Apple pie

4 Apple Recipes To Try This Season

Submitted a year ago

Okay, so you’ve gone apple picking. Now what are you supposed to do with the apples?

These four locally produced recipes provided by the Woodstock Farmer’s Market could help.

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adapted from all


  • 4 tart Apples
  • ½ cup Brown Sugar
  • 4 Tablespoons Butter
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Cornstarch
  • ½ teaspoon Nutmeg


Preheat oven to 350 degrees.

Fill the bottom of a glass baking dish with water. Mix in about a Tablespoon of Cornstarch and 1 ½ teaspoons Vanilla.

Scoop out the core from the top of the apple, leaving a well. Do not cut all the way through.

Mix the Brown Sugar and Butter together. Fill each apple with the Brown Sugar and Butter mixture, and place apples into the water mixture.

Sprinkle apples and water with Nutmeg and Cinnamon.

Bake for 20 minutes covered with foil, then bake an additional 10-20 minutes uncovered.


Serve in a bowl with caramel around the case of each apple. Or, our favorite way, serve topped with vanilla ice cream drizzled with Vermont Maple Syrup!


that doesn't taste simple

  • 2 cups of diced apples (peeled or not, it doesn't really matter)
  • 1 cup of sugar (white sugar or a mix of white and light brown sugar)
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg, beaten
  • 1⁄3 cup vegetable oil
  • ½ cup of nuts, toasted and chopped (I use pecans)

Mix the sugar with the apple with the sugar and allow to stand until most of the sugar has dissolved. Mix together the dry ingredients. Add the dry ingredients to the apples. Stir in the egg and the oil. Mix well until incorporated. Add the nuts. (At this point the batter will not look promising, like there isn't enough batter for the apples. Have faith. ) Pour the batter into a greased 8 inch pan (square or round) and bake in a 375 degree oven for about 30 minutes, until nicely browned and a tester inserted in the center comes out clean.


These muffins combine all the roadside fruit and vegetable stand sights into the quintessential harvest muffin. While high in satisfaction and flavor, they are low in fat insuring that you don’t begin to look like Charlie Brown’s “Great Pumpkin”.

  • 1 2⁄3 cups all purpose flour
  • 1 1⁄3 cups sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoons ginger
  • 1⁄8 teaspoon cloves
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2⁄3 cups pumpkin puree
  • 1⁄3 cup vegetable oil 1 1⁄3 cups apples, peeled and finely chopped; one egg.

Streusel Topping

  • 3 tablespoons brown sugar
  • 1 tablespoon and 1 teaspoon flour
  • 1 teaspoon cinnamon
  • 1 tablespoon butter

In a large bowl, combine all dry ingredients. In another bowl, combine egg, pumpkin puree and oil, stir into dry ingredients until just moistened. Fold in apples. Fill greased or paper lined muffin cups ¾ full. For topping, combine sugar, flour and cinnamon. Cut butter into sugar mixture until mixture resembles coarse crumbs. Sprinkle each muffin with 1 teaspoon of streusel mixture.

Bake in a 350 degree oven for 30 - 35 minutes or until muffins test done. Cool in pan 10 minutes. Remove from pan and cool muffins completely on a wire rack.


  • An embarrassingly simple preparation and delicious!
  • A piece of fresh salmon filet
  • Gormley's Apple Hickory BBQ Sauce
  • ¼ cup chopped scallions, optional garnish
  • 1 cored thinly sliced apple

Coat sliced apples with Apple Hickory BBQ sauce. Spread each salmon filet with BBQ sauce. Top fivlets with apple slices. Bake salmon in a 425 degree oven for approximately 15 minutes.

To serve top filets with chopped scallions.


Woodstock Farmer’s Market is a locally owned and operated business that uses mostly local products in its recipes. 

Happy baking. 


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