From our Food Goddess, TaMara:
We have a city apple orchard. I’ve cycled by it for years, didn’t give it much thought except to wonder what the city did with them every year. This year I found out. Seems the weather has created a bumper crop so the city put out a reminder that these apples were there for everyone, they were pesticide free and please, please, please come pick some because there were so many they were breaking branches.
Photo from City of Longmont
We headed over and picked a few last weekend and I decided that apples would make the perfect topic for tonight’s recipe exchange. I’ve got some old favorites and some old favorites with a new twist, including tonight’s featured recipe, Caramel Apple Crisp, pictured at top.
Let’s start with one that is perfect around this time of year when mini chocolates abound, Baked Snicker Apples, recipe here.
Mouth-watering is the only way to describe, Mrs. J’s Famous Apple Pie, click here.
I have bourbon, I have apples, seems I need to make some Bourbon Bake Apples, recipe here.
Totally not apple related, the weekly menu this week was Spaghetti and Meat Sauce, recipes and shopping list here.
What’s on your menu? Now that the weekend means autumn is official, what are some of your favorite fall recipes?
For tonight’s featured recipe, I wondered what would happen if I added caramels to my favorite apple crisp. It was amazing. Great flavor without being too sweet. I reduced the sugars to adjust for the caramels. I’ll do this one again:
Cast Iron Caramel Apple Crisp
2 lbs apples – mix of sweet and tart (about 3 apples)
2 tbsp butter
1 tbsp granulated sugar
dash of salt, cinnamon, nutmeg and ginger to taste
10 caramels, unwrapped
2 tbsps of cream
1/3 cup brown sugar
1/2 cup butter, melted
1 cup rolled oats (not instant)
1 cup flour
10 inch cast iron skillet and small mixing bowl
Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.
Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.
While the apples are cooking, melt the caramels and cream over medium heat, stirring until smooth. If you spray the pan with cooking oil before melting caramels, cleanup is easier. Pour over apples just before adding crumble mixture.
In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes in a 400 degree oven, just until top is crispy golden brown. Let cool 10 minutes and serve warm.
What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.
Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.
No Bixby Diary this week, I’ll make up for it next week. Until then….TaMara