The KCET Food and Farmer's Kitchen Recipe Contest: Apples

Photo courtesy KasiaSummer gets all the credit for great fruit around these parts, but as much as we love stone fruits, as the weather turns cooler we warmly embrace the whole glorious range of apples that crop up. And so, KCET Food and The Farmer's Kitchen has chosen this splendid fruit as our next recipe contest star ingredient!

Send us your favorite apple-based recipe, be it sweet or savory, simple or complicated, raw or cooked. The creator of our very favorite recipe will win a gift basket full of goods made in Southern California, including:

  • A selection of teas from Art of Tea in Monterey Park: Apple Pie, Apple Tea'ni, Cinnamon Fig and Cherry Amaretto.
  • A jar of raw Angeles Crest Wild Flower Honey from Klausesbees in Tehachapi.
  • A jar of sriracha ketchup from Single Bee Preserves in Los Angeles.
  • Two cans of olives from Graber Olive House in Ontario.
  • A selection of autumnally delicious spices from Spice Station in Los Angeles.
No recipe is too simple or too complicated; they're all contenders. Just be sure to submit the recipe by noon on Monday, November 5, 2012.

Leave it in the comments section below or email it to Living editor Katherine Spiers by the deadline (November 5 at noon). We'll spend the week with Chef Ernest Miller of the HFK cooking and tasting the submissions, and the winner will be announced at noon on November 12. For official contest rules, visit this link.

Happy cooking!

Check out some of our past winners:
Tomato Bread Pudding
Tomato and Corn Pie
Stone Fruit Gazpacho
Chocolate-Plum Jam

Eat better by following KCET Food on Facebook, Twitter, and Tumblr.

About the Author

Katherine is the former Living Managing Editor at She's been living in and writing about this area for over a decade.
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Recipe: Desert Soup
Serving 2
1 Medium Apple
1/2 cup Water
1 tablespoon Granulated Sugar
1 tablespoon Honey
2/3 cup Milk
1/2 cup Heavy Whipping Cream
1 tablespoon Brandy
2 Scoops Vanilla Ice Cream

1. Peel, halve, core and slice each halved apple thinly. Put into a saucepan and add water and granulated sugar. Heat over medium heat. When it boils, reduce heat to low and simmer for about 15 minutes. (Turn over half way) Turn off the heat, cover and let cool.
2. When the apples have cooled, transfer to the blender (with juice remaining in the saucepan), add honey, milk, heavy whipping cream and brandy. Puree until smooth and creamy.
3. Pour the soup into each serving bowl and refrigerate for 1-2 hours.
4. Before serving, put 1 scoop of vanilla ice cream on top of each soup and serve.


Apple Crisp
serves: 4

4 ea Fuji apples, or other suitable baking apples
1 cup Oats
1 cup Sugar
1 cup Brown Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Salt
4 oz butter, cubed or broken up
1/2 cup Honey

1. Prepare streusel topping; in a bowl combine: oats, sugar, brown sugar, cinnamon, nutmeg, ginger and salt. Mix to combine. Add butter and mix with hands to form a mixture consisting of small and large pieces. Refrigerate until needed.
2. Prep the apples; cut 1/2 inch off the top of the apples, reserve tops. Use a spoon or melon ballet to remove core and seeds, form a hollow cavity in the apple.
3. Chop up apple tops, disposing of stems, and mix with the honey. Evenly distribute apple-honey mixture, then apply streusel topping, filling to the brim and then pack lightly, fill more if necessary. Apply what ever is left over on the top.
4. Place all four apples in a baking dish. Bake at 375 degrees Fahrenheit for 30-40 minutes. Apples are done when they yield to a light squeeze.
5. Let stand to cool, approximately 5-10 minutes. Enjoy.


Apple Crisp Tatin

For the Apples:
1 cup sugar
1/4 cup water
1/2 lemon, juiced
dash of vanilla extract
1 stick butter, cut into pats
6 apples (granny smith, ie.) peeled, cored, and cut into wedges

For the Crisp:
1.5 cups brown sugar
3/4 cup flour
3/4 cup oatmeal
1/2 cup cold unsalted butter, diced

Preheat oven to 400 degrees F

Place sugar, water, lemon juice, and vanilla extract into a 12 inch oven-proof skillet and heat on high. Bring to a boil. After about 5 minutes, the sugar will caramelize. Swirl the pan until the mixture becomes a dark amber. Remove from the heat and add the butter, a little at a time, until it's all combined. Place apple wedges in caramel and cook for 20 minutes over medium heat.

Meanwhile, combine all the ingredients for the crisp in a food processor and pulse until the mixture resembles peas or dirt.

When the apples are done, pour the topping over the pan, using a spatula (because the caramel will be hot!). Place the pan into the oven and cook for 30-40 minutes until it looks dark and done.

Remove pan from oven. Let cool 10-15 minutes. Either spoon the crisp into a serving dish, or try your luck by inverting the pan on a flat surface and letting the crisp gently fall out.


Mary’s Apple & Bacon Bread Pudding Cups

4 cups 1-inch Italian bread cubes
2 fresh tart apples
7 slices bacon
1 tablespoon minced garlic
3 large eggs
3 cups half and half
1 teaspoon salt
¼ teaspoon cayenne pepper
½ cup grated sharp cheddar cheese
½ cup grated parmesan cheese
½ cup toasted pecan pieces

Preheat oven to 325 degrees F. Place bread cubes on baking sheet and bake for 20 minutes until toasted. Remove from oven and increase temperature to 375 degrees F. Core apples and cut into bite-sized cubes. Cook bacon in a skillet until crisp. Drain on paper toweling and crumble. Reduce bacon drippings to 2 tablespoons and sauté garlic lightly. In a large bowl, whisk eggs with half and half, salt and cayenne pepper. Add apples, bacon, cheeses and nuts to bowl. Fold in bread crumbs. Transfer to 8 lightly greased custard cups or ramekins. Cover each with aluminum foil. Bake for 20 minutes at 375 degrees. Remove foil and continue cooking for an addition 10 minutes or until pudding is puffed and set. Serves 8.


This Apple Spice Cake will make you SWOON with delight! Enjoy!