What to Do With All Those Apples after Going Apple Picking
one of the greatest family traditions in New England is Apple Picking. Once home, it is also fun to make something with those delicious apples.
What to Do With All Those Apples after Going Apple Picking One of the most beautiful times in New England is during fall season ~ crisp air, bright blue skies, and colorful foliage. And one of the greatest family traditions in New England is Apple Picking. It is so easy and fun to fill that bag with beautiful, juicy apples! Once home, it is also fun to make something with those delicious apples. At Parlee Farms, we are always creating new recipes with our fruit. We are sharing a couple of our favorite fall recipes and hope that you enjoy them! Remember, apples need to be refrigerated to stay fresh. They will last a couple of months or longer if they are refrigerated. APPLE-CRANBERRY BREAD Yield: 1 9x5" loaf Ingredients: 1 c. granulated sugar 1/2 c. (1 stick) butter or margarine 2 large eggs 1 3/4 c. all-purpose flour 1/4 tsp. salt 1/4 tsp. baking soda 1/4 tsp. baking powder 1 1/2 tsp. cinnamon 2/3 c. sour cream 1 c. fresh chopped & peeled apples 1/2 c. whole or sliced cranberries (fresh or frozen may be used) Preheat the oven to 350. Working with an electric mixer, combine the sugar and butter and blend on low speed until incorporated. Increase mixer to 2nd speed and beat for 1-2 minutes or until light and fluffy. Back on low speed, add the eggs and blend thoroughly. In a separate bowl combine all of the dry ingredients and add these to the mixer alternately with the sour cream, blending well after each addition until a smooth batter is formed. Gently mix in the apples and cranberries and pour batter into a greased loaf pan. Bake for 55-65 minutes or just until the center tests clean with a knife or toothpick. Remove from the oven and allow to cool before turning loaf out of pan. HOMEMADE APPLE CRISP Yield: Approx. 6-8 servings Ingredients: Topping: 1 c. all-purpose flour 1/3 c. granulated sugar 1/2 c. light brown sugar, lightly packed 1/4 tsp. salt 1 c. old-fashioned oats 1/2 tsp. cinnamon 1 stick (1/2 c.) + 1 Tbl. butter or margarine, at room temperature Apples: 6 c. peeled and sliced apples 1/4 c. granulated sugar 3/4 tsp. cinnamon Preheat the oven to 350. Combine all of the topping ingredients in a large bowl and blend well using your fingertips until a nice moist crumbly mixture is formed. In a separate bowl toss together the apples, sugar, and cinnamon until incorporated. Pile the apples into a shallow baking dish � the apples should be slightly mounded over the top of the dish. Cover the apples generously with the crisp topping, covering fruit completely (if any extra topping remains this will store well in the refrigerator or freezer!). Place crisp on a baking sheet and bake for 50-60 minutes or until apples are tender, top is browned, and fruit is bubbly. About the Author: Parlee Farms, located in Tyngsboro, MA, is a Boston area apple orchard and family farm that offers apple picking, pumpkin picking, blueberry picking, and more. Please visit http://parleefarms.com for more information.