so, you went apple picking!

now what...

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If you grew up in a place where apple orchards were abundant, apple picking is likely synonymous with childhood and those early days of fall, spent "picking apples", which likely translated to: eating cider donuts, riding on a large tractor and drinking hot cider. Your mom probably deserves most of the credit for retrieving the apples you left with, I know mine does.

Still to this day, apple picking awakens my inner child (not that she needs any help being present most of the time), but this time of year really does something for me. The excuse to get outside once the air is crisp and gather the most humble fruit that has one hundred million uses once you get it to your kitchen. You most likely already went apple picking this season and took a really great photo for Instagram. So.. now what? As much as I love making a classic apple pie after getting a giant bag of these home, I figured I should push those fall flavor boundaries and explore some new ways to use up those apples we've all been picturesquely picking. 

Alex (who you've likely seen around these parts before, she's the all around gorgeous human + prop stylist in NYC that peaks into my photos frequently) and I went on a classic orchard adventure, and brought back two big bags to my studio to share with you here. I landed on the following recipes, making use of the Red Delicious, Fuji, Gala and Braeburn's that we picked: Maple Apple Muffins, Bourbon Apple Jam + Buckwheat Apple Cider Porridge with Yogurt + Figs.

Cheers to you, apple picking season. 

                                                                  apples styled by Alex Mata

                                                                  apples styled by Alex Mata

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Maple Apple Muffins


makes 12 standard size muffins


1 1/4 cup all-purpose gluten-free flour
1/2 cup almond flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup full-fat plain yogurt
1/4 cup milk
1/4 cup maple syrup
1 egg
1/2 cup light brown sugar
2 tablespoons canola oil
1 1/4 tsp cinnamon
2 cups apples, peeled and cut into chunks

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  • Preheat oven to 375° and prepare a muffin tin with grease or cooking spray.
  • In a large mixing bowl, stir together the flours, baking soda, baking powder and kosher salt. Set aside. 
  • Using a stand or electric mixer with the whisk attachment, combine the yogurt, milk and maple syrup until smooth. Add the egg, brown sugar and canola oil and continue stirring until well mixed. 
  • In a large bowl toss the apple chunks with cinnamon until fully coated.
  • Add apples to the wet mixture and stir to combine. Let stand for ten minutes. 

  • Add the flour mixture to the wet ingredients and fold together gently until just mixed, taking care to not over-stir.
  • Scoop the batter into prepared muffin tin.
  •  Bake for 18-20 minutes, until the muffins have browned and are cooked through. Remove from pan and serve warm. 
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Bourbon caramel
Apple Jam


adapted from Bon Appétit

1 cup sugar
2 tbsp maple syrup
3 tbsp water
3 lbs apples (about 4-5 large) peeled, cored and cut into 1" chunks
3 tbsp bourbon
2 cinnamon sticks

  • In a large pot over medium-high heat, bring the sugar, maple syrup and water to a boil, stirring to dissolve the sugar until smooth.
  • Continue cooking the mixture until it turns to a dark amber color, scraping the sides of the pot as you go. 
  •  Stir in the apples, bourbon and cinnamon sticks, and continue cooking until the apples are softened and the liquid has boiled down, about 20-25 minutes. 
  • Remove from heat and discard the cinnamon sticks.
  • Store in a jar, refrigerated for up to one month.

    *Pro tip, put it on top of vanilla ice cream. 
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 APple Buckwheat Porridge with
Yogurt + Figs


serves 2

1 cup buckwheat groats, rinsed well and drained
1 large apple, cored and cut into 3/4" chunks with skins left on
1/2 cup apple cider
1 cup almond milk
1/4 tsp cinnamon
2 fresh ripe figs, sliced
yogurt, for serving

  • In a saucepan over medium heat, toast the buckwheat groats until brown and fragrant, about 2 minutes. 
  • Add the apple, cider, almond milk and cinnamon and stir to combine.
  • Bring the mixture to a simmer. Once simmering, cover and continue to simmer on low heat until most of the liquid has evaporated, about 10-12 minutes. 
  • Remove from heat and set aside to cool slightly.
  • Serve with yogurt and fresh figs. 
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Jillian Guyette2 Comments