Apple Crisp II

applecrisp2

Quick Post: I served this with vanilla ice cream and my new favorite – salted caramel! Next time I think I will use a variety of apples to change-up the flavor and textures because the Granny Smith apples became mushier than I would have liked. Thanks for reading, enjoy 🙂

Apple Crisp – adapted from Martha Stewart

  • 3/4 cup AP flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup plus 2 TBSP sugar
  • 1 stick butter, cold and cut into cubes
  • 1 cup Old Fashioned oats
  • 3 pounds apples, peeled, cored and cut into 1/2 inch chunks
  • 2 TBSP lemon juice
  • lemon zest, optional
  • 1/2 tsp cinnamon

Directions –

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Re-Post: Pumpkin Bread

pumpkinbread

It’s my favorite cooking and baking time of year again! I love the weather change, (which wont be happening here anytime soon), and all the comforting and hearty dishes that I wait all year to make. As soon as it cools down here, I want to make this chili,  arroz con leche, this pot roast, and of course – Thanksgiving dinner!

Anyone who loves pumpkin anything, really enjoys this bread. I have been making it for years, and in this re-post I have added all my modifications. Even my husband who isn’t at all a fan of pumpkin anything said that it tastes “okay” 😉 Thanks for reading, enjoy!

Downeast Maine Pumpkin Bread – adapted from Allrecipes

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup oil or butter – I used 1/2 grapeseed, 1/2 unsalted butter
  • 2/3 cup water
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 3 1/2 cups all-purpose flour (437 grams)
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg – fresh is best
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger

Directions –

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9×5 loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.