apple Archives - A Classic Twist

Apple Cinnamon Scones with Maple Glaze

Zainab Mansaray — Wed, 13 Aug 2025 10:00:00 +0000

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements the tart pieces of apple and warm cinnamon. These apple scones are perfect for pairing with coffee or tea for a snack or as part of a breakfast spread. Whether it’s Fall or not, these scones are a great way to embrace the cozy flavors of the season.

Is it me, or does a warm, buttery apple pastry instantly transport you to Fall? These apple and cinnamon scones with maple glaze embody everything we love about the season in one delicious treat!

I cannot resist adding tart apples and cinnamon to my baked goods when the weather starts to turn colder. The smell it creates when it’s baking fills my kitchen with cozy vibes.

There’s nothing better than slicing a warm scone open and smothering it with butter while sipping a coffee. It’s the perfect way to start the day, especially on the weekend.

Scones are a simple recipe to make. They can look complicated, but the secret is to ensure your butter stays cold and avoid overmixing the dough.

Overmixing the dough can overwork the gluten, resulting in scones with a tough texture. Stick to just mixing it enough that it is combined. That’s how you end up with brag-worthy tender and flaky scones!

Here are a few of my favorite scone recipes that you might like to try: Blackberry Buttermilk Scones with Lemon Glaze, Strawberry Chocolate Scones, Lemon Scones, Sweet Potato Scones with Maple Icing, and Savory Gruyère Thyme Scones.

I recommend using tart and firm apples, such as Granny Smith apples, when making these scones. The tartness complements the sweet maple glaze. If you need to substitute, you can use Pink Lady, Braeburn, or Northern Spy.

Many people may not realize this, but you can make scones ahead of time and freeze them unbaked until you’re craving a special treat. When you are ready to bake the frozen scones, remove them from the freezer and add a few extra minutes to the bake time.

Are you planning on making these cinnamon apple scones for breakfast or a Fall brunch? These scones will definitely be making an appearance during those cozy Sunday mornings when we’re all gathered around the kitchen.

Ingredients

all-purpose flour, plus extra for shaping the dough
baking powder
granulated sugar
ground cinnamon
salt
unsalted butter
a medium Granny Smith apple
heavy cream
a large egg
vanilla extract
powdered sugar
maple syrup

How to Make Apple Cinnamon Scones

Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine.

Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea.

Stir in the diced apple until evenly distributed and coated in the dry ingredients.

Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients.

Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper.

Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide.

Cut the dough into 8 wedges with a sharp knife.

Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for about 15 minutes until completely firm.

While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack until they are firm to the touch and the edges are just beginning to turn golden.

Cool the scones on a wire rack completely before glazing. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, some cream, and a pinch of salt until very smooth.

The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again.

Drizzle or spoon the glaze over the cooled scones, then enjoy.

How to Store

These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days.

They can also be kept in the fridge and enjoyed within 3-4 days. If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

More Fall Breakfast Recipes

What do you think of this comforting cinnamon apple scone recipe? What would you serve with these scones? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Apple Cinnamon Scone Recipe

Yield: 8 scones

Apple Cinnamon Scones with Maple Glaze

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

For the scones:

2 cups all-purpose flour, plus extra for shaping the dough
1 tablespoon baking powder
1/4 cup granulated sugar
1 heaped teaspoon ground cinnamon
½ teaspoon salt
½ cup (1 standard stick) very cold unsalted butter, diced
1 medium Granny Smith apple, peeled and diced, about 1 heaped cup
½ cup + 2 tablespoons heavy cream, cold
1 large egg, cold
1 teaspoon vanilla extract

For the glaze:

1 ½ cups powdered sugar, sifted
2 tablespoons maple syrup
2 tablespoons heavy cream, plus extra as needed to thin
1 pinch sea salt

Instructions

Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine. Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea. Stir in the diced apple until evenly distributed and coated in the dry ingredients.
Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients. Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper. Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide. Cut the dough into 8 wedges with a sharp knife. Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for 15 minutes until completely firm.
While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack for 17-20 minutes or until they are firm to the touch and the edges are just beginning to turn golden. Cool the scones on a wire rack completely before glazing.
When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt until very smooth. The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again. Drizzle or spoon the glaze over the cooled scones, then enjoy.

Notes

These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days. They can also be kept in the fridge and enjoyed within 3-4 days.

If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

Recipe Tips

The trick to tender, flaky scones is ensuring the fats (butter and cream) are cold when they hit the oven and that the dough is not overworked. If your kitchen is particularly warm, I recommend popping your mixing bowl into the freezer for a few minutes after you mix the butter into the dry ingredients and making sure you freeze the shaped scones for 15 minutes before baking.
A half-inch dice is the perfect size for the apple pieces and ensures you get a piece of apple in nearly every bite.
For more of an apple pie vibe, use an equal amount of apple pie spice in place of the ground cinnamon.

FAQs

Can I use a different apple variety? I recommend using firm and tart Granny Smith apples here as the tartness of the apple pieces pairs well with the sweetness of the glaze. If you cannot find Granny Smith apples, you can use other firm, tart apple varieties like Pink Lady, Braeburn, or Northern Spy.

Can I freeze these scones before baking them? Yes, you can freeze the shaped scones in order to bake them at a later date. Make sure they aren’t touching for their initial freeze. Once they are frozen solid, you can move them to an airtight container. When you’re ready to bake them, you’ll most likely need to add a few minutes to the baking time. Frozen scones should be baked within one month for the best results.

Apple French Toast Bake

Zainab Mansaray — Wed, 02 Oct 2024 12:52:00 +0000

This apple French toast bake pairs croissants and a sweetly spiced apple pie filling for a cozy and incredibly delicious breakfast. The trio of cinnamon, ginger, and nutmeg add warmth while pecans add a nutty crunch.

Each bite is a decadent blend of buttery and flaky layers, infused with the sweet, warming flavors of apple pie. While this apple pie French toast is delicious as-is, a drizzle of maple syrup enhances the sweetness and brings it all together.

Hey there, and welcome back, friends.

You are in for a sweet fall breakfast treat!

Whoever invented making French toast out of croissants is a genius! I absolutely love making french toast this way and so does my family.

You get the best of both worlds: A flaky tender croissant and delicious French toast flavor. There’s nothing better than to enjoy a croissant French toast for breakfast on a slow Sunday morning.

To make this croissant bake extra indulgent for Fall, I included slices of Granny Smith apples with lots of apple pie seasoning. Every bite is bursting with apple flavor.

I always precook my apple pie filling for recipes like this so that the apples are infused with flavor and perfectly tender. It’s a little bit of extra work but it is worth it.

For a little texture, because buttery flaky croissants aren’t enough, I added chopped pecans. If pecans are not your favorite, walnuts would work too.

To top this apple-baked French toast off, make sure to drizzle real maple syrup all over it. It’s okay to enjoy it plain or to use pancake syrup but maple syrup is perfect for Fall.

Ingredients

unsalted butter
a few Granny Smith Apples
pecans
brown sugar & granulated sugar
warm spices like ground cinnamon, ginger, & nutmeg
a few large/standard croissants (small croissants can be used too)
a few large eggs
half and half
vanilla extract
salt
maple syrup for serving, optional

How to Make Apple French Toast Bake

Make the apple pie filling first. Heat a large skillet or pan over medium heat, then add the butter. Once the butter is melted, add the apples and pecans. Cook for a few minutes, stirring regularly, until the apples have just started to soften.

Add the brown sugar and spices and reduce the heat to medium-low. Cook, stirring every minute or so, until the apples are tender and the juices have reduced and thickened. Set the apples aside to cool while you prepare the remaining ingredients.

Preheat the oven. Grease a baking dish with butter or cooking spray. Using a serrated knife, cut all of the croissants in half and set them aside.

Whisk together the eggs in a large bowl until fully scrambled. Then, add the half and half, vanilla extract, sugar, salt, and cinnamon. Whisk to combine.

Dip both sides of each croissant half into the egg mixture, allowing any excess to drip off. Then, layer the croissant halves into the prepared baking dish along with the cooked apples. You should have enough of the apple pie filling to place a spoonful of apples between each croissant half.

Once all of your croissants have been added to your baking dish, pour any of the remaining egg mixture over the top of the croissants.

If you have any leftover apples, spoon them over the top of the croissants.

Cover the baking dish with foil and bake it in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake it until the top is golden brown.

Serve warm with maple syrup if desired.

How to Store

Leftover croissant French toast with apples can be stored in the refrigerator for up to 5 days. Gently reheat leftovers in the microwave or the oven.

More Fall Breakfast Recipes

You could serve these Fall recipes with the French toast recipe or on their own.

What do you think of this amazing croissant French toast with apples recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Apple French Toast Bake Recipe

Yield: 8-10 servings

Apple Pie French Toast Bake

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Ingredients

For the apple pie filling:

3 tablespoons unsalted butter
3 medium Granny Smith Apples, peeled, cored, and cut into ¼-inch slices
½ cup pecans, roughly chopped
1/3 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg

For the French toast:

6 large/standard croissants (or 10-12 small/mini sized croissants)
6 large eggs
1 ½ cups half and half
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
Maple syrup for serving, optional

Instructions

Make the apple pie filling first.
Heat a large skillet or pan over medium heat, then add the butter. Once the butter is melted, add the apples and pecans. Cook for 3-5 minutes, stirring regularly, until the apples have just started to soften. Add the brown sugar and spices and reduce the heat to medium-low. Cook, stirring every minute or so, until the apples are tender and the juices have reduced and thickened, about 8-10 minutes. Set the apples aside to cool while you prepare the remaining ingredients.
Preheat the oven to 350 degrees. Grease a 9x13 baking dish with butter or cooking spray. Using a serrated knife, cut all of the croissants in half and set them aside.
Whisk together the eggs in a large bowl until fully scrambled. Then, add the half and half, vanilla extract, sugar, salt, and cinnamon. Whisk to combine.
Dip both sides of each croissant half into the egg mixture, allowing any excess to drip off. Then, layer the croissant halves into the prepared baking dish along with the cooked apples. You should have enough of the apple pie filling to place a spoonful of apples between each croissant half. Once all of your croissants have been added to your baking dish, pour any of the remaining egg mixture over the top of the croissants. If you have any leftover apples, spoon them over the top of the croissants.
Cover the baking dish with foil and bake it in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake it for 15 to 20 minutes until the top is golden brown. Serve warm with maple syrup if
desired.

Notes

Any firm and tart apple variety like Granny Smith, Pink Lady, and Braeburn work best in this recipe. You want to avoid softer varieties that break down when cooked.
The apple pie filling can be prepared up to 3 days in advance and kept in the refrigerator until needed for the recipe.
You can also make the entire French toast and keep it covered in the refrigerator overnight before baking it the next morning.
Leftovers can be stored in the refrigerator for up to 5 days. Gently reheat leftovers in the microwave or the oven.
You can substitute pecans for walnuts.
Croissants that are at least a day old will work best as they will absorb the egg mixture more easily. However, new croissants will still yield delicious French toast!
To ensure maximum apple pie flavor, use fresh spices! Spices that are less than 6 months old will have the best flavor.
You can use milk in place of the half and half. I recommend using whole milk for similar results.

Apple Blondies

Zainab Mansaray — Thu, 26 Sep 2024 00:33:12 +0000

These apple blondies marry the comforting flavors of apple pie with the rich and chewy texture of a blondie. The blondie base is infused with warm spices like cinnamon and nutmeg and sweetened with brown sugar for a distinctive chewy texture. Cubes of tender, spiced apples are folded throughout, adding a burst of apple pie flavor in every bite.

Hey there, and welcome back, friends.

You are in for a cozy fall treat!

Isn’t it nice that the weather is finally cooling off, and the air is starting to feel crisp?! I can’t get enough of it. It’s making me crave pumpkin spice lattes and apple treats.

I’m a huge fan of brownies, but if you’re not craving chocolate and still want a dense, fudgy bar to bite into, try making a blondie. These blondies, with their apple chunks and apple pie seasoning, are made for fall.

I know I will end up whipping up a few batches over the fall for weeknight desserts. This blondie recipe always makes my family happy.

I chose a Granny Smith apple for these bars because of its perfectly tart flavor. It’s my go-to apple for many fall recipes.

Since I wanted a blondie that was bursting with apple pie flavor, I used a blend of ground cinnamon, ginger, and nutmeg so that every bite would trigger memories of biting into an apple pie.

Using brown sugar instead of regular sugar helps give these apple cinnamon blondies a dense, chewy texture with a delicious caramel flavor.

I can’t think of anything more fall-like than these blondies. If you want a fall recipe to make instead of apple pie or apple crisp, give these apple pie blondies a try!

Ingredients

a Granny Smith apple
maple syrup
some water
all-purpose flour
baking powder
salt
ground cinnamon, ginger, & nutmeg
unsalted butter
brown sugar
a large egg + an egg yolk
pure vanilla extract

How to Make Apple Blondies

Preheat the oven and lightly grease a square baking pan, then line it with parchment paper. Heat a large skillet or pan over medium heat. Add the apples, maple syrup, water, and cinnamon.

Cook, stirring regularly, until the apples have softened and there’s not much liquid remaining in the pan. This will take about a few minutes for the apples to soften. Set the apples aside for now.

Whisk together the flour, baking powder, salt, and spices in a medium-sized bowl.

In a larger bowl, whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

Add the apples and any juices from the pan to the batter and fold them in. The batter should be rather thick, almost like cookie dough.

Spread the batter into the prepared pan in an even layer.

Bake the blondies until the top is golden, and a tester inserted into the middle comes out clean.

Set the pan on a cooling rack and let the blondies cool to room temperature.

Use the parchment to lift the blondies out of the pan, then slice them into squares.

How to Store

The blondies will store best in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. You can freeze the blondies for up to 3 months. Unthaw them at room temperature.

More Fall Apple Recipes

These apple recipes would be perfect for any occasion this fall.

What do you think of this delicious apple pie blondie recipe? What would you serve with these bars? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Apple Blondie Recipe

Yield: 9 servings

Apple Blondie Recipe

These apple blondies marry the comforting flavors of apple pie with the rich and chewy texture of a blondie. The blondie base is infused with warm spices like cinnamon and nutmeg and sweetened with brown sugar for a distinctive chewy texture. Cubes of tender, spiced apple are folded throughout, adding a burst of apple pie flavor in every bite.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the apples:

1 large Granny Smith apple – peeled, cored, and diced
2 tablespoons maple syrup
2 tablespoons water
1/2 teaspoon ground cinnamon

For the blondies:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 stick (½ cup) unsalted butter, melted
1 cup brown sugar, packed
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract

Instructions

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan then line it with parchment paper.
Heat a large skillet or pan over medium heat. Add the apples, maple syrup, water, and cinnamon. Cook, stirring regularly, until the apples have softened and there’s not much liquid remaining in the pan. This will take about 8-10 minutes total. Set the apples aside for now.
Whisk together the flour, baking powder, salt, and spices in a medium-sized bowl. Whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla in a larger bowl until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Add the apples and any juices from the pan to the batter and fold them in. The batter should be rather thick, almost like cookie dough. Spread the batter into the prepared pan in an even layer.
Bake the blondies for 25-30 minutes or until the top is golden and a tester inserted into the middle comes out clean. Set the pan on a cooling rack and let the blondies cool to room temperature. Use the parchment to lift the blondies out of the pan, then slice them into 9 squares.

Notes

Any tart and firm apple variety can be used in place of the Granny Smith.
If using a 9-inch square baking pan, reduce the baking time to 20-22 minutes.
Use room-temperature eggs to keep the melted butter from seizing up. You can quickly bring whole eggs to room temperature by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe.
Make sure to cook the apples until there’s not much liquid remaining in the pan. This ensures they are packed with flavor and will keep excess moisture out of the batter.
Cooling the blondies fully to room temperature will make them easier to cut and will yield the best texture.
The blondies will store best in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Caramel Apple Pie with Cheddar

Zainab Mansaray — Sun, 25 Aug 2024 19:47:05 +0000

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

This recipe was originally posted on Sept 27, 2015, and has been updated with new pictures and information.

This post was sponsored by Florida Dairy Farmers. As usual, my opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content!

Hey there, and welcome back, friends.

You are in for a treat!

Since these salted caramel apple cupcakes, I upped my fall recipe game and made a pie. Actually, it’s thanks to a gazzilion apples from our apple picking trip last week if I am being honest and there’s no better way to use up pounds of apples than making an apple pie.

It’s not your good ole apple pie recipe (that’s a classic) but an apple pie with cheddar cheese in the crust and caramel in all its nooks and crannies.

Like all my favorite pies, this caramel apple pie starts with a buttery and flaky crust. The exception here is that the crust is enhanced with sharp cheddar cheese adding a layer of flavor to the crust.

This sharp cheddar resonates in every bite and pairs well with the spiced apple filling drizzled with a touch (or tons!) of caramel. Sweet, salty, and perfectly tender apple filling is what makes this pie special.

I know not everyone makes pies but if you make one apple dessert this season, it has to be this pie.

It’s worth every ounce of the trouble because the lovely combination of spiced apples and sharp cheddar with sweet and salty caramel is just remarkable. You have to try it!

Ingredients

all-purpose flour
salt
cold unsalted butter
extra sharp cheddar
ice cold water
an egg
turbinado sugar for sprinkling
a few apples
granulated sugar
dark brown sugar
some spices like ground cinnamon, ground ginger, ground nutmeg
lemon juice
cornstarch
caramel sauce

How to Make Caramel Apple Pie

Prepare some ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt.

Add in half of the butter and pulse for 30 seconds.

Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal.

Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).

Remove the dough from the processor and form it into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap.

Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature before rolling out.

Roll the pie dough out into a larger disk on a lightly floured surface to form a large 12-inch circle.

Place the rolled-out pie dough into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes

Preheat the oven.

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice.

Toss together and cook over medium heat until the apples are tender.

Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.

Roll out the other disk of dough similarly into a 12-inch circle.

Cut into strips to create a lattice top. The number of strips and size depend on the look you want.

Set the strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).

Pile the apple filling into the crust; making sure it’s piled high in the center.

Drizzle the caramel sauce over the filling.

Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.

Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake until the filling is bubbling and the pie crust is golden.

Check the pie at 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking.

Remove the pie once done and let it cool on a wire rack for at least 2 hours before serving.

How to Store

Store this apple caramel pie at room in an airtight container for up to 2 days or in the fridge for up to 4 days. You can also freeze this pie for up to 3 months.

More Fall Pie Recipes

What do you think of this amazing caramel apple pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Caramel Apple Pie Recipe

Yield: 1 9-inch pie

Caramel Apple Pie

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 3 hours

Total Time 4 hours 30 minutes

Ingredients

For Pie Crust

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
14 tablespoons cold unsalted butter, cut into cubes
½ cup grated extra sharp cheddar, cold
Ice cold water
1 egg, beaten
Turbinado sugar for sprinkling

For the Filling

4 pounds apples, peeled cored and thinly sliced (I used a combination of Macintoshes, Galas and Cortlands)
⅓ cup granulated sugar
½ cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
¼ teaspoon nutmeg
1 tablespoon lemon juice
3 tablespoons cornstarch
½ teaspoon salt
¼ cup caramel sauce

Instructions

To prepare crust

Prepare ½ cup ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.
Roll out a larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes
Preheat oven to 400 degrees F.

For filling:

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice. Toss together and cook over medium heat until apples are tender, about 20 minutes. Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.
Roll out the other disk of dough similarly into a 12-inch circle. Cut into strips to create a lattice top. The number of strips and size depends on the look you want. Set strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).
Pile the apple filling into the crust; making sure it’s piled high in the center. Drizzle the caramel sauce over the filling. Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.
Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake for 50-60 minutes, or until the filling is bubbling and the pie crust is golden. Check the pie for 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking. Remove pie once done and let cool on a wire rack for at least 2 hours before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 827Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 724mgCarbohydrates: 121gFiber: 9gSugar: 67gProtein: 12g

I partnered with the good folks over at Florida Dairy Farmers to promote the great benefits of dairy in our diets. They support the local dairy farmers of Florida and spread the goodness of milk and all the dairy products produced locally. For more information, check out their Dairy Facts page. For more dairy recipe ideas, be sure to follow Florida Dairy Farmers on Facebook, Twitter and Pinterest.

The post Caramel Apple Pie with Cheddar appeared first on A Classic Twist.

Salted Caramel Apple Cinnamon Rolls

Zainab Mansaray — Sun, 18 Aug 2024 21:35:21 +0000

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans, and salted caramel topping.

This blog post was originally published on November 3, 2014, and has been updated with new pictures and guidance.

This post is sponsored by ACH Foods. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

Hey there, and welcome back, friends.

You are in for a treat!

I am not going to beat around the bush here. These salted caramel apple cinnamon rolls are AMAZING! There is no other way to put it.

I mean, how else can you describe warm cinnamon rolls filled with caramelized apples, cinnamon, and pecans, and drizzled in salted caramel? Come on, tell me “amazing” is not the word that comes to mind.

Okay, let me break it down further. It all starts with soft, easy-to-work-with dough. Using Fleischmann’s® RapidRise Yeast, there is little or no time spent waiting for the dough to rise.

Did I convince you they are AMAZING yet? Like you want to try them NOW?? That’s what I thought.

Ingredients

unsalted butter
granulated sugar
salt & sea salt for the caramel sauce
a large egg
some Fleischmann’s® RapidRise Yeast
all-purpose flour
warm water (for the yeast)
a few medium apples
brown sugar
Spice Islands® Ground Saigon Cinnamon
some chopped pecans
Karo® Light Corn Syrup
Spice Islands® Pure Vanilla Extract

How to Make Caramel Apple Cinnamon Rolls

In a large bowl, whisk together the butter, sugar, and salt.

Add the egg and mix until combined.

In a separate bowl, whisk together the yeast and 2 cups of flour.

Add the flour mixture to the butter/sugar mixture all at once and then add water. Mix well and add extra flour, 1 cup at a time, until a soft smooth dough forms.

On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for a few minutes.

In the meantime, combine chopped apples with some brown sugar in a small saucepan.

Cook over medium heat until the apples are caramelized. Set it aside and grease a baking pan.

Divide dough into 2 equal portions and roll each portion out to a large rectangle on a lightly floured surface.

Brush each with a good amount of melted butter.

Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle.

Scatter the apples onto the rectangles and top with some pecans.

Roll up the rectangle from the long side.

Next, cut each roll into 8 slices.

Place the rolls into the prepared baking pan, cut side down.

Cover the pan and let rise until double. (You can also the freeze rolls at this point or refrigerate them overnight.)

Preheat the oven and bake the rolls until golden brown.

Now, while the cinnamon rolls cool, make the caramel sauce. In a medium saucepan, melt the butter and then add the brown sugar, corn syrup, and vanilla extract.

Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Drizzle the cooled cinnamon rolls with caramel sauce.

Serve immediately.

How to Store

Store these cinnamon rolls in the fridge for up to 3-4 days in an airtight container. You can also freeze these cinnamon rolls for up to 3 months and thaw them at room temperature before heating them up to serve.

More Fall Apple Recipes

What do you think of this amazing apple caramel cinnamon roll recipe? What would you serve with one of these rolls? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Caramel Apple Cinnamon Rolls Recipe

Yield: 12 rolls

Salted Caramel Apple Cinnamon Rolls

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans and salted caramel topping.

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Ingredients

For Rolls:

½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
1 teaspoon salt
1 large egg
1 envelope + 2 teaspoon Fleischmann's® RapidRise Yeast
3½ to 4 cups all-purpose flour
1 cup + 2 tablespoon very warm water (120° to 130°F)

For Filling:

2 medium apples, peeled, cored and chopped
¾ cup brown sugar
5 tablespoons butter, melted
1 tablespoon Spice Islands® Ground Saigon Cinnamon
1 cup (~4 ounces) chopped pecans

For Caramel Syrup:

1 cup butter
1 cup brown sugar
¼ cup Karo® Light Corn Syrup
1 teaspoon Spice Islands® Pure Vanilla Extract
½ teaspoon sea salt

Instructions

For Rolls:

In a large bowl, whisk together the butter, sugar and salt in a large bowl. Add the egg and mix until combined. In a separate bowl, whisk together the yeast and 2 cups of flour. Add the flour mixture to butter/sugar mixture all at once and then add water. Mix well and add an additional 1-1/2 to 2 cups of flour, 1 cup at a time, until a soft smooth dough forms. On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for 10 minutes.
In the meantime, combine chopped apples with ¼ cup brown sugar in a small saucepan. Cook over medium heat until apples are caramelized, about 7- 10 minutes. Set aside. Grease a 13 x 9- inch pan.
Divide dough into 2 equal portions and roll each portion out to a 14 x 8-inch rectangle on a lightly floured surface. Brush each with a good amount of melted butter. Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle. Scatter the apples onto the rectangles and top with pecans. Roll up the rectangle from the long side and cut each roll into 8 slices.
Place rolls into prepared pan, cut side down. Cover pan and let rise until double, about 45-50 minutes. (You can freeze rolls at this point or refrigerate overnight.)
Preheat oven to 325 degrees F. Bake rolls for 20-25 minutes or until golden brown. Let cool slightly before drizzling with caramel sauce (recipe below). Serve immediately.

For Caramel Syrup:

In a medium saucepan, melt butter. Add the brown sugar, corn syrup and vanilla extract. Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 877Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 449mgCarbohydrates: 152gFiber: 5gSugar: 39gProtein: 16g

The post Salted Caramel Apple Cinnamon Rolls appeared first on A Classic Twist.

No Bake Apple Caramel Cheesecake

Zainab Mansaray — Wed, 08 Nov 2023 02:27:15 +0000

This no bake apple caramel cheesecake has a creamy cream cheese filling that is infused with apple flavor and covered in a thick caramel sauce with thinly sliced apple slices.

This post is sponsored by Lehigh Valley Dair y. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

Hey there, and welcome back, friends.

You are in for a delicious treat!

You’re probably very well aware of my love for no-bake cheesecakes. I’ve made so many versions throughout the years. When I think of a fall-themed no-bake cheesecake, it has to have either pumpkin or apples. I already made a no bake pumpkin cheesecake, so apple-themed was the next choice.

Let me tell you about this cheesecake! Gather in close; I used a secret ingredient to really make the apple flavor shine. I used freeze-dried apples in the apple cheesecake batter. Every bite of this cheesecake is infused with the most incredible apple flavor.

It’s the most delicious apple cheesecake I’ve made so far. The crust is a buttery graham cracker crust.

The topping of this cheesecake is covered in a creamy thick caramel sauce that is made with heavy whipping cream. I used Lehigh Valley whipping cream since it’s creamy and amazing tasting.

The thick caramel sauce drips all over the no-bake cheesecake, which I love because it covers the whole cheesecake in caramel. And I placed fresh apple slices on top for even more apple flavor. It’s a stunning cheesecake, and I know you’ll love gobbling it all up.

Ingredients

graham cracker crumbs
unsalted butter
ground cinnamon
a few packages of cream cheese
powdered sugar
pure vanilla extract
freeze-dried apples
apple pie spice
Lehigh Valley heavy cream
sugar

How to Make No Bake Apple Caramel Cheesecake

Prepare the Cheesecake

In a large bowl, stir the graham cracker crumbs, melted butter, and cinnamon until the mixture resembles wet sand.

Spoon and spread the mixture into the base of a round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the fridge to chill while preparing the filling.

Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth.

Sieve the crushed freeze-dried apples and apple pie spice into the cream cheese mixture. Mix until combined.

Add the heavy cream and mix until thick and soft peaks form.

Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for a few hours or overnight.

Make the Caramel Sauce

Add the sugar to a saucepan with some water. Heat on a low-medium setting, stirring until the sugar has dissolved.

Turn the heat up to medium, stop stirring, and leave the sugar mixture to bubble until it becomes amber in color, making sure to keep checking, as it could burn quickly.

Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.

Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.

Assemble the Cheesecake

Carefully run a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.

If the caramel sauce has solidified in the fridge, microwave it in short bursts until it becomes spreadable but still thick.

Spoon and spread the caramel all over the top of the cheesecake.

Decorate with apple slices, candied caramel apple slices, or your toppings of choice.

How to Store

Store this no bake cheesecake in an airtight container in your refrigerator for up to 5 days. You can also freeze this cheesecake for up to 3 months. Unthaw the frozen cheesecake at room temperature.

More Fall Cheesecake Recipes

What do you think of this amazing apple caramel cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

No Bake Apple Caramel Cheesecake Recipe

Yield: 9 servings

No Bake Apple Caramel Cheesecake

This no bake apple caramel cheesecake has a creamy cream cheese filling that is infused with apple flavor and covered in a thick caramel sauce with thinly sliced apple slices.

Prep Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

For the Crust:

2 2/3 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ teaspoon ground cinnamon

For the Cheesecake:

24 ounces (3 packages) cream cheese, softened at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
¼ cup freeze-dried apples, finely crushed
1 teaspoon apple pie spice
1 ¼ cups Lehigh Valley heavy cream, cold

For the Caramel Sauce

1 ¼ cups granulated sugar
¾ cup Lehigh Valley heavy cream
¼ cup unsalted butter, cut in cubes
½ teaspoon pue vanilla extract

Instructions

Prepare the cheesecake

In a large bowl, stir the graham cracker crumbs, melted butter, and cinnamon until the mixture resembles wet sand.
Spoon and spread the mixture into the base of an 8” or 9” round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the freezer to chill for at least 30 minutes while preparing the filling.
Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth.
Sieve the crushed freeze-dried apples and apple pie spice into the cream cheese mixture. Mix until combined.
Add the heavy cream and mix until thick and soft peaks form.
Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for 4-6 hours or overnight.

Make the caramel sauce

Add the sugar to a saucepan with four tablespoons of water. Heat on a low-medium setting, stirring until the sugar has dissolved.
Turn the heat up to medium, stop stirring, and leave the sugar mixture to bubble until it becomes amber in color. This will take about 8-10 minutes, but keep checking, as it could burn quickly.
Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.
Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.

Assemble the cheesecake

Carefully run a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.
If the caramel sauce has solidified in the fridge, microwave it in 10-second bursts until it becomes spreadable but still thick.
Spoon and spread the caramel all over the top of the cheesecake. If desired, you can create a drip effect by carefully pushing small spoonfuls of the caramel over the edge of the cheesecake.
Decorate with apple slices, candied caramel apple slices, or your toppings of choice.

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