Red Fall Apples!
Crisp Autumn Mornings
Fall is probably my favorite season of the year. I love the warmth of summer but Autumn seems to offer so much with the harvest coming in off the fields and orchards, the crisp smell in the morning and the afternoon warmth before a quicker cool off in the evening, and Oh!, the colors of Fall. One of the best benefits of autumn are the fresh apples.
Recently our family was given a bucket of beautiful red fall apples! I am not sure what type of apples they are but they are a bit tart, not really the kind you want to bite into and just eat . So I am considering the types of recipes that will enhance this type of apple. Pies are always a favorite but something new would be fun. My mother makes great apple crisp every year, they were always a fall and winter favorite. Mom also makes a great baked apple, she made hers with whole apples and cut out the core which after baking she would fill with ice cream. I think this time I am going to play with a Sliced Baked Apple Crisp topped with ice cream.
Sliced Baked Apple Crips
- 1/3 cup light brown sugar packed
- 1 Tablespoon sugar
- 1 Tablespoon ground cinnamon
- 2 teaspoons cornstarch
- 4-5 large apples peeled, cored, and sliced about 1/3″ – 1/2″ thick
- 1 Tablespoon lemon juice
- 1/2 cup chopped walnuts optional
- 1 cup quick cook oats
- 3 Tablespoons salted butter cut into pieces
- Preheat oven to 375F and lightly grease a deep 9×9 pan with butter.
- In a large bowl, stir together your sugars, cinnamon, oats, and cornstarch until well-combined.
- Add the apples and toss until well coated. Sprinkle with lemon juice and add walnuts (if using) and stir again until well-combined.
- Transfer apple mixture into your prepared baking pan (be sure to scrape out all sugar/juice from the bowl) and dot with butter pieces.
- Cover pan with foil and transfer to 375F oven. Bake for 60 minutes or until apples are tender when pierced with a fork, stopping every 15 minutes to stir apples.
- Serve warm, top with ice cream if desired.