It's fall, and there are pounds and pounds of apples to eat. You may have taken a lovely weekend jaunt to an orchard or simply picked up half a bushel or a peck at your local greenmarket. If straight shooting with a little nut butter is not your thing, here are four ways to use up your apple picking bounty.

Apple cinnamon Chips

Set oven to 160 degrees (or use a dehydrator, if you have one).
Thinly slice 2-3 apples and toss with a tablespoon cinnamon.
Arrange apples in a single layer on parchment paper-lined sheet trays or simply lay out on oven racks.
Bake for 6 hours or until dry and crisp.
Store in an airtight container.

baked apples

Preheat oven to 375 degrees.
Core 2 apples.
Combine 1/4 cup chopped pecans and/or walnuts, 1 tablespoon raisins, 2 teaspoons cinnamon, and 1 tablespoon maple syrup. Any left over filling can be repurposed on oatmeal or yogurt.
Fill the hole of your apples with the nut mixture and place in a small pyrex baking dish.
Squeeze the juice of 1 whole orange over both apples.
Bake for 30 minutes or until apples are tender.
Spoon remaining liquid in the baking dish over apples, and enjoy.

apple crunch

In a sauté pan, warm 1 tablespoon of coconut oil over medium heat.
Add 1 chopped apple, 1 tablespoon honey or maple syrup, 1/4 cup pumpkin seeds, 1 tablespoon each of sesame seeds, flax seeds, and cinnamon, and a pinch of sea salt.
Cook until apples are golden and tender. Eat as is or enjoy on oatmeal or yogurt.

apple crisp

Preheat oven to 375 degrees.
For the topping, combine 1 cup oat flour (1 1/4 cups oats pulsed in a food processor), 1 cup walnut flour ( 1 1/4 cups walnuts lightly pulsed in a food processor), 3/4 cup chopped pecans, 1/2 teaspoon sea salt, 1/2 cup maple syrup, and 3 tablespoons coconut oil in a medium sized bowl. Using your fingers or a wooden spoon, work the coconut oil into the topping to create a cohesive blend.
Cube 2-3 apples and toss with 1 tablespoon cinnamon, 2 tablespoons raisins, 1 tablespoon maple crystals or maple syrup, 1 teaspoon vanilla bean powder, and the juice and zest of 1 lemon.
Pour fruit filling into a baking dish and crumble the topping over evenly.
Bake for 45-60 minutes or until the top is golden brown and the fruit starts to bubble around the edges.