Crisp Fall Weather Calls for Crunchy Apples

I love fall. I love it so much that people get tired of listening to me talk about it. But what's not to love? The gorgeous trees, the cooler weather, the return of football, and, of course, the incredible food.

There's something magical about the farmers market in the spring, when fresh, local produce takes the place of frozen veggies interspersed with some limited finds from California. But there's also something amazing about fall, when basically everything is ripe and fresh and available in abundance.

Spring means berries, but fall means soft, juicy pears and crisp, flavorful apples. We've been busy making pear butter, applesauce and apple juice to preserve these tree fruits for the winter. I've also been experimenting with incorporating them into baked goods. They add nice flavor and texture. Leaving the skin on means extra fiber and nutrients in the recipe too.

Apple Walnut Waffles have become a favorite around our house. We spread apple butter on them to get an extra punch of sweet flavor.

Apple Streusel Cake is a moist, delicious spice cake with a hint of apple flavor. It’s best served warm. The recipe will make one 8" cake or about 18 cupcakes (like my slimy-looking Halloween treats).

Both recipes call for grated apples. I do the grating with the large holes on a box grater right before I’m ready to add the apples to the recipe. This prevents them from browning and releasing too much juice. Tart apples such as McIntosh and Gravenstein will work best.

Apple Walnut Waffles
1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. finely ground walnuts
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1/4 t. cardamom
1 c. milk
2 eggs
2 T. butter, melted
1 large unpeeled apple, grated
Butter, maple syrup or apple butter, for serving

In a medium bowl, mix flours, walnuts, baking soda, salt, cinnamon and cardamom. In a separate bowl, combine milk, eggs, butter and apple. Slowly mix dry ingredients into wet ingredients.

Cook batter in a waffle iron according to manufacturer’s directions. Serve with butter, maple syrup and/or apple butter.

Apple-Streusel Cake
Makes 16 servings
Cake:
2 c. all purpose flour
2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
4 T. butter, softened
1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. buttermilk
2 apples, grated
Topping:
1/2 c. old-fashioned oats, finely ground
1/3 c. all purpose flour
1/4 c. sugar
1/4 t. cinnamon
4 T. butter, cut into small pieces

In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and salt.

In a mixing bowl, cream butter and brown sugar. Beat in eggs and vanilla. Add dry mixture alternately with buttermilk, beginning and ending with dry ingredients. Fold in apples. Pour into a greased 8” square pan.

In a clean mixing bowl, combine oats, flour sugar and cinnamon. Cut in butter with a fork until mixture resembles course crumbs. Spread topping evenly over cake.

Bake at 350 degrees for 65-70 minutes or until a knife inserted into the center comes out clean. Place on a wire rack to cool.