Apple dishes set on marble table
Apple dishes set on marble table
RECIPES:
Apple Dishes
Neighbor’s Club recipes for an apple raisin oven pancake, chicken salad with apples, and apple crisp
Photography by Sarah VonderHaar
Apples are a fall staple. And though the fruit is plenty delicious on its own (who can resist biting into a Fuji, Granny Smith, or Honeycrisp fresh from the tree?), it can be the star ingredient in a range of dishes.
Joyce’s apple raisin oven pancake is a unique and impressive breakfast or brunch dish. For a savory way to use apples at lunchtime, try making Misty’s delicious chicken salad. And Arlene’s apple crisp is a crowd-pleasing dessert you can make for any fall occasion.
Apple Raisin
Oven Pancake
Chicken Salad
with Apples
Apple Crisp
Apple Raisin Oven Pancake
By Joyce Yost from Hanover, Pennsylvania
Apple Raisin Oven Pancake in the pan on a table
Apple Raisin Oven Pancake in the pan on a table
Level:
Intermediate
Time:
15 Minutes Prep
25 to 30 Minutes Cook
Yield:
8 servings
INGREDIENTS:
  • Butter or cooking spray, for greasing
  • 1 large Honeycrisp apple, cored, peeled, and sliced
  • 1/3 cup raisins
  • 2 tablespoons brown sugar, packed
  • ½ teaspoon cinnamon
  • 2 tablespoons + ½ teaspoon butter, melted, divided
  • 4 eggs
  • 2/3 cup milk
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons powdered sugar, for dusting
Trade in traditional flapjacks for this extra-large apple raisin pancake that’s cooked in the oven. Serve it with syrup, honey, jam, or any other toppings you enjoy.
Apple Raisin Oven Pancake ingredients separated
DIRECTIONS:
  1. Heat oven to 350 F. Grease a 12-inch cast iron skillet with butter or cooking spray.
  2. In a large bowl, toss together apple slices, raisins, brown sugar, cinnamon, and ½ teaspoon melted butter.
  3. Spoon the mixture into the skillet and bake 10 to 15 minutes, until apples and raisins are softened and cooked down. Remove skillet from the oven and set aside. Increase oven temperature to 450 F.
  4. In a large bowl, whisk eggs, milk, flour, and remaining 2 tablespoons melted butter. Pour mixture over the baked apples in the skillet.
  5. Place the skillet back in the oven and bake for 15 minutes, until the pancake puffs up and its edges are golden brown.
  6. Remove skillet from the oven. The pancake will deflate slightly.
  7. Using a flour sifter, sprinkle powdered sugar over pancake and slice into 8 wedges. Serve warm with your favorite toppings.
GET BAKING
Chicken Salad with Apples
By Misty Chowaniec from Clinton, New York
Chicken Salad with Apples ready to serve
Chicken Salad with Apples ready to serve
Level:
Beginner
Time:
15 Minutes Prep
2 to 3 Hours Chill
Yield:
8 to 10 servings
INGREDIENTS:
  • 3 cups chicken, shredded, from a rotisserie chicken or baked chicken breasts*
  • 2 large Honeycrisp apples, cored, skin on, and diced into bite-size pieces
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 2 teaspoons dried sage
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • ¾ teaspoon dried rosemary
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup mayonnaise
  • 8 to 10 leaves from a head of neutral lettuce, such as butter, romaine, Boston, iceberg, or Bibb, for serving
Apples add a welcome crunch to this flavorful chicken salad.
Chicken Salad with Apples ingredients separated into bowls
*If baking chicken breasts, place three chicken breasts on a baking sheet lined with parchment paper. Coat the chicken breasts with olive oil and season with salt and pepper. Bake at 375 F for 20 minutes, or until the chicken is cooked through. Once chicken is cool, use two forks to shred it.
DIRECTIONS:
  1. In a large bowl, mix chicken, apples, cranberries, and walnuts.
  2. In a small bowl, mix spices: sage, thyme, marjoram, rosemary, nutmeg, salt, and pepper.
  3. Pour the spice mixture over the chicken and apples, then add the mayonnaise. Stir everything together until fully combined.
  4. Store the chicken salad in the refrigerator for 2 to 3 hours, until chilled.
  5. To serve, top each lettuce leaf with a scoop of chicken salad.
MAKE CHICKEN SALAD
Apple Crisp
By Arlene Weaver from Nova, Ohio
Apple Crisp ready to serve
Apple Crisp ready to serve
Level:
Intermediate
Time:
25 Minutes Prep
45 Minutes Cook
15 Minutes Cool
Yield:
10 to 12 servings
INGREDIENTS:
FILLING:

  • Butter or cooking spray, for greasing
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 5 medium apples (variety of your choice), cored, peeled, sliced

CRUMBLE:

  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 2/3 cup butter, cold and cut into chunks
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder

Garnish (OPTIONAL):

  • Apple slices
Serve this apple crisp warm with vanilla ice cream or a glass of cold milk.
Apple Crisp ingredients separated into bowls
DIRECTIONS:
  1. Heat oven to 350 F. Grease a 2.25-quart baking pan with butter or cooking spray.
  2. In a large bowl, mix together sugar, flour, cinnamon, and salt. Add the apples and toss to coat. Pour the mixture into the prepared pan and set aside.
  3. In a large bowl, use a fork to combine oats, brown sugar, flour, butter, cinnamon, baking soda, and baking powder until the mix is crumbly.
  4. Sprinkle the crumble mixture evenly across the top of the apples in the baking pan. Pat down firmly.
  5. Bake crisp for 45 minutes, until top is browned, but not burnt. Remove crisp from the oven and let cool at least 15 minutes. Serve warm.
  6. Garnish with fresh apple slices if you’d like, and serve warm.
MAKE THIS CRISP
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