Apple Archives - Vintage Baked Modern https://vintagebakedmodern.com/tag/apple/ Thu, 01 Jan 2026 16:00:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 How to Pick and Process Fresh Fruit https://vintagebakedmodern.com/how-to-pick-and-process-fresh-fruit/ https://vintagebakedmodern.com/how-to-pick-and-process-fresh-fruit/#respond Sun, 01 Jun 2025 22:27:43 +0000 https://vintagebakedmodern.com/?p=22644 I like to use fresh-picked fruit for my baked goods. I enjoy spending time in the summer going to orchards and picking the fruit by hand. It is really easy to process and store to keep in the freezer for when your craving a batch of blueberry muffins, sourdough rhubarb muffins, or sour cherry bread. ...

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I like to use fresh-picked fruit for my baked goods. I enjoy spending time in the summer going to orchards and picking the fruit by hand. It is really easy to process and store to keep in the freezer for when your craving a batch of blueberry muffins, sourdough rhubarb muffins, or sour cherry bread.

How to preserve fresh picked fruit

  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • Canning: follow the USDA Complete Guide to Canning
  • Take your own ziploc bags to place the cherries in after you wash them. Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.

Fruit Picking basics

  • It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
  • Wear old shoes because strawberries are grown on the ground in sand and dirt.
  • Wear bug spray!
  • Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
  • Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!

Fruit Season in the Midwest

RHUBARB

Season: late May to early June

  • To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Recipes

STRAWBERRIES

Season: early June

  • To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
  • To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Strawberry Recipes

SOUR CHERRIES

Season: late June to early July

  • If your local farm has a cherry pitter, have the cherries pitted, then wash them and put in ziploc bags or air-tight containers.
  • If you are going to use within 1 – 2 weeks, put cherries in an air-tight container and refrigerate.
  • To freeze the cherries for long-term storage, pour the cherries out onto a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place cherries in ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice.

Cherry Recipes

BLUEBERRIES

Season: late June to early July

  • To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Blueberry Recipes

PEACHES

Season: late July to early August

  • To preserve fruit: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen.
  • Remove par-boil in hot water for 20 seconds and then peach skins, remove pit and slice, and sprinkle with a light coating of sugar.
  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Peach Recipes

APPLES

Season: late August through September

  • After picking apples, store them individually wrapped in newspaper in a cool basement, garage or refrigerator. This will help preserve the shelf life for a few months.
  • To freeze: slice apples and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Apple Recipes

PUMPKINS

Season: late September through October

  • Place whole pumpkin on a baking sheet in the oven for 45 minutes. Remove and separate out seeds from pumkin.
  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • Canning: follow the USDA Complete Guide to Canning

Pumpkin Recipes

FAQ’s

Is it ok to preserve fruit from the grocery store?

Of course, its just that ready-picked fruit in the store is not peak in freshness as it has traveled far to get there and also lacks flavor as it is picked early to give it time to ripen while in transit.

Can I make pie fillings ahead of time and freeze?

Yes! Homemade pie filling is easy to can. To freeze it, store in a freezer-safe ziploc bag or freezer-safe container 6 months – to one year.

Leave a comment below!

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Old-Fashioned Apple Pie has a classic pie crust filled with fresh picked apples and loaded with spices like cinnamon and nutmeg. The art of making a pie is so special to me, as the aroma puts me right back in my Nan’s kitchen after a day of picking fresh apples.

I think of making apple pie as more of a “project.” It takes time to make and roll out the dough, prep the apples, make the filling, assemble and bake it. You can find all types of modern gadgets out there to speed up the prep time like apple peelers/slicers. Nan always peeled and cut her apples by hand with a small, old-fashioned wood-handled paring knife. I’ve tried all sorts of fancy apple gadgets over the years, but somehow cutting the apples by hand somehow makes me feel like she’s here in my kitchen today.

Ingredients to make Apple Pie

CRUST

  • All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
  • Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
  • Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

PIE FILLING

  • Apples like Jonagold, Jonathan and Granny Smith. Jonagold and Jonathan apples for the best combination of flavor and texture. Jonagold and Jonathan apples have balance of both sweet and tart flavor with a firm texture. Granny Smith apples are very tart, and firm, making them ideal for baking since they aren’t as mushy.
  • Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
  • Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
  • Pink salt adds essential minerals and nutrients to baked goods.
  • Apple pie spice is readily available in stores and usually contain a blend of spices like cinnamon, nutmeg, mace and cloves. MAKE YOUR OWN! Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.
Homemade Apple Pie Spice
Check out this recipe

How to zest and juice a lemon

  • Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leavening like baking soda or baking powder to ensure a light and tender rise.
  • Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge.
  • Be sure to remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane.
  • To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.
Baker’s Tips

CRUST

  • To avoid a tough crust, add vodka or white vinegar to prevent excess gluten from forming. This not only keeps the crust flaky, it also prevents shrinking during baking.
  • To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.
  • Work quick to keep everything cold as possible.

FILLING

  • When using frozen fruit, do not thaw before adding it to the pie filling or it can make the pie watery and mushy.
  • Fresh fruit filling or pre-made filling will both work. Its easy to pre-make homemade pie filling after you pick or harvest fresh fruit in season. Follow the USDA canning procedures or store in freezer safe containers or ziploc bags.

ASSEMBLE PIE & BAKE

  • To prevent a soggy crust, dust the bottom crust with a thickening agent and brush with an egg wash.
  • Use a ceramic or glass pie plate, which conduct slow, even heat.
  • To make the lattice pattern, cut strips of dough, weave into pattern on top of a piece of parchment paper. Chill until use, and lay the pattern on the top of the filling.
  • For a shiny, brown crust, brush the entire pie with egg wash sprinkled with course sanding sugar.
  • Put the assembled pie in the fridge for about 15 minutes prior to baking to ensure the crust from shrinking.
  • Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.use Violife Plant Butter.

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.

Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Storage

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

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Old-Fashioned Apple Pie

Old-Fashioned Apple Pie has a classic pie crust filled with fresh picked apples and loaded with spices like cinnamon and nutmeg.
Course Dessert
Cuisine American
Keyword apple pie, apple recipes, pies
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8

Equipment

Ingredients

CRUST

  • 2 c. unbleached flour
  • 1-2 tsp. sugar
  • 1 tsp. salt
  • 12 T. butter cold & diced into cubes
  • 1/3 c. ice cold water
  • 1 T. vodka lemon juice or white vinegar

PIE FILLING

  • 8 c. apples sliced or diced
  • 1/3 c. sugar
  • 1/3 c. brown sugar
  • 2 T. instant clearJel or cornstarch
  • 2 T. lemon juice
  • 1 T. lemon zest
  • 1 T. Apple Pie Spice
  • 1 tsp. vanilla
  • 2 T. diced butter
  • pinch salt

Instructions

PREP

  • Prep apples by slicing or cutting into bite-size pieces and set aside.
  • Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.

CRUST

  • Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
  • Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half. Roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
  • Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream). Pierce pie shell with fork.
  • For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.

PIE FILLING

  • Place apples, brown sugar, ClearJel, lemon juice, apple pie spice and vanilla and stir until incorporated.
  • Pour filling into crust, top with diced butter spread around. Place top crust over the filling. Brush with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

  • Bake pie at 400° for 15 minutes. Reduce oven to 375° cover with foil placed with a pie protector over the foil and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

Pie recipes

Peach Slab Pie
Fresh Strawberry Pie
Strawberry Rhubarb Pie
Old Fashioned Lemon Meringue Pie

Tried this recipe? Leave a comment below!

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]]> https://vintagebakedmodern.com/old-fashioned-apple-pie/feed/ 0 Apple Crumble Muffins https://vintagebakedmodern.com/apple-crumble-muffins/ https://vintagebakedmodern.com/apple-crumble-muffins/#respond Mon, 02 Nov 2020 01:23:24 +0000 https://vintagebakedmodern.com/?p=2295 These Apple Crumble Muffins are made with fresh picked apples, warm spices and topped with a buttery crumble topping. They’re perfect for a quick wholesome breakfast or to enjoy for a lazy Sunday fall brunch. My vintage inspiration for this old-fashioned apple muffin recipe is from my Nan. She always made these in the fall ...

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These Apple Crumble Muffins are made with fresh picked apples, warm spices and topped with a buttery crumble topping. They’re perfect for a quick wholesome breakfast or to enjoy for a lazy Sunday fall brunch. My vintage inspiration for this old-fashioned apple muffin recipe is from my Nan. She always made these in the fall when there was an abundance of apples we picked together from the orchard. We were lucky to live next door to her, so we got these brought over warm out of the oven! 

Yankee Hill Country Cooking, published in 1963, is a cherished gem filled with nostalgic recipes for soups, meats, breads, cakes, pies and more! Written by Beatrice Vaughan, one of Vermont’s most prolific cookbook authors, this vintage cookbook captures the homespun flavors of rural New England. The recipes offer a glimpse into a time when cooking was simple, and fresh using seasonal ingredients from the farm.

Here are some old-fashioned fall recipes for apple muffins along with my modern variation on apple crumble muffins that use a simple homemade apple pie spice.

Ingredients for apple muffins with crumble topping

Dry Ingredients

  • All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Apple Pie Spice Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend.
  • Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
  • Apple Cider is made from a blend of freshly pressed apples that is typically unfiltered.
  • Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
  • Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

  • Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.
  • Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
  • Apple Pie Spice Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.
Homemade Apple Pie Spice
Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

“Bake it Modern” Tips

  • The original recipe called for shortening, replace with butter or oil or use a combination
  • Add 1/4 c. brown sugar to deepen the flavor and sweetness
  • There are no spices called for in the recipe (except for the topping), you could add 1 – 2 tsp. cinnamon in the batter
  • Added instant ClearJel for light, tender texture and to retain moisture
  • Add 1 extra egg for more richness
  • I would recommend using tart apples like Granny Smith

FAQ’s

How do I make the crumb topping crunchy?

When making crumb topping, be sure to use room temp butter. You don’t want to use melted butter which makes the crumb soggy, nor do you want to use cold butter since it cuts into the flour and becomes thin when spread over the top.

How can I add more apple flavor into apple muffins?

Instead of using milk for the liquid, use apple cider. The cider provides both additional apple flavor and acidity which makes for a lighter crumb when mixed with the baking soda.

What apples are best to use?

Use a mix of Jonagold or Jonathan or Granny Smith, for the perfect blend of sweet and tart. Grate the apples for moisture and also add diced apples to provide texture.

What if I don’t have instant ClearJel?

Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.

Storage & Freezing

Baked: Store baked muffins in an airtight container at room temperature 2 – 3 days. For longer storage, wrap tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If adding fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

How to pick and preserve fresh-picked apples

  • Here in the Midwest, apples can be picked starting in August all the way through October. So be sure to see when your favorite variety of apple is ready at your local orchard.
  • After picking apples, store them individually wrapped in newspaper in a cool basement, garage or refrigerator. This will help preserve the shelf life for a few months.
  • To freeze: slice apples and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • Canning: follow the USDA Complete Guide to Canning
Print

Apple Crumble Muffins

Course Breakfast
Cuisine American
Keyword apple recipes, muffins
Prep Time 15 minutes
Cook Time 22 minutes
Servings 12
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

WET INGREDIENTS

  • 1 c. apples peeled and small dice
  • ½ c. melted butter or oil
  • ½ c. apple cider
  • 1 egg
  • 1 ½ tsp. vanilla

CRUMB TOPPING

Instructions

PREP

  • Pre-heat oven to 375°.
  • Line muffin pan with muffin liners, or spray with non-stick spray.
  • Peel and chop apples into fine chunks.
  • Whisk together dry ingredients flour, sugar, brown sugar, baking powder, baking soda, salt, and spices in bowl.

BATTER

  • Add butter, cider, egg, and vanilla and mix well.
  • Gently fold in apples by hand and mix together.
  • Scoop batter into muffin liners ¾ full.

CRUMB TOPPING

  • In a separate bowl, mix together butter, flour, brown sugar, and nuts until it turns into a crumbly texture. Sprinkle on the tops of the muffins.

BAKE

  • Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for 10-13 minutes. Let cool and store in air-tight container.

More Muffin Recipes

Sourdough Zucchini Muffins
Sourdough Blueberry Muffins
Sourdough Strawberry Banana Muffins
Sourdough Banana Bread
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]]> https://vintagebakedmodern.com/apple-crumble-muffins/feed/ 0 Homemade Apple Pie Spice https://vintagebakedmodern.com/homemade-apple-pie-spice/ https://vintagebakedmodern.com/homemade-apple-pie-spice/#respond Mon, 28 Sep 2020 00:46:39 +0000 https://vintagebakedmodern.com/?p=2223 Homemade Apple Pie Spice is simple to make using a blend of warm and bold spices like cinnamon, nutmeg, cardamom, ginger and allspice to deepen the flavor of apple desserts. I use this blend in my old-fashioned apple pie and apple muffins. It is readily available in grocery stores, however, it is really easy to ...

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Table of contents

Homemade Apple Pie Spice is simple to make using a blend of warm and bold spices like cinnamon, nutmeg, cardamom, ginger and allspice to deepen the flavor of apple desserts. I use this blend in my old-fashioned apple pie and apple muffins. It is readily available in grocery stores, however, it is really easy to make your own. Making your own can allow you to swap the amounts of the individual ingredients to use more of the spices you like and less, of the ones you don’t.

This recipe starts with a base of good quality cinnamon and then I add in a bolder blend of other traditional apple pie spices such as nutmeg, cardamom, and allspice. Although not found in most traditional apple spice blends, I add a little bit of ginger to my blend for that extra zing. You can choose to add a little more or less of these four spices to suit your taste buds.

Ingredients to make Apple Pie Spice

  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Cardamom is available in whole cardamom pods, shelled seeds, or ground powder.
  • Ginger is a root from a plant grown in Southeast Asia. Ginger can be found in a variety of ways such as the dried or fresh root, ground, or crystallized (candied) pieces.
  • Allspice is made from dried berries from a plant that grows in a tropical climates found in Mexico and Central America. Allspice berries are found in dried, whole form or ground.

Equipment

Recommended tools: (affiliate links)

Storage

Keep your mix in a small mason jar and store for up to one year.

Print

Homemade Apple Pie Spice

Course Pantry
Cuisine American
Keyword spices
Prep Time 15 minutes

Equipment

Ingredients

  • 3 T. cinnamon ground
  • 1 T. nutmeg ground
  • 2 tsp. cardamom
  • 1 tsp. ginger ground
  • 1 tsp. allspice ground

Instructions

  • Mix together and store in mason jar or sealed container for up to 1 year.

More pantry recipes

Leave a comment below and let me know how it turned out for you!

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