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What To Do With All of Those Apples

Other than pumpkin, nothing screams Fall flavor like apples!

If you love apple picking or simply seasonal eating, it’s easy to get carried away - and before you know it you have more apples than you know what to do with. No worries! Here is a small collection of recipes to put those fresh yummy apples to great use.

Apple Pie Oats


1/2 cup rolled oats

1.5 cup water

1 apple

1 tbsp maple syrup or honey

1/4 tsp pumpkin pie spice


splash of milk

sliced apple




  1. Dice the apple into small cubes. (save some for topping if desired)

  2. Combine the water, apple, maple syrup/honey, and pumpkin pie spice in a pot and bring to a boil.

  3. Once it is at a boil, add the rolled oats and cook until it is thick.

  4. Pour into a boil and top with desired toppings.

Easy Cinnamon Apples Recipe


3 apples (about 3 cups, chopped)

2 TBS water

1 TBS salted butter (or coconut oil)


  1. Cut apples into same-sized pieces (about ½-1” cubes).

  2. Put apples pieces into a skillet with 2 TBS water. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally, until the apples become slightly soft and water is absorbed.

  3. Add 1 TBS of butter to the skillet. Stir apples and oil together until all the apples are coated. Cook for 5 minutes, stirring every minute or so, until the apples become soft (you may need to cover them for the last 2 minutes).

  4. Add Maple syrup, cinnamon, salt and vanilla. Stir until well mixed.

  5. Cook for about 5 more minutes, stirring every minute until the apples reach your desired softness!

  6. Remove from heat and serve!

Apple Cinnamon Quinoa Breakfast Bake


1 cup quinoa

2 cups chopped apples

1 tablespoons cinnamon

2 cups almond milk

2 flax eggs (dissolve 1 tablespoon flaxseed meal in 2 tablespoons hot water and let sit 15 min)


  1. Preheat the oven to 375ºF.

  2. Add all the ingredients into a baking dish and stir to combine. Pop the pan in the oven and bake for about 50 - 60 minutes until the quinoa is cooked and the center is no longer liquidy.

  3. Allow the cool for at least 15 minutes, then scoop and serve with your desired toppings!

  4. For my toppings, I like a dollop of non-dairy yogurt, a drizzle of nut butter and some chopped nuts if desired.

Creamy Butternut Squash Apple Soup


1 tablespoon olive oil

1 cup diced sweet onion

1 tablespoon minced garlic

4 cups cubed butternut squash

2 Granny Smith apples peeled, cored and chopped

4 cups chicken stock

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup half and half or coconut milk


  1. Heat the olive oil in a heavy bottom stock pot over medium heat. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.

  2. Add the squash and the apple to the pot. Cook for 4-5 minutes, stirring occasionally.

  3. Stir the stock into the squash mixture and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until the butternut squash is fork tender.

  4. Transfer the mixture to a blender and cover with a lid. (Hold the lid with a towel to prevent burns.) Puree the mixture until smooth. Pour the puree back into the pot and return to a simmer.

  5. Stir the cinnamon, nutmeg, ginger, salt and pepper into the puree. Simmer for an additional 5 minutes.

  6. Add the half and half to the soup. Stir to combine.

  7. Serve immediately with fresh grated nutmeg, diced apples, and a drizzle of coconut cream, if desired.

Fall Harvest Salad with Pumpkin Maple Dressing

Ingredients Pumpkin Maple Dijon Dressing

2 tbsp pumpkin puree

1 tbsp pure maple syrup

3 tbsp grape seed oil or light olive oil

3 tbsp apple cider vinegar

1 tsp dijon mustard

1/2 small clove garlic minced

1/2 tsp salt

1/4 tsp pepper

Healthy Fall Harvest Salad

32 oz. mixed greens

1 cup cooked farro (per box/bag instruction)

1 cup dried unsweetened cranberries

2 gala apples sliced thinly

3/4 cup feta cheese crumbles

1/2 cup pumpkin seeds

3/4 cup toasted pecans

Instructions Fall Harvest Salad

Layer your salad with ingredients above and then drizzle the Pumpkin Maple Dijon Dressing on top and you are good to go!! For lunches, pack dressing on the side and that way it doesn't get soggy during the day before lunch.

For Toasted Pecans:

On your skillet layer your pecans and on medium low heat, toss the pecans until they become toasty brown & you can smell it starting to toast about 5-10 minutes.

Pumpkin Maple Dijon Dressing

In a immersion blender safe container, add all the ingredients above. Then immersion blend until creamy-- about 10 seconds. Then pour into dressing container and chill until ready for your salad! Last up to 2 weeks in the fridge.

Clean Eating Chai Apple Crumble


¾ cup old-fashioned oats (gluten-free if necessary)

¼ cup whole wheat flour or millet* flour

1 tsp ground cinnamon

2 tbsp pure maple syrup, room temperature

1 ½ tbsp unsalted butter, melted


6 cups diced red apple

2 tbsp tapioca starch

¾ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cardamom

⅛ tsp ground cloves


  1. Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.

  2. To prepare the streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.

  3. To prepare the filling, toss the apples with the cornstarch, cinnamon, ginger, cardamom, and cloves in a large bowl until completely coated.

  4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump a lot, so break it up into really small pieces.) Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

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