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Ingredients

• ✓ honeycrisp apple
• maple syrup
• vanilla extract
• egg
• milk
• brown sugar
• butter
• kosher salt
• baking powder
• pecan
• cardamom
• nutmeg
• allspice
• ginger
• cinnamon
• rolled oat
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11x7-inch baking dish with baking spray.
2. 2 Place oats in a large skillet over medium heat; toast, stirring often, until oats are beginning to brown and smell nutty, about 4 minutes. Add cinnamon, ginger, allspice, nutmeg, and cardamom; continue toasting, stirring frequently, for another 1 to 2 minutes. Transfer to a medium mixing bowl and cool slightly.
3. 3 Add 3/4 cup pecans, baking powder, and salt to the oat mixture; stir to combine.
4. 4 Melt 3 tablespoons butter in a large microwave-safe bowl. Whisk in 6 tablespoons brown sugar. Add milk, egg, and vanilla to the bowl, whisking until combined. Stir the oat mixture evenly into the milk mixture. Fold in 1/2 of the apple pieces. Spoon mixture into the prepared pan.
5. 5 Bake in the preheated oven until golden brown and set, 35 to 40 minutes.
6. 6 While the oatmeal bakes, add remaining butter and apple pieces to a nonstick skillet over medium heat. Add remaining brown sugar and maple syrup. Cook, stirring often, until apples soften and the liquid thickens into a syrup, 8 to 10 minutes.
7. 7 Spoon apple mixture over the baked oatmeal after you've removed it from the oven. Sprinkle remaining pecans over the top.

By Darcy Lenz

Ingredients

• ✓ honeycrisp apple
• butter
• apple butter
• crystallized ginger
• apple brandy
• lemon zest
• lemon juice
• kosher salt
• ginger
• cinnamon
• white bread

Instructions

1. 1 Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in chopped apples, apple butter, crystallized ginger, brandy, lemon zest and juice, salt, ground ginger, and 1/2 teaspoon cinnamon. Cover and cook over medium-low heat until apples have softened, 15 to 20 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and mixture has thickened, an additional 10 to 15 minutes. Remove from heat and let cool while you prepare the crust.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt remaining 12 tablespoons butter in a small microwave-safe bowl, in 15- to 30-second intervals. Stir in remaining 1/2 teaspoon cinnamon.
4. 4 Remove crusts from bread slices. Gently dip both sides of each bread slice in melted cinnamon butter and arrange inside a 9x5-inch loaf pan, cutting them as needed to line the bottom and sides of the pan completely. Overlap pieces slightly to ensure there are no cracks. Spoon in the apple mixture and cover with remaining butter-dipped bread slices.
5. 5 Bake in the preheated oven until bread is crisp and golden, about 50 minutes. Remove from oven and let stand at room temperature for 10 minutes. Place a plate or serving platter over the loaf pan and flip so the bottom has now become the top.

By Liv Dansky

Ingredients

• ✓ honeycrisp apple
• apple
• apple cider
• white sugar
• lemon juice
• canning jar
• lid
• ring

Instructions

1. 1 Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
2. 2 Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Master Cook

Ingredients

• ✓ honeycrisp apple
• puff pastry
• brown sugar
• sugar
• cinnamon
• salt
• butter
• lemon juice

Instructions

1. 1 Gather Ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
2. 2 Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
3. 3 Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes.
4. 4 Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
5. 5 Increase the oven temperature to 425 degrees F (220 degrees C). Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
6. 6 Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
7. 7 Fill a bowl with 3 cups cold water. Add lemon juice.
8. 8 Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
9. 9 Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
10. 10 Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so.
11. 11 Roll the ribbon up tightly to form the center of the tart, then turn it up on its end.
12. 12 Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
13. 13 Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture.
14. 14 Top each tart with a pastry round, placing the fork-poked side down on the apples.
15. 15 Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
16. 16 Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.
17. 17 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ honeycrisp apple
• baby carrot
• brussels sprout
• red onion
• olive oil
• rosemary
• salt
• black pepper
• smoked sausage
• lemon
• parsley

Instructions

1. 1 Place a large baking pan in the oven. Preheat the oven to 450 degrees F (232 degrees C).
2. 2 Toss together carrots, Brussels sprouts, onion, olive oil, rosemary, salt, and pepper in a large bowl until combined. Arrange vegetable mixture and sausage in a single layer on the preheated pan.
3. 3 Bake in the preheated oven until just tender, about 20 minutes. Remove from the oven.
4. 4 Turn the broiler to high.
5. 5 Add apple to the pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove from the oven, squeeze lemon over vegetable mixture in the pan, and sprinkle with parsley.

By Hillshire FarmR Brand

Ingredients

• ✓ honeycrisp apple
• egg
• pie crust
• cornstarch
• salt
• vanilla extract
• maple syrup
• butter
• brown sugar
• black pepper
• cardamom
• clove
• ginger
• cinnamon
• lemon
• chai tea bag
• apple juice

Instructions

1. 1 Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
2. 2 Meanwhile, peel, seed, and chop apples; toss them in a bowl with lemon juice to prevent browning.
3. 3 Combine cinnamon, ginger, cloves, cardamom, and black pepper in a small bowl.
4. 4 Combine apples, apple juice-chai tea mixture, cinnamon-spice mixture, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until apples soften, about 30 minutes.
5. 5 Transfer 1/4 cup of apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until mixture thickens, about 5 minutes. Pour filling into a bowl and set aside to cool, about 1 hour.
6. 6 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
7. 7 Pour filling into one pie crust. Press remaining pie crust over apple filling; flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape. Cover edges of pie with aluminum foil to avoid burning.
8. 8 Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until pie is warm, but not hot, before serving.

By Jessica Furniss