Apples to Apples
Apple Pie Bites, recipe provided below (adapted from The Blond Cook)
- ¼ cup packed light brown sugar
- 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
- 3 tablespoons butter, melted
- ⅓ cup chopped pecans
- 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
- 1 (8-ounce) can Pillsbury Original crescent rolls
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine brown sugar and apple pie spice. Set aside.
- Melt butter and toss apple slices in butter, set aside.
- Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
- Sprinkle each triangle evenly with the chopped pecans.
- Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
- Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
- Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
Cinnamon Apple Hand Pies, recipe provided below (adapted from Baked by Rachel)
- 2 refrigerated pie crusts, ready to roll (1 box, containing 2)
- 2C apples, peeled and cut into 1/2" cubes
- 1/4C brown sugar
- 1/2 tsp cinnamon
- 1 egg
- 1 Tbsp water
- Turbinado Sugar
- Preheat oven to 350 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Prepare apple filling; peel, core and chop apples. Toss in a large bowl with cinnamon and brown sugar, coating well. Whisk together egg and water in a small bowl, set aside.
- Unroll pie crust. Roll out pie crust to roughly 1/8-inch thick. Using a large round cookie cutter (a biscuit cutter, glass or bowl will also do), cut out 6 rounds, re-rolling scraps as needed until pie dough is used up. Place pie dough rounds on prepared baking sheet. Add 3-4 Tbsp apple pie filling in the center of each round. Roll out remaining pie crust to create the tops. Cut and roll to make slightly larger than the bottom, as it needs to fit over the filling.
- Lightly dab your finger in the egg wash, painting a boarder around the edge of the bottom piece of pie dough with filling. Place stretched round over filling, pressing edges together firmly and sealing it with a fork imprint. Repeat with remaining dough and pies. Brush tops with egg wast, sprinkle with Turbinado sugar.
- Bake for 30 minutes. Cool on pan for 5-10 minutes prior to eating. Store in an airtight container.
Peanut Butter Apple Oatmeal Cookies, recipe provided below (adapted from Two Peas and Their Pod)
- 1/2 cup Gold Medal all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup diced apple, skin removed
1. Preheat the oven to 350 degrees F. Line a large baking sheet with a silpat baking mator parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, allspice, and salt. Set aside.
3. In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the peanut butter and mix again until smooth. Add the egg and vanilla extract and mix until combined.
4. With the mixer on low, slowly add in the flour mixture. Mix until just combined. Stir in the oats and diced apples.
5. Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. Bake for 11-12 minutes or until light golden brown around the edges. Let cookies cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.
Note-bake these cookies immediately. Do not chill the dough in the fridge. If you do, the batter will become too moist from the apples and the cookies will run!