All the apples…

I have a soft spot for apples.

I have a soft spot for apples.

I love autumn.

It really is the best time of year and I adore the time between Labor Day and Thanksgiving because I can enjoy all of the fall themed things.  While everyone is going crazy over pumpkin (which I admittedly love, don’t get me wrong), I am excited about cinnamon.  Yes, cinnamon can be used year round, but there is something so warming and fall-like to cinnamon that makes me want to use it daily during this time of the year.

I wanted to make an apple crisp dessert on Halloween.  When I went to the store, I picked up a bag of McIntosh apples (because my mom said they make the best apple crisp and I follow directions).  I knew I would only need 6 apples for the crisp and there will 12 in the bag.  What to do?!?!  Well, since I was already peeling and chopping, I decided the other 6 needed to me made into applesauce.  The end result was a cinnamony wonderland that left my house smelling amazing.

Chop, chop, chop...all day long...chop, chop, chop...while I sing this song.

Chop, chop, chop…all day long…chop, chop, chop…while I sing this song.

I diced the apples for the applesauce pretty small and made thin slices for the apple crisp.  The results were incredible.  We polished off the entire pan of apple crisp that night.  So good.  I like an almost even ratio of apples to crisp topping, so if you aren’t like me, you will need more apples (or more crisp, if you lean that way).  The applesauce was a delicious addition to our dinner and then I spooned large amounts into my oatmeal for the next few days.  Super yummy.  While neither of these recipes are revolutionary, I still thought I would share…you still have a few good weeks of apple season left and hopefully it will inspire you to ditch the pumpkin for a day and look for apple recipes!

Chunky applesauce is the only way to live.

Chunky applesauce is the only way to live (along with blurry pictures because of steam).

Stove Top Applesauce

6 sm apples, peeled and diced

3/4 c water

1/4 c brown sugar

1/2 t cinnamon

In a saucepan, combine all ingredients and cook over medium heat for 20 minutes, or until the apples are soft.  Allow to cool, and then mash with a potato masher until desired consistency is reached.  

The topping is the best part of apple crisp.

The topping is the best part of apple crisp.

Old-Fashioned Apple Crisp

6 small apples, sliced

3/4 c brown sugar, packed

1/2 c flour

1/2 c quick cooking oats

1/3 c butter, melted

3/4 t cinnamon

Heat oven to 375 degrees.  Spread apple slices into a 8 in square pan.  Set aside.  Mix remaining ingredients in a bowl.  Sprinkle over apples.  Bake for 30 minutes or until golden brown and apples are tender.  Serve warm (with ice cream if you dare).