Be the apple of everyone’s eye: Make and share some perfect fall treats

Fall is here. I love fall.

A couple weekends ago a friend and I went out to Maplewood State Park and went on a nice, long trail ride. During our five-and-a-half-hour ride, I got to thinking about the reasons why I love fall: warm sweaters, bonfires, the colors changing, and of course the apples are ready on my apple trees.

If I want to get apples from my trees I have to get to them before my dogs do – they love apples as well! If they can reach them on the tree they will pick them off (or they check to see if any have fallen on the ground) and then use them as toys to play chase with. So if I see our golden retriever, Zoe, chasing our German shepherd, Bella, I know they have found an apple. Now if I could just teach them to pick the apples, put them in a bucket, and bring them to the house, I would have it made!

Someday, maybe.

During the fall and winter months I also do a lot more baking and cooking. When I want to bake, I make a day out of it and bake or cook multiple things. I love playing in the kitchen, especially during the cooler months, when I don’t mind a warm kitchen.

This month I decided to share with you a couple of different apple recipes.

The first one is Snickerdoodle Apple Crisp. Who doesn’t love a good apple crisp? This one’s so good! Top it with some vanilla ice cream while it is warm and you have the perfect dessert.

The second apple recipe is Slow Cooker Spiced Apple Cider. This was just what I needed on the rainy, cooler Saturday we just had, and it’s so easy to make. Plus, my house smelled so good while it was in the slow cooker. I hope you enjoy them both!

Snickerdoodle Apple Crisp

Ingredients:

Apple filling:

8 cups apples, peeled and chopped

1/4 cup brown sugar

1/2 tsp cinnamon

Cookie topping:

1/4 cup softened butter

1/3 cup sugar

1 egg

2/3 cup flour

1/8 tsp salt

1/2 tsp baking powder

1/2 tsp cream of tartar

Directions:

Preheat oven to 350°. In a large mixing bowl, toss apples with brown sugar and 1/2 tsp cinnamon. Dump into a greased 8X8 baking dish.

In a medium mixing bowl, cream together butter and 1/3 cup sugar. Add in egg and mix well. Stir in flour, salt, baking powder, and cream of tartar. Add a little more flour to dough if needed to be able to roll into balls.

Mix 1/2 cup sugar and 3/4 tsp cinnamon in a small bowl. Roll dough into 12 balls and roll cookie dough in sugar mix (if not able to roll into balls, using a spoon works well, too). Top apple filling with cookie dough and flatten slightly.

Bake 45-55 minutes until apples are tender and topping is lightly browned.

*Allow to cool slightly before serving for the juices to thicken up a bit. Store leftovers in fridge.

Slow Cooker Hot Apple Cider

Ingredients:

2 quarts (64 ounces or 8 cups) apple cider

Six 3-inch cinnamon sticks, plus more for serving if desired

1 medium orange

1/8 cup whole cloves

Directions:

Pour apple cider into a 2.5-quart or larger crock pot or other slow cooker. Add cinnamon sticks to cider.

With a toothpick, poke holes all around the orange, about 1 inch apart. Carefully poke the cloves into the toothpick holes in the orange. Place orange into the cider in the slow cooker.

Cook on low for about 4 hours. Ladle into mugs. Place a cinnamon stick in each glass. Serve. Leftovers can be stored in fridge and reheated in a mug later.

With questions or comments, email jessicahoner@hotmail.com.

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