4 Easy Ways to Use Your Apple Picking Haul

Apple picking is a beloved fall tradition, and sometimes you do end up with more apples than you know what to do with. We’ve collected a few of our employees’ favorite simple apple recipes.

Apple Oatmeal

Oatmeal is a classic and filling breakfast. “This is my 10-year-old's favorite!” says Media & Government Relations Liaison Rebecca Copans.

Ingredients: 

• Oats
• Apples
• Salt
• Cinnamon
• Maple Syrup
• Cream 

Instructions:

Boil water according to oats package, plus an additional 1/2 cup. 

Peel, core, and chop two apples and add to water with a pinch of salt as it heats. 

Once it boils, add oats and a shake of cinnamon. Cook 5 minutes and serve with a splash of cream and a dollop of maple syrup.

Slow Cooker Apple Butter

Apple butter is a delicious spread that’s perfect for toast, pancakes, or even just by the spoonful.

Ingredients:

• 6 pounds of apples 
• 3/4 cup granulated sugar (adjust based on the sweetness of your apples and your preference)
• 3/4 cup brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract
• Optional: 1/4 tsp ground nutmeg or allspice for extra warmth

Instructions:

Wash the apples, then core, peel, and roughly chop them.

In the slow cooker, combine the chopped apples, granulated sugar, brown sugar, cinnamon, cloves, and salt (and nutmeg or allspice if using). Mix well to coat the apples in the spices and sugar.

Cover and cook on low for about 10 hours. If you're around, you can stir it once or twice during this time, but it's not necessary. The mixture should become deep brown and thick.

Once the cooking time is done and the apple mixture has reduced, stir in the vanilla extract. Then, using an immersion blender (or transferring to a regular blender in batches), blend the mixture until it's smooth and creamy. If you like a chunkier texture, you can blend less.

With the lid slightly ajar to allow steam to escape, cook the blended apple mixture on low for another 1-2 hours or until it reaches your desired thickness. This step helps to thicken the butter further and intensify the flavors.

Allow the apple butter to cool in the Crock Pot. Once cooled, transfer it to sterilized jars and store in the refrigerator. It should last for up to two weeks in the fridge, but you can also freeze or can it for longer storage.

For even smaller batches, use the same method of halving or quartering the ingredients based on the proportion of apples you have. Follow the same steps as in the original recipe but adjust the cooking time as needed. If there's less volume, the apple butter might cook a bit faster. It’s always a good idea to taste the mixture as you go. Depending on the variety and sweetness of the apples, you might want to adjust the sugar and spices to suit your taste.

“This is super easy and great for when the apples have been sitting around a little too long and they're less appetizing to eat as is,” says Human Resources Generalist Emily Crosby.

Baked Maple Apple

The humble baked apple is a testament to the magic of simple ingredients combined with love and warmth. 

Ingredients:

• 4 large apples
• 4 tbsp pure maple syrup 
• 2 tsp ground cinnamon
• A pinch of salt
• 4 tsp unsalted butter
• 1/2 cup water or apple cider
• Optional: 1/4 cup chopped nuts (like walnuts or pecans) or raisins

Instructions:

Start by preheating your oven to 375°F.

Rinse and dry the apples. Remove the core from each apple, creating a hollow inside. Ensure you don’t cut all the way through – leave about half an inch at the bottom.

In a small bowl, combine the maple syrup, cinnamon, and a pinch of salt. If you're using nuts or raisins, mix them in as well.

Place the apples in a baking dish. Spoon the maple mixture into each apple cavity. On top of each filled apple, place a teaspoon of butter.

Pour the water or apple cider into the bottom of the baking dish. This will help to keep the apples moist as they bake and provide a base for a light syrup.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 30-45 minutes, or until the apples are tender when poked with a fork. The baking time may vary depending on the type and size of the apples.

Once baked, allow the apples to cool slightly, then serve them warm. They're delicious on their own, or you can top them with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. “Serve your baked apple with a chunk of Cabot sharp cheddar and you're a true New Englander,” says Megan Peek, the director of community relations and health promotion.

Slow Cooker Apple Crisp

It's easy to savor the essence of fall with this effortless slow cooker apple crisp, where tender apples meet a perfectly golden, crumbly topping.

Ingredients:

•  About 3 pounds apples cubed or sliced 
• 2 (or 3) cups oats
• 1 (or 2/3) cup white whole wheat flour
• 1 cup brown sugar
• 1 stick butter, melted
• 1 tsp each cinnamon, cloves, and ginger (or to your preference)

“The volume in parentheses is for those that prefer an oatier topping,” adds Medical/Clinical Coding Specialist Maggie Roddy. “You can add nuts (walnuts, cashews, or pecans) or seeds (pepitas or sunflower seeds) for extra crunch.”

Instructions:

Combine oats, flour, sugar, and spices in a bowl.  Pour the melted butter over and stir it all together. Put a small amount in the bottom of a well buttered (or lined) slow cooker.  

Core and cut the apples into decent-sized chunks (or slice) and fill the slow cooker about a third of the way.

Sprinkle a bit more crumble over the apples, and then core and chunk up another batch to fill the slow cooker to about two-thirds full. Sprinkle another bit of crumble over the apples and stir everything gently to get the apples lightly coated with the crumble.  

Level out the top of the apples and pour the rest of the crumble mixture on top.  

Put the lid on and cook for 4-5 hours on low or 2-2.5 hours on high. Remove the lid and cook for about half an hour longer to crisp up the top.