It has been almost eight months since I last posted.
So much life has happened in the past few seasons. Spring and summer were filled with so many hard things. So many big things. But just as the weather turned a little cooler…this new season has brought some really good things. New things for my little family of three; and I couldn’t be more grateful for fall.
Last Friday Ean, Nora and I went and picked apples at an orchard near by. It didn’t take long to fill up the five gallon bucket, but the kids had a blast, and loved being tall enough to reach the apples. Nora requested to make apple pie at least six times, and I can’t wait to make one with her in the next few days. The first recipe we made with our freshly picked apples was apple crisp, so I thought I would get back to blogging. It is incredibly easy to make and has all of the flavors of fall.
7 cups sliced apples
1 cup sugar
3 tbsp flour
1/4 tsp salt
1 tsp cinnamon
For the Topping:
1/4 tsp baking soda
1/4 tsp baking powder
1 cup oatmeal
1 cup flour
1 cup brown sugar
1/2 cup butter, chilled
1/2 tsp cinnamon
Core, peel & slice apples. In a large bowl, mix together apples, sugar, cinnamon, flour and salt and spread into an 13×9 pan. In a medium bowl, mix together baking soda, baking powder, oatmeal, flour, brown sugar, and cinnamon. Cut in butter until crumbly. Layer on top of apples. Bake at 325 degrees F for 45 minutes or until top starts to brown and apples are tender. Serve warm with whipped cream or vanilla bean ice cream. Enjoy!
A couple photos from our apple pickin’ adventure. I can not believe how big Miss Nora is!
A few weeks ago, (I am in fact that far behind on blogging) I stumbled upon these beautiful golden raspberries. I placed them in my basket and took them home, hoping to make something delicious with them. Because raspberries that pretty should not simply be eaten.
Ha. Tell that to my sweet little Nora. See images below.
Raspberry Tart with Brown Butter Filling recipe adapted from Epicurious
For the Crust
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don’t over work it.
For the Filling
1/4 cup sugar
1 large egg
Pinch of salt
1/8 cup all purpose flour
1 teaspoon vanilla extract
1/4 cup unsalted butter, diced
8-ounces fresh raspberries
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
Spoon about 6 ounces of raspberries into a pile in the center of the dough.
Use hands to fold the outside edges of the dough up and around the raspberries. Pour brown butter mixture over raspberries. top with additional raspberries.
Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 30 minutes. Cool tart completely in pan on rack. Sprinkle with powered sugar. Serve immediately.
Nora Loves Raspberries.
Blueberries. ‘Tis the season. We spent an evening at a local blueberry patch just last week. Ean and Nora were very good at taste testing. I wish it were blueberry season all year long!
With an abundance of blueberries in our house and the 4th right around the corner (or tomorrow), I thought a blueberry crisp would be perfect. I love making crisps because they can be thrown together at the last minute and you likely have everything you need on hand. This blueberry crisp is super easy and oh so delicious…could you really go wrong with a William Sonoma recipe?
Blueberry Crisp from William Sonoma
4 cups fresh or frozen blueberries
1 Tbs. fresh lemon juice
3/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
4 Tbs. (1/2 stick) unsalted butter or margarine, at room temperature, cut into pieces (additional if desired)
3/4 cup rolled oats
Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray. Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
Bake until the top is golden and the blueberries are bubbling, about 30 minutes. I added another 4TBS of melted butter with 10 minutes left to bake. It needed just a bit more crunch.
Serve hot or warm, and top with THIS Homemade Ice Cream.