Apples Galore: Recipes from the Washington Apples Event

After the apple high of our event with Washington Apples last month, we have been inundated with requests for recipes of the dishes demonstrated. It has been so heartening to see people get excited about cooking; making delicious dishes with apples for their loved ones. This is what APB Cook Studio is all about. And so we have opened up our treasure trove of recipes and reproduced the Washington Apples recipes here for all our readers. We have included here the popular Green Apple and Feta salad recipe, the much loved Apple Crumble Tarts and the smash hit Muffin recipes here.

Do try them out and tell us in the comments how it turned out, any adaptations you made, where you used these dishes or some of your ideas with apples.

Green Apple and Feta Salad

Time: 40 minutes
Serves 4


For the Salad

2 tbsp Butter
1 cup Walnut, halved
1 tbsp Sugar
1/8 tsp Cinnamon
5 cups Romaine, torn
5 cups Iceberg lettuce, torn
2 medium Granny Smith Green apples, chopped
1/2 to 1 cup Feta cheese, crumbled

For the Dressing

3 tbsp White wine vinegar
2 tbsp Olive oil
1 tbsp Honey
2 tbsp Onion, finely chopped
1-1/2 tsp Dijon mustard
4 Garlic cloves, minced
1/2 tsp Sugar
1/4 tsp dried Oregano
1/8 tsp Salt
1/8 tsp dried Parsley
1/8 tsp Pepper


In a small pan, melt the butter.
Add the walnuts; sprinkle with sugar and cinnamon. Stir until well coated.
Spread onto a baking sheet.
Bake at 175°C for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire
In a large bowl, combine the romaine, iceberg lettuce, apples and feta cheese; set aside.
In a blender, combine the dressing ingredients; cover and process until blended.
Drizzle over salad; toss to coat. Sprinkle with caramelized walnuts.








Apple Muffins

Time: 45 minutes
Serve: 4


1/2 cup Butter, at room temperature
1/2 cup granulated Sugar
1/4 cup dark Brown sugar, packed
1 large Egg
1 cup Yogurt
2 cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
1 tbsp Cinnamon powder
2 cups Granny Smith Green and Red Delicious Apples, peeled, cored and finely chopped
6 tbsp dark Brown sugar, packed


Preheat the oven to 180oC. Grease a 12-cup muffin pan with butter.
In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the egg and mix well, stopping to scrape the bowl if necessary.
Beat in the yogurt. The batter will look grainy.
Add the flour, baking powder, baking soda, and cinnamon. Beat on low speed until just combined. The batter will be very thick.
Add the chopped apples and mix until just combined. Do not over-mix.
Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups.
The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Remove the muffins from the oven, cool them for 5 minutes in the pan, and then turn them out onto a rack to finish cooling completely.









Apple Crumble Tart

Time: 1.5 hours
Serves: one 9” tart or 20 mini tarts


For the Crust

225gms Plain flour
110gms Butter
80gms Sugar
1 large Egg

For the Filling

2 Granny Smith Green Apples, peeled, cored and finely chopped
20-30gms Unsalted butter
50gms Sugar
½ Vanilla pod
1 Cinnamon stick

For the Crumble

150gms Butter
150gms Flour
100gms Sugar
50gms Oats


For the Crust

Cut the butter into tiny cubes and chill in the fridge until ready to use.
Weigh out the flour and sugar in a bowl.
With your finger tips, rub the cubes of cold butter into the dry ingredients until it becomes sandy in texture.
Make a well in the middle of the flour and add the egg to the dry ingredients and start mixing with circular motions.
With your hands, work the mixture just until it comes together in a dough.
Wrap in cling film and chill for at least one hour.
When ready to use, remove from fridge and roll out to desired thickness.
Line the tart pan and blind bake at 160oC for 10-15 minutes till the pastry is golden brown.

For the Filling

Melt half the butter in a saucepan.
Add half the sugar and the cinnamon.
Stir the apples in till well coated.
Add the rest of the butter and sugar and cook till the apples are soft.
Take off heat and set aside to cool.

For the Crumble

Put all the ingredients into a bowl and work it till it becomes a sandy in texture.

To Assemble

Fill the blind baked tart shells with the apple filling.
Top with the crumble and a tiny dot of butter and brown sugar.
Bake at 160oC for 10 minutes till the top is golden and brown.

Spiced Apple Chutney

Time: 45 minutes
Serves: 2 small bottles


1-2 Red Delicious Apples, diced
1 tbsp Butter
2 tbsp Brown sugar
3 tsp Cinnamon powder
1tsp dried Ginger powder
1tsp Chilli flakes
½ tsp Vanilla extract
2 tbsp Raisins


In a heavy bottomed pot, combine the chopped apples, sugar, butter, cinnamon and vanilla extract and raisins.
Gently simmer, stirring occasionally until the apples have slightly softened.
(For a smoother sauce, puree with a stick blender.)
Remove from the heat and transfer to a bowl to cool down a little.