This post may contain affiliate links. Click here for my affiliate disclosure. Thanks for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
I’m finally branching out from pumpkin. 😉
Apple is the new flavor on the block. I live in Upstate South Carolina about 30 minutes from the North Carolina line, and North Carolina is known for its good apples. Every year we go get our supply of apples from a place called “The Apple Barn,” a nondescript open-air apple-sorting building located right off the interstate. The Apple Barn has all kinds of apple varieties, and they often have seconds – apples with slight blemishes – for a great price. A few spots never hurt anyone, so we usually get those for making applesauce, apple crisps, and just slicing and eating. Granny Smith is one of our favorite varieties; it’s a firm green apple with a great flavor, and it holds up well for baking. When we use Granny Smith apples to make applesauce, we don’t even add any sugar or sweetener – I love my applesauce on the tart side!
I used Granny Smith apples in this apple salad for a great crunch. You can feel free to use whatever apple variety you enjoy, and please adjust the sweetener to your own taste. As I said, I don’t mind my apples tart, so I didn’t add a lot of sweetener to this recipe.
This apple salad recipe is based off of an apple salad that I remember eating at church carry-ins over the years. It involves peanut butter, but combining peanut butter (fats) and apples (carbs) creates a crossover for Trim Healthy Mamas – still healthy, but not as weight-loss-promoting as sticking with a single fuel. Enter defatted peanut flour. It’s exactly what it sounds like: flour made from peanuts minus the usual fat. I prefer the Protein Plus brand from Netrition (here) or Amazon (here). I also added some cinnamon for a touch of autumn flavor.
As I mentioned in the Notes section of the recipe below, sometimes I enjoy replacing half the Greek yogurt with low-fat cottage cheese for a bit of texture. Cottage cheese has less tang to it as well, so it’s a little creamier.
This apple salad will keep for a few hours, but it’s best served immediately, especially if you use apples that turn brown quickly (the sweeter the apple, the quicker this will happen because of the high sugar content). The Granny Smith apples I used stay nice for awhile, especially when tossed with some lemon juice.
PS – there’s an apple crisp recipe in my cookbook!
Question (comment below): what’s your favorite apple variety?
Be sure to check out the Notes section of the recipe for answers to FAQs! Check out the links in the recipe to see products that I use and recommend.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my fall recipes
- all my E dessert recipes
Cookbook preorder will only be open through October 31st, so grab your copy at the special price of $19.99 now while you can! Heads-up: international ordering should be opening up today! You’ll have a week to snag the preorder price.
- Toss the chopped apple with the lemon juice.
- Whisk the second section of ingredients in a separate bowl until smooth. Fold in the chopped apples and mix well to coat. Taste and add more sweetener if desired (amount may vary according to the sweetness of the apples you used). Serve immediately.
**For more texture and a little less tang, you can substitute half of this with low-fat cottage cheese.
- THM Pure Stevia Extract Powder
- Defatted Peanut Flour
- Defatted Peanut Flour (Amazon)
- THM Defatted Peanut Flour