An Apple A Day

If there’s one thing fall does especially well, it’s apples. Soon enough, we’ll be heading to the area’s orchards, filling baskets with great Honeycrisps, sweet Fujis and tart Macouns—and then wondering what, exactly, we’re going to do with all that delicious bounty.

Consider these two recipes your inspiration. From apple cinnamon crepes to luscious spiced brown butter apples, they’re cozy, comforting ways to turn your freshly picked haul into something extra special. So grab a basket, pick a little—or a lot—and bring those apples home. Fall tastes pretty good.

Apple Cinnamon Crepes

Yields 8 servings

Ingredients

• 3 eggs
• ¼ tsp. salt
• 2 cups all-purpose flour
• 2 cups milk
• ¼ cup vegetable oil
• ½ tsp. ground cinnamon
• 4 Granny Smith apples, peeled and diced
• ½ cup white sugar
• 2 tsp. cinnamon
• 2 Tbs. water
• 2 Tbs. cornstarch
• 1 Tbs. water
• 1½ Tbs. milk
• 8 tsp. vegetable oil, divided

Directions

Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk, until fully incorporated. Beat ¼ cup vegetable oil and ½ teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.

Mix apples, sugar, 2 teaspoons cinnamon and 2 tablespoons water in a pot.

Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.

Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.

Whisk 1½ tablespoons milk into chilled batter.

Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into hot oil; tip and rotate the crepe pan until batter covers the entire area. Cook until edges begin curling away from the pan’s sides, about 30 seconds; flip crepe and continue cooking until bottom is lightly golden, about 30 more seconds. Remove crepe from the pan, add more oil and repeat with remaining batter.

Spoon apple filling into each crepe; fold crepe over filling and serve.

Dietitian’s tip: For a more nutrient-dense crepe while preserving its texture and flavor, clinical dietitian Megan Triolo of Saddle Brook’s MLT360 Nutrition suggests these swaps: “Use olive oil in place of vegetable oil for heart-healthy monounsaturated fats; use low-fat milk to reduce saturated fat; and opt for whole-wheat flour to boost fiber and overall nutrition.”

Spiced Brown-Butter Apples

Yields 6 servings

Ingredients

• 6 small Pink Lady apples (2 to 2½ pounds), halved lengthwise
• ¼ cup unsalted butter, plus 1 Tbs. for greasing baking dish
• ¾ tsp. ground cinnamon
• ¼ tsp. fresh nutmeg, grated
• ¼ tsp. Chinese five-spice
• 2½ Tbs. light brown sugar
• 1 Tbs. fresh lemon juice
• ¼ tsp. kosher salt
• 1/3 cup pecans or walnuts, chopped
• vanilla ice cream or heavy cream, for serving

Directions

Preheat oven to 375°F. Rub 1 tablespoon butter on bottom and sides of a 13×9-inch baking dish.

Scoop out and discard core and seeds from each apple half using a melon baller or teaspoon. Slice a very thin sliver from opposite side of apple so apple lays flat. Arrange the apples, cored sides up, snugly in prepared baking dish.

Melt remaining ¼ cup butter in small skillet or saucepan over medium. Add cinnamon, nutmeg and Chinese five-spice, and heat until fragrant and just beginning to brown, about 1 minute. Whisk in brown sugar, lemon juice, and salt. Spoon butter mixture evenly into hollows of apples. Use the back of spoon to spread a thin layer onto cut surfaces of apples.

Cover baking dish with aluminum foil, and bake in preheated oven until apples start to soften, 30 to 40 minutes. Uncover dish and scatter pecans over apples. Baste with juices from bottom of pan. Increase oven temperature to 400°F, and bake until apples are nicely browned and very tender, 10 to 15 minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream or a drizzle of heavy cream.

For another healthful substitution, Triolo suggests swapping “heavy cream or ice cream for plain Greek yogurt. These simple changes enhance the recipe’s nutrition while allowing the natural sweetness of the apples to shine.”

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