Apple picking this year was so fun now that the kids are a little older (2 and 4) and I loved all the healthy recipes I got to make. I mentioned before that I updated my mom’s AMAZING German Apple Cake to be super healthy, came up with these Salted Caramel Apple Pie Bars and got to have a little more fun with these Apple Cinnamon Fruit Leather Roll-Ups!
I had the idea to try to adapt my recipe for Dark Cherry Fruit Leather Roll-Ups into something apple-ish and it worked out fabulously! They were easy and delicious! Not to mention so much cheaper than buying them in the store!
I’m honestly not sure who loved them more in our house…the adults or the kids! I think you’ll love them too. 🙂
10 c. (about 9-10 medium) Chopped Apples (I used Fujis...no need to peel if you have a high speed blender)
¾ c. Water
⅓ c. Sucanat
¾ t. Cinnamon
Preheat oven to 170 degrees. Line two large baking sheets with parchment paper.
In a large saucepan, combine chopped apples and water and cook over medium-high heat until apples are tender and soft and easily pierced with a fork, about 8 minutes, stirring frequently.
Once soft, drain liquid and transfer apples to a high speed blender along with the sucanat and cinnamon.
Blend until apples are completely smooth.
Divide mixture evenly between the two baking sheets. Use an offset spatula or the back of a large wooden spoon to spread the mixture as evenly and thin as possible without the white of the parchment paper coming through. Spots that are not thin enough, may not cook/dry completely (which isn't a big deal..it will still be edible and delicious!).
Bake in the oven, rotating pans every hour for 5-6 hours or until just slightly tacky. Remove from oven and let air dry on the baking sheets for at least 8 hours.
With the parchment paper, lift and move the fruit leather sheets onto a cutting board. Using a pizza slicer (or sharp knife), cut the sheets into 6 strips each (for a total of 12 strips). Starting at the edge of one sheet gently peel the leather away from the parchment and roll up. Wrap a piece of parchment around each roll-up and secure with string or tape. Store in and air-tight container.
I love fall. Hands down, my favorite season. Leaves turning colors, cooler temps and oh yeah, APPLES. Gorgeous apples from local orchards around town have been showing up at our farmer’s market lately. I absolutely love, love, love apple recipes. As kids, my sister and I knew that fall meant apple picking (can I just say there is nothing like a golden delicious apple right off the tree) and then of course BAKING with those apples. My mom would always make her German Apple Cake (which is still one of my favorite desserts) and an apple crisp! There was nothing like warm apple crisp right out of the oven with a big scoop of cold vanilla ice cream. My mouth is watering just thinking about it. Yum.
So I wanted to do something just a little different and thought these Caramel Apple Sandwich Cookies totally fit the bill. I will say that these cookies are divine by themselves but sandwich them with caramel cream cheese frosting and wow, takes it to a whole other level! You could also sub the apples with raisins, craisins, white chocolate chips, nuts…this is just a very solid oatmeal cookie! Promise, you’ll love it!
1 c. Chopped Granny Smith Apple (one large apple should be enough)
Caramel Cream Cheese Frosting
¼ Stick Unsalted Butter, softened
2 oz. Cream Cheese, softened
⅛ t. Salt
1 t. Pure Vanilla Extract
1¾ c. Powdered Sugar
3 T. Caramel Sauce (I used Smuckers brand)
For the Cookies
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
In the bowl of an electric mixer, cream butter and sugars until light and fluffy, about two minutes. Beat in eggs, one at a time and then vanilla. In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, allspice, baking soda, salt and oats. Gradually add to creamed mixture and mix well. Stir in chopped apples.
Drop by rounded spoonfuls 2 inches apart onto the cookie sheets. Bake for 10 minutes, rotating pans and switching racks halfway through. Let cool for two minutes before moving to wire racks and let cool completely.
For the Caramel Cream Cheese Frosting
In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar and then the caramel sauce.
To Assemble the Cookies
Spread 1-2 tablespoons of the frosting on the flat side of a cookie and place another cookie on top.