New Seasons & Apple Crisp

Apple Crisp

It has been almost eight months since I last posted.

Eight months.

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.

Apple Crisp

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!

apples nor

A couple photos from our apple pickin’ adventure. I can not believe how big Miss Nora is!


Whole Wheat Apple Cranberry Pecan Muffins

Whole Wheat Apple Cranberry Pecan Muffins

I was in the mood for muffins this week.

I decided on these partly because they were gorgeous and partly because of the amount of yummy goodness that is in them. If I actually ever fulfill my dream to have a food truck (Yes, this is an idea that runs through my mind a few times a week) these will be one of the first thing on the breakfast menu.

Whole Wheat Apple Cranberry Pecan Muffins

1 large apple, sliced

1 1/2 cups whole-wheat flour

1 cup old-fashioned rolled oats, uncooked

1/2 cup brown sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Pinch of cloves

2/3 cup chopped pecans

2/3 cup dried cranberries

1 cup vanilla Greek yogurt

2 eggs

1/4 cup whole milk

3 Tablespoons butter, melted

1 cup natural applesauce

1 teaspoon vanilla extract

12 –  4 inch parchment paper squares

Preheat the oven to 375 F. Peel and dice 3/4 of the apple. Cut the remaining into 12 thin slices for garnish and set aside.

In a medium bowl, combine dry ingredients (flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and cloves). Stir in pecans, diced apple and dried cranberries.

In a large bowl, whisk together the yogurt, eggs, milk, butter, applesauce and vanilla. Pour into the dry ingredients and stir until combined.

Place parchment paper square in each cup of a 12 cup muffin tin. Divide batter among cups, topping each with an apple slice, cranberries and additional oats if desired. Bake until muffins begin to brown around edges and are firm to the touch – approximately 25 minutes. Remove muffins from tins and enjoy.

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls

I have been in love with cinnamon rolls lately.

Homemade cinnamon rolls twice in one week. The husband isn’t complaining.

It must be because it is fall. Nothing is better on a cool crisp morning than a warm cinnamon roll…but let’s face it we were eating them after dinner.

Uh-em. These really are perfect for fall because they are packed with apples and caramel.

Caramel Apple Cinnamon Rolls

adapted from The Baker Chick

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg


1 cup brown sugar, packed

1 tablespoon ground cinnamon

5 tablespoons of butter, melted

2 small tart apples, peeled, and diced into small pieces (about 1 cup of chopped apple total)

caramel sauce for drizzling* (about 2 tablespoons plus 1/2 cup as needed for icing below)


1/2 cup caramel sauce
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 – 2 Tablespoons milk for consistency
Warm the milk and butter over low heat in a sauce pan until warm with the butter melted. In a large mixing bowl, combine 2 1/4 cup of the flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer OR use a rubber spatula to fold the dough together, scraping from the outside in. Mix until well- combined.Add the remaining flour, 1/2 cup at a time, stirring well after each addition. (dough will be too thick and sticky to use the mixers at this point.) When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, prepare your filling ingredients. When the dough is ready, lightly flour your surface and roll out dough into a 12×9 inch rectangle. (use your 9×13 baking dish as a guide.) Using a pastry brush- slather the dough with the butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn’t fall out when you roll it. Add the chopped apples and press them into the dough a bit as well. Drizzle apples with 2 tablespoons of caramel sauce.
Starting on one of the shorter ends, carefully roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a 9×13 baking dish. Rolls will be gooey, so transfer them carefully.
Cover and let the rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 375F.
Bake in the preheated oven for 20 minutes, or until golden. Let cool for about 10 minutes before icing.
For the Icing
Whisk together butter and caramel sauce until smooth. Add the powdered sugar and continue to whisk until smooth and lump-free. Add vanilla and milk if desired. Drizzle over rolls and serve warm.
* For the Caramel Sauce: You can use store bought. I made mine by melting a bag of caramels (ok minus like 1/3 of the bag because I ate them) 3 Tablespoons milk and 3 Tablespoons butter. Warm over medium low heat until smooth.