Show Stopping Apple Crisp

Show Stopping Apple Crisp

It’s slowly becoming common knowledge that I make the best apple crisp on earth. Every year I get more and more people on the apple crisp train, and so therefore every year I make more and more apple crisp. Usually I make them at random for functions and whatnot. This year, after a very long month of working I decided I needed to have a fall gathering to remind myself and all the friends I’d been ignoring that I am, in fact, still alive. And what better centerpiece for a fall party than apple crisp?

At first I thought it would be just a small gathering for a few friends…. that quickly turned into 16 people. It’s a wonderful feeling when you invite a bunch of people over and just about all of them show up. I like to think its me and not the apple crisp, but it’s probably 50/50. Sixteen people means two apple crisps. Accompanying the fall show stopped was warm apple cider with a selection of booze, and a new creation of mine: pumpkin pie spice popcorn. All I did was pop a big batch of popcorn on the stovetop in a small stockpot. Just buy any brand of loose popcorn kernels and pop according to the package directions – it is super easy, WAY better than microwave, and WAY cheaper. Once popped I tossed the corn with a stick of melted butter, a few pinches of kosher salt, and mixture of 1/4 cup sugar, 2 tsp cinnamon, and 1/4 tsp each ground nutmeg, allspice, and clove. Add and toss to taste. It is quite the addictive sweet treat and perfect for accompanying our favorite Halloween classic, Hocus Pocus, starring the Divine Miss M and a very young Sarah Jessica Parker. Hilarious.

And what makes my apple crisp so good? It’s all in the topping. Sugar, oatmeal, flour, salt, and my personal touch, lots of diced pecans. I’ve attached the recipe below – you’re welcome.

What’s your fall favorite?

Show Stopping Apple Crisp – Recipe PDF

 

Dessert Oatmeal

So the other day I was milling around my kitchen looking for a late night sweet. I generally don’t keep dessert items like ice cream and cookies in my house simply because I will eat them… all of them. So really I was search for something sweet that wouldn’t make me hate myself, which of course had me stumped… until I noticed the old fashioned oats sitting on top of my fridge. It occurred to me that if oatmeal is often prepared as a sweet and hearty breakfast, why can’t it also be a dessert? Hell, everyone loves oatmeal cookies. So, with the help of some ingredients I had laying around my kitchen, Dessert Oatmeal was born. Cooked in almond milk and maple syrup and finished with almond butter, chocolate chips, and nuts, this hearty on-the-fly dessert will satisfy your late night cravings with minimal guilt.

Dessert Oatmeal (Recipe PDF)