Tuesday, September 16, 2008


I do not know about you, but my family LOVES the wealth of apples in our area in the fall. We've tried each kind of apple, we've picked apples at the fruit farm, and we've cooked with apples. I thought I'd share of few apple recipes because fall is arriving here in Ohio(YAY) and I am more than ready to make some apple crisp or an apple pie, both of which we chose to eat warm with Vanilla Bean ice cream. Oh my, I am making myself hungry...

Easy apple crisp

4 to 6 medium cooking apples, peeled, cored and chopped
1 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, cut in small pieces
1/2 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons butter
1 egg

Mix apples, 1 cup of sugar and cinnamon; place in a greased 8-inch baking dish. Dot with the 1 tablespoon of butter. Combine topping ingredients; stir until blended then pour over apples. Bake at 350° for 30 to 35 minutes.


Old Fashioned Apple Pie Recipe


2 9-inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
2 tablespoons butter
6 cups thinly sliced and cored apple


1. Preheat oven to 425F.

2. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.

3. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.

3. Cover edge of the crust with a three inch strip of aluminum foil.

4. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.

Apple-Rhubarb Crisp

For the Topping:
1 cup flour
2/3 cup packed brown sugar
3 tablespoons sugar
1/4 cup finely chopped toasted almonds or walnuts
1/2 teaspoon ground cinnamon
8 tablespoons butter, slightly softened and cut into small pieces

For the Filling:
2 pounds crisp baking apples
1 1/2 pounds rhubarb
1 to 1 1/2 cups sugar
4 tablespoons flour
1 teaspoon ground cinnamon

In a bowl, mix together the flour, brown sugar, sugar, nuts, and cinnamon. Work in the butter until the mixture resembles dry oats. The mixture should just hold together and look crumbly.

Heat the oven to 350 degrees F. Peel, core, and quarter the apples. Cut each quarter into four chunks; you should have about 5 cups. Trim the rhubarb and cut it into 1-inch-long pieces 1/2 inch wide; you should have about 5 cups of rhubarb. In a large bowl, toss the apples and rhubarb with the sugar, flour, and cinnamon until well coated. Transfer the apple and rhubarb mixture to a 2-quarts baking dish and sprinkle the crisp topping over the top. Bake until the topping is golden brown and the fruit is bubbling, 1 hour to 1 hour 15 min. Cool slightly before serving.


I've never tried the rhubarb recipes, but thought it looked so good that I decided to add it on too. If anyone has ever had it, you'll have to let me know what you think of it. I will add it to my "plan on making" list :)

1 comment:

Heather said...

my husband would like all of those. I'm more of a chocolate kind of gal.