Caramel Apple Crumb Bars

There is something about apples that remind of growing up.  I don't know quite what it is but the smell of them takes me right back to my childhood.  

Maybe it's because our farm was surrounded by orchards.  I didn't know that apples from the store are different than apples picked right off a tree or bought from the local orchard stand.  

Those apples were crunchy, sweet, so juicy, and the flavor was amazing.  

It's another reason I love fall.  Apples.  I love to get them fresh and eat as many as possible.  Heaven!!

When Annie posted this I knew what I needed to do with those gorgeous apples sitting in my garage.  Not to mention the parents were coming over and I wanted to knock their socks off.  And man did this do it (I did sneak a corner--I just couldn't help it!).  It was absolutely fabulous.  The caramel, crumb topping, and sauteed apples will make you almost die of pure happiness.  The other thing better would be a scoop of ice cream on top of it!

Caramel Apple Crumb Bars

(click here for printable version)

Filling:
2 tbsp butter
4 large apples, peeled and sliced
3 tbsp sugar
3/4 tsp ground cinnamon
Dash of nutmeg
9 oz. caramel candies, unwrapped
2 tbsp heavy cream
Dough:
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1/3 cup sugar
1/3 cup brown sugar, lightly packed
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
12 tbsp cold butter, cut into small pieces
1 large egg yolk
1 tsp vanilla extract
1/2 cup chopped nuts, such as pecans or walnuts (optional)

1. Preheat the oven to 375˚ F.  Line a 9 x 13-inch baking pan with foil or parchment paper.  Set aside.

2. To make the filling, melt the butter in a large skillet over medium heat.  Stir in the apple slices, sugar, cinnamon, and nutmeg.  Cook over medium heat, stirring occasionally, until the apples are golden brown and caramelized, about 15 minutes.  Remove from the heat and set aside.

3. While apples are cooking, prepare the dough.  In a medium mixing bowl, combine the flour, oats, sugars, baking powder, salt and cinnamon and stir to blend.  Add in the butter pieces and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal.  Add in the egg yolk and vanilla and stir with a fork or knead very briefly just until a crumbly dough comes together.  Transfer two thirds of the dough mixture to the prepared baking pan and press down into an even layer.  Bake until light golden, about 12-14 minutes.

4. While the base is baking, combine the caramels and cream in a medium saucepan over medium heat.  Melt the caramels, stirring occasionally, until the mixture is totally smooth.  Remove from the heat.  Once the base layer is baked, pour the caramel over the top.  Layer with the cooked apple slices.  Crumble the remaining dough over the top of the apple slices.  Sprinkle evenly with the chopped nuts, if using, and bake about 22-25 minutes or until the top is golden brown.  Transfer pan to a wire rack to cool.  Let cool completely before slicing and serving. Enjoy!

Source: Annie's Eats

Apple Pie Cookies

 Yep--it's getting that time of year!!  And I am so super excited about it.

I love fall.  I love fall desserts.  I love the leaves changing colors and I love that we get to snuggle on cold mornings.  Ohh...I get chills just thinking about it because I love it so much.

Hand pies seem to be all the rage lately and this is a little different version of it.  Warm apples mixed with a flaky, cookie/pastry dough was absolutely amazing.  I made these before the gluten free days and I can attest that they were completely unbelievable.

I was in heaven and I have been saving them to share with you for months now because they are the perfect fall dessert.  Small, warm. cinnamony, delicious, and perfect with a scoop of ice cream.  

Apple Pie Cookies

(click here for printable version)


Dough:
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp salt
2 sticks butter, cold and cut into small pieces
1/2 cup very cold water

To assemble:
2-3 medium apples, whatever variety you prefer for baking (I used granny smith)
Squeeze of lemon juice
1/3 cup granulated sugar
1 tsp ground cinnamon
Dash of grated nutmeg
Water
1 large egg lightly beaten with 1 teaspoon of water

*Note--This can done with frozen, pre-made pie crust but I highly recommend using the homemade version.  It tastes so much better!

1.  To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend. Using a pastry cutter, cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just until the dough has come together in a ball and all of the dry ingredients have been moistened. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour.

2.  When you are ready to make your cookies, preheat the oven to 350˚F. Line baking sheets with silicone baking mats or parchment paper (or spray with non-stick cooking spray). Peel, core, and cut apples into bite size pieces. Put the apples in a bowl and toss with the lemon juice. Add the sugar, cinnamon, and nutmeg, and stir until all the apples are completely coated. Set aside.

4. To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface, keeping the other half in the refrigerator. Use a rolling pin to roll the dough out very thin, about 1/8 to 1/4-inch thick. Using a large round biscuit or cookie cutter (about 2 1/2 inches in diameter), cut out round pieces of the pie dough. Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Add a teaspoon of apple filling to each round. Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apples.

5.  Crimp and seal the edges of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.  Bake for 25-28 minutes or until light golden brown.  Enjoy!

Source: Annie's Eats

Apple Crisp

This dessert takes me right back to my childhood.  It is one of the few recipes that I have from my grandmother and is perfect for cold winter nights.

6-8 tart apples

1 c. sugar

1 T. cornstarch

Cinnamon

1/4 c. butter, cubed

1/2 c. butter, softened

1 c. sugar

3/4 c. oatmeal

1 egg

1/2 t. salt

1 1/2 c. flour

1 t. baking soda

* Preheat oven to 350 degrees.  Peel, core and cut apples into 9 x 13 pan.  Mix sugar and cornstarch in small bowl and sprinkle over apples.  Sprinkle desired amount of cinnamon over sugar mixture.  Dot apples with cubed butter.

* In medium bowl mix 1/2 c. butter, sugar, oatmeal, egg, salt, flour and baking powder till crumbly.  Spread over apples.  Bake for 30 minutes or until brown and crisp.  Serve warm with ice cream.

Caramel Apple Pie

I set this pie on the table intending to take a picture and it was all gone before I could get back with the camera so I guess that means it was awesome, everybody said so anyway!

2 9-inch pie crusts, unbaked

1/2 c. butterscotch caramel topping

2 T. flour

8 c. baking apples, peeled, cored and sliced

1/2 c. packed brown sugar

2 T. flour

1 1/2 t. cinnamon

1 t. milk

2 t. sugar

1/2 c. butterscotch caramel topping

Vanilla ice cream

* Preheat oven to 375 degrees.  Roll out one pie crust and put in pie pan.  In small bowl mix 1/2 c. topping and 2 T. flour.  Spread on bottom pie crust.

* In large bowl, mix apples, brown sugar, 2 T. flour and cinnamon.  Place in pie pan over caramel mixture.  Roll out the other pie crust and cut shapes or vents to allow steam to escape.  Place over apples and seal edges.  Brush crust with milk and then sprinkle with sugar.  Cover entire pie with tin foil and bake for 30 minutes.  Remove tin foil and bake for 30 more minutes.  Let cool 2 hours before serving.

* If desired, top each slice with caramel topping and vanilla ice cream.

Fresh Apple Cake

I wish you could see how yummy this looks.  I got this recipe from my friend Carrie and we loved it.  It has a yummy sugar sauce on the top and great flavor.

4 c. peeled, diced fresh apples

2 c. sugar

1/2 c. oil

1 c. chopped nuts (optional)

2 eggs, well beaten

2 t. vanilla

2 1/4 c. flour

2 t. baking soda

2 t. cinnamon

1 t. salt

Sugar Sauce

1/2 c. sugar

3/4 t. vanilla

1 T. butter

1/3 c. cream or canned milk

* Preheat oven to 350 degrees, if using a pyrex glass pan cook at 325 degrees.  In medium bowl combine apples and sugar until syrupy. 

* In another medium bowl, combine oil, eggs and vanillla.  Stir in dry ingredients and nuts, if desired.  The batter will be thick.  Add apples to flour mixture and mix thoroughly.  Spread in 9x13 pan and bake for 45 mins-1 hour or until done.

*  Just before cake is done, mix sugar sauce in small saucepan on stove.  Bring to a boil.  Pour over cake just as it comes out.  Serve warm.

Grandma's Apple Crisp

6-8 apples (tart ones are best: Granny Smith, Jonathon, etc.)

1 c. sugar

1 T. cornstarch

Cinnamon

1/4 c. butter + 1/2 c. butter (just this one needs to be at room temperature)

1 c. brown sugar

3/4 c. oatmeal

1 1/2 c. flour

1 egg

1/2 t. salt

1 t. baking powder

* Preheat oven to 350 degrees.  Peel, core, and cut apples into greased 9 x 13 pan.  Mix the first cup of sugar with cornstarch and sprinkle over apples.  Then sprinkle desired amount of cinnamon over that.  Cut 1/4 c. butter into small pieces and dot on top of cinnamon.

* In medium bowl, mix 1/2 c. butter, brown sugar, oatmeal, flour, egg, salt and baking powder to a crumbling stage.  Spread over apples and bake 25-30 mins. or until top is light brown.

* Best served warm with vanilla ice cream.