10 Healthy Apple Recipes

Apple Picking at Green Mountain Orchard in Putney, VT

This weekend I ventured out to Vermont for an afternoon of leaf peeping and apple picking. The first stop was Green Mountain Orchards in Putney. They aren’t organic, but at least they practice IPM (integrated pest management). Next up was a late lunch in Brattleboro. We ate at Whetstone Station Restaurant and Brewery, a fun biergarten (the red building in the photo below) that overlooks the Connecticut River. Vermont never disappoints, but the fall foliage this weekend was especially stunning.

Brattleboro, VT

After coming home with approximately 30 apples (and that was just my half of the haul!) I am excited to get in the kitchen and start experimenting. Have you stocked up on this ubiquitous fall fruit? Here are ten healthy apple recipes (obligatory apple pie not included)…

Slow Cooker Apple Sauce

1. Slow Cooker Apple Sauce // The Kitchn

I’m always looking for ways to get more use out of my slow cooker, so this recipe was a no-brainer. Apple sauce isn’t usually a pantry staple for me, but these fragrant, stewed apples have been great to stir into my oatmeal in the mornings. For a snack, I like to stir a spoonful of natural peanut butter into my applesauce. You can also layer it with yogurt and granola, or use it to sweeten baked goods.

Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal

2. Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal // Monica Matheny, The Yummy Life

This is a great recipe that I’ve turned back to over the years. These days I don’t use nearly as much sugar as the original recipe calls for, and I tend to up the flax seed as well.

Teff Porridge with Apples, Dates and Pecans

3. Teff Porridge with Apples, Dates and Pecans // Aube Giroux, PBS Food

For those that haven’t tried teff (a porridge-y , African whole grain with undertones of cocoa), this recipe is a great way to familiarize yourself with a new healthy ingredient.

Apple, Almond and buckwheat muffins

4. Apple, Almond, and Buckwheat Muffins // Green Kitchen Stories

These muffins are filled with a sweet surprise: a gooey, applesauce center. I don’t usually bake gluten free, but I love that this recipe is heavy on healthy, wholesome ingredients.

Israeli Couscous and Apple Salad

5. Israeli Couscous and Apple Salad // Delish

Crunchy apples and tangy feta are a winning combo. For a more flavorful, nutritious twist, swap out the Israeli couscous for whole wheat couscous, bulgur or quinoa.

Whole Wheat Bread, Apple and Cranberry Dressing

6. Whole Wheat Bread, Apple and Cranberry Dressing // Martha Rose Schulman, New York Times

Thanksgiving in a bowl. Need I say more?

French Lentil Soup with Parsnip & Apple

7. French Lentil Soup with Parsnip and Apple // Dana

Hearty lentil soup is one of my absolute favorite foods, so I’m dying to try this apple and parsnip studded stew.

Lentil Walnut Apple Loaf

8. Glazed Lentil Walnut Apple Loaf // Oh She Glows

While some of my friends and family will undoubtedly be turned off the idea of a veggie loaf, this nutty lentil loaf looks deliciously hearty to me. They’ll come around to meatless mains soon enough!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

9. Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing // Edible Perspective 

I am on a huge tahini kick lately, so this autumn squash bowl is calling my name. For those that haven’t experimented with tahini (outside of its supporting role in hummus) prepare to be amazed.

Butternut Squash Apple Pear Crisp

10. Butternut Squash Apple Pear Crisp // Edible Perspective

I love that this recipe incorporates rich winter squash into the classic apple crisp, for a welcome boost in both flavor and nutrition.

– Kelly

BU Sustainablility Cranberry Bog and Apple Field Trip

Today marks the first day of autumn, and I was lucky enough to spend my first autumn in New England on a field trip to a local cranberry bog and apple orchard! After browsing the BU events calendar online, I discovered this awesome (and FREE) field trip arranged by the Sustainability Coordinator of BU Dining.  Being a lover of local food and guided tours, this excursion sounded right up my alley! My roommate joined me, as she has a strong affinity for cranberries and has always wanted to visit a cranberry bog.

This FREE field trip included:

  • Pumpkin Muffins and Coffee at the George Sherman Union
  • A tour of the various cranberry bogs at A.D. Makepeace
  • A yummy box lunch from BU
  • A trip to Keith’s Farm to pick our own apples

And now for the tour…

The cranberry bog tour was even more impressive than I imagined! A.D. Makepeace is the largest cranberry bog in the world and has about 2000 acres of bogs on their land. Our chartered bus drove us to 4 different bogs on the property, including the world’s largest cranberry bog (which is 75 acres large). We got to see both dry harvest and wet harvest. The wet harvest looked just like an Ocean Spray commercial! (Not too surprising though since A.D. Makepeace is an Ocean Spray grower)

Dry harvest

Wet harvest

After the tour, we wandered around the gift shop and ate our boxed lunches at picnic tables on the property. Then we got back on the bus and went to Keith’s Farm. Nothing says fall in New England like apple picking!

My roommate and I brought home 10 apples from Keith’s Farm. At the market at AD Makepeace, I also picked up a ½ pound of fresh cranberries and a ½ pound of apple juice sweetened dried cranberries. I see lots of cranberry and apple flavored meals in my future! These recipes are catching my eye:

BU students can be notified of future sustainability events like this one here. BU Dining makes an effort to embrace the sustainable food movement by putting on educational events such as this field trip, as well as making a commitment to incorporate more sustainable food products and practices. Below are some highlights of the BU Dining sustainability initiative:

  • 28% of BU food purchases are sourced locally (within 250 miles)
  • Monday menus (“Make a Difference Monday”) are based around local, sustainable, and organic foods
  • Dining menus incorporate fair trade coffee, cage free eggs, and sustainable seafood
  • In 2011, the GSU diverted 73% of waste from the landfill by recycling and composting
  • A farmers market is held on campus Thursdays during September and October

-Kelly