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This recipe was originally in a Family Circle magazine. I cut it out over a year ago. I meant to make it then, but I think I got caught up in making too many pumpkin recipes last fall. Now that apple season is here again, I finally found a chance to make them when we were asked to bring treats into work to celebrate Boss's Day last week.
Apple Crumble Squares
Ingredients for cake:
3/4 cup butter, softened
1 cup sugar
3 eggs
3/4 teaspoon almond extract
1 1/2 cups flour
1/2 teaspoon salt
4-6 Granny Smith apples, peeled, cored, and thinly sliced
1/4 cup apricot preserves
Ingredients for topping:
2 cups flour
1 cup light brown sugar
1 1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup butter, melted
2 tablespoons powdered sugar
Preheat oven to 350 degrees. Spray a jelly roll pan with cooking spray.
For the cake, beat together the butter and sugar until smooth. Add eggs, one at a time. Beat well after each. On low speed, beat in almond extract, flour, and salt. Spread into pan.
Spread apple slices over top of cake. Put apricot preserves in microwave-safe dish and melt on 50% power for 30-40 seconds or until it is easy to spread. Brush apple slices with melted preserves. Bake for 25 minutes.
In medium-sized bowl, mix together the flour, brown sugar, pumpkin pie spice and salt. Stir in butter until mixture is thoroughly moistened and becomes crumbly. Sprinkle evenly over cake. Bake another 35 minutes.
Cool on wire racks completely before dusting with powdered sugar. Cut into squares.
Yields: about 24 squares
Years ago, I watched a Rachel Ray episode where she made these baked apples. Since I love apple crisp, I quickly jotted down this recipe as best as I could remember it. The recipe has remained on a scrap of paper for years now. Every year I think, "I'm gonna make this!" Well, last night, I finally did.
According to my scribbled notes, it looks like Rachel Ray recommended using McIntosh apples or anything crisp. All I had at homes was a Braeburn apple and some Granny Smith apples. I'm saving the Granny Smith apples for my next recipe, so I used the Braeburn for this one.
The apple turned out fairly well, but I wonder if it would have been better with a different type of apple. Also, I must admit I prefer good old apple crisp to this. In fact, after I finished eating the baked apple, I was really in the mood for some apple crisp!
Baked Stuffed Apples
Ingredients:
4 apples
6 tablespoons butter, softened
1/2 cup oats
1 cup brown sugar
1/2 cup walnuts (I substituted pecans, and it turned out O.K.)
1/2 cup flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Trim the top of the apple. If the apple doesn't stand upright on its own, you can trim the bottom as well. Scoop out the center of the apple with a melonballer. (I don't own a melonballer, so I ended up using my grapefruit knife.)
Blend the remaining ingredients together with your hands. The mixture should become crumbly. Fill the cavity in each apple with the mixture.
Place the apples in a shallow pan. (I used a pie plate.) Add a little water to the bottom of the pan.
Bake at 425 degrees for 20 minutes.
After playing around with a recipe I found online, I baked my first batch of these cookies. Oops, they cooked a bit faster than expected. O.K. on to round 2! These I took out a couple minutes sooner, and they seemed fine, but they were very thin. I decided that perhaps the batter was too runny, so I added some more flour and oats before trying a third batch in the oven. The result was higher cookies that kept their rounded shape from the cookie scooper.
I took samples of both the flatter cookie and the higher, rounder cookie to a friend's house. There was good news and bad news. The good news is that everyone liked the cookies! The bad news is that the vote was split as to which was better--the flatter cookie or the higher cookie! I'll give you directions for both and you can decide which you like better.
Apple Oatmeal Cookies
Ingredients:
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 1/2 teaspoons apricot brandy (you can substitute vanilla extract for this)
1 cup flour*
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
3 cups quick oats*
1 1/3 cup peeled and diced apple (about 2 small apples)
*for the higher, rounder cookies add an extra 1/2 cup flour and an extra 1/2 cup oats
Preheat the oven to 375 and grease your cookies sheets or line them with parchment paper.
In a large bowl, beat the butter, brown sugar, white sugar, egg, milk, and apricot brandy until well blended.
In a small bowl, combine flour, cinnamon, salt, baking soda, and nutmeg. Add to butter mixture and beat at low speed until thoroughly combined. Stir in oats and apples. Scoop onto cookie sheets and bake 10 minutes. Cookies should be slightly browned around the edges.
Cool for a minute before remove to wire rack to cool completely.
Yields: about 36 cookies
The title for this recipe may have some of you scratching your heads and thinking, "Who's Carol?" Well, the truth is, that I have no idea who Carol is!
The recipe came from a Pfaltzgraff calendar my mother gave me. Each month features a new recipe baked or served on some kind of Pfaltzgraff dish. "Carol's Apple Crisp" is the dish for September. It was quite a hit at Sunday dinner. Enjoy!
Carol's Apple Crisp
6-8 large Granny Smith apples, peeled and sliced
1 cup flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 egg
¼ cup butter, softened
cinnamon
Preheat oven to 350 degrees.
Sift flour, sugar, salt, and baking powder into bowl. Add 1 egg. Mix well until crumbly.
Place apples in 9 x 13 baking dish. Sprinkle crumbs over apples. Dot with butter and sprinkle with plenty of cinnamon. Bake at 350 for one hour.
Let's hear it for apple season! This recipe won't use up all your apples, but it is a nice way to usher in the fall season.
Apple Coconut Bars
Ingredients:
½ cup melted butter (1 stick)
½ cup white sugar
1 cup brown sugar, firmly packed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla
2 eggs
1 cup peeled and chopped apple (1 large Gala was enough)
2 cups flaked coconut
½ cup rolled oats
1 ½ cups flour
Preheat oven to 375 degrees. Grease a 9 x 13 pan.
Melt the butter in a large microwave-safe bowl. Add the white and brown sugars. Mix in the baking soda, baking powder, salt, cinnamon, and vanilla.
In a small bowl, beat the two eggs with a fork. Then add them to the rest of the cookie dough. Mix well. Then add the chopped apple and 1 ½ cups of the coconut. (Keep ½ cup for later.)
Add the oats and flour. Mix everything thoroughly.
Spoon the dough into the greased pan. Sprinkle the remaining coconut on top. Bake at 375 degrees for 25 to 30 minutes. The top should brown slightly.
Let cool and then cut into bars.
Spread apple slices over top of cake. Put apricot preserves in microwave-safe dish and melt on 50% power for 30-40 seconds or until it is easy to spread. Brush apple slices with melted preserves. Bake for 25 minutes.
Cool on wire racks completely before dusting with powdered sugar. Cut into squares.
