Crisp, juicy, and deliciously versatile, fresh apples are one of fall’s favorite treats. From sweet caramel apples and warm baked apples to a fresh salad and a savory skillet chicken dish, these four recipes offer a delicious way to enjoy fresh apples in all kinds of ways. Give one a try—or try them all!
Skillet Apple Chicken – Serves 4
A hearty main dish using apples with chicken, onions, and a maple-mustard sauce.
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium apples, cored and cut into thin wedges
½ cup low-sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
½ teaspoon dried thyme
2 tablespoons unsalted butter
Directions
• Season the chicken breasts with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate.
• Reduce the heat to medium. Add the onion and cook for 3–4 minutes, until softened.
• Add the apple wedges and cook for another 3–4 minutes, stirring occasionally, until they begin to soften but aren’t mushy.
• In a small bowl, whisk together the chicken broth, Dijon mustard, maple syrup, apple cider vinegar, and thyme.
• Pour the sauce into the skillet and bring to a gentle simmer.
• Return the chicken to the skillet and simmer for 3–5 minutes, spooning the sauce over the chicken.
• Remove the skillet from the heat and stir in the butter until melted and the sauce is silky.
• Serve the chicken topped with the warm apples and plenty of the maple-mustard sauce.
Serving idea: Serve with roasted potatoes, wild rice, or a simple green vegetable.
Fresh Apple, Cheddar & Walnut Salad – Serves 4
A crisp savory option to balance the sweeter recipes.
Ingredients
6 cups mixed salad greens
2 crisp apples, thinly sliced
4 ounces sharp cheddar cheese, cut into small cubes or thin slices
½ cup walnuts, toasted and roughly chopped
¼ cup dried cranberries
¼ small red onion, thinly sliced
For the dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
Directions•
• Place the salad greens in a large bowl. Add the sliced apples, cheddar, walnuts, cranberries, and red onion.
• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
• Drizzle the dressing over the salad just before serving and toss gently to combine.
• Serve immediately.
Tip: For the best flavor, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently.
Cinnamon Baked Apples – Serves 4
Whole apples stuffed with brown sugar, cinnamon, oats, and walnuts, then baked until tender. Makes the kitchen smell wonderful.
Ingredients
4 large apples, such as Honeycrisp, Fuji, Gala, or Granny Smith
¼ cup packed brown sugar
½ cup old-fashioned rolled oats
¼ cup chopped walnuts or pecans
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter, softened
½ cup apple juice or water
Directions
• Preheat oven to 375°F.
• Wash the apples and remove the cores, leaving the bottoms intact so the filling stays inside.
• In a small bowl, combine the brown sugar, oats, nuts, cinnamon, and nutmeg. Work in the softened butter until the mixture is crumbly.
• Place the apples in a small baking dish and spoon the filling into the centers.
• Pour the apple juice or water into the bottom of the baking dish.
• Bake for 35–45 minutes, until the apples are tender but still hold their shape.
• Spoon some of the warm juices from the pan over the apples and serve warm.
Serving idea: A scoop of vanilla ice cream or a dollop of whipped cream makes these extra special.
Krafty Caramel Apples
Couldn’t resist including this one. Call it a seasonal treat.
Ingredients
8 small, crisp apples, such as Granny Smith, Honeycrisp, or Fuji
1 (11-ounce) package individually wrapped Kraft caramels
2 tablespoons water
8 wooden craft sticks
Directions
• Wash and thoroughly dry the apples. Remove the stems and insert a wooden stick into the top of each apple. Chill the apples while you prepare the caramel.
• Line a baking sheet with parchment paper and lightly grease it.
• Unwrap the caramels and place them in a medium saucepan with 2 tablespoons of water.
• Melt the caramels over low to medium-low heat, stirring frequently, until completely smooth.
• Remove from the heat and let the caramel cool for a minute or two.
• Dip each apple into the melted caramel, turning to coat. Allow the excess caramel to drip back into the pan.
• Place the caramel apples on the prepared baking sheet and refrigerate for about 15–20 minutes, or until the caramel is set.
• For extra fun, roll the caramel-coated apples in chopped nuts, toasted coconut, mini chocolate chips, or crushed pretzels before the caramel sets.
Tip: Make sure the apples are completely dry before dipping. Cold apples also help the caramel set up nicely.
