Fall recipe: Apple Crisp

                                                                 

I wanted to share a recipe I recently found that's perfect for this time of year. Some days you just want a warm apple crisp with some vanilla ice cream, and to eat it without leaving home. The original recipe can be found here, but I made some changes for my tastes and preferences.


Ingredients for the topping:

1/2 cup self rising flour (if you use all purpose, add 1/2 teaspoon baking powder)

1/2 cup old fashioned oats

1/2 cup light brown sugar

1/4 teaspoon ground cinnamon

dash of salt

1/3 cup unsalted butter, diced into small chunks.


Ingredients for the filling:

One can of Lucky Leaf Premium Apple Pie Filling

1 splash of lemon juice (a splash is less than a teaspoon)

2 tablespoons of melted butter

3 tablespoons milk

1/2 teaspoon vanilla extract (organic)



Directions:  I don't like whole oats in anything, so I took all of the dry topping ingredients and blended them in my Cuisinart food processor until they were more finely milled. I then cut the butter separately and just dropped it into the mix. Put it in the fridge until you're done with the filling.

I then poured the apple filling into my dish (either an 8x8 or 9x9 size will work).

I put my lemon juice in the Cuisinart, and then the butter. If you add your milk to lemon juice it will curdle, so always add the butter second! Then add the vanilla and mix until well blended. I pour this over the filling, and then sprinkle on the topping and put it in the oven.



Bake your apple crisp at 375 degrees for 30 minutes. I like my apple crisp hot when it's a cool day, so as soon as it comes out of the oven I top it with ice cream and dig in. 

                                                                       

My homemade pumpkin spice syrup

                                                                               

                                                                 




It's the time of year for pumpkin spice everything, but myself and many friends of mine don't care for the extreme flavor in most brands. The coffees are too sweet, spiced, or just taste artificial. I created this recipe so we can all enjoy pumpkin spice again.



Ingredients:

1 & 1/2 cups water

1 cup of sugar (or 1/2 cup if you prefer less)

1 cinnamon stick

2 TB of pumpkin puree (I use canned pumpkin)

1/4 TS ginger

1/4 TS cloves (optional)

1/4 TS cinnamon

1/4 TS nutmeg

You will need:

Measuring cups

A blender, or a Cuisinart machine that can liquify ingredients.

Measuring spoons

A pan to simmer the syrup.


Start by putting your water and sugar in your pan and letting the sugar melt. Allow it to simmer until you can no longer see sugar granules. Add a cinnamon stick and let it sit for a few minutes.


Put your remaining ingredients in your machine and puree them. Once the water mixture is very warm (but not boiling) take out the cinnamon stick and pour some of it into the machine to liquify everything. It should start to look like a syrup after about 15-20 seconds. If you need more sugar water you can add it to make this smooth. There shouldn't be a single lump in the syrup. Pour everything back into the pan and let it simmer on your stove with the cinnamon stick for 8 minutes. Allow your syrup to cool and place it in a container. This will last in your fridge for up to four weeks. I use a glass salad dressing jar with a lid so it is easier to pour into coffee.

You can add this to any type of coffee, but I like it with a shot or two of espresso, steamed milk, and some froth. Let me know if this version of pumpkin spice tastes better to you!