Chelan Fresh fruit is the perfect ingredient for a wide array of recipes. Whether sweet or savory, apples, cherries and pears all serve delicious culinary purposes. Looking for ideas? We invite you to step into our kitchen and look through our featured recipes below. Want more? Check out our variety of recipe-filled eBooks!


Apple Ginger Oat Cookies

Posted by Meg Raines and Elizabeth Williams on Apr 10, 2018 3:04:28 PM


Cookies for breakfast! Nothing beats these chewy, oat-filled apple cookies first thing in the morning. They’ll also readily find their place in a lunchbox or a picnic basket.

We loved how the Granny Smith apple added moisture and just the right touch of acidity to the cookies. You can of course substitute them for your favorite variety of apple. Crystalized ginger gives these oaty devils a kick but can be omitted to make them more kid-friendly.

This recipe can be adapted to suit vegan or other dairy-free diets. Refer to the notes at the end of the recipe for specific instructions.

Apple Oat Cookies

Authors: Meg Raines & Beth Williams
Photographer: Meg Raines
Yield: 12 cookies

1 cup rolled oats
1/2 cup all-purpose flour
1/4 cup oat flour*
1 1/2 teaspoons baking powder
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt**
1/2 cup maple syrup
2 tablespoons unsalted butter, melted***
1 teaspoon vanilla extract
1 cup Granny Smith apple, peeled and diced (about 1 medium apple)
2 tablespoons crystallized ginger, diced small (optional)

3/4 cup powdered sugar
1 teaspoon lemon juice (fresh preferred)
1/4 teaspoon vanilla extract
1- 2 tablespoons milk****


1. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl combine the dry ingredients: oats, all-purpose flour, oat flour, baking powder, ground cinnamon, ground ginger, and salt.
3. In a small bowl, mix the wet ingredients: maple syrup, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry and mix until everything is combined but take care not to overmix.
5. Stir in the apples and crystalized ginger if using.
6. Let the batter sit for 10-15 minutes while preheating oven to 325°F / 165°C. This will give the oats time to soak up some of liquid and make for moist cookies.
7. Spoon batter onto the lined baking sheet one heaping tablespoon at a time, then bake in the oven for 12-15 minutes, until lightly browned around the edges.
8. While the cookies are baking, make the glaze. Thoroughly combine the powdered sugar, lemon juice and vanilla extract. Then add milk 1/2 tablespoon at a time until consistency is fluid but not runny. You may not need all of the milk.
9. Take the cookies out of the oven and transfer onto a wire rack to cool.
10. Drizzle the glaze over the cookies in a zigzagging motion using a spoon
11. Let the glaze set, about 5 minutes, then serve.

Apple Oat Cookies



*These types of flour can be found in health food stores or the health food/gluten-free aisle in supermarkets. They can also be ordered online.

**Omit if using non-dairy butter 

***Use non-dairy butter (we like Earth Balance Buttery Sticks)

**** Use an unsweetened plant based milk, like almond, oat or soy

Topics: apples, breakfast

SugarBee™ Apple Upside Down Cake

Posted by Meg Raines and Elizabeth Williams on Mar 19, 2018 11:12:22 AM

Apple Upside Down Cake

It’s been cold out here in Chelan and we were in the mood for a slice of coffee cake to accompany our steaming cups of hot tea. Combine that with the SugarBeeTM apples we had around the office, and voila: our beautiful European-style apple upside down cake was born!

SugarBeeLogo_WithBee_CroppedSugarBeeTM apples are great for baking. Their crisp and firm texture holds up well when cooked, and their touch of acidy will balance the sweetness of any baked good.

Although the end-result looks fancy, believe us when we say that this crowd-pleasing cake is as gorgeous as it is easy to make.

Created by: Meg Raines & Beth Williams
Yield: 8-10 servings

2 SugarBeeTM apples, peeled and cored
1 cup almond flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup butter, at room temperature, cubed
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
1/3 cup milk

Glaze and topping
2 tablespoons apricot jam
1/2 teaspoon water (or more as needed)
1/4 sliced almonds, toasted

Apple Upside Down Cake


1. Preheat the oven to 350°F / 180°C.
2. Grease a round 9-inch cake pan and line the bottom with baking paper. Set aside.
3. Slice the SugarBeeTM apples very finely and use our kitchen hack to avoid browning. Set aside.
4. In a medium bowl, add almond flour, all-purpose flour, baking powder, salt, cinnamon and nutmeg. Mix until completely combined.
5. In a separate large bowl, use an electric beater or stand mixer to beat the butter, brown sugar, sugar, and vanilla extract together, scraping the sides occasionally, until pale and creamy, about 5 minutes.
6. Add eggs one at a time, beating well after each addition.
7. Add half of the flour mixture and half of the milk, stir to combine.
8. Repeat with the remaining flour mixture and milk.
9. Dry the apple slices and arrange them in concentric circles at the bottom of the cake pan. Don’t worry if you have some extra. Just enjoy them as a snack!
10. Pour the batter over the apple slices and smooth the top with an offset spatula.
11. Bake 35-40 minutes until a sharp knife comes out clean. Be careful not to underbake as the apples may end up undercooked.
12. While the cake is baking, make the glaze. Push the apricot jam through a fine mesh strainer to remove any pulp or fibers.
13. Add the water and mix well. The consistency should be smooth but not runny. Add extra water, 1/4 teaspoon at a time, if needed.
14. Once the cake is cooked, remove from oven and let cool in the cake pan for 10 minutes.
15. Run a small sharp knife around the edges of the cake to prevent sticking. Then, very carefully flip the cake onto the cooling rack. Remove the baking paper if it’s stuck to the top of the cake.
16. Use a pastry brush to coat the cake with the apricot glaze. Make sure you do this while the cake is still quite warm.

Apple Upside Down Cake
17. Sprinkle with the toasted sliced almonds.
18. Serve warm or at room temperature.

Topics: apples, Dessert, sugarbee

Baked Rockit™ Apple Chips

Posted by Meg Raines and Elizabeth Williams on Mar 7, 2018 10:39:14 AM

Baked apple chips are a wholesome, healthy snack that please kids and adults alike. Easily packed in a lunchbox or munched on during movie night, apple chips are convenient and tasty. Our oil-free chips are baked to perfection, making them good for you without compromising on deliciousness. And they’re easy to make. What’s not to love?

We used RockitTM apples to make perfectly portioned little chips sprinkled with a cocoa spice mix and a little cayenne pepper for a surprise hint of heat. This can of course be omitted if you or your loved ones prefer your sweets without any spicy.

Baked Rockit Apple Chips

Created by: Meg Raines & Beth Williams
Yield: 3-4 servings

4 RockitTM apples
1 tablespoon granulated sugar
1 tablespoon cocoa powder
1 1/2 teaspoons ground cinnamon
1 pinch of cayenne pepper (optional)

Baked Rockit Chips


1. Preheat the oven to 225°F / 110°C.
2. Line 2 sheet pans with parchment paper and set aside.
3. Mix the sugar, cocoa, cinnamon and cayenne pepper (if using) together in a small bowl.
4. Slice the apples crosswise into very thin slices. This is best done with a mandolin or vegetable slicer if you have one. No need to core the apples, just remove any seeds before baking.
5. On a clean work surface, lay the apple slices flat. Dust one side with the spice mixture and transfer to the lined sheet pans. The slices can be close together but should not overlap.
6. Bake in the oven for 1 hour, rotating pans from top to bottom after 30 minutes to ensure even baking. Apples should be fairly crisp but, if they’re still soft, bake for an addition 15-30 minutes until they crisp up.
7. Remove pans from the oven and carefully flip the apple slices over.
8. Turn of the oven off before placing the pans back inside. Allow chips to continue drying out in the cooling oven for an hour or overnight if you can.
9. Store cool apple chips in an airtight container for up to a week.


* We used a traditional Aztec spice mix (cocoa, cinnamon and cayenne) to make it interesting but cayenne can be omitted to remove heat.
* This recipe is very easy to double or triple, so make baked apple chips for a crowd!

Topics: apples, appetizer, rockit

Protein-Packed Roasted Winter Salad

Posted by Meg Raines and Elizabeth Williams on Feb 19, 2018 9:56:22 AM

Roasted Winter Salad

ShuttlePack_TubeFirm and sugary RockitTM apples are perfect for roasting. They add a wonderful sweetness to our warm roasted winter salad with sweet potatoes, kale and black lentils. This healthy protein-strong salad makes a hearty main for two or a colorful starter for four.

Authors: Meg Raines & Beth Williams
Photographer: Meg Raines
Yield: 2-4 servings

1/2 cup black lentils
(also called caviar” or beluga” lentils)
3 RockitTM apples, cut into 1 inch cubes
1 medium sweet potato, peeled and cut into 1 inch cubes
1/2 large red onion, peeled and roughly cubed
2 teaspoons olive oil
1 tablespoon fresh rosemary, minced
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
4 cups kale, torn into small bite sized pieces
1/4 cup hazelnuts, toasted and peeled
Handful fresh parsley, chopped, for garnish

3 tablespoons olive oil
1 tablespoon pomegranate molasses (or substitute balsamic vinegar)
1 tablespoon fresh squeezed orange juice
1/2 teaspoon fresh orange zest (optional)

Roasted Winter Salad


1. Preheat oven to 425°F / 220°C.
2. Put lentils in a small pan and cover with three inches of water. Bring to a boil and cook until soft but not mushy, about 15-20 minutes.
3. While the lentils are cooking, toss the RockitTM apples, sweet potato and red onion in olive oil. Spread onto baking sheet and sprinkle with salt, fresh ground pepper and rosemary.
4. Bake in oven for 25-30 minutes, until fruit and vegetables are cooked through but still firm.
5. While the fruit and vegetables are roasting, make the vinaigrette. Place the olive oil and pomegranate molasses in a small bowl and whisk until completely combined.
6. Add the rest of the vinaigrette ingredients and whisk until emulsified.
7. Rinse and drain the cooked lentils thoroughly, then place in a large bowl. Add the kale and half of the vinaigrette and mix carefully. Set aside.
8. Once the fruit and vegetables are done, add them to the lentil and kale mix.
9. Add toasted hazelnuts and parsley and mix.
10. Add vinaigrette one tablespoon at a time, stirring well after each addition. Stop, when all salad ingredients are well coasted but not soaked. You may have some vinaigrette left over.
11. Plate and serve immediately.

Topics: apples, appetizer, entree, rockit

Dipped Valentine Rockit™ Apples

Posted by Meg Raines and Elizabeth Williams on Feb 12, 2018 11:15:24 AM

Valentine Rockits

Will you be mine? Treat your special Valentine to adorable RockitTM apples coated in luscious white chocolate and decked out in sprinkles!

This simple craft is a perfect way for kids to take part in cupid’s special day. Our dipped Valentine RockitTM apples are wonderful for parties: beautiful to look at and delicious to eat.

Authors: Meg Raines & Beth Williams
Photographer: Meg Raines
Yield: 8-10 dipped apples

8-10 RockitTM apples
10 candy apple sticks or popsicle sticks
10 oz. bag of white chocolate melting wafers
Assorted sprinkles and decorations

Valentine Rockit™ Apples


1. Rinse and thoroughly dry RockitTM apples.
2. One at a time, place apples on a stable surface and gently push a candy stick into the center of each RockitTM, at its core. Stop when you’re halfway through the apple. Set aside.
3. Line a sheet pan with parchment or wax paper.
4. Have decorations ready along with a clean plate.
5. Melt the white chocolate over low heat in a double boiler or a glass bowl set over a pan with simmering water. Stir until completely melted and remove from heat.
6. Hold an apple by the stick and dip into the white chocolate, then rotate until the RockitTM is completely covered. Hold right side up over the melted chocolate until the chocolate stops dripping.
7. Holding the dipped apple over the plate (do not set the apple down), decorate with sprinkles while the chocolate is still warm. Set on lined sheet pan to cool and the chocolate is set.
8. Repeat until all RockitTM apples are coated in chocolate and decorated.
9. Eat immediately or give to friends, kids or co-workers! Your beautifully decorated RockitTMapples will keep for up to 3 days if wrapped lightly in plastic wrap or cellophane gift bag.

Valentine Rockit™ Apples

Topics: apples, Dessert, holiday, rockit

Rockit™ Apple Recipe: Mini Tartes Tatin

Posted by Meg Raines and Elizabeth Williams on Feb 5, 2018 9:38:42 AM

Rockit Apple Tartin

Tarte Tatin is a classic French dessert found in many of Paris’ bistros and brasseries. Typically served with a scoop of vanilla ice cream, Tarte Tatin is a blissful combination of warm caramelized apples and puff pastry. And we haven’t even gotten to the good news yet… it’s easy to make! 

Our recipe makes six tarts but you can scale up by simply doubling or tripling the recipe. Using store-bought puff pastry makes this a cinch to whip up any day of the week. RockitTM apples are the perfect size to make mini Tartes Tartin using muffin tins. Easy peasy RockitTM squeazy!

Authors: Meg Raines & Beth Williams
Photographer: Meg Raines
Yield: 6 mini tarts


6 RockitTM apples, peeled, cored and quartered
1/3 cup + 2 tablespoons sugar
Juice of half a lemon (about 1 1/2 tablespoons)
1 roll of puff pastry dough*
1 tablespoon butter

Rockit Apple Tatin


1. Preheat oven to 350°F / 180°C.
2. Grease 6 a 6-cup muffin tin. Do not use paper liners, this will ruin your dessert.
3. First, you need to make the caramel. Place 1/3 cup sugar in a small heavy-bottomed pan, shake to distribute evenly, and place over medium-low heat. Do not heat pan before adding the sugar.
4. This next step requires some patience, but it’s very important. Keep the sugar over medium-low heat and wait for it to melt. The process will likely take up to 20 minutes and it may be a while before you see any signs of melting. Do not stir! Eventually the sugar will melt and start to turn a dark golden brown color.
5. While you wait for the caramel to form, unroll the puff pastry sheet and cut 6 circles the size of the top of your muffin cups. It’s ok if the circles are slightly bigger but they shouldn’t be smaller.
6. Once all of the sugar has completely melted, take the pan off the heat and quickly stir in the lemon juice. Be very careful as the lemon juice will spit upon contact with the hot caramel.
7. Immediately distribute the caramel evenly between the 6 muffin cups.
8. Place 4 pieces of RockitTM apple in each muffin cup. The pieces on the bottom should be placed rounded side down.
9. Drop 1/2 teaspoon of butter and sprinkle 1 teaspoon of sugar in each muffin cup.
10. Take the dough circles and use them to cover each muffin cup, tucking the edges of the dough into the cups.
11. Use a fork to make small holes in each of the dough circles.
12. Place tarts in the oven and bake for 25-30 minutes, or until the pastry dough is golden-brown and the apples are very soft.
13. Remove from oven. Gently press down on the tops of the dough to make sure it adheres to the apples. Be careful when you do this as bubbly hot caramel may come up the sides
14. Let sit 5-10 minutes to cool down. Tarte Tatin should be served quite warm rather than piping hot.
15. Use a large spoon to remove each of the tarts from the muffin cups. Place tarts dough-side down with apples facing up. If any of the apple pieces fall off, just put them back on top. No problem!
16. There will be some caramel left in the bottom of the muffin cups. Use a teaspoon to drizzle it on and around the tarts for a pretty presentation.
17. Serve right away with a scoop of quality vanilla ice cream. Bon appétit!

Rockit Apple Tatin


* You will not need the whole roll of dough for the recipe. One roll should be sufficient if you are doubling the recipe.

Topics: apples, Dessert, rockit

Apple and White Chocolate Fondue

Posted by Meg Raines on Jan 19, 2018 3:54:49 PM
Apple Fondue

A fun Valentine's Day treat to make with the whole family! Perfect for parties or wrap them up for a tasty gift!

Yield: 10-12 apple skewers, depending on size of apple
Author: Meg Raines


2 tablespoon of fresh lemon juice
4 cups of water
5 large, round apples of mixed variety
1 (11 oz.) bag of white chocolate chips
1/2 cup of almond milk, or other milk of your choice
1 tablespoon of coconut oil
Pink food coloring
Assorted topping for dipping; coconut flakes, sprinkles, M&Ms, etc.

Other supplies
Heart shaped cookie cutters, preferable assorted sizes
Paper towel or clean kitchen towel
Bamboo skewers

Apple Fondue


1. Combine the lemon juice and water in a medium bowl and set aside.
2. Slice the apples vertically into 1/2 inch slices, then with the cookie cutter, cut a heart out of each slice, removing seeds with a spoon as needed. Submerge the apple hearts in the lemon water to prevent browning, let sit while you make the chocolate dip.
3. Combine the chocolate chips, milk and coconut oil in a small sauce pan, turn the heat on low and gently whisk just until the chocolate chips melt and the mixture is smooth, about 10 minutes, taking care not to burn it. Remove from the heat and put in 3 drops of pink food coloring (or until you get your desired color) and stir to combine. Set aside.
4. Remove the apple hearts from the lemon water, blot dry with a paper towel, and insert a bamboo skewer into the bottom of each heart. Place on a serving tray.
5. Carefully pour the warm chocolate dip into a serving bowl or fondue pot and serve along side the apple skewers with your toppings for sprinkling or dipping.

Apple Fondue

Topics: apples, Dessert, holiday

Apple Sweetheart "Sandwiches"

Posted by Meg Raines on Jan 19, 2018 3:12:06 PM
Apple Sweetheart Sandwiches

Valentine's Day treats don't have to be loaded with sugar. Make these gluten and dairy free "sandwiches" for your kiddos or special someone this holiday!

Yield: 3-4 "sandwiches" per apple, depending on size of apple
Author: Meg Raines
This recipe is: gluten free, dairy free


1 tablespoon of fresh lemon juice
2 cups of water
1 large, round apple, such as Gala or Honey Crisp
Nut butter of seed butter of your choice for spreading (such as peanut, cashew, or sunflower butters)
Assorted toppings such as; pomegranate seeds, sunflower seeds, chocolate chips, coconut chips, etc.

Other supplies
Small heart shaped cookie cutter
Paper towel or clean kitchen towel

Apple Sweetheart Sandwiches


1. Combine the lemon juice and water in a medium bowl and set aside.
2. Slice the apple vertically into 1/8 inch slices, and submerge slices in the lemon water to prevent browning.
3. To assemble the “sandwiches”; take one apple slice, blot dry with a paper towel, and spread the surface with nut or seed butter. Take a second apple slice, blot dry, cut the center out with the heart cookie cutter and place on top of the peanut butter covered slice to make a “sandwich”. Reserve cut out pieces for smoothies or snacking, or discard if it is the core. Fill the heart shaped hole with the toppings of your choice!
4. Repeat with remaining apple slices.
5. Serve immediately or wrap individually in plastic wrap for up to 8 hours.

Topics: apples, Dessert, holiday

Oaty Apple Crisp

Posted by Meg Raines and Elizabeth Williams on Jan 18, 2018 8:43:28 AM
Oaty Apple Crisp

Fight the winter blues with our cozy, warming and wholesome oaty apple crisp that uses multiple varieties of apple to create a well-rounded dessert. The topping delivers some crunch and is filled with heart-healthy oats. 

Mixing and matching apples in a single dish makes for more interesting flavors and textures. For example, a soft-fleshed apple like Golden Delicious will melt and add a softer texture than firmer apples like Fuji, Honeycrisp or Gala. Meanwhile, tart apples like Granny Smith bring an acidity that contracts well with sweeter apple varieties. Have some fun with it!

Yield: 8 portions
Authors: Beth Williams, Meg Raines


Apple mix
Mix of 5 medium apples* (about 5 1/2 cups), cored, peeled and cut into 1/2 inch wedges
1/2 cup brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

1 1/2 cups rolled oats
1/2 cup oat flour (or grind additional 1/2 cup oats until fine)
1/2 raw sliced almonds
1 1/2 teaspoons cinnamon
1/2 teaspoon fine sea salt (omit if using salted butter)
1/2 cup cold butter, cubed (substitute with vegan butter to make vegan)
2 tablespoons maple syrup


1. Preheat oven to 350°F / 180°C.
2. Grease a 10-inch cast iron skillet or an 8x8 inch square baking dish and set aside.
3. In a large bowl, toss the apples with the brown sugar, lemon juice and cornstarch.
4. In a separate medium bowl, mix together the rolled oats, oat flour, sliced almonds, cinnamon and sea salt (if using).
5. Add the butter (or vegan butter) and maple syrup. Using two butter knives, cut the butter into the oat mixture. Continue until no large lumps of butter are visible and the oats have formed into small clumps. If you prefer, you can use your fingertips to mix the butter into the oats.

Oaty Apple Crisp
6. Pour the apple mix into the skillet or baking dish and even out.
7. Sprinkle the crumble topping evenly across the top of the apples.
8. Put the crisp into the oven and bake for 45-50 minutes, or until apples are completely soft and the crumble is golden brown.
9. This recipe is best served straight out of the oven with a side of vanilla ice-cream.


* We used 1 Granny Smith, 1 Honeycrisp, 1 Fuji, 1 Gala and 1 Golden Delicious

Oaty Apple Crisp

Topics: apples, Dessert

Apple and Pear French Toast

Posted by Produce for Kids on Jan 12, 2018 3:47:14 PM
Apple and Pear French Toast

In this twist on a classic favorite, pears and apples get a shining role as a delicious French toast topping. Freeze any extra French toast (without topping) for a quick on-the-go breakfast for busy mornings.

Yield: 4 servings

This recipe is: nut free

Author: Produce for Kids®


Apple & Pear French Toast
1 teaspoon vegetable oil
2 large eggs
1/2 teaspoon (plus 1 teaspoon) ground cinnamon, divided
3/4 cups 1% milk
1/2 teaspoon vanilla extract
4 slices whole wheat bread
1 tablespoon unsalted butter
1 Chelan Fresh Gala apple, diced
1 Red D'Anjou pear, diced
1 tablespoon honey

Breakfast Sausage
1 1/4 pound lean ground pork
4 slices whole wheat bread
1 tablespoon unsalted butter
1 Chelan Fresh Gala apple, diced
1 Red D'Anjou pear, diced
1 tablespoon honey


Apple & Pear French Toast
1. Heat oil in large nonstick skillet over medium heat.
2. Whisk eggs, cinnamon, milk and vanilla until blended. Dip bread into egg mixture on each side.
3. Place in skillet and cook each side 2-3 minutes, or until browned.
4. In another skillet, heat butter over medium heat; add apple, pear, cinnamon and honey, and cook 10 minutes, or until tender and glossy. Top French toast with apple and pear mixture.

Breakfast Sausage
1. Place pork in a large mixing bowl; add garlic, sage, thyme, fennel, pepper and salt. Mix thoroughly until well incorporated. Form into small patties.
2. Heat oil in large skillet over medium-high heat, and cook patties 3-5 minutes per side, or until internal meat temperature reaches 160°F.

Suggested Sides

A glass of 100% orange juice

Topics: apples, pears, breakfast