Cinnamon KORU® Applesauce Muffins

Prep Time: 15 minutes

Cooks in:  12-16 minutes

Servings: Makes 12 muffins

"These were the best applesauce muffins I’ve ever made!
The KORU® bakes so well and maintains such a great flavor! 

- Julie Hardgrove

Add a handfull of raisins or other dried fruits to the batter!


1/2 cup/1 stick (110g) butter, softened

1/4 cup (57g) sugar

1/4 cup (57g) coconut sugar

2 large or x-lg eggs

1/2 teaspoon vanilla

1 cup unsweetened KORU® Applesauce (use your favorite recipe or try the one on our website!)

1 3/4 cups (260g) flour

1 Tablespoon baking powder

1/2 teaspoon (heaping full) ground cinnamon

1/2 teaspoon salt


  1. Heat oven to 350f/180c
  2. Grease muffin tins or line with papers


  1. In a large mixing bowl, cream butter and sugars. 
  2. Add eggs, one at a time, and beat until fluffy.
  3. Add vanilla and applesauce and mix.
  4. Slowly mix in dry ingredients.
  5. Fill muffin tins approximately 2/3 full.
  6. Bake for 12-16 minutes until the top splits and springs back to the touch.

To serve:

  1. Excellent served warm, with a bit of butter or jam if you dare!!

Mom's Yum Yum 'KORU®' Coffee Cake

Prep Time: 15 minutes

Cooks in:  35-45 minutes

Servings: 9 

"This is my mom's recipe, with an added layer of diced KORU® Apple - makes it Yum Yum Yummy!" 
- Sandi McGrath

Great with a cup of coffee and some yogourt, or serve it up for dessert with some ice cream and a drizzle of caramel sauce!



1/2 cup/1 stick (110g) butter, softened

1 cup (225g) sugar

1 teaspoon vanilla

2 eggs

2 cups (300g) sifted flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup (230g) sour cream or unflavored yogourt


1 KORU® Apple, cored and diced 

Sugar Crunch:

1/4 cup (57g) sugar

1/3 cup (67g) packed brown sugar

1 teaspoon ground cinnamon

1 cup chopped walnuts



  1. Heat oven to 325f/160c


  1. Grease a 9x9 (23 cm) baking pan
  2. In a small mixing bowl, mix together sugar crunch ingredients.  Set aside.
  3. In a medium mixing bowl, cream butter, sugar and vanilla.  Beat in eggs, one at a time.  Sift flour, soda and baking powder.  Stir in alternately with sour cream.


  1. Spoon half of batter into prepared pan.
  2. Cover with half of the sugar crunch and the diced KORU® Apple.
  3. Spoon on remaining batter and then sprinkle with remaining sugar crunch.
  4. Bake for 35-45 minutes, until coffee cake tests done with a toothpick inserted into the center of the cake coming out clean.

To serve:

  1. Serve with a spoonfull of yogourt or whipped cream.

KORU® Apple Bites

Prep Time: 20 minutes

Cooks in:  15 minutes

Servings: Makes approximately 12 depending on size

"A great snack for the lunchbox...homemade apple pies that won't make a mess!" 
- Kyle Black

Serve with ice cream, caramel sauce and a sprinkle of sea salt!


Pie crust for one pie (your favorite recipe or store bought)


2 KORU® Apples, peeled, cored and diced small

3 Tablespoons brown sugar (can substitute coconut sugar)

2 Tablespoons white sugar for sprinkling on top 

1 teaspoon cinnamon

2 teaspoons corn starch

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

Egg wash:

1 egg mixed with a splash of milk or water


  1. Heat oven to 390f/200c


  1. Cover baking sheet with baking paper.
  2. In a medium mixing bowl, toss together filling ingredients.  Set aside.


  1. Roll out the pie crust and cut into shapes with cookie cutter.  You will need an even number of pieces.
  2. Put 1-2 Tablespoons of filling in the center of a cut-out of pastry.
  3. Lightly brush the edges with egg wash and place a second pastry on top of the filling.
  4. Press the edges of the top and bottom pastries together with a fork or your fingers.
  5. Brush the top with egg wash and sprinkle with white sugar.
  6. Bake for 12-15 minutes until golden brown.

To serve:

  1. Drizzle with caramel sauce and serve with ice cream or yogourt.

Roasted KORU® Butternut Salad

Prep Time: 20minutes

Cooks in:  35 minutes

Servings: 4-6

"A great fall salad with a spicy walnut dressing!"
- Sandi McGrath

Add some bacon bits or crumbled blue cheese!



1 KORU® Apple, cored and sliced into 16 wedges (about 1/2" thick)

1 small butternut squash, about 1 lb (400 gms), halved lengthwise, seeded, and cut in 1/4"half moon shaped slices (a mandolin works great for this)  
No need to peel the squash if it is washed well.

1 Tablespoon olive oil

Sea Salt

About 5 cups salad greens

Bacon bits or crumbled blue cheese, optional

Maple walnuts:

1/2 cup walnut halves

2 teaspoons maple syrup

1/8 teaspoon ground cinnamon

Sea Salt

Spicy waple dressing:

1/4 cup walnuts

1 small clove garlic, chopped

1 small red chili, chopped (about 1/4 teaspoon)

1/4 cup maple syrup

1/8 cup apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground dry mustard

1 Tablespoon olive oil

1 Tablespoon canola oil



  1. Heat oven to 425f/220c


  1. Arrange apple wedges in a single layer on a baking tray lined with baking paper.  Roast for 10-12 minutes until apples start to shrivel.  Set aside to cool.
  2. In a medium mixing bowl, toss butternut slices with olive oil, lay in a single layer on a baking pan lined with baking paper. Sprinkle with salt.  Roast for about 25 minutes, turning halfway through cooking time, until slices are crisp but not burnt.  Set aside.
  3. Toast walnuts in a small skillet over medium heat for about 3-4 minutes, stirring occasionally.  Mix in maple syrup, cinnamon and salt and stir until syrup is evaporated, about 2 minutes.  Transfer to a plate to cool.
  4. For the dressing, in a blender whiz the walnuts, garlic and chili, add the rest of the ingredients until mixed well, adding oils at the final stage.


  1. In a large serving bowl or on a platter, arrange the salad greens, top with roasted apples and butternut slices, and finally the walnuts. 

To serve:

  1. Drizzle with salad dressing and serve!

Annie's Mile High KORU® Blueberry Pie

Prep Time: 25 minutes

Cooks in: 35-40 minutes

Servings: 12 

"These apples make the most flavorful pie I've ever created, and I grew up on an apple orchard in Wenatchee, WA, USA!"
- Annie Green, Mooresville, NC

Substitute some fresh picked huckleberries!


Two 9-inch pie crusts (Annie uses Mile High pie crust recipe)

Pie Filling:

3 cups KORU® Apples, peeled, cored and sliced 1/4" thick

1 cup fresh washed blueberries

1 1/4 cups (250 grams) white sugar

2 Tablespoons white flour

3/4 teaspoon ground cinnamon

1 Tablespoon fresh lemon juice

3 Tablespoons butter


  1. Heat oven to 400f/200c


  1. In a large mixing bowl, combine KORU® Apples with all filling ingredients except for lemon juice and butter.
  2. Let sit for at least 15 minutes.
  3. Sprinkle with 1 Tablespoon fresh lemon juice and mix again.


  1. Put bottom crust in a 9" pie pan.
  2. Add fruit filling.
  3. Dot with 3 Tablespoons butter, cut into small chunks
  4. Cover with second pie crust.
  5. Crimp edges and cut vent holes in the top crust.

To serve:

  1. Bake for 35-40 minutes
  2. Let cool at room temperature 4 hours.
  3. Can serve or refrigerate.
  4. Can't tell how long it would keep, because it's always gone as soon as it's served!
Page 1 of 4