Rylie Horrall | Lifestyle Editor
Thanksgiving is a time of giving and spending time with loved ones. It’s also a time for a lot of food, including delicious desserts. Here’s some apple themed sweets to bake for that next holiday gathering.
APPLE PIE
Start to finish: 1 hour and 20 minutes
Serving size: 8 slices
1 unbaked pie crust
7-8 Granny Smith Green Apples peeled and sliced thin or chopped into small cubes
¾ cup of brown sugar
2 tablespoons of cornstarch
1 tablespoon of vanilla
2 teaspoons of cinnamon
Preheat the oven to 375 °F.
Peel and slice (or chop) the apples and place them in a large mixing bowl.
In a smaller separate bowl, mix brown sugar, cornstarch and cinnamon together.
Add the small bowl of ingredients to the apples, mixing and fully coating the apple slices.
Drizzle the vanilla over the apple mixture.
Add apples to a prepared unbaked pie crust, top with pie dough or crumble. Bake for 50-55 minutes or until golden brown.
APPLE CRISP
Start to finish: 1 hour
Serving size: 4-6 pieces
6 apples — peeled, cored, and sliced
2 tablespoons of white sugar
1½ teaspoon of ground cinnamon
1 cup of brown sugar
¾ cup of old-fashioned oats
¾ cup of all-purpose flour
½ cup of cold butter
Preheat the oven to 350 °F.
Toss apples with white sugar and ½ teaspoon of cinnamon in a medium bowl to coat, then pour into a 9-inch square baking dish.
Mix brown sugar, oats, flour and 1 teaspoon of cinnamon in a separate bowl. Use a fork to mash the cold butter into the oats mixture until it resembles coarse crumbs. Spread over the apples to the edges of the baking dish and pat the topping gently until even.
Bake in the preheated oven until golden brown and the sides are bubbling.
Recipe from allrecipes.com
SWEET APPLESAUCE
Start to finish: 30 minutes
Serves 4 people
4 apples (preferably granny smith)
1 tablespoon of ground cinnamon
2 tablespoons of white sugar
Cut and core the apples. If desired, apples can also be peeled, but it’s not necessary.
Take a medium sized pot and fill with about an inch of water. Turn stove top on between levels 4 and 6. Once it’s set, place apples into the pot as the water begins to heat up.
Begin stirring after water begins to boil. Continue stirring until apples are soft, then start mashing with stirring utensil. Mash apples until desired texture and thickness.
Turn off the heat on the stove and add in the sugar and cinnamon. More sugar and cinnamon can be added as preferred. Stir until fully mixed in.
Serve once cooled, or store in a container for later. The applesauce can be kept in the fridge for about a week and a half, and can last up to three months in the freezer if packaged in a freezer bag.
Contact the author at rhorrall17@wou.edu
Photos by Trinity Phan-Low (apples & applesauce)
Photos by Rylie Horrall (apple pie & apple crisp)
