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Delicious Apple Recipes You'll Love

Waterloo County Apple Crunch

"The page that holds this recipe is dog-eared and splattered from years of making it! This crunch has been served many times to retail and wholesale customers. The crumbs are larger and chunkier than most crisps. Try it and enjoy!"  -Rose Martin

Waterloo county apple crunch

6 large baking apples (my family prefers Honeycrisp, Gingergold or Jonagold)

1/2 cup white sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup brown sugar

1 cup flour

1/2 cup dry oats

1/2 cup butter, melted

Place apples in a greased 13"x9" baking pan. Sprinkle with sugar, cinnamon and nutmeg. Combine brown sugar, flour, oats and butter with a fork; sprinkle over apples. Bake at 350 F for 40–45 minutes until apples are tender. Serve warm or at room temperature, with cream or ice cream if desired.

Yield: 10 servings


Creamy Apple Oatmeal

"Our children all learned to love oatmeal with this recipe. They still request it on cold, frosty mornings!"  -Rose Martin

creamy apple oatmeal

1 1/2 cups milk

1 1/2 cups water

1/2 teaspoon salt

1 1/3 cups dry oats

1 apple, chopped

1/4 cup raisins

1/2 teaspoon cinnamon

Brown sugar

Milk or cream

Bring water, milk and salt just to boiling; add oats.  Cook on medium heat  for 2½–5  minutes, stirring occasionally. Add apple, raisins and cinnamon. Cover and let stand for 3 minutes.

Serve with brown sugar and milk or cream, if desired.


Apple-Crusted Pork Loin

Stunning and succulent!

2    tablespoons flour
1    teaspoon mustard seeds
3/4 teaspoon salt
1/2 teaspoon sugar
1    teaspoon rosemary, crushed
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1    boneless pork loin (4–5 lbs.)
2    tablespoons olive oil
Apple Topping:
1 1/2 cups finely chopped, unpeeled tart apples
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cloves, allspice or mace

In a small bowl, combine first seven ingredients; rub over roast. In a large skillet, heat oil; brown roast on all sides. Place on a rack in a shallow baking pan. Bake, uncovered, at 325 F for 1.5 hours.

Combine topping ingredients; spread over top of roast. Bake 1–1.5 hours longer or until meat thermometer reads 160 F. Let stand 10 minutes before slicing.

Yield: 12–15 servings.


Apple Pancakes

"Try making mini pancakes — 2 1/2 to 3-inch size — for some little people in your life, and they’ll love you for it. My favourite apples for this recipe are Honeycrisp, Ida Red, or Crispin."  - Danette Martin

Apple Pancakes

1 1/2 cups flour

3 1/2 teaspoons baking powder

3/4 teaspoon salt

2 tablespoons sugar

1 egg

1 3/4 cups milk

3 tablespoons melted butter or oil

1 apple, peeled, cored and shredded (or finely chopped)

Mix flour with baking powder, salt and sugar. Combine egg, milk, and butter or oil and add to dry ingredients; beat until smooth. Fold apples into batter. Drop 1/4 cup batter onto hot griddle for each pancake. Cook on one side until puffed and full of bubbles. Turn pancakes and cook on other side. Serve warm with maple syrup or sprinkle with cinnamon and icing sugar.


Rose's Apple Cheesecake

 Apple cheesecake

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 pkgs. (250 grams each) cream cheese, softened
¾ cup sugar
3 eggs, lightly beaten
1/2 cup sour cream
¾ teaspoon vanilla extract
21/2 cups chopped peeled tart apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons pecans, chopped
4 tablespoons caramel ice cream topping, divided
In a large bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 10" springform pan. Bake at 350°F for 10 minutes. Place pan on a wire rack.
In a large bowl, beat  cream  cheese and sugar  until smooth. Add eggs;  beat  on low speed  just until combined. Stir in vanilla and sour cream.  Pour over crust. Toss apples with lemon juice, sugar  and cinnamon; spoon  over filling. Sprinkle pecans over top.  Return pan to baking sheet.
Bake at 350°F for 55– 60 minutes or until center  is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge  of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour.  Chill overnight. Store in refrigerator.
Yield: 12 servings.

Smoky Ontario Apple Oka Bites

Oka bites

12 slices double-smoked bacon
1/4 cup grainy mustard
2 Ontario Apples* cut into 24 wedges
8 oz Oka cheese, cubed into 24 pieces
In a skillet over medium heat, cook bacon in batches until cooked through but not crispy. Transfer to a paper-towel lined plate and let cool.

Preheat oven to 375°F (190°F). Cut each strip of bacon in half to make 24 small strips. Spread each strip with 1/2 tsp (2 mL) mustard and wrap around an apple wedge and piece of cheese. Secure with toothpick. Repeat with remaining ingredients.

Arrange bites on a parchment lined baking sheet. Bake in preheated oven just until bacon starts to bubble and cheese begins to melt, about 3-5 minutes. Do not overcook. Serve immediately.

Chef Tip: If Oka cheese is unavailable, Gorgonzola makes a savoury substitute.

*Variety Tip: For best results use Ontario Honeycrisp, Gala, Fuji, Cortland or Red Delicious apples.
Makes 24 pieces.


Maple Syrup Apple Muffins

We love these muffins - they're moist, dense and chockfull of goodness. For extra nutrition, colour and texture, don't peel the apples; just wash and grate or dice them.
maple syrup apple muffins
1 1/4 cups quick-cooking rolled oats
1 1/2 cups buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1/2 cup pure maple syrup
1 egg
1/2 cup butter, melted
1 teaspoon vanilla
2 cups apples (unpeeled or peeled)
Thin apple slices
2 tablespoons pure maple syrup
Preheat oven to 400 F. In a bowl combine oats and milk and let stand for 5 minutes. In a separate bowl, combine flour, baking powder, and salt. Whisk together sugar, maple syrup, egg, butter and vanilla; add into milk mixture. Pour mixture over dry ingredients and add apples. Stir just until moistened. Drop into prepared muffin pan. Press one thin unpeeled apple slice on top of muffin, to dress it up. Bake for about 25 minutes or until tops are firm to the touch. Let cool in pan. Transfer to rack. Brush warm muffin tops with maple syrup. Let cool completely.
Yield: 16 muffins.

Dutch Apple Pie

dutch apple pie

3 Tbsp. flour
1 cup brown sugar
1 tsp. cinnamon
4 Tbsp. butter
3 cups sliced apples
3 Tbsp. milk or cream
1 9” pie crust

Combine flour, brown sugar and cinnamon. Cut in the butter with a pastry blender. Place sliced apples in an unbaked pie shell. Sprinkle crumb mixture on top. Add milk/cream. Bake at 375°F for 35 minutes or until apples are soft, and a rich syrup has formed.


Double Crust Apple Pie

A Martin family favourite!

apple pie

1 9-inch double crust recipe of your favourite pie dough

6-7 cups sliced apples

1/2 cup sugar

1/2 cup brown sugar

pinch of salt

1 1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon lemon juice

3 rounded tablespoons all-purpose flour

2 tablespoons butter or margarine

1 egg, plus 1 teaspoon water, beaten, for egg wash

Sugar for sprinkling

Prepare pastry and have your bottom crust ready to fill with apple filling. Place apple slices in a large bowl. Sprinkle with sugar, salt, cinnamon, nutmeg, lemon juice and flour, and toss. Pour apples into pie shell and spread around so there aren't any large spaces of empty pockets, mounding them in the centre. Dot with butter. Roll out top crust (if cutting out decorative design, do so before placing crust over filling). Place crust over filling and trim both crusts to 1-inch overhand. Crimp all around to make a standup edge. If no design has been made, then cut slits into the pastry to allow steam to escape. Whisk egg and watertogether and brush top and edges lightly. Sprinkle with suagr. Set pie on a 10- by 15-inch rimmed baking pan.

Bake at 425 degress in oven for 40 minutes or until top is golden brown and juices are bubbling up. (If crust is browning too quickly halfway through baking, wrap edge with foil, or loosley drape foil over the whole pie). Cool on a wire rack.


Pumpkin Apple Streusel Muffin

2½ cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
½cup vegetable oil
2 cups finely chopped peeled apples

1/4 cup sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon butter or margarine

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt.
Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened.
Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full.
For topping, combine sugar, flour and cinnamon.
Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
Bake at 350° for 30-35 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack. 

Yield: about 1-1/2 dozen.


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