Hello friends! Happy first day of autumn! My favourite season has officially arrived and I couldn't be happier. The weather around here has been glorious with crisp mornings leading way to warm, sunny afternoons. The maple leaves are starting to change colour and the crickets are chirping their happy songs.
Apple season is in full swing here in Ontario, so we took advantage of the lovely weather this past Sunday to visit a fabulous local "pick your own" apple farm - Pine Farms Orchard
- in the heart of King City. We had such a fun time!
|The orchard boasts row upon row of pick-your-own apples. There are so many varieties to choose from. We picked three types - honeycrisp, royal gala, and russet apples.|
|The honeycrisp apples are my favourite! Not only are they sweet, tart, and crisp, but they're perfect for baking with as they retain their shape and texture really well!|
Look at the pretty pumpkins all lined up along the storefront!
If you don't fancy picking your own, you can buy these fresh picked apples at the barn/store instead.
Now that our home was stockpiled with apples, I looked for some fall baking inspiration in one of my favourite seasonal dessert cookbooks -
Rustic Fruit Desserts by Cory Schreiber and Julie Richardson.
Every recipe I've made from this book has turned out marvelous, and this time was no exception.
I decided to give the apple crisp with brandy-soaked currants a go. It was utterly delicious and captured the essence of fall with every bite. When I shared the photo of the finished dessert, a few friends asked me for the recipe, so I am sharing it here with you today.
The recipe suggests using Golden Delicious, Gala, or Jonagold apples. I used Honeycrisp and they were perfect - sweet, tart and held their shape/texture very well.
1/2 cup dried currants (I used dried raisins)
1/4 cup apple brandy (you can substitute regular brandy or orange juice)
1 tablespoon butter for greasing the pan
3/4 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, melted
8 large apples, peeled, cored, and sliced 1/2 inch thick (3 pounds prepped)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
First soak the currants in brandy or orange juice for at least two hours and up to 24 hours. I used apple brandy because I just happened to have a bottle of it at home. It was given to my husband and I a few years ago and I've finally found a use for it! Yay!
Butter a 9 inch square baking pan and preheat your oven to 375 degrees F.
Make your topping first because you will need to place it in the freezer while you work on the apple filling.
For the crumble topping, combine the brown sugar, flour, salt, and cinnamon in a medium bowl. Stir in the melted butter and work it together with your hands, making sure to leave some small clumps or crumbles. Place the topping in the freezer while you make the filling.
Now toss the apples, sugar and flour together in a large bowl until well combined. Transfer the apple filling into your baking pan. Scatter the currants over the apples. Add your crumble topping evenly over the fruit.
Bake for approximately 50 minutes, or until you see the apple filling is bubbling. My apple crumble only started bubbling after 60 minutes; only then did I remove it from the oven.
At this point, the aroma of cinnamon, apples, and brown sugar will be wafting throughout your house and you are going to want to dive right into that apple crumble, but you are NOT going to do it! Cool the crumble for at least 30 minutes so the juices can settle and thicken a bit.
You can top the apple crumble with vanilla ice cream or heavy cream.
Happy Autumn, dear Rosinda. It's lovely to see the beautiful apple trees loaded with juicy fruit. Your apple crumble looks wonderful and made with my favorite apple also. Honey Crisp are just the best in my opinion. Enjoy your autumn days! xo ♥ReplyDelete
Thank you, dear Martha Ellen! Happy autumn to you, as well! I must stop in to visit your blog very soon! I'm so behind! Big hugs!! XOXODelete
Well, this is it. I have GOT to defect to Canada!! I want to go pick Honeycrisps! Your crumble looks so fantastic and I wish I had it!! Can't wait to see your photos of the autumn leaves! Autumn was my fave season too, when I lived in a place where it was autumn and not the rancid breath of satan!! Happy autumn Rosinda!!ReplyDelete
Ahhh! I remember how much you love Honeycrisp apples! Thank you, Nancy! I wish I could share some of the crumble with you. The leaves are just starting to turn. I will take pictures and share them! Happy autumn! XOXODelete
It looks beautiful!!! I'm sure so delicious, too, especially with all the fresh picked apples! What a delight for your family!!ReplyDelete
Thank you, Joann! The apple crumble was a real treat. This recipe is a keeper! Happy autumn! XOXODelete
I'll be using it!! Thank you!!Delete
So beautiful Rosinda!ReplyDelete
Everything you do, comes out so perfect ☺
Gifted hands and the love for cooking and baking makes you a famous chef. Keep up the good work!
L💟VE you xo
Ha! You're too cute. Thank you! Love you, too! XOXODelete
Your crumble looks so delicious I can practically taste it! I went apple picking today and I would love to try this recipe with my apples. Thank you for sharing the recipe ♥ Your day looks like it was perfect! Such a fun thing to do in the Fall. I look forward to it every year. I came home with mums, apple cider donuts, and a happy pumpkin for the front steps. Happy Fall! Have a great weekend, my friend! xxooReplyDelete
Thank you, Danielle! If you like apple pie (and I know you do), you will LOVE this apple crumble. Let me know how you like it if you give it a try. Sounds like you spent a wonderful day at the farm! You brought home lots of fall goodies. Enjoy! xoxoDelete
I love your pictures of Pine Farms Orchard, it looks like a very restful place to visit. Your apple crisp looks delicious and I will soak 'raisins' in brandy like you did. We love apple crisp around our house so I can't wait to try this recipe. I am also considering making it as one of our deserts for Thanksgiving. For daily eating, I enjoy gala apples, but will certainly try the honey crisp for this recipe. Happy Fall to you Rosinda and thank you for this great recipe.
Hugs from British Columbia to you in Ontario.
Hello Audrey! Thank you very much! I'm so glad you're going to give this recipe a try. I'm certain you and your family will love it! Please let me know how it turns out. Happy (Canadian) Thanksgiving to you and your family in B.C.! xoxoReplyDelete
Rosinda, just got to read your two most recent posts. Your food always looks so beautiful and tasty. I have been craving apple pie so much but as you know I have to watch that sort of thing. Maybe I can make it when family comes and eat a very small serving.ReplyDelete
The chili and cornbread looks tempting. Another thing I haven't had in ages is cornbread. I love it so... Thanks for the recipe. I may make it and take some to Tom and Kim. I'm making a variation of chili tonight which is low carb but I still use beans. Beans are healthy. I think Paleo eaters are kinda crazy but not eating any grains or beans. Anyway I'm getting off subject. Love your posts. Keep them coming. xo
Thank you so much, dear Sandy! Hope you enjoyed your low carb chili! I always add beans to mine. Maybe you can treat yourself to a small serving of apple crumble one of these days! Love and hugs! xoxoDelete