Apple Fruit Class Recipes


  • Apple Sunbutter Sandwiches
  • Apple Broccoli Salad
  • Apple Baked Donuts
  • Apple Pie Filling

Apple Sunbutter Sandwiches


  • 1 organic apple
  • 1 tsp Sunbutter or nut butter of your choice
  • Raisins
  • Shredded Coconut


Cut apple into rings about ½ inch thick, and cut out the middle core. Spread nut butter on one of the apple rings. Top with raisins, coconut, or other toppings. Top with another apple ring. Repeat until apple rings are used up, and enjoy!

Broccoli Apple Salad


  • 2 heads of broccoli chopped into small florets (about 4 cups)
  • 3 apples chopped
  • 1/4 cup diced red onion
  • 1/2 cup sunflower seeds
  • 1/2 cup dried cranberries


  • 3/4 cup greek yogurt
  • 1/4 cup mayonnaise
  • 2 Tablespoon apple cider vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons poppy seeds


Blanch broccoli and allow to cool. Use a paper towel to blot any excess water from the broccoli florets. In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries. For the dressing: Whisk together all ingredients until smooth. Drizzle the dressing, just a little at a time, over the salad and toss to combine. Chill for at least one hour before serving.

Baked Apple Doughnuts


  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup applesauce, unsweetened preferred
  • 1/4 cup boiled cider; or 6 tablespoons additional applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 cups All-Purpose Flour



  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons maple syrup
  • pinch of salt
  • 2 teaspoons milk or 1 tablespoon heavy cream; enough to make a spreadable glaze


Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts. Beat together the oil, eggs, sugar, applesauce, orange juice, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth. Add the flour, stirring just until smooth. Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans). Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes. Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack. While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops with sugar. Allow the doughnuts or muffins to cool completely before glazing. To make the glaze: Mix together all of the glaze ingredients, stirring until smooth. Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.
Apple pie filling
Ingredients 4 cups apples (peeled, cored, and diced) Juice of 1/2 a lemon 3 cups water 1 1/3 cups granulated sugar 1/3 cup cornstarch 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon nutmeg
Directions Place apples in a large bowl and toss with lemon juice. Place water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes. Add the apples, turn to a simmer, and cover. Cook, stirring often, until the apples soften, about 5-8 minutes. Pour into jars to cool to room temperature then cover and refrigerate. The mixture will thicken more as it cools.


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