308 granny smith recipes

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

Make your own apple butter using your slow cooker.

Quite easy to make, and I liked these apple pancakes especially served with maple syrup. Yum!

No-cook minty apple tomato chutney with Granny Smith apples, ripe tomatoes, bell pepper, raisins, and fresh mint. Cures for ten days into a tangy condiment.

A dairy-free and eggless whole-wheat apple pancake.

Homemade apple-berry granola: oats, pecans, pumpkin seeds, and dried cranberries baked with fresh granny smith apple, maple syrup, and cinnamon until golden and crisp. Naturally gluten-free.

Serve these succulent baked German pork chops over a bed of rice or with some good bread to soak up all the yumminess.

A rich version of German apple pancake. Half and half adds the richness, using more apples than usual really highlights the apple flavor, and cinnamon gives the extra warmness. An ideal and delicious breakfast.

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

This is a very tasty and refreshing salad, and it was so quick and easy to make, liked the sweetness and sourness from apple juice and cider vinegar, which just right balanced. Crunchy apple and fennel give the salad great texture and flavor, mixing in the peppery arugula, a simply delicious salad recipe that fits every occasion.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

Quick and easy to make, and it comes out very tasty. Couscous absorbs all the yummy flavor from the broth, then tossed with chunks of apples, dried cranberries, and toasted almonds. A light vinaigrette brings all the flavors together and makes it into a delicious meal.

My slightly sweet version of a classic.

Butternut squash and apple soup blends Granny Smith with rosemary and marjoram, thickened naturally with bread cubes and finished with an egg yolk and cream liaison. Pure autumn in a bowl.