Here are the apple recipes from " The Balanced Plate with Chef Stevie" on KCMJ's Happy News 9/18/15
15 tart apples - peeled, cored, and finely chopped
1 tablespoon butter
5 cups (1/4-inch) cubed peeled apple (about 3 apples)
1 yellow onion, quartered
1/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
In a saucepan, melt butter over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender, stirring occasionally. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
8 Granny Smith and Golden Delicious apples, peeled
1 1⁄2 cups brown sugar
1 cup flour
1 cup oats
1 teaspoon cinnamon
1 teaspoon nutmeg
1⁄2 cup cold butter
1/4 teaspoon fine salt
Heat oven to 375°F.
Lightly grease a 13x9 glass pan.
Core, and slice the apples; toss them with a bit of sugar and cinnamon; layer in bottom of pan.
Mix dry ingredients in a medium sized bowl and then cut in butter with a pastry cutter (cut until crumbly).
Sprinkle mixture over fruit.
Bake for 30-35 minutes.
1/4 teaspoon cinnamon
Preheat oven to 225°F.
Using a mandolin, slice apples very thinly after washing.
Line 1-2 baking sheets with parchment paper and spread out the apple slices in a single layer. Sprinkle lightly with cinnamon and sugar.
Bake for one hour, flip apple slices over, and continue to bake for another hour to an hour and a half.
Turn off oven and let slices cool in the oven for about an hour before removing from the oven. Store apple chips at room temperature in an airtight container for up to 1 week.