An Apple a Day…

6 Oct

…Keeps the doctor away.

And I will be finding out if that saying is true!

You all know my fall goals included apple picking and making apple crisp already (see my post here).

Fall Goals

Well check, check, check because I had a busy day yesterday!

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We went apple picking and over $50 later have a LOT of apples to show for it.

With all these apples I needed a few good recipes to try out – so 4 hours, a messy kitchen, and a full belly later I have lots to share with you guys!!


APPLE CRISP (via All Recipes)


Original recipe makes 1 9×13-inch pan
10 cups all-purpose apples, cored and sliced (peeling is optional)
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted


1. Preheat oven to 350 degrees F (175 degree C).

2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.




6½ pounds apples, peeled, cored and sliced (I used a combination of Granny Smith, Fuji and Honeycrisp)
1 cup granulated sugar
1 cup light brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon vanilla extract


1. Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.

2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.

3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.

4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.




  • 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
  • 2 cups diced apples
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup milk
  • For the Topping:
  • ½ cup butter, melted
  • ½ cup granulated sugar
  • ½ cup ground cinnamon


  1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
  2. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  3. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
  4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
  5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
  7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.




  • 1 boneless pork loin roast (2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 3 medium apples, peeled and sliced,divided
  • 1/4 cup honey
  • 1 small red onion, halved and sliced
  • 1 tablespoon ground cinnamon
  • Minced fresh parsley, optional


  1. Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit.
  2. Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon.
  3. Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm.
  4. Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Yield: 6 servings.


 APPLE SANGRIA (via My Recipes)


  • 3 1/2 cups chopped Honeycrisp apple (about 2 pounds)
  • 1/2 cup apple schnapps
  • 1/4 cup honey
  • 4 whole cloves
  • 2 (3-inch) cinnamon sticks
  • 2 (1/4-inch) slices peeled fresh ginger
  • 1 large navel orange, quartered
  • 1 (750-milliliter) bottle fruity red wine (such as Beaujolais)
  • 1/4 cup club soda, chilled, divided
  • 4 thin horizontal slices cored Honeycrisp apple


  1. 1. Combine first 8 ingredients in a large bowl; stir well. Refrigerate 4 hours or until thoroughly chilled.
  2. 2. Strain wine mixture through a sieve into a bowl; discard solids. Pour about 2/3 cup sangria over ice in each of 4 glasses; top each serving with 1 tablespoon club soda and 1 apple slice.




  • 3 oz (90 g) brie or Camembert
  • 4  bone-in, centre-cut pork chops, at least 1 in. (2.5 cm) thick
  •  vegetable oil
  • 1  large red or green apple
  • 1/4 cup (50 mL) water
  • 1 tbsp (15 mL) Dijon
  • 1/2 tsp (2 mL) Italian or poultry seasoning


1. Cut brie into 4 slices (it’s OK to leave rind on). Make a slit about 2 inches (5 cm) long in side of each chop. Stuff each with a slice of brie. Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add chops. Cook until lightly golden, 2 to 3 minutes per side. You may need to do this in 2 batches. Remove chops to a plate as they are done.

2. Meanwhile, slice unpeeled apple into thin wedges. Once pork is removed from pan, add apple along with a little more oil. Stir occasionally until apple wedges are lightly golden, 3 minutes. Pour in water. Add Dijon and seasoning. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Push apple wedges to side of pan.

3. Return chops to pan. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until pork is springy when pressed, 10 to 12 minutes. Turn chops over halfway through. Remove chops and apple to plates. Increase heat to high. Stir constantly until sauce is as thick as you like, about 2 minutes. Sauce will be golden and flecked with flavourful bits. Wonderful with green beans and baby potatoes. Sprinkle with fresh rosemary, if you wish.



Told you I was busy yesterday!

And don’t forget, Sweet Child in the City is now on #instagram! Follow me @sweetchildinthecityblog!



One Response to “An Apple a Day…”

  1. Stephanie (AStyleOfHerOwnBlog) October 6, 2014 at 8:23 PM #


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