Maple Apple Crisp

There are some foods that always bring back childhood memories.

My mom's apple crisp is one of them.

I remember it sitting on the kitchen table while Mom finished making supper. We would crowd around waiting for supper, staring at the apple crisp, and waiting for one of us to be brave enough to sneak a taste of the topping. Eventually Mom would move it to the kitchen counter out of our reach.

Her apple crisp was always served slightly warm, occasionally warm enough to make the Cool Whip start melting on top.

This isn't my mom's exact apple crisp, but it's a neat twist with a lot of versatility. (Mom's apple crisp will be coming soon!)

Maple Apple Crisp (6 servings, 45 min)

5-6 apples, peeled, cored, and sliced

1/3 c maple syrup

1/2 c flour

1/2 c rolled oats

1/2 c brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 c butter, softenend

1. Preheat oven to 375. Place apples in 8x8 baking dish. Drizzle maple syrup on top.

2. In separate bowl, mix together flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Sprinkle over apples.

3. Bake for 35 minutes. Serve warm.

Notes:

*Whole wheat flour can be substituted without anyone noticing.

*This recipe calls for 1/4 c butter (or margarine). Using 1/4 c butter results in a crumbly topping. If you prefer a more buttery, moist topping, add 2 more TB of butter.

*This recipe is best when made with real maple syrup, but it will work with imitation.

*Can be microwaved 8-11 min or until heated through (great alternative to the oven on a hot summer day!)

VERDICT:

Cost: about $2.00

Overall:

Part of the beauty of this recipe is its versatility. I have made it many times with varying amounts of butter, maple syrup, and types of oats (old fashioned or quick). Each time it's been delicious. It definitely is best warm. The topping is crisp and the maple syrup keeps the apples sweet and soft. This dessert is a great way to use up bruised apples!

My inspiration: My mom's recipe and allrecipes

Apple Chips

Healthy snacks...is it really a snack if it's healthy?

It doesn't seem like it. Snacking is my downfall.

Pretzels, candy, cookies, pretty much anything on the counter can end up in my stomach during the afternoon.

I've been trying to find healthy snacks. I like dried fruit, but it is so expensive!

Here are my apple chips - a tasty snack - and a good way to use up some of the 10 lbs of apples I bought on sale a couple weeks ago.

I'm such a sucker for sales.

Apple Chips a la Martha Stewart (1 serving (about 20 chips), 3 hours)

1 apple, unpeeled (preferably Granny Smith or Ida Red)
1 c sugar
1 c water
1/2 TB oil

1. Preheat oven to 175. Combine sugar and water in medium saucepan. Simmer over medium heat, until sugar is dissolved. Meanwhile, core and halve apple. Slice into almost paper-thin pieces using knife or mandolin.

2. Place 5-6 apple slices in sugar water. Simmer for 20 seconds. Remove with slotted spoon and place on wire rack to drain. Repeat with remaining apple slices.

3. Lightly brush 1 baking sheet with oil. Arrange apples in single layer. Bake apples until crisp, about 2 1/2 - 3 hours.

Notes:
*Store chips in airtight container for up to 2 days.
*You can double this recipe by using two apples. You do not need to increase the sugar water solution when doubling the recipe.

VERDICT:
Cost: Storemade: $2.98 for a bag (3 servings), Homemade: $0.10 for 1 serving

Overall:
Homemade apple chips are a satisfying snack. These chips are sweet, yet retain some of the tartness of Granny Smith apples. I was impressed with how the chips did not curl or discolor. In the future, I would make more apples at the same time to make the process more worthwhile. Plus, these are definitely cheaper than storemade chips!

My inspiration: Martha Stewart's Healthy Quick Cook Book (but mine don't look quite as nice as hers)

Today's Lesson: Always cook with contacts in or glasses on. Otherwise you might end up putting in only 1/3 the amount of flour needed for chocolate chip muffins and 3 times the amount of lemon juice needed for an apple pie. The muffins turn into buttery, sugary blobs. The pie tastes more like lemons than apples.

You will not be getting either of those recipes.

Apple Brown Betty

I love a good apple dessert. My mom has made some great pies and crisps that are stuck in my memory.

I've been craving them for weeks.

Months actually, since it started as a pregnancy craving.

And Noah is now 3 months old.

I won't settle for a "fake" apple pie. By "fake", I mean with canned apple pie filling. Whoever invented it disgraced the whole concept of apple pie.

In the middle of my apple pie thoughts, I came across this recipe. I'd never even heard of an Apple Brown Betty. But I had semi-stale wheat bread and bruised apples sitting around that were calling my name.

Do not make this if you're the only one around to eat it.

You will gain 5 lbs.

It's that good.

VERDICT:

Cost: Home

Convenience: Home

Taste: Home

Health: Home (although all that butter and sugar probably cancel out any benefits of wheat bread and apples!)

Overall:

This homemade apple dessert melted in my mouth! I had had doubts about how bread crumbs would taste, but I was proved wrong. The carmelized apples and crispy bread combined perfectly. I stood over it with a spoon. I loved how easy it was to throw together and its use of basic ingredients. Fast, easy, semi-healthy, delicious, using common ingredients? It doesn't get any better.

Apple Brown Betty (4-6 servings, 1 hour)

3 apples, peeled and sliced

7 slices whole wheat bread, cubed

1 1/4 c brown sugar (divided)

1/2 c butter (plus some for greasing pan)

4 TB water

1. Preheat oven to 375. Grease pie pan with butter.

2. Layer the brown sugar, apples, and bread. Do this by sprinkling 1/3 c brown sugar in pan, topping with 1/3 of your apples, and then sprinkling 1/3 of the bread on. Do it 3 times.

3. Slice butter and place slices all over the top.

4. Sprinkle with water and 1/4 c brown sugar.

5. Cover with foil. Bake for 45 minutes. Remove foil for last 5-8 minutes. Take out when top is browned and crisp. Serve hot.

Notes:

*Amounts can be approximated - use up to 1/3 c brown sugar for each layer and 3/4 c butter on top if you want

*Best served hot with whipped cream or ice cream

*Don't be afraid of cubing your bread. Just stack it up and cut it up. It doesn't need to be neat.

My inspiration (Go here! Great pictures and step-by-step instructions. Note: I decreased the amount of butter and sugar from this recipe.)