Fall Favorites

Baked apple crunch in a casserole dish with apple bread and coffee in your favorite mug

Enjoy the changing seasons with these recipes using a fall favorite: apples. These delectable dishes were originally featured in the 1970 issue of The Royal Neighbor. Hand-pick fresh apples from your local orchard and make one of these delicious seasonal recipes to share with your family, friends, and neighbors!

Baked Apple Crunch

1½ pounds cooking apples
1½ cups light brown sugar
½ teaspoon cinnamon or nutmeg
1 teaspoon grated lemon or orange rind
2 cups coarsely crushed pretzels (about 3 dozen twisted regular or thin pretzels)
½ cup melted unsalted butter or margarine

Wash, peel, core, and slice apples to measure six cups. Place in large shallow casserole (1½ to 2 quarts). Blend 1 cup sugar with cinnamon and grated rind; sprinkle over apples. Combine pretzel crumbs with remaining ½ cup sugar and melted butter; blend well. Sprinkle evenly on top of apples. Bake in moderate (375°) oven for about 45 minutes or until apples are tender. Serve either hot or well chilled, with or without cream or milk in separate dish. Makes 6 or more servings.

Apple Cheese Bread

2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup shortening
2/3 cup sugar
2 eggs
1 cup unpeeled ground Honeycrisp apples and juice
1 cup finely grated cheddar cheese
¼ cup chopped nuts (pecans or walnuts)

Sift flour, baking powder, soda, and salt. Cream shortening thoroughly; add sugar gradually, creaming well. Add eggs, one at a time, beating about 1 minute after each addition. Add apples, cheese and nuts: mix well. Add dry ingredients in two portions, mixing only until all flour is dampened. Turn into a greased loaf pan. Push batter well up into the corners of the pan, leaving center slightly hollow. Bake in a moderate (375°) oven for 1 hour. Makes one 9 x 5 x 3 inch loaf.

Download Recipe Card
If you have a family recipe you’d like to share with us, send it to editor@royalneighbors.org.