Apples To Apples

By Julia Vriend

Assistant Blogs Editor

With autumn just around the corner, QJBlogs wants to make the most of the season and give our fellow Queen’s students some delicious fall-worthy recipes. Nothing says fall more than the smell of apple pie, so give these recipes a try.

The comforting classic: apple crisp

This easy to follow recipe will leave your house filled with the comforting smell of cinnamon and apples…just like Grandma used to make it.


• 10 cups apples, peeled, cored and sliced

• 1 cup white sugar

• 1 tbsp all-purpose flour

• 1 tsp ground cinnamon

• 1/2 cup water

• 1 cup quick-cooking oats

• 1 cup all-purpose flour

• 1 cup packed brown sugar

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 1/2 cup butter, melted

1. Preheat oven to 350 degrees F. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tbsp flour and ground cinnamon together and sprinkle over apples. Pour water evenly over all.

2. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

3. Bake for about 45 minutes.

MAKE IT PERSONAL: Add some vanilla ice cream, icing sugar, or whipped cream to top off your dessert.

The childhood favourite: candy apples

Relive those days of going to the carnival and check out how to make your own candy apples. These will definitely satisfy your sweet tooth.


• 8 Fuji or Granny Smith apples

• 8 wooden skewers

• 2 cups granulated sugar

• 1 cup light corn syrup

• 1/2 cup hot water

• 1/2 cup red cinnamon candies, like Red Hots.

• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

• Wash and dry the apples carefully. Remove the stems,and stick the skewers firmly in the stem ends.

• Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees F. If you don’t own a candy thermometer, take a cold cup of water and drop a bit of the candy mixture into the cup. When it hits the water and forms a round ball, it is at the right temperature (Betty Crocker).

• Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

• Once the candy reaches 250 F, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees F.

• Remove from the heat and stir the candy so that it’s smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess then set it on the prepared baking sheet. Repeat with remaining apples.

• Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

QJBlogs’ tips for spicing things up:

– If you want to use brown sugar, be extra careful because brown sugar is more prone to burning.

– If you’re looking for a full autumn experience, go apple picking outside of the Kingston area! Bateau Channel Orchard is located on Howe Island, 20 minutes away from Kingston.

– Use toppings! Try adding sprinkles, gummy bears, or even candy corn to your candy apples.

– Line your baking sheet with parchment paper so that the hardened candy apples won’t get stuck to the pan.

Try out one (or both) of these fall-favourites and let us know if you’ve got any other apple-inspired recipes!

All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to

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