CRAVE: Autumn brings apples back into spotlight

Overnight Apple Pie Oatmeal

In cool-climate areas, apple harvest generally takes place in September and October. Fresh-picked apples taste amazing right off the tree, and they’re also tasty when incorporated into some of our favorite foods. Apples shine not only in desserts, but also in main dishes, side dishes, salads, and more.

Following are some delicious recipes from the Capper’s Farmer archives.

Overnight Apple Pie Oatmeal

Yields 1 serving.

Ingredients:

1/2 cup rolled oats

1 tablespoon chia seeds

1 teaspoon maple syrup

1/4 cup plain Greek yogurt

3/4 cup almond milk

1/2 large apple, cored and chopped

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Chopped walnuts, optional

Directions:

1. Place oats, chia seeds, maple syrup, yogurt, and almond milk in a pint jar, and stir to combine.

2. Arrange apple chunks on top of oat mixture. Sprinkle with cinnamon and nutmeg.

3. Put lid on jar, and place in refrigerator overnight.

4. Top with chopped walnuts, if desired, before serving.

NOTE: This is also good warmed in the microwave on high until heated through. Add walnuts after heating.

Cinnamon-Apple Smoothie

Yields 1 serving.

Ingredients:

1 cup water or milk of your choice

1 large apple, cored, quartered, and seeds removed

2 tablespoons hemp seeds or walnuts

1/2 teaspoon cinnamon

Dash of nutmeg

1 cup ice

Directions:

1. Blend water, apple, hemp seeds, cinnamon, nutmeg, and ice in a blender until creamy and smooth.

2. Pour into a chilled glass, and serve immediately.

Celery Root and Apple Soup

Yields about 6 servings.

Ingredients:

1/4 cup unsalted butter

1 1/4 pounds celery root, peeled and cubed (about 4 cups)

2 medium apples, peeled, cored, and cubed (about 3 cups)

1 large onion, chopped

4 cups low-sodium chicken broth

Salt and pepper, to taste

Shredded Swiss cheese, optional

Cooked, crumbled bacon, optional

Grapeseed oil or olive oil, optional

Directions:

1. In a large stockpot, melt butter over medium heat. Add celery root, apples, and onion, and cook for about 15 minutes, or until apples are translucent. Make sure to keep the heat low enough that the mixture doesn’t brown. Stir in broth.

2. Reduce heat to medium-low. Cover and simmer for 25 minutes, or until celery root and apples are soft, stirring occasionally. Remove from heat, and cool slightly.

3. Working in batches, purée the soup in a blender until desired consistency is reached. For a smoother soup, you may need to add additional broth.

4. Return all batches of soup to the stockpot, and heat over medium-low heat until warmed through. Season with salt and pepper.

5. Garnish individual servings with cheese, bacon, and oil, if desired.

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