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Baked Rockit™ Apple Chips

Baked apple chips are a wholesome, healthy snack that please kids and adults alike. Easily packed in a lunchbox or munched on during movie night, apple chips are convenient and tasty. Our oil-free chips are baked to perfection, making them good for you without compromising...

Baked apple chips are a wholesome, healthy snack that please kids and adults alike. Easily packed in a lunchbox or munched on during movie night, apple chips are convenient and tasty. Our oil-free chips are baked to perfection, making them good for you without compromising on deliciousness. And they’re easy to make. What’s not to love?

We used Rockit™ apples to make perfectly portioned little chips sprinkled with a cocoa spice mix and a little cayenne pepper for a surprise hint of heat. This can of course be omitted if you or your loved ones prefer your sweets without any spicy.

Recipe Development & Photos by: Williams-Raines

Yield: 3-4 servings

INGREDIENTS

  • 4 Rockit™ apples
  • 1 tablespoon granulated sugar
  • 1 tablespoon cocoa powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 pinch of cayenne pepper (optional)

METHOD

  1. Preheat the oven to 225°F / 110°C.
  2. Line 2 sheet pans with parchment paper and set aside.
  3. Mix the sugar, cocoa, cinnamon and cayenne pepper (if using) together in a small bowl.
  4. Slice the apples crosswise into very thin slices. This is best done with a mandolin or vegetable slicer if you have one. No need to core the apples, just remove any seeds before baking.
  5. On a clean work surface, lay the apple slices flat. Dust one side with the spice mixture and transfer to the lined sheet pans. The slices can be close together but should not overlap.
  6. Bake in the oven for 1 hour, rotating pans from top to bottom after 30 minutes to ensure even baking. Apples should be fairly crisp but, if they’re still soft, bake for an addition 15-30 minutes until they crisp up.
  7. Remove pans from the oven and carefully flip the apple slices over.
  8. Turn of the oven off before placing the pans back inside. Allow chips to continue drying out in the cooling oven for an hour or overnight if you can.
  9. Store cool apple chips in an airtight container for up to a week.

NOTES

* We used a traditional Aztec spice mix (cocoa, cinnamon and cayenne) to make it interesting but cayenne can be omitted to remove heat.
* This recipe is very easy to double or triple, so make baked apple chips for a crowd!

Mini Apple Churros

Created by: Annessa Chumbley, RD Created for: Chelan Fresh A delicious little treat perfect for small hands! INGREDIENTS 10 slices bread, such as Dave's Killer Bread 2/3 cup mascarpone cream cheese 2 tablespoon raw honey 2 Rockit™ apples, diced finely 2 teaspoons ground cinnamon, divided ...

Created by: Annessa Chumbley, RD
Created for: Chelan Fresh

A delicious little treat perfect for small hands!

INGREDIENTS

  • 10 slices bread, such as Dave’s Killer Bread
  • 2/3 cup mascarpone cream cheese
  • 2 tablespoon raw honey
  • 2 Rockit™ apples, diced finely
  • 2 teaspoons ground cinnamon, divided
  • 2-3 tablespoons raw sugar

METHOD

  1. Preheat your oven to 375º.  Prepare a baking sheet by lining with parchment paper.
  2. Using a rolling pin, carefully roll out each slice of bread until it is flattened. Then, slice off the crusts so you have a perfect rectangle.
  3. Mix together mascarpone cheese and honey in a small bowl. Spread 1 tablespoon of cheese mixture on each slice of flattened bread.
  4. In another small bowl, mix diced apples with 1 teaspoon cinnamon. Sprinkle 1 tablespoon diced apples in a center line down the middle of each slice (like you would a burrito). Roll up each churro tightly.  Spray each generously with nonstick cooking spray.
  5. Sprinkle raw sugar onto a plate and mix with 1 teaspoon cinnamon. Roll each churro into cinnamon-sugar mixture, and place seam-side-down onto the baking sheet. Repeat for the rest of the churros.
  6. Bake for about 13 minutes. Remove and let cool. Serve with Homemade Caramel Sauce.

 

Rockit Appletini Cocktail

Created by: Meg Raines Created for: Chelan Fresh YIELD: 3-4 servings Everyone knows that our miniature Rockit™ apples are a fun little treat for kids, but we haven't forgotten about the grown-up kids. This Appletini cocktail conjures up the taste of Grandma's apple pie but it is strictly for after...

Created by: Meg Raines
Created for: Chelan Fresh
YIELD:
3-4 servings

Everyone knows that our miniature Rockit™ apples are a fun little treat for kids, but we haven’t forgotten about the grown-up kids. This Appletini cocktail conjures up the taste of Grandma’s apple pie but it is strictly for after hours!

INGREDIENTS

For the rim:

  • 1/4 cup finely ground graham cracker crumbs
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • Juice of 1 lemon

For the martini:

  • 1 cup apple cider
  • 5 tablespoons brown sugar simple syrup*
  • 1/2 cup vodka
  • 1 tablespoon cinnamon flavor whiskey or schnapps
  • 1 teaspoon vanilla extract
  • Small pinch of salt (optional)
  • 2-3 Rockit™ apples, sliced crosswise for garnish
  • Ice

METHOD

  1. In a cocktail shaker or pitcher, combine the apple cider, simple syrup, vodka, cinnamon whiskey, vanilla, and salt if using. Set aside, or store in the refrigerator until ready to use.
  2. Add the graham cracker crumbs, brown sugar and cinnamon to a small bowl and mix well to combine.
  3. Prepare the glasses: Put the graham cracker mixture on a shallow plate then squeeze the lemon juice onto a separate plate (make sure both plates are wide enough to fit the rim of your martini glasses). Dip the rim of a martini glass in the lemon juice first, then into the graham cracker crumbs, making sure that the entire rim is coated. Repeat with the remaining glasses.
  4. Make the cocktail: Add ice to the mixture in your cocktail shaker or pitcher and stir or shake rigorously, strain out into the prepared martini glasses. Garnish with Rockit™ apple slices. TIP: Dip the apple slices in the lemon juice before garnishing your cocktails to prevent them from browning quickly.

Apple Oat Breakfast Cookies

Recipe Development and Photography By: Annessa Chumbley, RD INGREDIENTS 1 cup soft dates (this is about 14 - 16 dates) 1/2 cup natural peanut butter 1 egg 1/2 cup unsweetened nut milk 1/2 teaspoon kosher salt 1 1/4 cup quick cooking oats 1 Rockit™ apple, skin...

Recipe Development and Photography By: Annessa Chumbley, RD

INGREDIENTS

  • 1 cup soft dates (this is about 14 – 16 dates)
  • 1/2 cup natural peanut butter
  • 1 egg
  • 1/2 cup unsweetened nut milk
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup quick cooking oats
  • 1 Rockit™ apple, skin left on and diced
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sweetener (such as honey or coconut sugar)
  • 1/4 cup nuts (peanuts or almonds), roughly chopped

METHOD

  1. Preheat oven to 350º.  Line a cookie sheet with parchment paper.
  2. In a food processor, add dates (make sure there are no pits that ended up in any of those dates). Process until dates are chopped into small pieces. (this will take about 20 seconds). Add egg, nut milk and salt, and process again until creamy. Use a spatula to scrape down the sides of the food processor and make sure everything gets incorporated. Add peanut butter and blend/process only for a second.
  3. Pour mixture into a bowl (scraping down the sides of the food processor again, so you make sure you get everything), and add quick oats, diced apple, cinnamon and honey (or coconut sugar). Stir until everything is evenly mixed together.
  4. Scoop 10 large cookies onto the cookie sheet. Using your fingers, press each one down in the center a little. Sprinkle each with chopped nuts.
  5. Bake for 20 minutes. Remove and let cool. Delicious as a on-the-go breakfast, or after-school snack. Enjoy!

Rockit™ Rosettes

  Created by: Meg Raines Created for: Chelan Fresh YIELD: 6 rosettes If you haven’t come across Rockit™ apples yet, they are lovely little pint-sized apples that come in a tube. They can be polished off in three bites, making them a convenient snack to pack in your purse or gym...

 

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 6 rosettes

If you haven’t come across Rockit™ apples yet, they are lovely little pint-sized apples that come in a tube. They can be polished off in three bites, making them a convenient snack to pack in your purse or gym bag, and they are just the right size for kids too!

Their convenient size also makes them a great choice for making these darling little rosettes. Because their core is mostly edible we can bake with the whole slice instead of cutting it in half. This recipe can’t be easier and will make a sweet treat for a special someone.

INGREDIENTS

  • 1 (10” x 15”) sheet frozen puff pastry, thawed overnight in the refrigerator.
  •  6-10 Rockit™ apples
  • Juice of half a lemon
  • 2 tablespoons butter, melted and cooled
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Powdered sugar for dusting

METHOD

  1. Preheat the oven to 400 degrees Fahrenheit, and spray a muffin tin with non-stick spray.
  2. Fill a mixing bowl with about 4 cups of water; add the lemon juice.
  3. Slice the apples crosswise into very thin slices with a mandolin or a sharp knife. Place the apple slices in the lemon water as you slice. NOTE: It is very important that the slices are thin so they will roll properly.

  4. Combine the sugar, cinnamon and nutmeg and mix well. Measure out 2 tablespoons of this sugar mixture for the apples and set it aside. 
  5. Lay the puff pastry sheet on work surface lightly dusted with flour. Roll out the puff pastry sheet until it is about half as thin as it was originally.
  6. Cut the sheet in half lengthwise and cut each half into three strips for a total of 6 long strips.
  7. Brush each pastry strip with the melted butter, then dust with the cinnamon sugar mixture to coat.
  8.  Drain the apples and spin dry in a salad spinner or pat dry with a tea towel. Toss the apples gently with the reserved 2 tablespoons of cinnamon sugar mixture.
  9. On one strip of the dough, place some apple slices, making sure they hang over the top edge a bit and leaving about a half inch on either end. Repeat with the remaining strips of dough.
  10. Starting at one end, roll the dough strip up with the apples and pinch the dough together to seal the end. TIP: Dab a little bit of melted butter on the end piece to help it stick. Place rosette in a muffin tin and repeat with the remaining dough strips.
  11. Bake for 20-25 minutes or until the pastry is golden brown.
  12. Let cool in the pan for 5 minutes, and then transfer to a cooling rack.
  13. Dust with powdered sugar when cool to the touch and serve immediately. Puff pastry is best eaten the day it is baked.

NOTES

  • This recipe is easy doubled if your package of puff pastry comes with 2 sheets of dough.

Apple Pie Tacos

As featured on Indy Wish TV Created by: Annessa Chumbley, RD Created for: Chelan Fresh INGREDIENTS 9 soft street-taco shells (see note below) 2 tablespoons raw sugar  1 1/2 teaspoon cinnamon, divided  5 Rockit™ apples, skin left on and diced 2 tablespoon raw honey  1 tablespoon lemon juice  2 teaspoons cornstarch  1/4 cup water, plus more coconut...

As featured on Indy Wish TV

Created by: Annessa Chumbley, RD
Created for: Chelan Fresh

INGREDIENTS

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1 1/2 teaspoon cinnamon, divided 
5 Rockit™ apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream

METHOD

1. Preheat oven to 375º.  On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes.  Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice, and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened, and gooey-thick. You may need to add more water – about another 1/4 cup, as apples cook, to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately!

NOTE

A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl.

Rockit™ Grilled Cheese Sandwich

YIELD: 2 sandwiches  INGREDIENTS 4 slices of bread (optional: use whole-wheat artisanal bread)  1 tablespoon salted butter  2 teaspoons Dijon mustard (optional)  4 oz. cheddar, grated (optional: use sharp or aged cheddar)  1 Rockit™ apple, cored, peeled, and sliced fine Fresh ground pepper, to taste (optional) To serve  Dipping sauces: Ketchup, BBQ sauce, HP...

YIELD: 2 sandwiches 

INGREDIENTS

  • 4 slices of bread (optional: use whole-wheat artisanal bread) 
  • 1 tablespoon salted butter 
  • 2 teaspoons Dijon mustard (optional) 
  • 4 oz. cheddar, grated (optional: use sharp or aged cheddar) 
  • Rockit™ apple, cored, peeled, and sliced fine
  • Fresh ground pepper, to taste (optional)

To serve 

  • Dipping sauces: Ketchup, BBQ sauce, HP sauce* 

METHOD

  1. Heat a large pan over medium heat.
  2. While the pan is heating, butter all the slices of bread on one side only 
  3. Place two of the slices, butter side down, on the pan.  
  4. Sprinkle 1/4 of the cheese on each, then layer 1/2 of the Rockit™ apple, and top with the remaining cheese. If using, grind some fresh pepper on top.
  5. If using, spread the mustard on the other side of the two remaining bread slices. Close the sandwiches, making sure the buttered sides face up.
  6. Lower the heat a bit and cook until golden brown on the bottom, about 2-4 minutes. Delicately check the bottom regularly, you don’t want anything to burn!
  7. Using a spatula, carefully flip each grilled cheese and cook until the other side is golden brown, another 2-4 minutes.
  8. Remove from pan, cut in half or quarters, and serve with dipping sauces.

NOTES

  • Be careful when serving the grilled cheese sandwiches, especially to children. The cheese will be piping hot and you may want to let them sit a minute.
  • *If you can get your hands on it, HP sauce, also known as “brown sauce” in the UK, is astoundingly good with grilled cheese. Highly recommended as an accompaniment to the adult version of the recipe.

Mini Rockit™ Brie Pinwheel

Created by: Meg Raines Created for: Chelan Fresh YIELD: 4-6 servings Elevate your party game with our mini Rockit™ apples and a mini wheel of brie. Cheese and apples are a party staple but arranging them in a pinwheel makes an elegant presentation that is easy to eat as well! INGREDIENTS  ...

Created by: Meg Raines
Created for: Chelan Fresh
YIELD
: 4-6 servings

Elevate your party game with our mini Rockit™ apples and a mini wheel of brie. Cheese and apples are a party staple but arranging them in a pinwheel makes an elegant presentation that is easy to eat as well!

INGREDIENTS 

  • 1 (4.4 oz.) wheel of brie cheese
  • 3-4 Rockit™ apples

METHOD

  1. Slice the wheel of brie into 16 wedges, maintaining the round shape of the wheel.
  2. Cut the top quarter of a Rockit™ apple off and set aside for the garnish. Slice the remaining apple crosswise into rounds, then cut the rounds in half. (No need to worry about the core because the Rockit™ apples are such a small core that they are unnoticeable when eating; just remove any seeds.) Slice the remaining apples as needed.
  3. Insert the apple halves in-between the cheese wedges; when done place the apple top in the center as a garnish. Serve immediately.

Protein-Packed Roasted Winter Salad

Firm and sugary Rockit™ apples are perfect for roasting. They add a wonderful sweetness to our warm roasted winter salad with sweet potatoes, kale and black lentils. This healthy protein-strong salad makes a hearty main for two or a colorful starter for four. YIELD: 2-4 servings Recipe...

Firm and sugary Rockit™ apples are perfect for roasting. They add a wonderful sweetness to our warm roasted winter salad with sweet potatoes, kale and black lentils. This healthy protein-strong salad makes a hearty main for two or a colorful starter for four.

YIELD: 2-4 servings

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

Salad

  • 1/2 cup black lentils (also called “caviar” or “beluga” lentils)
  • 3 Rockit™ apples, cut into 1 inch cubes
  • 1 medium sweet potato, peeled and cut into 1 inch cubes
  • 1/2 large red onion, peeled and roughly cubed
  • 2 teaspoons olive oil
  • 1 tablespoon fresh rosemary, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 4 cups kale, torn into small bite sized pieces
  • 1/4 cup hazelnuts, toasted and peeled
  • Handful fresh parsley, chopped, for garnish

Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses (or substitute balsamic vinegar)
  • 1 tablespoon fresh squeezed orange juice
  • 1/2 teaspoon fresh orange zest (optional)

METHOD

  1. Preheat oven to 425°F / 220°C.
  2. Put lentils in a small pan and cover with three inches of water. Bring to a boil and cook until soft but not mushy, about 15-20 minutes.
  3. While the lentils are cooking, toss the Rockit™ apples, sweet potato and red onion in olive oil. Spread onto baking sheet and sprinkle with salt, fresh ground pepper and rosemary.
  4. Bake in oven for 25-30 minutes, until fruit and vegetables are cooked through but still firm.
  5. While the fruit and vegetables are roasting, make the vinaigrette. Place the olive oil and pomegranate molasses in a small bowl and whisk until completely combined.
  6. Add the rest of the vinaigrette ingredients and whisk until emulsified.
  7. Rinse and drain the cooked lentils thoroughly, then place in a large bowl. Add the kale and half of the vinaigrette and mix carefully. Set aside.
  8. Once the fruit and vegetables are done, add them to the lentil and kale mix.
  9. Add toasted hazelnuts and parsley and mix.
  10. Add vinaigrette one tablespoon at a time, stirring well after each addition. Stop, when all salad ingredients are well coasted but not soaked. You may have some vinaigrette left over.
  11. Plate and serve immediately.

Edible Caramel Apple Wreath

It’s beginning to look a lot like Christmas! Time to break out the festive decorations and glitz the house with red, white and green. Chelan Fresh has elaborated a special holiday recipe that is decorative and delicious: an edible caramel wreath made entirely of adorable...

It’s beginning to look a lot like Christmas! Time to break out the festive decorations and glitz the house with red, white and green. Chelan Fresh has elaborated a special holiday recipe that is decorative and delicious: an edible caramel wreath made entirely of adorable Rockit™ apples.

Kids will love dunking the frosted little apples into caramel before devouring them in three bites! This gorgeous wreath is easy to put together and makes for a playful and healthy holiday dessert. It’s perfect for sharing at a Christmas party. Maybe Santa and his reindeer would like one too…?

YIELD: One wreath (about 10-12 servings)

 Recipe Development and Photography By: Williams-Raines

INGREDIENTS AND SUPPLIES

  • 1 large food-safe serving tray
  • 5 tubes of Rockit™ apples (or 2 dozen small red or green apples)*
  • 16 oz. tub of dipping caramel
  • Fresh mint springs, for garnish
  • Sparkling sugar, for garnish

METHOD

  1. Wash the tray and the apples. Set the apples aside.
  2. Put a stemmed dessert glass in the center of the tray. If you don’t have one, you can also place one small glass bowl face down, add a dab of caramel dip, and place a second small bowl right side up on top of it. The stemmed glass or bowl will hold the caramel for dipping. You can also serve the caramel on the side if you prefer.
  3. Dip the bottom of the apples in the caramel one at a time and start placing them around the glass or bowl in a circle. Continue until you have used all of the apples (2 layers).
  4. Tuck mint springs between the apples to decorate the wreath.
  5. Spread a dollop of caramel on a few apples and sprinkle with sparkling sugar to create a festive “frosted” look.
  6. Fill the stemmed glass or bowl in the center with the remaining caramel.
  7. Serve to a happy crowd!

*NOTES

Rockit™ apples work particularly well for this recipe but don’t worry if you can’t find any. Just look for the smallest apples you can find and try to stick to bright red or green – so festive!