Autumn Crisp Recipes

AUTUMN CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.
• Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.
• Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.
• Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.

AUTUMN MOON CAFE'S APPLE CRISP

Steps:

• Apple Mixture: 5 Granny Smith apples, peeled, cored & sliced 2 tablespoons sugar 2 teaspoons cinnamon 2 teaspoons lemon juice Preheat oven to 350 degrees.
• Grease an 8-inch square baking pan.
• For the topping: Mix together the flour, oats, sugar and spices in a large bowl.
• Using the large holes of a grater, grate the butter into the bowl.
• Blend until the mixture just begins to come together, being careful not to over mix.
• Toss the apples in a large bowl with the sugar, cinnamon, and lemon juice. Spoon into the baking pan and sprinkle the topping mixture over the fruit. Bake for 45 to 60 minutes, or until the apples are tender and the topping is browned and crisp.
• Serve warm with a scoop of rich vanilla ice cream.

BIG BATCH AUTUMN PEAR CRISP

Steps:

• Heat oven to 350°F.
• Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 13x9-inch pan sprayed with cooking spray.
• Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place pan on baking sheet.
• Bake 25 min. or until hot and bubbly. Cool slightly. Top with COOL WHIP just before serving.

AUTUMN APPLE CRISP

Steps:

• First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
• Set aside.
• I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
• If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
• As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
• When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
• Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
• Sprinkle white sugar and juices over, and toss well.
• Sprinkle topping over entire surface of apples.
• Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
• Let cool for a bit before eating; it's good warm or cool.
• I serve it warm, with vanilla ice cream.

AUTUMN CRISP

Steps:

• Peel and slice apples and pears into buttered dish. Add cranberries, lemon juice, cinnamon and stir. For topping, combine all ingredients except butter and blend. Add softened butter and blend with fingers until blended and coarse. Bake at 350 for 35 minutes or until bubbly and golden.

FALL FRUIT CRISP

Steps:

• In a bowl, combine pears, cherries and lemon juice; set aside. In another bowl, combine vanilla, brown sugar, cornstarch and cinnamon. Sprinkle over pear mixture and gently toss to coat. Cover and refrigerate at least 1 hour or as long as overnight., Place pear mixture in a greased 9-in. square baking dish. For topping, combine oats, brown sugar, flour, pecans, cinnamon and nutmeg in a bowl. Stir in butter. Sprinkle over pear mixture. Bake at 350° for 35-45 minutes or until filling is bubbly and topping golden brown. Serve warm with ice cream.

AUTUMN APPLE-SQUASH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
• Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
• Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
• Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.