Apple Recipes From Our Kitchen To Yours | Wickwood Inn
Apple Recipes From Our Kitchen To Yours | Loving Indian Summer In Saugatuck
We are loving tasting our Apple Recipes while enjoying our lengthy Indian Summer! As a few leaves begin to turn color in preparation for their big show, we enjoy carrying along a cozy sweater for whenever the air turns a bit crisp. Of course, no matter the season, our minds are always pretty focused on one thing … food! With the amazing abundance (and variety) of apples surrounding us, we can’t help but dive into their sweet, crisp, tangy, juicy goodness whenever we can. Our kitchen has been smelling amazing, and our tastebuds are super happy. If you have not booked your room this fall, now is the time to reserve it! That way you can taste it along with us. In celebration of all this apple deliciousness, we wanted to share a couple of standout recipes. Just in case you can’t make it to the Inn … or if you want a sneak peak for what is in store for you when you do visit us … with love and delight from our kitchen to yours, enjoy!
June’s Pecan Apple Crisp Recipe
This is a simple crunch, and old-fashioned apple recipe that is a most comforting conclusion on a crisp chill-in-the-air autumn evening. My Mom always served this very warm with homemade vanilla ice cream. Serves 4 generously.
“Don’t sit under the apple tree with anyone else but me.”
~ The Andrews Sisters, 1940
- 6 Honey Crisp, Braeburn or Granny Smith apples (or your favorite baking apples), peeled, cored and sliced into chunks (16 – 24 per apple)
- 2 tablespoons fresh lemon juice
- 1 cup unbleached all-purpose flour (gluten-free if desired)
- 1 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
- 2 cups of pecan halves, very coarsely chopped
- Preheat oven to 350°F. Butter a 8-inch square x 2-inch glass baking pan.
- Place apple slices in the pan and sprinkle with the lemon juice. Toss lightly.
- Place the flour, sugar, cinnamon, and salt in a medium mixing bowl. Cut the butter into it using two knives in a cross hatch fashion until the butter crumbles are pea sized resembling coarse meal. Add the pecans.
- Place the crumb mixture evenly over the apples, making sure the edges are well sealed. Bake until the top is golden, approximately 1 hour. Serve immediately or reheat. Enjoy enormously. Note: Feel free to toss in dried cranberries, cherries, or use hazelnuts or walnuts.
Apple Cranberry Chutney Recipe
More and more cooks are learning that the sassy flavor of chutney served alongside of chicken, duck, game, pork, cheese or in hot or cold sandwiches makes flavors sparkle. Gather apples while you may and make your own. It’s very simple. This recipe can easily be increased or decreased. Yields 6 pints.
“Chutney is marvelous. I’m mad about it. To me, it’s very imperial.”
~ Diana Vreeland
- 10 medium large crisp green or red apples, peeled, cored and coarsely chopped
- 3 cups dried unsweetened cranberries
- 2 oranges, juice and zest
- ¼ cup chopped, peeled fresh ginger
- 3 cups light brown sugar
- 2 cups cider vinegar
- 1 teaspoon mace
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- Place all ingredients in a 4 quart non-reactive saucepan. Bring to a simmer, and stirring often, cook over low heat, partially covered until thick, about to 2 hours. Stir often, particularly toward the end to prevent scorching. Can while hot; or let cool, then cover and refrigerate for up to one month. Gift this treasure to friends.
Hope you enjoy these apple recipes as much as we do, and we’d love to see you soon at Wickwood Inn! If you’re putting together a spontaneous fall getaway, be sure and visit our Last Minute Specials page. Also, it’s never too early to think about setting aside time for a romantic holiday getaway … reserve yours today.