As the leaves begin to fall and cool weather starts to kick in, the Seton Hall Student Activities Board (SAB) started off the month of October by hosting a travel event to Demarest Farms.
Over 40 students participated in the apple picking event on the warm, breezy Sunday. According to Emma Tobin, a sophomore diplomacy and international relations major, students had the opportunity to attend the petting zoo, pick apples in the orchard and pumpkins in the pumpkin patch, and buy snacks and gifts at the country store.
Tobin, who is the Travel Chair for SAB and coordinated the trip, says that she gets to choose events that she believes would benefit the student body and encourage students to stay on campus during the weekends.
“I am from California, so I was incredibly excited to lead a trip that is a staple east coast tradition and that would make students excited for the beginning of fall,” said Tobin. “I had never been apple picking before I led the trip, so I was also curious to see why apple picking is so important to the local New Jersey students.”
Tobin also said that the students immensely enjoyed the event and that they asked for it to become a yearly tradition for SAB. She added that students returned home with large bags of apples, lots of apple cider donuts, and plenty of fun fall pictures.
Gretchen Zink, a freshman undecided in business, attended the trip and had her very first taste of apple cider at the farm. She wanted to experience apple picking in New Jersey.
“I went on the trip because I wanted to explore more about New Jersey being from Kentucky,” said Zink. “I enjoy picking apples back home, and I wanted to see what it was like up here.”
Gabrielle Pietanza, who is a freshman majoring in economics, also attended the trip and expressed that she had a lot of fun spending time with her friends off campus.
“My favorite part was watching my friend climb a tree trying to pick the apples,” said Pietanza.
Zink and Pietanza both said that they are planning to slice up their apples and eat them with peanut butter for breakfast or as a snack.
To celebrate the season and to eat all of the apples picked, here are five quick and easy apple recipes that can prepared at home or in a dorm room:
Apple Cinnamon Oatmeal Bars
from BuzzFeed Tasty
Ingredients (for 12 bars)
- 3 apples, sliced thinly
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon cinnamon
- 2 cups flour
- 2 cups old-fashioned oats
- 1 cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, melted
- Preheat oven to 350˚F (180˚C).
- Remove the core from the apples. Then, slice them thinly.
- Place the apple slices in a large bowl and gently mix in the sugar, cornstarch, and cinnamon. Set aside.
- In another bowl, combine the flour, oats, brown sugar, baking soda, salt, and butter and mix until crumbly.
- Line a 9×13-inch (23×33 cm) baking dish with parchment paper and pour about ⅔ of the oats mixture in the bottom of the pan. Press the mixture firmly, packing it down to make a crust.
- Pour the apples over the crust and spread in an even layer. Then, pour the remaining oat mixture over the top and spread it evenly.
- Bake for 30 minutes or until golden brown.
- Make sure that the bars are completely cool before cutting.
Easy Apple Pie
by Chef John, Allrecipes.com
- 6 tablespoons unsalted butter
- ¼ cup white sugar
- ½ cup brown sugar
- 1 pinch of salt
- ¼ teaspoon ground cinnamon
- ¼ cup water
- 1 (15 oz.) package of double crust ready-to-use pie crust
- 4 large red apples, cored and thinly sliced
- Preheat oven to 450˚F (220˚C).
- Melt the butter in a saucepan over medium heat. Stir in the white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, while stirring constantly for the sugar to dissolve. Then, remove the pan from heat.
- Unroll the pie crusts and press one of them into a 9-inch pie dish. Place the apples into the crust. Unroll the second crust on a flat surface, and cut it into about 8, 1-inch wide strips. Criss-cross the strips over the apples, or weave them into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon the caramel sauce from the pan over the pie, covering the lattice portion of top crust. Let the remaining sauce drizzle through the crust.
- Bake in preheated oven. After 15 minutes, reduce heat to 350˚F (175˚C), and bake for another 35 to 40 minutes until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling. Allow to cool completely before slicing.
Quick Apple “Crisp”
This recipe can be prepared in a dorm room!
- 1 large baking apple, peeled, cored, and cut into 1-inch pieces
- 1 teaspoons sugar (1 to 2 sugar packets)
- 1/2 teaspoon lemon juice
- 1/8 teaspoon cinnamon
- A pinch of salt
- 1/4 teaspoon unsalted butter
- 1/4 cup granola (such as cranberry and pecan)
- (optional) whipped cream, ice cream, vanilla yogurt
- Peel the apples and then remove the cores. Cut them into 1-inch pieces and place in a microwave-safe bowl.
- Sprinkle the water, sugar, lemon juice, cinnamon and a pinch of salt into the bowl with the apples and mix well.
- Dot the top of the mixture with butter and partially cover the bowl. Microwave on high for 2 to 3 minutes or until the apples are soft, stirring halfway through the cook time.
- Sprinkle the top with granola. This can also be served with whipped cream, ice cream, or yogurt.
Mom’s Homemade Apple Cider
By Crazy Crafter, Genius Kitchen
- 8-10 apples
- ½ to 1 cup of sugar
- 4 tablespoons cinnamon (or 4 cinnamon sticks)
- 4 tablespoons allspice
- Cut the apples into fourths. No need to remove peel or seeds)
- In a large stock pot add apples and fill with water just enough to cover the apples.
- Add sugar.
- Wrap the cinnamon and allspice in a doubled up cheese cloth and tie it. Add this to the apples and water.
- Boil on high for one hour uncovered, check on it frequently.
- Turn down heat and let simmer for two hours, covered.
- Take off the heat after two hours of simmering and let cool.
- Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
- Once cool, pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze it over the bowl until no more juice comes out.
- At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it.
This can be stored in an air tight container in the refrigerator for up to a week, or in the freezer for later use. Reheat in the microwave or on the stove.
Enjoy it plain or add caramel syrup, caramels, whipped topping with cinnamon, or with marshmallows or marshmallow crème.
Dorm Room Apple Snack
By Daphne Oz, The Chew
The recipe can be prepared in a dorm room!
- 2 apples (peeled and core scooped out, leaving the bottom intact)
- 2 tablespoons coconut oil
- 2 tablespoons brown sugar
- 2 tablespoons oats
- 1 tablespoon pecans, chopped
- 1 tablespoon dried cranberries
- 1 teaspoon cinnamon
- ¼ cup apple cider
- 2 tablespoons Greek yogurt
- 2 teaspoons honey
- Peel the apples. Remove the core of the apple while leaving the bottom intact.
- In a medium bowl, combine the coconut oil, brown sugar, oats, pecans, cranberries and cinnamon. Stuff the apples with this filling. Place in a microwave-safe bowl and pour the apple cider into the bottom. Microwave on high for 5 minutes.
- Place the Greek Yogurt on top of the apples and drizzle the honey on the top.
Liam Oakes can be reached at email@example.com