APPLE CRISP - Cooking Light Magazine

I've made a zillion apple crisps,  usually motivated by the fact that I have a 38 pound box of Utah apples and can only eat so many apples a day.  This is another good apple dessert recipe--not too sweet, and would also be great for breakfast with a little Greek yogurt (pretty sure I've mentioned that before).  And my Emma Bridgewater baking dish still makes me happy.

• 1/3 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup regular oats
• 1/4 teaspoon ground cinnamon
• 1/4 cup chilled butter, cut into small pieces
• 3 tablespoons chopped walnuts
• 7 cups sliced peeled Rome apple (about 3 pounds) (I used Honeycrisp) 
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.

Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.

APPLE SKILLET CRISP - Cook's Illustrated

Doesn't warm apple crisp sound good right now? This is a super easy and delicious recipe from Cook's Illustrated.  All sorts of apples are in abundance right now and I used a mixture of Honeycrisp and Golden Delicious.  I served it with a choice of Greek yogurt or vanilla ice cream.  My niece and I loved it with the yogurt, the rest of the family opted for the ice cream, of course.

INGREDIENTS

Topping
3/4	cup (3 3/4 ounces) unbleached all-purpose flour
3/4	cup pecans , chopped fine
3/4	cup old-fashioned rolled oats (see note)
1/2	cup (3 1/2 ounces) packed light brown sugar
1/4	cup (1 3/4 ounces) granulated sugar
1/2	teaspoon ground cinnamon
1/2	teaspoon table salt
8	tablespoons (1 stick) unsalted butter , melted
Filling
3	pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)
1/4	cup (1 3/4 ounces) granulated sugar
1/4	teaspoon ground cinnamon (optional)
1	cup apple cider
2	teaspoons juice from 1 lemon
2	tablespoons unsalted butter

INSTRUCTIONS

1. 1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
2. 2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
3. 3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
4. 4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

APPLE CRANBERRY CRISP - Bon Appetit

Pretty much all fruit cobblers, crisps, crumbles, buckles, crunches, are at the top of my favorite desserts (yes, more than one) list. Warm fruit and a crunchy topping, heart warming.

The cranberries make it tart and again it is that sweet and tart combination that makes my taste buds sing.

Super easy is another great thing about fruit cobblers. Preparing the fruit takes longer than putting the whole thing togehter.


Ingredients:
1 1/2 pounds tart green apples
-- peeled, 3/4" pieces
3 cups cranberries
2/3 cup sugar
4 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

3/4 cup old-fashioned rolled oats
2 tablespoons light brown sugar
3 tablespoons butter -- chopped

Directions:
Preheat oven to 375. Toss apples, cranberries, 2/3 C sugar, 2T flour, cinnamon and nutmeg to blend in large bowl. Transfer to 8x8" glass baking dish. Let stand 15 mins.

Combine oats, brown sugar and remaining 2T flour in medium bowl. Add butter and stir til moist clumps form. Sprinkle over filling. Bake til topping is golden brown and filling is bubbly, about 1 hour. Cool slightly.

BREAKFAST APPLE GRANOLA CRISP - Smitten Kitchen

This is a really, yummy breakfast treat but could definitely be a family dessert. It doesn't have as much sugar (3 tablespoons and a bit of honey) as a regular apple crisp which is why it works well for breakfast. I had mine with plain Greek yogurt--divine.



Breakfast Apple Granola Crisp

3 pounds of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown too quickly, place foil over the dish for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then refrigerate.

APPLE CRISP

What's your favorite Autumn treat? I'm torn between apples and pumpkins. Both are gorgeous creations and both have that yummy taste that says, "Fall has arrived!" Their smell, taste, and appearance gives us low desert dwellers hope that it is finally cooling down and triple digits are a thing of the past (fingers crossed) .

This recipe is adapted from Simply Recipes (one of my favorite cooking blogs).

I added 1/3 more oatmeal and brown sugar since I like a lot of crunchy topping. Nutmeg is also a favorite so I added a dash. And I prefer chopped versus sliced apples in these types of recipes.

I made this for a Sunday night dessert and my family loved it. My brother-in-law Steve noticed the flavor of the apples was very pronounced since there wasn't as much sugar to mask its flavor. I agree.

Apple Crisp Recipe

Adapted from Simply Recipes

Ingredients7 tart apples, peeled, cored and sliced
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 1/3 cups brown sugar
1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
1 1/3 cups rolled oats
1/2 cup butter, room temperature

Directions

1 Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

2 Place chopped apples in a 9 x 12-inch (I used slightly smaller) baking pan.

3 Combine brown sugar, cinnamon, nutmeg, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

4 Bake 45 minutes or until topping looks crunchy and apples are tender.

Serves 8. Serve with whipped cream or vanilla ice cream

BERRY-PEACH COBBLER - Cooking Light

The minute I saw the cover of the July issue of Cooking Light Magazine I wanted to make this dish. I love fruit desserts, especially fruit cobblers. And with the abundance of fresh blueberries and blackberries in the store right now (and on sale) you should consider making this yummy dessert soon.

My friend Christine and her two little guys (Grant and Will) came to dinner Saturday night so after eating Leslie's Balsamic Chicken Bow Tie Pasta (to be posted soon) we finished the evening with cobbler and a scoop of vanilla ice cream. Lovely on a hot July night.


This recipe calls for turbinado sugar which is raw, crystallized sugar. I don't know how easy it is to find since I had a box that I had purchased in Paris after taking the baking class. I've already used it more than I thought I would, though. Note: Trader Joe's carries Turbinado sugar for $2.99.

Ingredients

• Filling:
• 3 (6-ounce) packages fresh blueberries
• 3 (5.6-ounce) packages fresh blackberries
• 3 medium peaches, peeled and sliced
• Cooking spray
• 2/3 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 
  Topping:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 1/2 cup half-and-half
• 1/3 cup sliced almonds
• 3 tablespoons turbinado sugar (raw, crystallized sugar)
  1 tablespoon egg white

Preparation

1. Preheat oven to 350°.

2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.

3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream (reduced fat, of course).