I wish I could say these apple recipes would keep the doctor away... but unfortunately it's the butter, sugar, and alcohol that make these recipes so delicious. After trying a few of the apples Justin recently bought from Costco, he decided they were too tart for snacking on. I hate wasting food, so it gave me the perfect opportunity to find some fall recipes using granny smith apples! Since Justin loves coffee cake, I did some Pinterest research and found an awesome apple caramel coffee cake recipe. I had also purchased an inexpensive bottle of pinot grigio wine and decided to liven it up by creating a white sangria recipe. The tart but sweet flavor of the granny smith apples worked perfectly in both of these recipes and has made me very eager to visit an apple orchard in the near future!
Green Apple Sangria
Ingredients:
1 Bottle Pinot Grigio (Or any other mildly sweet white wine)
3 Cups Fuji Apple Pear Sparkling Water (Or any flavor you like best that would compliment apple)
2-3 Cups Sliced Granny Smith Apples
Directions:
1. Slice up the apples into big semi-circular pieces so that they are able to expose the most flavor and absorb the most wine.
2. Pour the wine and sparkling water into a pitcher and add the sliced apples.
3. Let the sangria soak for at least one hour before serving.
*I would recommend adding any extra fruit (grapes, peaches, oranges, strawberries) to the sangria if you have them on hand for extra flavor!
Caramel Apple Coffee Cake
Ingredients:
Cake:
2 1/4 Tsp Baking Powder
1/2 Cup Sugar
1 Tsp Ground Cinnamon
1 Tsp Pumpkin Pie Spice
1/4 Tsp Salt
1 Large Egg, Beaten
1/2 Cup Milk
1/4 Cup Butter, Melted
3 Medium Apples, Peeled and Chopped (2 Cups)
Topping:
1/2 Cup Sugar
1/2 Cup Firmly Packed Brown Sugar
1/2 Cup Flour
2 Tsp Ground Cinnamon
1 Tsp Pumpkin Pie Spice
1/4 Cup Butter, Slightly Softened
Directions:
1. Preheat the oven to 400ºF. Coat an 8-inch rectangle baking dish.
2. In a large bowl, mix together the flour, baking powder, sugar, cinnamon, pumpkin spice, and salt.
3. In a small bowl, stir together the egg, milk, and melted butter. Stir the wet ingredients into the dry ingredients until combined. (The batter may look very small because the flour makes it all really stick together. Don't worry! The apple double the size and provide added moisture.)
4. Stir in the diced apples and mix well. Spread batter into the greased baking dish.
5. In a medium bowl, stir together the sugars, flour, pumpkin spice, and cinnamon. Add the butter, rubbing together quickly with either your fingers or a fork until the mixture is combined and crumbly. (If the topping seems to be too smooth and buttery, add a small handful of the sugars, flour, and spices to dry up the mixture).
6. Sprinkle evenly over the batter in the pan. Make sure the topping completely coats the batter- the bottom of the topping mixture will create a caramel consistency in the cake. Bake for 25-30 min until golden and dry on top.
7. Once the cake is done, allow it to fully cool. Relax and enjoy it with your apple sangria! =)
After some wine, coffee cake, and an unfortunate bears loss you may feel like Nala...
But don't worry... I have some more tasty football Sunday recipes to follow!
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