Apple Coffee Cake

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Apple Coffee Cake

Ingredients

Ingredients
2 cups All-Purpose Flour
1 ½ tsp Ground Cinnamon
1 tsp Baking Soda
½ tsp Salt
1 ½ cups Brown Sugar
½ cup Unsalted Butter[Softened]
2 Large Eggs
1 cup Plain Greek Yogurt
1 tbsp Vanilla Extract
4 cups Ambrosia Apples [Diced – About 3 Apples]
Powdered Sugar[Optional for Topping]

Directions

Preheat the oven to 350 degrees F (175 degrees C). Using a non-stick spray, coat the inside of the bundt cake pan. 

Combine flour, cinnamon, baking soda, and salt together in a bowl. 

Beat brown sugar and butter with an electric mixer in a large bowl until fluffy. Mix in egg, vanilla extract, and Greek yogurt until well incorporated. Slowly mix in the flour mixture, then fold in the apples. Pour batter into the prepared bundt pan. 

Bake in the preheated oven for 40-50 minutes. Remove from the oven and cool on a wire rack. 

Once cooled, top with powdered sugar if desired. 

EverCrisp® Apple Fritters

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EverCrisp® Apple Fritters

Ingredients

For the Fritters
2 EverCrisp Apples[Shredded]**
1 ¼ cups All Purpose Flour
¼ cup Brown Sugar
½ tsp Baking Powder
1 tsp Cinnamon
2 Eggs
¼ cup Milk
1 tsp Vanilla Extract
Non-stick Cooking Spray
For the Glaze
1 cup Powdered Sugar
1 tbsp Milk
¼ tsp Cinnamon

Directions

Preheat your air fryer to 350 degrees F.

Whisk together the flour, baking powder, sugar and spices in a mixing bowl.

In a separate bowl, combine eggs, milk, and vanilla extract. 

Add the dry ingredients to the wet and fold in the shredded EverCrisp® apples. 

Scoop 1/4 cup of fritter mixture and place into a parchment-lined air fryer compartment. Make sure the parchment paper has been sprayed with non-stick cooking spray. Spray the tops of the cakes as well. Cook for 8 minutes. 

Flip the apple fritters and cook for an additional 2 minutes. 

Remove cakes from the air fryer and dip into the glaze. Let cool slightly before enjoying. 

**To shred the apples, use the large holes on a boxed cheese grater. If grater is not available, you may cut the apples into small dice if you do not have this. 

EverCrisp® Apple Chutney with Grilled Chicken Thighs

EverCrisp® Apple Chutney with Grilled Chicken Thighs

Ingredients

For the Chicken
1.50 lbs Chicken Thighs[Boneless, Skinless]
1 tsp Ground Ginger
1 tsp Cumin
1 tsp Coriander
1 tsp Paprika
1 tsp Turmeric
1 tsp Kosher Salt
¼ tsp Cayenne
For the Chutney
2 cups EverCrisp® Apples[Cut into small cubes]
½ cup Red Onion[Diced]
2 Garlic Cloves[Minced]
1 cup Golden Raisins[Or Regular Raisins]
⅓ cup Brown Sugar
½ cup Apple Cider Vinegar
¼ cup Water
½ tsp Kosher Salt
¼ tsp Red Chili Flakes
½ tsp Black Pepper
½ tsp Ground Ginger
1 tbsp [Optional] Cilantro for topping

Directions

Mix all dry seasonings for the chicken together and coat each chicken thigh. Return the chicken to the refrigerator and let the spices marinate for one hour before cooking. 

Meanwhile, place all of the chutney ingredients into a pot and mix until everything is combined. 

Heat the mixture over medium heat and bring it to a boil then reduce to a low simmer. 

Cook until all liquid is absorbed and the apples have softened and caramelized. Remove from heat and allow to cool to room temperature for serving. 

Remove chicken from the refrigerator and grill over medium heat (between 300-400 degrees F). Cook chicken thighs until an internal temperature of 165 degrees F is reached. Serve with apple chutney and freshly chopped cilantro. 

Apple Wellness Shots

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Apple Wellness Shots

Ingredients

1 EverCrisp®Apple
1 stick Fresh Ginger Root[Peeled, Roughly Chopped]
1 Lemon Wedge
¼ cup Kale
¼ tsp Turmeric

Directions

Prep all items – sliced apples, ginger root peeled and chopped, sliced lemon.

Add all items into the juicer, strain as needed, and chill for one hour before serving for maximum flavor. Some separation will occur, shake well before drinking.

Ambrosia Apple Breakfast Crumble

Ambrosia Apple Breakfast Crumble

Ingredients

3 Ambrosia Apples[Thinly Sliced]
1 tbsp Pumpkin Pie Spice
⅛ tsp Salt[Can Use Kosher or Sea Salt]
3 tbsp Avocado Oil or Grapeseed Soil, Divided
⅔ cup Old Fashioned Oats
⅔ cup Walnuts[or another nut of your choice]
1 tbsp Maple Syrup

Directions

Preheat the saute pan over medium heat and add 1 tablespoon of avocado oil. Once hot, add the apples, pumpkin pie spice, and salt to the pan. Cook until the apples are slightly softened, about 2-5 minutes. 

Preheat your oven to 350 degrees F.

Add oats, walnuts, 2 tablespoons of oil, and maple syrup to a food processor. Pulse until crumbles form and are able to hold together if pressed. 

Place apples down and top with crumble mixture on a baking sheet or small baking pan. 

Bake for 15-20 minutes or until the crumble is golden brown.

Serve on top of yogurt or eat by itself!

Skillet Apple Bacon Mac and Cheese

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Skillet Apple Bacon Mac and Cheese

Ingredients

6 slices baconchopped
2 Gala apples or Michigan Apple variety of your choicecored and chopped
2 sprigs fresh thyme
2 cups small shell pasta
3 ½ cups whole milkdivided
½ tsp ground black pepper
1 ½ cups shredded white Cheddar cheese(6 ounces)

Directions

Add bacon to a large cast iron or other high-sided skillet and cook over medium-high heat for 6 to 8 minutes or until crisp, stirring frequently. Use a slotted spoon to transfer the bacon to the plate.

Remove and discard all but 1 tablespoon of bacon fat from the skillet. Add apples and thyme to the skillet and cook for 3 minutes, stirring frequently. Remove and discard thyme sprigs and transfer apples to plate with bacon.

Add pasta, 2 cups milk, salt and pepper to skillet. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; cook for 4 minutes or until milk is reduced to a thick sauce, stirring constantly.

Stir in the remaining 1-1/2 cups milk and cook 10 minutes or until pasta is al dente and milk has reduced by half, stirring frequently.

Turn off the heat. Add cheese and stir until cheese is melted. Top with reserved bacon and apples and serve immediately.

EverCrisp® and Apple Dip Recipes

EverCrisp® and Apple Dip Recipes

Ingredients

Peanut Butter and Yogurt Dip
1 container (5.3 oz.) Chobani less sugar Greek yogurt, Madagascar Vanilla & Cinnamon
¼ cup natural peanut butter
2 tsp honey
Easy Vanilla Cream Cheese Dip
8 oz reduced-fat cream cheese, at room temperature
⅓ cup brown sugar
1 tsp vanilla

Directions

For each dip, mix all ingredients until smooth and serve with EverCrisp® apple slices.

Easy Apple Cinnamon Rolls

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Easy Apple Cinnamon Rolls

Ingredients

Apple Cinnamon Rolls
2 tbsp unsalted butter, melted, divided
2 tbsp light brown sugar
1 tsp ground cinnamon
1 pinch kosher salt
1 tube (8 ounces) crescent dinner rolls
1 Michigan Braeburn apple or other Michigan Apple variety of your choice, finely chopped
Maple Cream Cheese Glaze
¼ cup cream cheese
2 tbsp pure maple syrup
2 tbsp powdered sugar

Directions

Make the Apple Cinnamon Rolls

Preheat oven to 375 degrees F. Brush a 9-inch cake pan with 1 tablespoon butter. In a small bowl, stir together brown sugar, cinnamon, and salt.e

Unroll crescent roll dough on work surface. Press and pinch all perforations to seal.

Evenly brush the dough with the remaining 1 tablespoon butter. Sprinkle sugar mixture over butter. Evenly spread chopped apple over the dough, leaving a ½-inch border at the long edges of the dough.

Starting from one long edge of the dough, roll the dough up into a long tube; pinching edges to seal. If any perforations in the dough have opened, pinch to seal before cutting rolls. Using a sharp knife, cut dough into 9 pieces. Arrange pieces, cut side up, in prepared pan. Flatten each roll slightly.

Transfer to oven and bake 20 to 22 minutes or until rolls are golden brown and the dough is cooked through. Transfer to a wire rack to cool for 5 minutes before transferring rolls to the serving platter.

Meanwhile, make the Maple Cream Cheese Glaze

In a microwave-safe bowl, heat the cream cheese on high for 20 seconds. Add maple syrup and powdered sugar; whisk until smooth. Drizzle glaze over warm rolls and serve immediately.

Caramel Apple Rum Punch

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Caramel Apple Rum Punch

Ingredients

6 large Michigan apples OR 6 double old-fashioned glasses
Juice of 1 lemon
⅓ cup prepared caramel sauce
3 tbsp granulated sugar
1 tsp cinnamon
25.40 oz sparkling apple cider
2 ¼ cups (18 ounces) apple cider
1 ½ cups (12 ounces) dark rum
Apple slices, for garnish (if serving in glasses)

Directions

If using apples as “cups” to serve, cut tops off of apples. Using melon baller, scoop out inside of each apple to form a cup, being sure not to make a hole into the bottom of the cup. Use pastry brush to brush lemon juice on cut parts of each apple.

Place caramel sauce on small plate. Place sugar and cinnamon on second small plate; stir to combine.

Dip the rim of each apple cup (or glass, if using) in caramel sauce, allowing excess sauce to drip off before dipping into sugar mixture. Place cups upright on serving platter.

In pitcher, stir sparkling cider, cider and rum until well combined. Divide cider mixture between apple cups or glasses. If serving in glasses, garnish each glass with an apple slice. If serving in apple cups, not all cider mixture will fit in cups. Set pitcher with remaining cider mixture out so guests can refill their apple cups as needed.

Baked Apple Stuffed French Toast

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Baked Apple Stuffed French Toast

Ingredients

Filling
8 oz cream cheese, softened
1 ½ cups Michigan Apples of your choice, peeled, cored, diced
½ tsp lemon juice
1 tbsp apple juice concentrate
1 tbsp Pioneer Sugar
Bread/Batter
1 loaf (16 oz.) Italian bread (about 4-inches wide)
½ cup milk (regular, low fat or nonfat)
4 large eggs
2 tsp vanilla
Calvados Sauce
3 cups medium-sliced apples
⅓ cup Pioneer Sugar
1 tsp cornstarch
1 tsp lemon juice
3 tbsp apple juice concentrate
⅔ cup apple juice
1 Calvados or other apple liqueur, divided

Directions

Filling

Toss apples with lemon juice. In a medium bowl, stir cream cheese until smooth.
Stir in apple juice. Fold in apples. Set aside.

Bread/Batter

Diagonally cut a small slice off both ends of bread and discard. Continue slicing bread diagonally into slices about 1 to 1 ½-inches thick.

Holding the knife horizontal to the counter, cut each slice almost in half, leaving one side attached and making a pocket.

Divide filling among the pockets, pressing closed around edges.

Place on rimmed baking sheet.

In a shallow bowl, whisk together the eggs, milk and vanilla.

Slowly pour over bread, turning to coat completely. Set aside.

Calvados Sauce

Toss apples slices with lemon juice.

In a medium saucepan off the heat, stir together apples, sugar, cornstarch, apple juice concentrate, apple juice and Calvados/apple liqueur until cornstarch is dissolved.

Cook over moderately low heat, stirring often, until mixture comes to a boil, turns clear and thickens.

Remove from heat and cool slightly.

Add remaining 2 tablespoons of liqueur.

French Toast (Baking)

Preheat oven to 450°.

Generously grease baking sheet. Place bread on baking sheet about 2-inches apart.

Bake for 6 – 9 minutes or until bottoms are gold.

Turn and bake for another 6 – 9 minutes longer or until both sides are golden brown.

French Toast (Frying)

Melt margarine or butter in frying pan and brown both sides of each bread pocket.

Transfer to plates when golden brown.

To Serve

Top pockets with Calvados Sauce. Pass remainder sauce around for more!