ll baking starts with fresh apples
The fall baking got delayed a bit this year since we had a
90-degree weather spell in October. But when the weather cooled and
turned rainy last weekend, it seemed like the perfect time to start
up. One of the best ingredients for winter baking is apples. They
are in season so they are crisp and flavorful for baking. At the
grocery store this weekend, the display of Gizdich apples was so
fragrant I could smell them from an aisle away.
ll baking starts with fresh apples
The fall baking got delayed a bit this year since we had a 90-degree weather spell in October. But when the weather cooled and turned rainy last weekend, it seemed like the perfect time to start up. One of the best ingredients for winter baking is apples. They are in season so they are crisp and flavorful for baking. At the grocery store this weekend, the display of Gizdich apples was so fragrant I could smell them from an aisle away.
The key to picking out apples for baking is to pick tart apples that are crisp for desserts that are sweeter, such as the caramel apple bars below. For these, I suggest Granny Smith or Pippin. The tartness balances well with the sweetness of the caramel. The apple crumble recipe, which uses much less sugar, works well with a sweeter apple such as golden delicious. I did make one adjustment to the recipe, swapping out walnuts for chopped hazelnuts. And just a warning that the caramel apple bars smell so good straight out of the oven, it’s hard to resist scooping them out even though they fall apart. The bars stay together better after being refrigerated, but still are easier to eat with a plate and fork.
Enjoy one of these recipes while apples are still in season.
Caramel Apple Bars
Recipe courtesy of Betty Crocker
1 c. packed brown sugar
½ c. butter or margarine, softened
¼ c. shortening
1 ¾ c. all-purpose flour, plus 3 tbsp. reserved
1 ½ c. quick-cooking oats
1 tsp. salt
½ tsp. baking soda
4 ½ c. coarsely chopped peeled tart apples (three medium apples)
1 bag (14 oz.) caramels
Heat oven to 400 degrees. Mix brown sugar, butter and shortening in a large bowl. Stir in 1 ¾ c. flour, the oats, salt and baking soda. Reserve 2 cups of the oat mixture. Press the remaining oat mixture in an ungreased rectangular pan, 13X9 inches.
Toss apples and three tablespoons of flour; spread over mixture in the pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture. Press lightly.
Bake for 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in the refrigerator.
Makes 36 servings
Calories: 145; Total Fat: 5 g; Total Carbs: 24 g. Protein: 2 g.
Apple crumble
Recipe courtesy of David Lieberman
Filling:
4 large Golden Delicious apples (about 3 pounds)
1/4 c. sugar
1 lemon, juiced
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
Topping:
1 c. walnuts or pecans, roughly chopped
1 c. all-purpose flour
1 1/4 c. rolled oats
1/2 c. packed dark brown sugar
1 tsp. ground cinnamon
Pinch fine salt
8 tbsp. (1 stick) cold butter, cut into small pieces
Vanilla ice cream, for serving, optional
Position an oven rack in the center of the oven and preheat to 350 degrees F.
Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9-by-13-inch baking dish, and spread out into an even layer. Set aside.
In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
Serve warm or at room temperature with vanilla ice cream.
Easiest Ever Baked Stuffed Apples
Recipe courtesy of Rachael Ray
4 McIntosh apples
1/2 lemon
4 tbsp. butter, softened
3/4 c. whole-grain cereal with dried fruit (recommended: Mueslix)
2 tbsp. dark brown sugar
1/4 c. chopped walnuts
1 pint vanilla ice cream
Heat the oven to 425 degrees F.
Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.
