Description

Discover four distinct ways to enjoy apples, from sweet pie fillings and crispy fried treats to comforting enchiladas and a rich delight dessert.

Ingredients

Scale

4 large cooking apples (Granny Smith or Honeycrisp, peeled and diced into ½-inch cubes)
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon chili powder
1 cup shredded cheddar cheese
8 corn tortillas
1 cup enchilada sauce
¼ cup fresh cilantro (chopped)
6 cups apples (peeled, cored, and sliced ¼-inch thick)
¾ cup granulated sugar
2 tablespoons lemon juice
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter (cut into small pieces)
1 box yellow cake mix
3 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
4 cups apples (peeled and thinly sliced)
1 cup packed brown sugar
1 teaspoon ground cinnamon
½ cup cold butter (cubed)
3 large apples (cored and cut into wedges)
1 cup all-purpose flour
1 cup cold sparkling water
1 teaspoon baking powder
1 teaspoon sugar
Vegetable oil
½ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Heat olive oil in a skillet over medium heat; add diced apples, cumin, and chili powder; cook for 5–7 minutes until soft but holding shape; remove from heat to cool slightly; warm corn tortillas in a dry pan or microwave for 10 seconds each; spread apple mixture and cheddar cheese on tortillas and roll tightly; preheat oven to 375°F (190°C); place rolls seam-side down in a baking dish with enchilada sauce; bake for 15–20 minutes until bubbling and cheese is melted; let rest for 5 minutes before serving with cilantro.
Whisk together sugar, flour, cinnamon, and salt in a bowl; toss sliced apples and lemon juice with the dry mixture and let sit for 10 minutes; transfer to a saucepan over medium heat and simmer for 8–10 minutes until tender; continue cooking for 2–3 minutes until liquid turns glossy; remove from heat and stir in butter until melted; allow filling to cool completely before using.
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish; combine cake mix, eggs, oil, and vanilla to make batter; pour half the batter into the dish; toss sliced apples with brown sugar and cinnamon and spread over the batter; drop remaining batter over the apples; mix saved cake mix with cold butter to create crumble topping and sprinkle over layers; bake for 45–50 minutes until golden and toothpick comes out clean; cool in pan for 20 minutes before serving.
Mix granulated sugar and cinnamon for coating; whisk flour, baking powder, sugar, and salt, then gradually add cold sparkling water to make smooth batter; heat vegetable oil in a deep pot to 350°F (175°C); dip apple wedges in batter and fry 3–4 at a time for 2–3 minutes per side until golden brown; drain on a wire rack; toss hot apples in cinnamon-sugar mixture immediately; serve while crisp.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert, Main Course, Snack
Cuisine: American

Nutrition

Serving Size: 1
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: Enchiladas Tips: If you prefer less spice, reduce the chili powder to ¼ teaspoon; these freeze well before baking if thawed overnight in the fridge first. Pie Filling Tips: Store leftover filling in an airtight container in the refrigerator for up to 5 days; brush the bottom crust with egg wash for a crispier result. Delight Tips: Ensure the butter for the crumble is very cold to prevent it from melting into the batter too early and ensure a distinct texture. Fried Tips: Keep the oil temperature steady between 325°F and 375°F; if it drops below 325°F, the apples will absorb too much oil, and if above 375°F, the outside burns before the inside cooks.