Our family continued a fall tradition on Saturday, September 20. We went to a local apple orchard and picked apples. It was a beautiful day ~ sunny and in the low 70’s. Perfect apple-picking weather!
We were home from the kids swim lessons, had eaten lunch and they still had energy abound so we loaded them into the truck and headed to the orchard, approximately 8 miles from our driveway. We picked a bag of apples before enjoying fresh apple donuts at the barn. Our daughter was our official “apple taster”. She let us know if the apples were juicy and sweet. I am not sure how many apples she tasted but it was good to see her eating them as I remember the first couple of years, she wouldn’t try to eat an apple. Given time and a lot of patience, things change!
We were smart this year and picked a lot of small apples – the right size for lunches so there will not be any waste! Once home, the big man grabbed my new cookbook and chose a recipe (see below) ~ it is delicious and so simple to make. We topped it with whipped cream but warm it up a bit and top it with a scoop of vanilla ice cream and you’ll have a nice dessert! Enjoy and eat slow, savor the flavors!
Apple-Berry Streusel Bars
2 1/2 cups plus 2 tablespoons all-purpose flour, divided
2 cups old-fashioned oats
1 1/4 cups sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1 cup butter, melted
3 cups thinly sliced and peeled tart apples
1 jar (12 oz.) raspberry preserves
1/2 cup finely chopped walnuts
In a large mixing bowl, combine 2 1/2 cups flour, oats, sugar, baking powder, and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. Pat remaining oat mixture into a greased 13 x 9 x 2-inch baking pan. Bake at 375 for 15 minutes.
Meanwhile, toss apples with the remaining flour. Stir in the preserves; spread over hot crust to within 1/2-inch of edges. Combine nuts and reserve oat mixture; sprinkle over fruit mixture. Bake 30-35 minutes longer or until lightly browned. Cool completely on wire rack. Cut into bars.
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