Y’all, I cannot wait to talk about apples. It’s still warm here in Texas but the calendar says fall and fall means apples, right? I couldn’t pick just one apple recipe so, like the last post, this one is a little bit “extra” and I’ve got two recipes. One is definitely for kids (even though I really like it) and the other one is a little more grown up, but the kids will really dig it as well. The kids one is pretty healthy and mamas, I got you with the 2nd recipe, it’s a little bit naughty.
Apples are apples, right? Nope. There’s a huge variety in breeds of apples and you want to use different apples for different things. The apple you put in your kiddos lunch box is not the same apple you want to use in a pie, for example. So here’s a little breakdown of a few different kinds:
McIntosh Apples : Crispy, juicy and tangy, firm, are all descriptions of this popular variety. McIntosh is a good all-around apple, although it doesn’t hold shape when cooked.
- Uses, fresh-eating, salads, sauce, pies, baking.
Pink Lady:Tart apple also known as Cripps Pink.
- Uses, fresh-eating and baking
Gala: Sweet and crisp apple best used for fresh eating. Great for kids lunches.
- Uses, fresh-eating.
Granny Smith: Tart and firm apple. An old time, baking favorite.
- Uses, baking, sauce, juice.
Fuji: Crisp, juicy and sweet. Great for fresh-eating.
- Uses, salad and fresh-eating apple.
Golden Delicious: Crisp, sweet, great for everything apple! (My favorite.)
- Uses, fresh-eating, dessert, processing (sauce, pies, baking), freezing.
Honeycrisp: Crisp, sweet with a bit of tartness. Amazing Apple! Great fresh or for baking.
- Uses, fresh-eating, salad, cooking.
- 2 apples (Pink Lady), cored and sliced into ¼ -½ inch thick
- peanut butter or nutella
- Core and slice apples into ¼-½ inch thick
- Spread a generous amount of peanut butter/nutella onto one side of two apple slices.
- Add granola on top of the PB/Nutella (optional step)
- Make the sandwich out of the 2 slices, push together. It’s ok if, it spills out the sides
- Take the apple sandwich and roll the edges into the granola.
Chef Jocelyn Notes:
Like most of my recipes, feel free to mix this up as you see fit. Use your favorite spreadable nut butter, and whatever granola you like, or even use a gluten-free granola! And don’t forget to be generous with that nut butter- and pick a granola that isn’t too chunky or when you moosh it together, the apple will just fall apart.
Chocolate Turtle Apple Slices on a Stick
- 2 apples (a tart Granny Smith will work great here)
- 1 bag of coating chocolate, dark (Brands; Wilton Candy Melts, Ghirardelli Chocolate Dark Melting Wafers, or Chocolate Chips that you purchase at the store)
- caramel sauce (Check the Ice cream topping aisle)
- pecans (peanuts or walnuts work too!)
- popsicle or lollipop sticks
- Slice apples into 1/2″ pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.
- Melt chips in the microwave on high for about 2 minutes Dip apple slices in chocolate and place on parchment lined cookie sheet.
- Place caramel sauce in microwave safe bowl and microwave on high for 10-20 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.
- Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in refrigerator.
Chef Jocelyn Notes:
If the chocolate is not still not smooth, you may add in 1 Tablespoon vegetable or coconut oil to get the consistency, very smooth. For best results, follow the chocolate chip package instructions for melting chocolate. If you’re concerned about biting into an apple seed, just remove them before dipping the apple slice in chocolate.