17 Awesome Apple Recipes (2024)

SERVINGS: 4

4 tsp olive oil, divided
1 lb precooked chicken or pork sausages, cut into ½" diagonal slices
4 med tart apples (such as Granny Smith or Idared), peeled, quartered, and cut into ½" wedges
¼ tsp black pepper
¼ tsp dried thyme
2 Tbsp maple syrup

1. HEAT 2 teaspoons of the oil in large nonstick frying pan over medium heat. Add sausage and cook, turning often, until lightly browned, about 6 minutes. Remove from pan.
2. ADD remaining 2 teaspoons oil to pan. Put in apple, pepper, and thyme and drizzle with syrup. Cook, tossing often, until tender, 12 to 14 minutes. Return sausage to pan and toss with apple to heat through.

NUTRITION (per serving) 334 cal, 23 g pro, 26 g carb, 3 g fiber, 23 g sugars, 16 g fat, 8 g sat fat, 84 mg sodium

SERVINGS: 4

2 Tbsp butter
3 med sweet apples (such as Gala), cubed
½ med onion, chopped
½ c chopped celery
1 tsp rubbed sage
¼ tsp salt
⅛ tsp black pepper
4 slices whole wheat bread, cut into ½" cubes
¾ c apple juice
⅓ c dried cranberries

1. HEAT oven to 375°F. Coat 2-quart baking dish with cooking spray. Melt 1 tablespoon butter in frying pan over medium heat. Add apple, onion, celery, sage, salt, and pepper. Cover. Cook 10 minutes.
2. ADD rest of ingredients. Put in dish and dot with 1 tablespoon butter. Cover and bake 20 minutes. Uncover and bake 20 minutes. (Check out 10 more delicious dressing recipes.)

NUTRITION (per serving) 251 cal, 4 g pro, 46 g carb, 1 g fiber, 28 g sugars, 7 g fat, 4 g sat fat, 322 mg sodium

SERVINGS: 4

4 tsp olive oil
1 Tbsp white wine vinegar
2 tsp honey
¼ tsp salt
⅛ tsp black pepper
3 med sweet-tart apples (such as Braeburn), quartered and thinly sliced crosswise
1½ c thinly sliced red cabbage
⅓ c crumbled mild blue cheese
¼ c thinly sliced red onion
¼ c coarsely chopped toasted walnuts

1. WHISK oil, vinegar, honey, salt, and pepper in large bowl.
2. ADD apple, cabbage, cheese, onion, and walnuts.
3. TOSS to combine.

NUTRITION (per serving) 220 cal, 4 g pro, 26 g carb, 4 g fiber, 19 g sugars, 13 g fat, 3 g sat fat, 310 mg sodium

SERVINGS: 8

2½ lbs apples, cored and cut into ⅓”-thick wedges
½ c dried cherries
6 Tbsp honey
3 Tbsp all-purpose flour
1 Tbsp lemon juice
½ tsp cinnamon
⅛ tsp nutmeg
1 egg
1 Tbsp decorating sugar
Store bought pie dough

1. HEAT oven to 375°F with rack in center position.
2. TOSS apples in the rest of the ingredients.
3. LINE 10" pie plate with dough. Top with apple mixture. Roll out second dough to 13" diameter and cut a 2¼" hole out of center. Put on top of pie and press edges of dough together to seal.
4. BRUSH top with a beaten egg and sprinkle with 1 Tbsp decorating sugar. Bake until apples are tender, about 1 hour.

NUTRITION (per serving) 375 cal, 3 g pro, 63 g carb, 4 g fiber, 14.5 g fat, 6 g sat fat, 285 mg sodium

SERVINGS: 6

1 Tbsp oil
1½ lb sliced onions
¾ tsp caraway seeds
1 lb apples, cored and coarsely chopped
¼ c cider vinegar (Here's what happens if you drink apple cider vinegar with every meal.)

1.HEAT oil in large nonstick skillet over medium heat.
2. ADD onions and caraway seeds. Cook, stirring, until golden brown, about 10 minutes.
3. ADD apples and cider vinegar. Cook, stirring, until apples are tender, about 8 minutes longer. Season with sea salt and pepper. Serve with pork chops.

NUTRITION (per serving) 108 cal, 2 g pro, 21 g carb, 4 g fiber, 2.5 g fat, 0.5 g sat fat, 6 mg sodium

SERVINGS: 8

1 lb apples, cored and cut into ¼”-wide wedges
2 Tbsp lemon juice
2 Tbsp honey
1½ Tbsp all-purpose flour
¾ c plain granola
¼ c chopped orange-flavored prunes
¼ c pecans, broken

1. HEAT oven to 375°F with rack in center position.
2. TOSS apples in bowl with lemon juice, honey, and flour. Transfer to oiled 2 qt shallow baking dish and top with the rest of the ingredients.
3. COVER with foil and bake 30 minutes. Uncover and bake until apples are tender, about 15 minutes longer.

NUTRITION (per serving) 156 cal, 2 g pro, 33 g carb, 4 g fiber, 3.5 g fat, 0.5 g sat fat, 17 mg sodium

SERVINGS: 4

¾ c toasted almonds, sliced
¼ c honey
1½ tsp grated lemon zest
1½ fresh ginger, finely grated
2½ lb apples, cored
⅓ c apple cider

1. HEAT oven to 350°F with rack in center position.
2. MIX almonds, honey, lemon zest and ginger.
3. PLACE apples in 8" x 8" baking dish and spoon in filling. Pour apple cider into dish.
4. COVER loosely with foil and bake until tender, about 45 minutes.

NUTRITION (per serving) 290 cal, 4 g pro, 55 g carb, 8 g fiber, 9 g fat, 0.5 g sat fat, 5 mg sodium

SERVINGS: 4

4 sm apples, cored
3 celery ribs
1 Tbsp lemon juice
½ c buttermilk
2 Tbsp cider vinegar
1 tsp honey
1 tsp Worcestersire sauce
3 oz blue cheese crumbles
⅓ c toasted walnuts

1. THINLY slice apples and celery with knife or mandoline. Toss apples in lemon juice.
2. WHISK together buttermilk, cider vinegar, honey, Worcestershire sauce, and sea salt and freshly ground black pepper to taste for dressing. (Got leftover buttermilk? Here are 6 things you should do with it.)
3. CREATE 4 salad stacks, dividing apple slices, celery, blue cheese crumbles, celery leaves, and walnut pieces evenly among serving plates. Drizzle with dressing and season with more pepper.

NUTRITION (per serving) 243 cal, 8 g pro, 27 g carb, 5 g fiber, 13 g fat, 5 g sat fat, 362 mg sodium

SERVINGS: 8

3 lb apples (9 or 10 med apples), peeled, cored, and quartered
¼ c orange juice
2 tsp vanilla extract
2 tsp cinnamon
¼ clow-fat, sugar-free frozen yogurt (optional)

1. COMBINEthe apples, orange juice, vanilla, and cinnamon in a large saucepot.
2. COVERand simmer for 30 minutes, or until the apples are tender, stirring occasionally.
3. MASHthe apples with a potato ricer until smooth. Top each serving with 1½ teaspoons yogurt, if using.

NUTRITION (per serving) 103 cal, .7 g pro, 25.5 g carb, .6 g fat, .2 g sat fat, 1 mg chol, 4.5 g fiber, 6 mg sodium

SERVINGS: 20

3 c whole grain pastry flour
1 c sugar
5 Tbsp sugar
3 tsp baking powder
1 c olive oil
¾ c egg whites
½ c orange juice
2½ tsp vanilla extract
¼ c chopped walnuts
¼ c semisweet chocolate chips (7 reasons you should be eating MORE chocolate.)
4 Granny Smith apples, peeled and sliced
1 Tbsp ground cinnamon

1. PREHEAT the oven to 350°F.
2. COATa 10" tube pan with cooking spray and lightly dust with flour.
3. COMBINEthe flour, 1 cup of the sugar, and the baking powder in a large bowl.
4. COMBINEthe oil, egg whites, orange juice, and vanilla extract in a medium bowl.
5. GRADUALLYstir the oil mixture into the flour mixture.
6. STIRin the walnuts and chocolate chips.
7. PLACEthe apples in another large bowl and top with the remaining 5 tablespoons sugar and the cinnamon. Stir to combine.
8. POURa layer of the batter into the prepared pan. Top with a layer of apples. Repeat layering, ending with batter.
9. BAKEfor 1 hour 30 minutes, or until a wooden pick inserted in the center comes out almost clean.

NUTRITION (per serving) 238.5 cal, 3 g pro, 29.5 g carb, 12.5 g fat, 2 g sat fat, .1 g fiber, 89 mg sodium

SERVINGS: 4

1½ c reduced-fat baking and pancake mix (Here are 7 mistakes you're making with your pancakes.)
½ tsp apple pie spice
1 c water
1 c finely chopped apples (about 1 med apple)

1.COMBINE the pancake mix and apple pie spice and stir.
2. ADDthe water. Mix well to combine. Stir in the apples.
3. COATa large nonstick skillet or griddle pan lightly with butter-flavored cooking spray. Warm over medium heat.
4. SCOOP¼-cup measures of batter onto the skillet or griddle.
5. COOKfor about 2 to 3 minutes, or until bubbles appear on the tops of the pancakes. Flip with a spatula and cook for about 1 to 2 minutes, or until cooked through.

NUTRITION (per serving) 187.5 cal, 3.5 g pro, 36.4 g carb, 3 g fat, .6 g sat fat, 1.5 g fiber, 524mg sodium

SERVINGS: 4

2 lb butternut squash
1 lb Granny Smith apples
1 Tbsp olive oil
2 chopped onions
4 tsp chopped garlic
2 c reduced-sodium chicken broth
Drizzle of maple syrup

1. HEAT oven to 400°F.
2.HALVE a 2 lb butternut squash and remove seeds. Peel and core 1 lb Granny Smith apples and cut into wedges.
3. PLACEsquash and apples cut side down on large baking sheet lined with nonstick foil. Roast, turning apples, until squash is tender and apples are golden brown, 25 min for apples and 45 min for squash.
4. HEAT1 Tbsp olive oil in pot over medium heat.
5. ADD2 chopped onions and 4 tsp chopped garlic and cook 6 minutes.
6.ADD 2 cups reduced-sodium chicken broth. Bring to a simmer.
7. SCOOPhalf of squash into blender with half of apples and half of broth mixture. Puree until smooth. Repeat with remaining ingredients.
8. SEASONsoup to taste. Serve in bowls, topped with fresh apple slices and a drizzle of maple syrup.

NUTRITION 195 cal, 3.5 g pro, 42.5 g carb, 7 g fiber, 18 g sugars, 3.5 g fat, .5 g sat fat, 236.5 mg sodium

SERVINGS: 4

1 Tbsp olive oil
1 med yellow onion, diced
2 cloves garlic, minced
1 Tbsp grated ginger
1¼ lbs boneless, skinless chicken breast, cubed
1 medium tomato, diced
1 Tbsp curry powder
2 apples, cored and cubed
¾ c low-sodium chicken broth
¼ c coconut milk
2 c cooked brown basmati rice

1.HEAT oil over medium heat in a large nonstick skillet.
2. ADDonion and cook until tender, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 1 minute.
3.SEASON chicken with salt and pepper; add to the pan and cook until golden, about 5 minutes.
4. STIRin tomato and curry powder and cook until fragrant, about 1 minute.
5. ADDapples, broth, and coconut milk and simmer until sauce thickens and chicken is cooked through, about 10 minutes. Serve over rice. (Try these 7 foods with more protein than a chicken breast.)

NUTRITION (per serving) 419 cal, 35.5 g pro, 44.5 g carb, .4 g fiber, 12 g fat, 4 g sat fat, 354.5 mg sodium

SERVINGS: 10

2 Tbsp canola oil
1 sliced yellow onion
1 tsp caraway seeds
2 tsp kosher salt
1 halved, cored, and shredded red cabbage (about 10 cups)
1 c apple cider vinegar
1 c water
2 cored and sliced apples

1. HEAT 2 Tbsp canola oil in large pot or Dutch oven over medium heat.
2.ADD 1 sliced yellow onion and cook until softened, about 5 minutes.
3.ADD 1 tsp caraway seeds and 2 tsp kosher salt and cook until fragrant, about 1 minute.
4.ADD 1 halved, cored, and shredded red cabbage (about 10 cups); 1 cup apple cider vinegar; and 1 cup water.
5.BRING to a simmer, cover, reduce heat to medium-low, and cook until cabbage is tender, about 25 minutes, stirring occasionally.
6.ADD 2 cored and sliced apples and cook, partially covered, another 20 minutes, stirring occasionally.

NUTRITION (per serving) 86 cal, 1.5 g pro, 15.5 g carb, 2.9 g fiber, 3 g fat, .2 g sat fat, 407.5 mg sodium

SERVINGS: 2

½ avocado, pitted and peeled
½ medium banana, frozen
2 granny smith apples, chopped
2 large handfuls spinach
2 Tbsp chia seeds
1 tsp vanilla extract
1 c ice cubes
1½ c unsweetened plain almond milk or milk of your choice
1 tsp honey (optional)

PLACE all the ingredients in a blender and process on high speed until smooth, about 2 minutes. Pour into 2 glasses and serve immediately.

NUTRITION(per serving) 306.5 cal, 4.5 g pro, 47 g carb, 13 g fiber, 13 g fat, 1.5 g sat fat, 134 mg sodium