Recipes, Student Life

Sweet and savoury apple recipes to spice up your fall

Granny Smith, Fuji, Honey Crisp, Jonagold, Jonathan, Gala, Golden Delicious, Braeburn, Cortland—there are countless apple varieties waiting to be found at the orchard each fall. After some apple picking and a little time in the kitchen, make the most of fall’s favourite fruit with these scrumptious apple recipes.

For those with a sweet tooth: Apple Cake

Apple, cinnamon, and walnuts are brought together for a moist and delicious cake. This recipe is perfect as a fall treat when served with a generous scoop of ice cream or as an on-the-go breakfast when paired with a smear of nut butter.


  • ½ cup of softened butter
  • 1 cup of sugar
  • 2 eggs
  • ¼ tsp of vanilla extract
  • 1 ¼ cups of all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of ground cinnamon
  • ¼ tsp of salt
  • 2 medium apples, peeled and shredded
  • ½ cup of walnuts, chopped (optional)
  • 1 quart of vanilla ice cream (optional)


  1. Preheat the oven to 350°F (175°C). Spray a nine-inch round cake pan with baking spray.
  2. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. 
  3. Add in the eggs, one at a time. Stir in the vanilla extract, all-purpose flour, baking soda, ground cinnamon, salt, apples, and walnuts (to your taste). 
  4. Mix until combined, and transfer to the cake pan.
  5. Bake for 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. 
  6. Let the cake cool for 10 minutes in the pan, then remove it from the pan to a rack to cool for another 10 minutes. Serve warm with the ice cream (optional).
  7. Leftovers can be frozen in an airtight container or sealable plastic bag for up to three months. 

For those with a salty tooth: Apple Walnut Salad

Packed with sweet apples, crunchy walnuts, tangy cranberries, refreshing spinach, and earthy quinoa, this simple yet flavourful salad will certainly become a regular on your dining table this fall.


  • 1 cup of quinoa, uncooked
  • 2 cups of water
  • 2 cups of spinach, roughly chopped
  • 1 cup of walnuts, roughly chopped
  • 1 ½ cups of apples, diced
  • ¼ cup of dried cranberries
  • ¼ cup of red onion, finely chopped
  • 3 tbsp of olive oil
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of maple syrup
  • 2 tsp of Dijon mustard
  • ½ tsp of salt
  • ¼ tsp of black pepper


  1. Place the quinoa in a medium saucepan over medium heat. Toast until the seeds start to pop and become aromatic.
  2. Add 2 cups of water to the quinoa. Bring to a boil, then turn down the heat to low.
  3. Cover and simmer the quinoa for 15 minutes, then remove from the heat. 
  4. Keep the quinoa covered for an additional 10 minutes, then fluff with a fork. Season with salt if needed.
  5. To make the salad dressing, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
  6. In a bowl, add the cooked quinoa, spinach, walnuts, apples, dried cranberries, and red onion.
  7. Pour the dressing on top. Stir gently to combine. Serve at room temperature or chilled.
  8. Apple Walnut Salad is best enjoyed fresh. Leftovers can be kept in an airtight container in the fridge for two-three days. 
  9. If not serving right away, store the dressing in a separate container in the fridge.

These recipes were adapted from Betty Crocker’s Homemade Apple Cake and Yumna Jawad’s Apple Walnut Salad.

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