When the air becomes crisp and the leaves begin to turn, Mother Nature is signaling the arrival of an especially delicious time: apple season! 

Beginning in late summer through October in Minnesota, a variety of apples become ripe and ready for harvest. 

With 120 apple farms in the state, according to Minnesota Grown, including a handful in Central Minnesota, there's no shortage of apples in every size, shape, color and flavor profile for you to use in your baking and cooking. 

READ MORE:Season's eatings: Apple picking season begins

To find out when your favorite variety will be ripe for picking, check out the Minnesota Apple Growers Association's helpful chart of apple harvest dates online.

To help spark some inspiration in your kitchen this apple season, here are three recipes — some savory, some sweet — that utilize the fall fruit in creative, delicious ways. 

Savory Squash and Apple Bruschetta with Ricotta

In most Italian restaurants, bruschetta is an appetizer-style dish of toasted French bread rounds topped with diced tomatoes, garlic, basil and olive oil. This seasonal twist on the popular small plate replaces tomatoes with butternut squash and apple and subs out basil for autumnal warming spices like cinnamon, nutmeg, allspice, cloves and sage. 


2 cups diced butternut squash

1 cup diced apples

6 tablespoons olive oil, divided

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 

¼ teaspoon allspice

¼ teaspoon ground cloves

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

8 slices of French bread 

1 cup ricotta cheese

4 cloves garlic, minced

2 cloves garlic, whole and peeled

6-8 fresh sage leaves, chopped

2 tablespoons balsamic glaze

Preheat the oven to 425°F. In a mixing bowl, toss the butternut squash and apples with two tablespoons olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ teaspoon salt and ½ teaspoon black pepper. 

Place the squash and apple mixture in an even layer on a foil-lined baking sheet and bake for 15 minutes.

While the squash and apples are roasting, rub both sides of each piece of sliced bread with the whole garlic cloves. Brush the sliced bread evenly with two teaspoons of olive oil. Set aside.

In a small bowl, combine the ricotta cheese with the remaining ½ teaspoon black pepper and ½ teaspoon salt, then set aside. 

In a small skillet, add the remaining two tablespoons of olive oil over medium-high heat. Add the minced garlic and sage leaves and saute for one to two minutes. 

Remove from the heat. When the squash and apples come out of the oven, add them to the garlic and sage mixture and toss. 

Place the slices of bread on a baking sheet and toast for four to five minutes in the oven. Slices should be golden brown. 

Remove bread from the oven and top with the ricotta cheese. Evenly distribute the roasted squash and apple mix on each slice of bread, then drizzle with the balsamic glaze. 

Serve immediately. 

SOURCE:Adapted from a recipe.

Pork Chops with Roasted Apples and Garlic Smashed Potatoes

Pork and apples are a classic combination beloved in American cuisine and abroad. This recipe pan-roasts tart, slightly sweet Granny Smith apples until they are fork-tender and barely caramelized, making them the perfect accompaniment for the savory pork and rich, garlicky mashed potatoes. If you're a fan of pork chops and applesauce, this is just a (somewhat more gourmet) step up from that! 


4 ½-inch thick boneless pork loin chops, about 5 ounces each

2 Granny Smith apples, cut into ½-inch pieces

1 pound small fingerling potatoes

2 cloves garlic

2 teaspoons fresh sage, chopped

1 tablespoon extra-virgin olive oil 

1 large red onion, cut into ½-inch wedges

¾ cup apple cider

¼ cup buttermilk

Kosher salt

Freshly ground pepper

Put the potatoes and garlic in a saucepan, cover with cold water, and season liberally with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, then salt and pepper to taste. Heat a large cast iron skillet over high heat, then add one teaspoon olive oil and sear the chops until golden on both sides, about five minutes total. Transfer to a plate.

Wipe out the skillet and add the remaining two teaspoons of olive oil. Add the onions and apples, and cook over medium-high heat until lightly browned, about five minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, four to five minutes. Drain the potatoes, reserving ¼ cup liquid from the saucepan. Return the potatoes to the pan, add the buttermilk and mash, adding cooking liquid as needed to achieve the desired consistency. Season with salt and pepper. Serve with pork chops, onion and apples. Drizzle the plate with juices.

Serve immediately. 

SOURCE: Adapted from a recipe.


Sort-Of Apple Pie Shortbread Bars

Is there a better fall dessert than apple pie? I would argue no. That's why these shortbread bars are so delectable: They harness all the sweet, nostalgic power of apple pie in two-bite sized, shareable squares. Of course, they're only "sort of" apple pie — they're sans flaky crust, and the tasty topping is really more of a crumble — but you'll find that the flavors and textures are largely the same. Bring them to a holiday party or work potluck and see if they don't disappear! 



½ cup unsalted butter, room temperature

¼ cup sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup all-purpose flour 

Apple Filling: 

3 large apples, peeled and thinly sliced

2 tablespoons all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg


½ cup all-purpose flour 

¾ cup brown sugar

¼ cup butter, either melted or room temp 

Preheat your oven to 300°F. Line an 8-by-8 inch baking pan with parchment paper, bringing the parchment up the sides for easier removal. 

Make the shortbread base. Place ½ cup unsalted butter into the bowl of a stand mixer and mix on high for five minutes, or until the butter is creamed. Add the sugar, vanilla and salt and mix to combine well. Once combined, add flour and mix to combine. 

Turn out the mixture into the parchment-lined pan and press it into the base of the pan evenly. Bake for 15 minutes, until barely brown. 

Meanwhile, combine the apples, flour, sugar, cinnamon and nutmeg in a small bowl. Toss until the apples are well coated. 

In a separate mixing bowl, combine ½ cup all-purpose flour and brown sugar. Once well combined, cut in the butter and knead together until a crumb-like texture forms. 

Remove the crust from the oven. Raise the oven temperature to 350°F. Sprinkle half of the topping mixture over the shortbread base. Layer the apple slices evenly over the topping mixture. Sprinkle the remainder of the topping evenly over the apples. Place in the oven to bake for 30 minutes.

Remove from the oven and allow to cool fully, then place in the fridge to set for at least two hours. 

Once set, remove from baking dish by lifting out the parchment paper. Cut into 16 squares. Bars are best stored in the fridge, and best served chilled or just above room temperature. 

SOURCE:Adapted from a recipe.


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