For the apples:

2 cups finely chopped apple (¼-inch pieces) (no need to peel)
2 tablespoons pure maple syrup
1 teaspoon cinnamon

For the cookies:

2 cups Bob's Red Mill old-fashioned rolled oats
1 cup oat flour*
½ cup ground flaxseed
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsweetened applesauce
⅓ cup honey or pure maple syrup
1 large egg
2 teaspoons vanilla extract
¼ cup (4 tablespoons) unsalted butter, melted and cooled slightly


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small saucepan, combine the apples, 2 tablespoons pure maple syrup, and 1 teaspoon cinnamon. Cook over medium-low heat, about 10 minutes, until apples have softened.

Meanwhile, in a large bowl, stir together oats, oat flour, flaxseed, 1 teaspoon cinnamon, nutmeg, baking soda, and salt. Set aside.

In a medium bowl or measuring cup, whisk together the applesauce, honey or maple syrup, egg, and vanilla. Whisk in the melted butter.

Pour the wet ingredients into the bowl with the dry and stir until combined. Fold in the cooked apples and their syrup.

Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they won't flatten on their own during baking. Bake for 12-14 minutes, until cookies are set and lightly golden.

Once completely cooled, cookies can be stored in an airtight container in the freezer for up to two months.

*You can make your own oat flour in your food processor or blender. For 1 cup of oat flour, process 1 heaping cup of old-fashioned rolled oats until finely ground, about 1 minute.

Recipe and Image from Kristine's Kitchen



¼ cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about ¼ teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
⅓ cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls


Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

In a small bowl, combine brown sugar and apple pie spice. Set aside.

Melt butter and toss apple slices in butter, set aside.

Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.

Sprinkle each triangle evenly with the chopped pecans.

Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.

Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Recipe and Image from The Blond Cook



10 cups crusty French bread, cut into 1 inch cubes
2 heaping cups peeled apples, cut into ½ inch cubes
8 eggs
2 cups of whole milk
2 tsp. apple pie spice
Caramel topping
2 Tbsp. chopped peanuts (optional)


*If desired, dry bread cubes on a baking sheet at 350 degrees for 10-15 minutes. This will yield a crisper casserole.

Place bread cubes in a greased 9x13 inch baking pan.

Top with apples.

In a separate bowl, combine eggs, milk, and apple pie spice. Whisk until smooth.

Pour egg mixture over bread & apples.

Bake at 350 degrees 45-60 minutes, until eggs are set.

Remove from oven and drizzle with caramel topping and chopped peanuts before serving.

Recipe and Image from Lemon Tree Dwelling



Dry Mix

1 cup all-purpose flour

2 tablespoons light brown sugar, packed

1 teaspoon baking powder

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg

1/2 teaspoon ground clove 

1/8 teaspoon salt

Wet Mix

1 cup whole milk

1 large egg

1 tablespoon unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract


1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn't)

Butter or vegetable oil for skillet

Vanilla Maple Syrup - 

about 1/2 cup maple syrup, warmed gently

1 teaspoon vanilla extract or the scrapings of 1 vanilla bean


Pancakes -

In a medium bowl, whisk together the dry ingredients.

In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.

All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't overmix or try to stir them smooth.

Gently fold in the grated apple.

Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.

Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.

Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown.

Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.

Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.

Vanilla Maple Syrup -

Stir together the syrup, vanilla, and serve over pancakes.

Recipe and Image from Averie Cooks