Apple Crisp

Mmmm, apple crisp. What's not to like! When I'm ready for a simple, quick version of an apple pie, this is what I turn to. Now, if you've made my streusel topping from the last post, this is going to be super easy for you to make!

Apples. I use one per person. These happen to be honeycrisp, my favorite apples ever. Followed closely by fuji and golden delicious. Why isn't it fall so I can go apple picking?

Peel those babies and cut them into quarters. Then I slice the quarters into thirds, and all the thirds in half.

So now we have a nice little pile of apples. I couldn't help but eat a few pieces before I coated them in the streusel.

Take the streusel and coat the apples. Use enough to coat them lightly, and you can add a touch of citrus juice to make it more moist. I use orange, because I never have lemons sitting around.

Place the apples into ramekins.

Then coat them with more streusel! See, it's good that streusel recipe makes a lot. Put them in the oven and when they come out, they're going to be delicious.

If you're going to add vanilla ice cream (like I always do), or even if you're not, let them sit for at least 15-20 mins. Those suckers are hot. We're always to eager to eat them, so I wrap the ramekins in paper towels so we won't burn our hands while we eat them. If we burn our tongues, that's a different story.

Apple Crisp

2 Apples, peeled and sliced into chunks

Streusel Topping

Splash of orange juice

More cinnamon and nutmeg, if you care to dare!

Pre-heat the oven to 350 degrees. Grease 2 ramekins.

Mix the apples with the streusel topping, splash of orange juice, and more cinnamon and nutmeg if you like. Toss together and spread evenly into the ramekins.

Add additional streusel on top to cover. Bake in the oven for 45-50 mins. Let rest for 15-20 mins or until cool enough to eat. Top with ice cream if you desire.

Strawberry Almond Coffee Cake

I've been wanting to make this cake again for a few weeks, because it's so delicious. It's pretty simple to make, and wonderful to eat. It's light and airy, but sweet and moist because of the cheesecake like filling. 

Let's start by making the base. Start by putting the flour, sugar, and butter in the food processor. Pulse until crumbly. Set aside 1 C of the mixture.

Add in the sour cream, egg, baking soda, baking powder, salt and vanilla and almond extracts.

Mix is all up. It's going to be thick!

Spread the mixture in a greased 9 in. springform pan, pushing the batter up the sides a bit.

Mix together the softened cream cheese, egg, and sugar in a bowl. Mix until well incorporated.

If there are some lumps, don't worry. Mine did too! Go ahead and pour it all into the pan.

Add some teaspoons of strawberry preserves around the cake. Then swirl them in. You can add more after you swirl, to add to the design (which is what I did.)

Add the almonds and the remaining topping. As an alternate, I had also made some streusel topping today, and made my second cake topped with that. 

This is the one with the streusel topping. 

2 & 1/2 C All-Purpose Flour

3/4 C White Sugar

3/4 C Cold Butter, cut into cubes

1/2 TSP Baking Powder

1/2 TSP Baking Soda

1/2 TSP Salt

3/4 C Sour Cream

1 Egg, beaten

1 TSP Vanilla

1/2 TSP Almond Extract

Filling:

1 8 Ounce Package of Cream Cheese, Softened

1/2 C White Sugar

1 Egg

1/2 C Strawberry Preserves (or any flavor)

1/2 C Slivered Almonds

Pre-heat the oven to 350 degrees.

In a food processor (or large bowl), combine the flour, sugar and cold butter. Mix until crumbly. Set aside 1 cup of mixture. 

With the rest of the crumbs, add the baking powder, baking soda, salt, sour cream, egg and vanilla and almond extracts. Mix well. Spread in the bottom of a grease, 9 in. springform pan. Push some of the batter up on the edges of the pan, about 2 inches. 

To make the filling, combine the cream cheese, sugar and egg in a bowl and mix until blended. Pour over the batter. Add the preserves in teaspoons around the batter. use a knife to swirl it in. Add the rest of the crumbs and the almonds to the top of the cake. 

bake for 55-60 min. Let stand for 15 mins. Carefully run a knife around the edge of the pan to loosen, then remove the sides of the pan. Let cool. 

Mini Apple Pies

So I've been seeing all over these mini pies/pie pops. I decided to make some myself. Mine ended up being a bit too big for them to fit on sticks, but holding them in your hand was just as well. No recipe included because I just winged the filling and used store bought pie crust.

Here are the pastry circles.

All aboard!

Topped and ready.

Pinched.

Brushed with egg whites.

And sprinkled with sugar.

A slice of Americana, all in your hand.