Recipes & Photos by Alyson Morgan

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As the leaves start to change and the air gets that perfect fall chill, it’s officially apple season—and we’re all about finding an excuse to hit the apple-picking farm and break out the sweaters. Whether you’re sipping on spiced apple cider, cooking up savory braised chicken, or digging into a warm apple & sage crumble, these recipes pulled together by Alyson Morgan are here to bring those cozy, fall vibes right to your table. So, grab your cast iron skillet, fire up the stove, light a pumpkin candle, and let’s get cooking.

Below are two recipes from Our Kindred Home: Herbal Recipes, Plant Wisdom & Seasonal Rituals for Rekindling Connection with the Earth by Alyson Morgan and one recipe from Cannelle et Vanille by Aran Goyoaga (given with permission).

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How to Make Herbal Spiced Apple Cider

Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: ~40 minutes

Ingredients

• 6 cups fresh apple cider
• 2 cinnamon sticks
• 3 whole star anise
• 1 thumb-size piece fresh ginger, peeled and sliced
• 3 orange slices and/or 3 strips of orange peel
• 1 tablespoon whole cloves
• 2 cardamom pods
• 2 tablespoons dried hawthorn berries
• ⅓ cup of honey, or to taste
• 1 bay leaf

Materials

• Enamel Stock Pot
• Ladle (for serving)
• Enamel cups (for serving)
• Cheesecloth

Instructions

1. Combine all the ingredients in a Dutch oven over medium heat. Leaving the pot uncovered, bring the mixture to a simmer, be careful not to let it come to a full boil.
2. Adjust the heat to maintain a very low simmer, cover, and cook for about 30 minutes.
3. Remove from the heat and let cool a bit before straining the mixture through a cheesecloth, pressing to remove as much of the juices as possible. Compost the fruit pulp and spices.
4. Store the cider in the refrigerator for up to a week. Reheat if you’d like to serve it warm with a cinnamon stick, apple slices, or a splash of brandy for a holiday party. Ladle into cups for guests.

How to Make Braised Chicken With Apples & Cider

Servings: 6 servings | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: ~1 hour

Ingredients

• 6 skin-on chicken legs or thighs (about 2 pounds)
• 1 ½ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium leek (white and light green parts only), thinly sliced
• 1 medium shallot, thinly sliced
• 6 cloves of garlic, peeled and crushed
• 3 sprigs of thyme
• 1 cup of Basque-style cider* (Las Mujeres Farm & Winery)
• 1 large sprig of tarragon
• 4 whole small apples or 2 large ones, quartered & cored
• 2 tablespoons finely chopped Italian parsley

Materials

• Cast Iron Skillet with lid
• Tongs
• Wooden Spoon
• Chef Knife

Instructions

1. Pat dry the chicken with paper towels, then season it on all sides with salt and pepper.
2. Heat the olive oil in a large cast iron skillet with a lid over medium-high heat.
3. Add the chicken and cook until golden brown on all sides, about 6 minutes per side. Remove the chicken to a plate.
4. Reduce the heat to medium and add the leek, shallot, garlic, and thyme to the pan. Stir and scrape up any brown bits and cook until the vegetables are tender--about 5 minutes.
5. Add the cider and tarragon, stir, and, using tongs, return the chicken to the pan.
6. Nestle the apples all around, cover, and cook over medium heat for 25 minutes, or until the chicken reaches 165 degrees F. Uncover, increase the heat to high, and reduce the liquid until the apples begin to caramelize. (Approximately 3-5 minutes.)
7. Sprinkle with the parsley and serve immediately.

How to Make Apple & Sage Crumble

Servings: 8 | Prep Time: 10 minutes | Cook Time: 40-50 minutes | Total Time: ~1 hour

Ingredients

• 5 large apples (about 3 pounds, cored, and chopped)
• ½ cup honey
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 or 3 fresh sage leaves, chopped, plus 10 to 12 sage leaves cut into a chiffonade
• Zest and juice of ½ lemon
• 5 tablespoons unsalted butter
• ¾ cup flour (wheat or almond)
• 1 ½ cup rolled oats
• Vanilla ice cream, for serving

Materials

• Cast Iron Skillet or Dutch Oven
• Enamel Mixing Bowl
• Pastry Cutter
• Wooden Spoon
• Baking Dish

Instructions

1. Place the apples in a large mixing bowl, and mix in ¼ cup of the honey, cinnamon, cardamom, vanilla extract, and ⅛ teaspoon salt until coated.
2. Transfer to a large skillet or Dutch oven and cook over low to medium heat until the apples have softened and taken on a caramel color for about 8 minutes.
3. Remove the skillet from the heat, stir in lemon zest & juice, and the chopped sage leaves. Pour into a greased baking dish or prepared pie crust.
4. Using a pastry cutter, combine the cold butter cubes, the remaining ¼ honey, ⅛ teaspoon salt, sage chiffonade, and flour in a mixing bowl.
5. Once the ingredients are combined and the pieces of butter are pea-size, stir in the rolled oats. Sprinkle evenly over the apples, covering the fruit completely.
6. Place the baking dish in the oven and bake for 30 to 40 minutes, until bubbling and browned. Serve with vanilla ice cream.

About

Alyson Morgan is a writer, photographer, folk herbalist + mother, sharing stories on her path to a slow, wild + wholehearted life. Everything she does, from canning homegrown pickles to tending her garden, is rooted in the deep desire to reclaim our relationship with the earth and each other. Alyson works each day to give herself wholly to the earth. Her writing, photography, online apothecary, and collaborations with earth-conscious brands are all an intuitive + intentional extension of this passion. alysonmorgan.com