Fruit recipe collection

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Apple nut muffins made with unsweetened applesauce, chopped nuts, and just a quarter cup of sugar. Tender, lightly sweet breakfast muffins with a moist apple crumb.

A refreshing molded salad to accompany holiday foods.

Low-fat apple oat crisp with applesauce in the filling and a whole wheat oat topping with just a tablespoon of margarine. Only 85 calories per serving.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Low-fat apple oat muffins made with prune puree instead of butter, maple syrup, and egg whites. Moist, tender, and packed with oats and chopped apples.

Single-serving microwave apple oatmeal cooked in apple juice with fresh sliced apple, cinnamon, and nutmeg. Ready in 10 minutes with no added sugar needed.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Simple European fruit cake with pastry crust topped with sliced apples or stoned plums. Bake until golden, then dust with sugar for a rustic dessert that highlights seasonal fruit.

Light spiced muffins with grated apple, raisins, and orange zest. Low-fat recipe that uses beaten egg white for lift and only a tablespoon of brown sugar for sweetness.

Baked apple pancake with cinnamon-sugar sliced apples beneath a simple egg batter, baked until the edges are golden and crisp. A one-pan breakfast for the whole family.

Apple pancake puff: a Dutch baby-style oven pancake baked in a skillet with cinnamon-spiced apples and raisins in the center. An impressive breakfast for four in under an hour.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.

Apple cranberry pie with a buttery oat crumble topping replaces the top crust. Tart Granny Smiths and fresh cranberries baked low and slow under brown sugar streusel for a fall dessert with bite.

Dutch-style crumb apple pie with thinly sliced apples, nutmeg, and a brown sugar butter streusel topping. No top crust needed for this rustic, crumbly pie.