A Recipe For Your Weekend: Classic Apple Pie with Oat Crumb Topping

Excerpt from www.littlekitchenbigflavors.com.

Apple pie slice à la mode.

Can you feel it? It’s Fall. It’s here. Gone are the days of the 9 PM sunsets and mornings wearing short sleeve shirts and flipflops.  Turn off the air conditioners and pull out the jackets.  Because the cooler weather is here to stay.  Can you smell it?  I can’t pinpoint where that Fall smell comes from, but I do know it’s there.  Something to do with the leaves falling from the trees and the dry, crisp air, I think.  So, pull out your pumpkin and spice-scented candles.  Get this pie in the oven and let the whole house fill with the comforting aroma of sugar, cinnamon and apples. It’s time for pumpkin cappuccino and Octoberfest beers.  The Halloween costumes are already lining the store aisles.  Apples are fully grown and ready for picking out at the local farms.  And, every year, we head out to Becker Farms to pick a bushel of apples for pie making.  Except this year, because of our wacky spring weather, only 10%  of their apple crop grew.  So, while pick-your-own apples weren’t an option, we still headed out there to snag some of their pre-picked McIntosh apples.  Let the pie-making begin.

Peel, core, dice.

This is the same apple pie recipe that my Mom has been making for years.  Except, unlike her, I make my own crust.  But, you could absolutely swap out homemade for store-bought.  This has been my mother’s approach to pie crust for years (to my Grandmother’s dismay), and I promise that every slice is still promptly gobbled up.

Pie filling in the unbaked crust.

Do you even need me to sell you on how perfect apple pie is?  Very simply one of the best all-american desserts around.  And this variation, with the oat crumb topping, is my favorite.  It’s like a delicious cross between apple pie and coffee cake.  Using plenty of cinnamon, sugar, and butter.  It is the best ending to any meal and a great beginning to any day.  I love how the juices from the apple combine with the granulated sugar to form a syrup that coats the bottom layer of crust.  So, while the crust is flaky and crisp, it’s also sugary and soft.  And, who doesn’t love a crumb topping?  The crunch adds a complementary texture to each apple-sogged bite.  And, it’s lot easier than the whole lattice crust method, and still looks just as lovely on the plate.  Add a scoop of vanilla ice cream, and settle in to Fall.

Finished apple with with oat crumb topping.

Classic Apple Pie with Crumb Topping
Serves 8. Prep time: 2 hours, 30 minutes. Cook time: 50 minutes.

Ingredients

• Apple Filling
  • 8 medium McIntosh apples
  • 1/2 cup sugar
  • 3 teaspoons cinnamon
• Crust
  • 1 1/2 cup all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter (one stick, cut into 1/2 inch pieces)
  • 1 teaspoon apple cider vinegar
• Oat Crumb Topping
  • 1 cup dark brown sugar
  • 1 1/2 cup all purpose flour
  • 3/4 cups quick cooking oats
  • 1/2 cup butter (one stick, cut into 1/2 inch pieces)

Directions

Crust

1. In a food processor fitted with a pastry blade, blend flour, sugar, salt, and baking powder together. Add butter and pulse until mixture resembles coarse cornmeal.
2. Mix water and apple cider vinegar together, add to processor. Pulse until moist clumps form. Keep pulsing (adding more water, one teaspoon at a time, if mixture is too dry) until dough just forms into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for one hour.

Oat Crumb Topping

1. In a mixing bowl, combine brown sugar, flour, and oats. Then add butter pieces. Use fingers to pinch the mixture together until it resembles crumbs. Set aside.

Apple Filling

1. Roll out crust dough into a 13 inch round. Transfer to a greased 9 inch glass pie dish. Fold excess dough over, and press to seal the seams. Then, use a fork to crimp edges around the rim of the pie dish. Freeze crust for 20 minutes.
2. Peel, core, and slice the apples into 1/2 inch thick slices. Toss with cinnamon and sugar.
3. Preheat oven to 350 degrees. Sprinkle 1/4 of oat crumb topping mixture on bottom of unbaked pie crust. Pile apple filling on top, mounding in the center. Press remaining crumb topping onto the apple filling.
4. Bake for 45 minutes.
5. Turn temperature down to 325 and continue baking 20-30 minutes more until topping is brown and filling is bubbling. Tent pie with foil if the topping is browning too quickly. Cool before serving.

Post, photos and recipe courtesy of Mrs. Flavors at the local blog Little Kitchen Big Flavors. You can find the original post and many more delicious seasonal recipes at littlekitchenbigflavors.com.

A Recipe For Your Weekend- Spider Bite Mixed Drink

Black Willow Winery’s Black Widow Berry wine shines as a mixer for a spectacular beverage. Try it out at your next get-together with friends- it’s super simple.

Ingredients:

1 bottle Black Widow Berry wine
2 cups crushed ice
6 oz. coconut rum (non-sweet)
3 oz. lime vodka

Stir and serve! Makes enough for a 2 qt. carafe.

Courtesy of Black Willow Winery / reposted with permission from CityGirlCountry.

 

A Recipe For Your Weekend: Roasted Garlic With A Twist

Singer Farm Naturals will be having a garlic talk this Sunday, September 9 at 1pm at their Legacy Barn at 6730 Lake Road in Appleton. They have several varieties of garlic now available. Garlic guru Tom Szulist provided us this easy, tasty recipe:

Roasted Garlic with a Twist

Offer the roasted cloves in one small dish and a high-quality extra virgin olive oil in another. Diners can dip the bread in olive oil, then smear a clove of garlic on it. Heavenly!

Ingredients

• 3-4 head garlic
• 4 tsp extra virgin olive oil

Preheat the oven to 425F.

Remove some of the outer papery covering of the garlic. Keep a few of the bulbs separate and do not bake. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it.

Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

To serve, separate the head into individual cloves. Allow your guests to squeeze out the softened garlic as needed, or squeeze out the cloves into a small serving dish.

Take the extra bulb and peel and mince the garlic. Combine the minced garlic with the paste or allow your guests to add it to their baked garlic.

A Recipe For Your Weekend: Spicy Lime Chicken

This recipe is a grilling favorite and can be adjusted to however spicy or mild you like it.

Ingredients:

½ cup chicken stock
Zest of 1 lime
1/3 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon minced fresh garlic
1 teaspoon fresh thyme
1 teaspoon kosher salt
¼ teaspoon cayenne pepper (adjust for spiciness)
1 teaspoon black pepper
6 4oz. boneless, skinless chicken breast halves

 

 

Combine all ingredients except the chicken into a 1-gallon resealable freezer bag. Stir thoroughly. Add the chicken breasts to the bag. Seal the bag and marinate for up to 12 hours in the refrigerator. Grill over medium high heat. Serves 6.

Recipe courtesy of:
ediblebuffalo.com

A Recipe For Your Weekend- Grilled Stuffed Zucchini

You’re probably as inundated with zucchini as we are right now, so forego the usual sauteed zucchini dish for a stuffed version, cooked outside on the grill.

Grilled Stuffed Zucchini

Vegetarian

• 2 medium zucchini – approx. 10 inches in size
• 1/4 C diced red onion
• 2 cloves garlic, minced
• 1-2 medium tomatoes (about ½-1 cup diced)
• 1 1/2 tablespoon chopped fresh basil (or a teaspoon of dried)
• 2/3 cup Italian cheese blend – Parmesan, Asiago, Mozzarella
• 1 tablespoon Italian style bread crumbs
• kosher salt
• black pepper
• extra virgin olive oil

Slice zucchini in half length wise, leaving the tops on. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 cup. This will go in your filling.

Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside. Preheat your grill outside and then start your filling in a skillet on the stovetop. In a medium hot skilled add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 teaspoon kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.

Take your zucchini to the grill and put them hollow-side down. Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside. Take them back inside. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1 tablespoon cheese and sprinkle with 1/4-1/2 teaspoon bread crumbs. Drizzle each with extra virgin olive oil. Place them back on the grill (filling side up). Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will take longer to cook. Serves 4.

 

Recipe courtesy of:
ediblebuffalo.com

A Recipe For Your Weekend- Broiled Peaches with Honey and Almonds

This simple recipe takes advantage of the natural flavor of a great peach, but will be forgiving if your peach is a little under-ripe. Feel free to experiment with other varieties of nuts in this recipe. Walnuts and pine nuts work as well as almonds.

Ingredients 

• 4 peaches, preferably a freestone variety
• 1/4 teaspoon salt
• 4 Tablespoons honey
• 4 teaspoons chopped or slivered almonds
• Vanilla ice cream (optional)
• Amaretto (optional)

Slice the peaches in half through the stem end. Twist carefully, making sure to keep both halves of the peach intact. Remove and discard the pit.

Prepare a broiler-safe dish that is large enough to accommodate all 8 peach halves without crowding. Coat the dish well with cooking spray. Place the peach halves cut side down.

Place under the broiler, about 4-6 inches from the heating element. Broil for about 3 minutes, or until the skin of the peach begins to bubble. Keep a careful eye on these, they will burn easily.

Remove the pan from the oven. Using tongs, carefully flip each peach half over. Sprinkle with salt, fill the cavity in each peach with 1 Tablespoon honey and 1 teaspoon almonds. Return to the broiler and cook until the nuts are toasted, about 4 minutes. Again, watch very carefully

Serve with vanilla ice cream and a drizzle of amaretto, if desired. Serves 8.

 

Recipe courtesy of:

ediblebuffalo.com

A Recipe For Your Weekend- Campfire Culinary

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Looking for some inspiration in the kitchen? Well, perhaps it’s time to think outside the kitchen. Our summer issue is packed with delicious, simple recipes and helpful tips for cooking outdoors over a campfire. Check out a few recipes here and then find more on shelves in the magazine.

Recipes by Laura Anhalt

Main Dishes

Stone-Cooked Whole Salmon

• 1 whole salmon, deboned, gutted and with the skin on
• Garlic, sliced thinly
• 1 lemon, sliced
• Salt & pepper as needed

The whole salmon should be clean and butterflied open. Rub the outside skin with salt and pepper and place it, opened and skin side down, on the stone it will cook on. Sprinkle the inside of the fish with additional salt and pepper and then add the garlic and lemon slices towards one side only and then fold it closed.

Transfer the rock with the salmon on it to the campfire and cook until done. Wait to flip it until the bottom side is thoroughly cooked.

Side Dishes

Stuffed Onions

• 3 large onions, whole
• 3 large garlic cloves, whole & peeled
• 3 oz cup of olive oil
• 3 oz of honey
• 1 tsp of salt
• 1 tsp of black pepper
• Wooden skewers or tin foil

Mix the salt, pepper, olive oil and honey in a bowl or use a ½ gallon Ziploc bag. Set aside.

Cut the top and the bottom of the onion and then peel only the first outside layer of the skin. Make a vertical and clean cut down the middle of the onion and remove a few layers from the center core ( just enough space to stuff it with a garlic clove). Brush some of the marinade in the center of the onions, stuff one half with the garlic clove and put the onion back together, holding it with three skewers inserted at different angles. Coat the onions with the remaining marinate, and place them on the campfire grill until they become soft throughout and slightly charred on the outside. If you are using tin foil wrap, instead of using the skewers, wrap the prepared onions in foil and set them to cook and soften on the red hot embers flipping them at constant intervals to allow even cooking.

Three Sisters Succotash

• 1 cup of corn kernels
• 1 cup of zucchini, chopped
• 1 cup of canned black beans
• Thyme sprigs, as needed
• Salt & pepper, as needed
• ¼ cup of water
• Tin foil

Mix all of the ingredients together, season the mixture with salt & pepper and make tin foil pockets to contain the mixture. Seal them tight. It should render for about 4 servings. Place the pockets on top of the embers flipping them at constant intervals to allow even cooking.

Dutch Oven Breakfast Casseroles

Egg, Cheese and Sausage Breakfast Casserole

• 4 slices of bread
• ½ lb of sausage, cooked
• 8 oz of grated cheese
• 6 eggs
• 2 cups of milk
• 1½ tsp of dry mustard
• Butter, for greasing
• Salt & pepper

Line your Dutch oven with foil and lightly grease with butter. Crumble the bread into the Dutch Oven then top with crumbled cooked sausage. Cover with cheese. Mix the eggs, milk and mustard. Pour the egg mix onto the bread, sausage, and cheese and season with salt and pepper. Cover and place on the campfire red hot embers and using a shovel, place a few on top. It should be done in about 35 minutes.

French Toast Casserole

• ½ of a large loaf of French bread
• 4 eggs
• 1 ½ cups of milk
• 4 tbsp of sugar
• 1 tsp cinnamon or nutmeg
• ¾ tsp of salt
• 1 tsp of vanilla
• 4 tbsp of butter, cut into small pieces

Tear bread into 1-2 inch chunks. Put torn bread in an 8″ Dutch oven. Beat together all remaining ingredients, except butter. Pour over the bread. Dot the top with butter. Cover and place on the campfire red hot embers and place a few on top. It should be done in 30-45 minutes, when the eggs are set.

A Recipe For Your Weekend- Blueberry Pudding Cake

Copyright EdiblePix

This week’s installment of A Recipe For Your Weekend comes to us courtesy of Pat LaPoint from Hill-n-Hollow Farm in Pavilion, NY. Blueberries are in season now for a short time, so grab them while you can!  You can find more information about U-Pick blueberries from Hill-n-Hollow on their Facebook page.

Blueberry Pudding Cake

Cake Ingredients

• 2 cups fresh or frozen blueberries
• 1 tsp. ground cinnamon
• 1 tsp. fresh lemon juice
• 1 cup all purpose flour
• 3/4 cup sugar
• 1 tsp. baking powder
• pinch of salt (1/8 tsp.)
• 1/2 cup whole milk
• 3 tbsp. butter, softenened

Grease an 8-inch square baking dish.

Toss the blueberries in the cinnamon and sprinkle with lemon juice. Spread blueberries evenly in the bottom of the baking dish. In a medium bowl, whisk together flour, baking powder, sugar and salt. Stir in milk and softened butter. Spoon batter over the blueberries.

Topping Ingredients:

• 3/4 cup sugar
• 1 tbsp. cornstarch
• 1 cup boiling water

Mix together sugar and cornstarch and sprinkle mixture over top of batter. Slowly pour water over all (DO NOT STIR!).

In an oven that has been preheated to 350°F for at least 15 minutes, bake until the cake tests done (about 50-60 minutes). Serve with French Vanilla or Blueberry Ice Cream, or topped with blueberry syrup or whipped cream.

Serves 4-6.

Recipe For Your Weekend- A Great Catch

by Michelle Blackley

Salmon is packed with disease fighting omega-3 fatty acids and lean, muscle-boosting protein. The best news for Western New Yorkers and visitors is, salmon runs locally. One of the most notable places to fish for salmon is Olcott Beach, which may be named the Ultimate Fishing Town by World Fishing Network (WFN).

Whether it’s date night or a small dinner party, this recipe is always a “sear” delight.

8-Minute Salmon

Ingredients:

• 4 6-7 oz salmon filets
• 1 tsp olive oil
• Salt and pepper
• Old Bay seasoning
• 1 large shallot, finely chopped, about 2 tbsp
• ¼ cup dry sherry
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 2 tbsp fresh dill, chopped
• 1 tsp fresh flat leaf parsley, chopped

Recipe:

Heat a heavy-duty skillet over medium-high heat. Heat the oven to 250 degrees and place a baking sheet on the center rack. Season the salmon fillets with salt, pepper and Old Bay.

When the skillet is hot, add the olive oil and coat the bottom of the pan. Add the fillets skin side down and cook until brown and crispy, about 2 minutes. Turn the fillets and cook on the other side until golden brown, about two minutes more. Transfer the fillets to the baking sheet and cook until they are firm and have a bright-orange center, about 7 minutes (check with a pairing knife).

Pour off any fat from the skillet. Lower the heat to medium and add the shallots. Cook until softened but not browned, about two minutes. Add the sherry and cook until it has reduced and is thickened, about 2 minutes more.  Add the lemon juice, mustard and herbs and whisk to combine. Add salt and pepper if necessary.

Plate the fish and evenly distribute the sauce over each immediately.

Serves 4.