apple

When the cozy fall season arrives, there’s simply no better time to indulge in the abundance of apples that become available. Whether you like them tart or sweet, crisp or juicy, apples are a wonderfully versatile ingredient that find their way into myriads of sweet and savory dishes.

This simple, no-waste apple jelly recipe uses whole apples – cores and peels included – to make a sweet, juicy tasting and colorfully translucent preserve. Enjoy it as a spread for breakfast, to glaze your roasts or serve it on a cheese platter. It also makes a great Holiday favor when visiting friends and family!

This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.

After a festive or comforting meal, a fruit salad is always a welcome ending on a lighter and more refreshing note – even in the Winter! This Winter Fruit Salad plays with in-season fruits: pears, apples, clementines, kiwis and pomegranate seeds. This is a colorful, vitamin-packed mix of sweet flavors and crisp textures, that looks as beautiful as it tastes.

Here’s to Fall baking at its best! This Apple Cinnamon Galette, or a “Tarte Rustique” as we call it in France, holds all the deliciousness of an apple pie but with half the work. This rustic-looking fruit tart features a flaky all-butter crust, folded in a free form manner over crisp apples. It is an uncomplicated Fall dessert that doesn’t require much time to assemble nor does it require a pie dish. It’s laid-back, comforting and always a crowd pleaser. 

Simpler to make than apple pie, a Tarte Tatin defies the cliché of fussy, flawless French desserts, while offering that same rich, sophisticated taste. Made with juicy apples doused in sweet caramel and draped with a buttery crust, it proves how simple ingredients can work magic together. An absolute must to have in your baking repertoire as a French host(ess)!  The difference between Apple Tarts and Tarte Tatin In France, classic apple tarts (tartes aux pommes) usually come in pretty crusts, sometimes filled with “compote” (apple sauce) or frangipane (almond …

Known in French as buckwheat “galettes”, these Brittany-style buckwheat pancakes are a variation on the utterly classic Buckwheat crêpes (a recipe that I shared here). They differ from the latter as they are thicker and smaller, but are made with the same ingredients and have the same delectable nutty, earthy flavors and fluffy texture dotted with little holes.

Here it is, the infamous Calvados and Apple Flan from Normandy! On a recent trip to Normandy, we ate at La Ferme St Michel, and I had the most amazing Calvados and Apple Flan for dessert. It was tender, fruity and intensely fragrant, thanks to the Calvados Apple Brandy. So of course, as soon as I was back in in my kitchen in Canada two weeks later, I couldn’t resist making one (and it certainly won’t be the last one I will be making this fall/winter)! Being from Brittany, I …

The classic French Apple Cake gets a twist with the use of spelt flour; adding nutty notes to its signature buttery crumb filled with big apple clusters. Like in many countries through Fall and Winter, the apple cake is a classic in households. Of all, the French version is probably one the most unpretentious and bare. With no use of cinnamon like in America, nor crumble top, nuts or glaze. A cake reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit …