18 servings
30 minuets
2 hours 15 mins
INGREDIENTS
FOR THE CRUST
Cooking spray
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
2 1/2 c. all-purpose flour
1/2 tsp. kosher salt
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FOR THE FILLING
6 apples, peeled, cored, and sliced
Juice of 1/2 lemon
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
FOR THE TOPPING
1 1/2 c. all-purpose flour
1 c. chopped pecans
1 c. packed brown sugar
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, melted
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Preheat oven to 350° and line a 9x13” pan with parchment, then grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars together until light and fluffy. Add flour and salt and mix until just combined.
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Press into prepared pan about 1/2” up sides. Bake until lightly golden, 20 minutes.
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In a large bowl, toss apples, lemon juice, brown sugar, cinnamon, vanilla, and salt together. Spread apples over crust.
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In a medium bowl, whisk together flour, pecans, brown sugar, and salt. Stir in melted butter until coarse clumps form.
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Sprinkle crumb topping over apples and bake until top is golden and apples are soft, about 1 hour.
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Let cool at least 15 minutes then slice into squares and drizzle with caramel before serving.
DIRECTIONS
3 cups
5 minuets
55 minuets
INGREDIENTS
2 lb. apples
1 c. granulated sugar
2 tbsp. lemon juice
1 cinnamon stick
DIRECTIONS
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Place a small plate in your freezer. Peel, core, and roughly chop your apples into ¾” to 1" pieces.
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Combine apples with 1½ cups water in a heavy bottomed pot or sauce pan over medium-high heat. Bring to a simmer, stirring occasionally, and cook until fruit is tender and mixture has reduced by ¼, about 15 minutes.
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Add the sugar, reduce heat to medium, and cook, stirring frequently, until mixture is jammy and thick, about 25 minutes more.
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Add lemon juice and cinnamon stick if using, and stir to incorporate. Simmer 5 to 7 more minutes to allow cinnamon to infuse. To test if jam is ready, place a small spoonful onto prepared cold plate. Let sit 2 minutes, then drag your finger through the spoonful of jam. If it holds its shape, it's good to go! If it appears runny or watery, continue cooking.
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When jam has reached desired consistency, remove cinnamon stick. Divide between clean jars, and seal tightly. Refrigerate. Jam will last up to 2 weeks.
3 liters
10 minuets
3 hours 15 mins
INGREDIENTS
10 large apples, quartered
1/2 orange, halved
4 cinnamon sticks
1 tsp. cloves
1 tsp. whole allspice
1 whole nutmeg
1/2 c. packed brown sugar
DIRECTIONS
-
In a large stockpot over medium heat, add apples, oranges, spices, and brown sugar. Cover with water by at least 2”. Bring to a boil, then reduce heat and simmer, covered, 2 hours.
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Remove orange halves, then use a potato masher or wooden spoon to mash apples. Return to a simmer and let simmer uncovered for 1 hour more.
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Strain through a fine mesh strainer, pressing on solids with a wooden spoon to squeeze all juices out. Discard solids.
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Serve apple cider warm.
4 cups
15 minuets
35 minuets
INGREDIENTS
3 lb. Granny Smith Apples, peeled, cored and chopped
3/4 c. water
2 tbsp. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. kosher salt
DIRECTIONS
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Combine all ingredients in instant pot and stir to mix.
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Secure instant pot lid and pressure cook on high for 5 minutes.
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Let natural release for 10 minutes, then follow manufacturer's instructions for quick release for remaining steam. Remove lid, stir, and serve.