat oven to 350°F. Lightly spray two mini muffin pans with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two knives until coarse crumbs form.
In a small bowl, whisk together the egg, vanilla and yogurt. Add the yogurt mixture to the flour mixture and stir until well combined. Fold in the apples.
Place a few teaspoons of batter in each muffin cup. Bake for 15 minutes until they just start to brown.
Remove the fritters from the oven and turn the oven broiler on high. Line two cookie sheets with parchment. Transfer the fritters to the cookie sheets.
In a small bowl, whisk together 1 cup powdered sugar and 4 tablespoons apple cider. The glaze should be very thin. Brush the glaze over each fritter and let it drip down the sides. Return the fritters to the oven and broil for 2-4 minutes until the glaze starts to caramelize the tops of each fritter. Rotate the baking sheets every minute to insure even caramelization. Be sure to watch the fritters carefully so they don’t blacken and burn.
Remove from the oven. Whisk remaining powdered sugar and apple cider into leftover glaze until it’s smooth and thick. Brush glaze evenly over broiled fritters. Let set on cookie sheets until glaze hardens, about 15 minutes.
Notes: Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.
2 cups granulated sugar
½ cup oil
½ cup softened butter (room temperature)
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
4 cups peeled and grated apples (granny smith, pink lady or honeycrisp work best)
4 teaspoons cinnamon
4 tablespoons brown sugar
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Sift flour, baking powder and salt together in a small bowl and set aside.
In a large bowl, beat eggs, butter, oil, vanilla and granulated sugar until creamy and smooth.
Stir in flour mixture until well combined.
Stir in apples gently until combined.
In a separate small bowl, stir 4 teaspoons cinnamon and 4 tablespoons brown sugar together and set aside.
Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the brown sugar and cinnamon mixture evenly over the cake batter and swirl through with a knife. Repeat with the remaining cake batter and brown sugar mixture.
Bake in a 350 degree oven for 50-60 minutes. Top will be golden brown and sides will pull away from the pan.
Allow to cool completely before turning out on a round cake plate. Slice and serve.
2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
1 box of yellow cake mix
2 sticks of butter, melted (1 cup)
1/2 cup caramel sauce (like you would put on ice cream)
1/2 tsp cinnamon (optional)
1/2 cup chopped pecans (optional)
Whipped cream for garnish (optional)
In a greased 9×13 dish, mix apple pie filling and caramel sauce. You may add in the 1/2 tsp cinnamon if desired. Spread evenly in pan.
Pour dry cake mix directly on top of the pie filing and spread evenly. Top with melted butter and pecans (optional).
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges. Serve with ice cream or whipped cream.
5 apples ( we recommend Granny Smith, Fuji, Winesap, Honeycrisp, Crispin or Pink Lady) – peeled, cored, and sliced
3/4 cup pure maple syrup (Grade B or Grade A medium or dark amber)
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened
Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8×8 inch baking dish. Toss apples with maple syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.