Take a bite out of fall at the apple orchards

Autumn’s many pleasures are upon us — and nothing says fall more than a visit to the apple orchards. September invigorates our spirits with all that makes this short-lived time of year so special: those crisp juicy apples, cider, pumpkins, harvest fairs. So gather everyone together and set out for a day of apple picking.

While apple season gets into high gear about now, there’s still time to pick through mid October, according to area growers.

Growers have plenty of apples for everyone to enjoy, including such favorites as Zestar, Macoun, HoneyCrisp, and, of course the perrenial Red Delicious,

 For eating straight from the bushel basket or off the tree, choose from the crisp juicy varieties: the old favorite McIntosh; the dense tart Granny Smith; the super-crisp, sweetly tart HoneyCrisp; the tart, juicy Paula Red; along with the more “exotic” varieties, such as Cortland, Empire, Jonagold and Crispin (also known as Mutsu).

Use McIntosh or Cortland for baking. Cortlands are a favorite cooking apple because their sweetness comes through so that less sugar is needed. They are also great in salads and good to eat as is,

Rome and Empire are also favored for baking, as are Fuji, Crispin and Ginger Gold. In pies, a mix of varieties brings out the best flavor. Try Crispin, Cortland, Rome, Granny Smith, and Northern Spy. For applesauce, try the Paula Red.

And, of course, local farms are pressing those delicious batches of cider throughout the fall, and urge everyone to continue to “buy local.”

When you get home with your bounty, make some yummy apple treats.

Official New York State Apple Muffin
Start off your morning with some apple goodness.

Muffins:
• 2 cups New York State Empire apples, coarsely chopped
• 2 cups flour
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/2 cup raisins
• 1/2 cup walnuts
• 3 eggs, slightly beaten
• 1/2 cup butter, melted
• 4 ounces cream cheese, cut into small pieces
• 1/2 teaspoon vanilla

Topping:
• 1/2 cup walnuts
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon lemon peel, grated
• 2 tablespoons melted butter

Combine topping ingredients and set aside.

Combine flour, sugar, salt, spices and baking soda, and set aside.

Combine apples, raisins, walnuts, eggs, butter, cream cheese, and vanilla.
Add dry ingredients, a little at a time, to the apple mixture. Stir until just combined.

Do not over-mix. Portion batter into muffin papers; sprinkle with topping. Bake at 375° F for 20-25 minutes. Makes two dozen muffins.

Apple Crisp
This warm and cozy crisp is the perfect fall treat.

• 2 tablespoons butter
• 1/4 cup brown sugar
• 5 whole apples of your choice (peeled and sliced)

For crumble:
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup old fashioned oats
• 1/2 teaspoon cinnamon
• 1/3 teaspoon salt
• 1/2 cup almonds
• 1 tablespoon stick butter, melted
• 1/2 teaspoon vanilla

Preheat oven to 350° F. Butter an 8-inch pie glass baking dish.

In a bowl toss apples, 2 tablespoons of butter and brown sugar together. Then pour apple mixture into pie glass baking dish. Set to the side.

In a medium bowl mix brown sugar, flour, oatmeal, cinnamon, and salt together. Mix well. Then add in almonds, butter, and vanilla.

Mix with hands to bring mixture together. Then top your apple mixture with oatmeal brown sugar mixture and place in the oven for 40 minutes.

Remove from oven and serve with vanilla ice cream or eat on it’s own.