Recipes

Halloween Chocolate Apple Spiders

It’s boo time! Get the kids excited about Halloween with these adorable chocolate apple spiders. Our mini Rockit™ apples  fit in the palm of your hand, making them perfect for edible crafts with children. No Rockit™? No problem! Just use the smallest apples you can find...

It’s boo time! Get the kids excited about Halloween with these adorable chocolate apple spiders.

Our mini Rockit™ apples  fit in the palm of your hand, making them perfect for edible crafts with children. No Rockit™? No problem! Just use the smallest apples you can find and double the chocolate recipe if need be.

YIELD:  5 spiders

Recipe Development and Photography: Williams-Raines

INGREDIENTS

• 1 tube of Rockit™ apples (5 apples per tube)
• 1 10 oz. bag of dark chocolate chips
• 1 teaspoon coconut oil, if needed to thin the chocolate for dipping
• Candy eyes or other small round candies
• 15 black pipe cleaners
• 5 small go-to containers or small bowls (optional)

METHOD

1. Place the chocolate in a glass bowl and microwave in 20 second increments until melted, taking care to stir well between each increment. Keep a close eye on the chocolate and don’t let it overcook!
2. Add coconut oil, if needed, and mix well until melted and blended into the chocolate. The chocolate should be glossy and smooth.
3. Holding Rockit™ apples by the stem, dip them until completely submerged in the chocolate.
4. Remove from chocolate and place on wax or parchment paper and allow the chocolate to start setting.
5. Once the chocolate has started to set, add the eyes. NOTE: If you add the eyes too early they may slip off. Add them too late and they may have trouble sticking.
6. Set aside and allow chocolate to firm completely. You can refrigerate the apples to speed up the process.
7. While the apples are setting, take 3 pipe cleaners and wrap one once or twice around the middle of the other two. Shape the pipe cleaners into spider legs. Repeat 4 more times, until you have 5 sets of spider legs.
8. Place the legs in the little containers or directly on a plate or platter if you aren’t using containers. The containers are optional but they do help to stabilize the spiders.
9. When the chocolate apples are set, place them on top of the legs and adjust to maximize the scary effect!

Mini Tartes Tatin

Tarte Tatin is a classic French dessert found in many of Paris’ bistros and brasseries. Typically served with a scoop of vanilla ice cream, Tarte Tatin is a blissful combination of warm caramelized apples and puff pastry. And we haven’t even gotten to the good...

Tarte Tatin is a classic French dessert found in many of Paris’ bistros and brasseries. Typically served with a scoop of vanilla ice cream, Tarte Tatin is a blissful combination of warm caramelized apples and puff pastry. And we haven’t even gotten to the good news yet… it’s easy to make!

Our recipe makes six tarts but you can scale up by simply doubling or tripling the recipe. Using store-bought puff pastry makes this a cinch to whip up any day of the week. Rockit® apples are the perfect size to make mini Tartes Tartin using muffin tins. Easy peasy Rockit™ squeazy!

Recipe Development & Photos by: Williams-Raines

Yield: 6 mini tarts

Ingredients

• 6 Rockit™ apples, peeled, cored and quartered
• 1/3 cup + 2 tablespoons sugar
• Juice of half a lemon (about 1 1/2 tablespoons)
• 1 roll of puff pastry dough*
• 1 tablespoon butter

Instructions

1. Preheat oven to 350°F / 180°C.
2. Grease 6 a 6-cup muffin tin. Do not use paper liners, this will ruin your dessert.
3. First, you need to make the caramel. Place 1/3 cup sugar in a small heavy-bottomed pan, shake to distribute evenly, and place over medium-low heat. Do not heat pan before adding the sugar.
4. This next step requires some patience, but it’s very important. Keep the sugar over medium-low heat and wait for it to melt. The process will likely take up to 20 minutes and it may be a while before you see any signs of melting. Do not stir! Eventually the sugar will melt and start to turn a dark golden brown color.
5. While you wait for the caramel to form, unroll the puff pastry sheet and cut 6 circles the size of the top of your muffin cups. It’s okay if the circles are slightly bigger but they shouldn’t be smaller.
6. Once all of the sugar has completely melted, take the pan off the heat and quickly stir in the lemon juice. Be very careful as the lemon juice will spit upon contact with the hot caramel.
7. Immediately distribute the caramel evenly between the 6 muffin cups.
8. Place 4 pieces of Rockit™ apple in each muffin cup. The pieces on the bottom should be placed rounded side down.
9. Drop 1/2 teaspoon of butter and sprinkle 1 teaspoon of sugar in each muffin cup.
10. Take the dough circles and use them to cover each muffin cup, tucking the edges of the dough into the cups.
11. Use a fork to make small holes in each of the dough circles.
12. Place tarts in the oven and bake for 25-30 minutes, or until the pastry dough is golden-brown and the apples are very soft.
13. Remove from oven. Gently press down on the tops of the dough to make sure it adheres to the apples. Be careful when you do this as bubbly hot caramel may come up the sides
14. Let sit 5-10 minutes to cool down. Tarte Tatin should be served quite warm rather than piping hot.
15. Use a large spoon to remove each of the tarts from the muffin cups. Place tarts dough-side down with apples facing up. If any of the apple pieces fall off, just put them back on top. No problem!
16. There will be some caramel left in the bottom of the muffin cups. Use a teaspoon to drizzle it on and around the tarts for a pretty presentation.
17. Serve right away with a scoop of quality vanilla ice cream. Bon appétit!

Crustless Mini Apple Pie Jars

All of the warmed goodness of an apple pie in a little jar topped with melty cream or vanilla yogurt. Created by: Annessa Chumbley, RD INGREDIENTS 5 Rockit™ apples, skin left on and diced 1 teaspoon ground cinnamon 2-3 tablespoon raw honey or pure maple syrup 1 tablespoon...

All of the warmed goodness of an apple pie in a little jar topped with melty cream or vanilla yogurt.

Created by: Annessa Chumbley, RD

INGREDIENTS

• 5 Rockit™ apples, skin left on and diced
• 1 teaspoon ground cinnamon
• 2-3 tablespoon raw honey or pure maple syrup
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1/4 cup water, plus more
• coconut whipped cream or vanilla Greek yogurt

METHOD

1. Combine chopped apples, honey (or maple syrup), 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 or more, as apples cook, to create a sauce-like mixture.
2. Spoon the apple filling into 3-4 small dessert serving cups. Top with a scoop of coconut whipped cream or vanilla Greek yogurt.  Enjoy immediately!

Upside Down Rockit™ Spice Cupcakes

Created by: Meg Raines Created for: Chelan Fresh YIELD: 12 cupcakes Our mini Rockit™ apples are as fun to bake with as they are to eat, especially when it comes to making individual sized desserts. The caramelized Rockit™ apple slices look like little jewels on top of our moist applesauce...

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 12 cupcakes

Our mini Rockit™ apples are as fun to bake with as they are to eat, especially when it comes to making individual sized desserts. The caramelized Rockit™ apple slices look like little jewels on top of our moist applesauce spice cupcakes when they are turned upside down. Enjoy this little twist on a traditional apple spice cupcake with a dollop of vanilla ice cream for dessert or for breakfast with your morning brew.

INGREDIENTS

Topping

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup brown sugar
• 2-3 Rockit™ apples

Spice Cake

• 2 cups of all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, at room temperature 
• 1 cup brown sugar
• 2 eggs, at room temperature 
• 1 1/2 cups unsweetened applesauce

METHOD

1. Preheat the oven to 350 degrees Fahrenheit; grease a 12-hole muffin tin.
2. To make the topping: Combine the butter and brown sugar in a small saucepan and cook over medium-low heat until it begins to bubble and the surface appears foamy. Turn off the heat and carefully spoon the syrup mixture evenly into the muffin tin, about 1 tablespoon per hole. Set aside.
3. Slice the apples crosswise and lay one slice of apple on top of the sugar mixture in each muffin hole. 
4. To make the cake batter: In a medium mixing bowl add the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves; stir to combine.
5. In a large mixing bowl beat (with a stand mixer or hand-held beaters) the softened butter and brown sugar until creamy, adding eggs one at a time and beating until smooth, scraping the bowl as needed. Add the applesauce and beat lightly until just combined. Add the flour mixture in stages and beat just until the flour is incorporated. 
6. Distribute the batter evenly on top of the apple slices in the muffin tin and bake for 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
7. Let cool for 3-5 minutes in the pan while you run a sharp knife around the edge of each cupcake to loosen it. To de-pan the cakes, place sheet pan over the top of the muffin tin and flip over. If some of the cupcakes or apples slices stick to the pan simple remove them with a knife. Spoon out any remaining syrup and drip over the cupcakes. 
8. Serve warm or at room temperature. Cupcakes can be stored in an airtight container for 1-2 days, or frozen for a few weeks.

Mini Apple Dumplings

Looking for a simple yet delicious Christmas dessert that can feed a crowd? Look no further than our mini apple dumplings made with tiny Rockit™ apples! This recipe is easy to scale up and is sure to please everyone at the table. Our tip: use ready-made pie...

Looking for a simple yet delicious Christmas dessert that can feed a crowd? Look no further than our mini apple dumplings made with tiny Rockit™ apples! This recipe is easy to scale up and is sure to please everyone at the table.

Our tip: use ready-made pie dough to cut the prep time in half!

YIELD: 5 mini dumplings

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

Apples

• 1 tube of Rockit™ apples (or 5 small apples)
• Prepared pie dough or homemade dough, for a double crust pie
• 1/2 cup brown sugar
• 2 tablespoons sliced almonds
• 2 tablespoons dried cranberries or raisins
• 1/2 teaspoon cinnamon

Sauce

• 1/2 cup brown sugar
• 1/3 cup water
• 1 1/2 tablespoons butter
• 1/2 teaspoon cinnamon

METHOD

1. Preheat oven to 375°F / 190°C.
2. First, make the sauce. Combine all sauce ingredients in a small sauce pan, bring to a boil and reduce to a simmer.
3. Simmer until the sugar is melted and the sauce thickens slightly, about 20 minutes.
4. Remove from heat and set aside.
5. Core apples with an apple corer or a small knife.
6. Peel apple, if you prefer your baked apples without skins (optional).
7. In a small bowl, mix the brown sugar, nuts, dried fruit and cinnamon.
8. Roll out the dough and cut 5 circles, each about 5 1/2 – 6 inch in diameter (you’ll need to make larger circles if not using Rockit™ apples). You can use a bowl to mark the circle and a sharp knife to cut it out.
9. Place one apple in the center of each dough circle.
10. Fill the centers of each apple with the cinnamon sugar mixture.
11. Pull up the sides of the dough circle to “wrap” the apple, pinching at the top to keep the dough from falling back down. Repeat with each dough circle.
12. Place the apples in a small baking dish (ex. glass pie dish), leaving about a 1/2 inch between each. Don’t leave too much space between the apples or the sauce will burn between them.
13. Set aside 1/4 cup of the sauce for serving, and pour the remaining sauce over the dumplings.
14. Bake until nicely browned and sauce is bubbling, about 30 minutes. This may take longer if you are making a larger batch.
15. Remove from oven and let cool for 10 minutes. Baste dumplings with remaining sauce before serving.
16. Scoop out apples with a serving spoon and serve with extra sauce and vanilla ice cream if desired.

NOTES:

• Use the scraps of dough to make extra shapes for garnish, brush with the sauce after baking.
• Make it for a crowd! Just double or triple the recipe.