Give us all the apples for fall!
By the bag, box, or bushel – apple season is coming on, and we’re ready for it! Nothing against the pie or the crisp, but we’re adding to them with a new, full, all-apples menu.
Amy Richardson shares four different recipes for this crisp fall flavor. Pair it with bacon in a tasty salad, or mix up a batch of cider that is the perfect blend of spice and refresh.
Pink Lady Apple Frangipani Crisp in Parchment
Heat oven to 400 degrees
Line a large baking sheet with parchment
6 pieces parchment paper
5 -6 small Pink Lady Apples, cores removed, and thinly sliced
2/3 cup sugar+ 2 tsp cinnamon, mixed
1 1/2 cups flour
1 cup old fashioned oats
3/4 cup sugar
3/4 cup brown sugar
1/2 tsp coarse salt
1 cup cold butter, cut into pieces
4 oz Almond paste, grated
In a large mixing bowl, mix together, flour, oatmeal, sugars and salt.
Cut in butter to make an even crumb. With a fork, toss in grated almond paste to mix.
On parchment sheet, place sliced apple, about one apple per parchment sheet. Sprinkle with cinnamon and sugar. Then top with a generous amount of crumble. Take 2 corners and twist in the center. Take remaining 2 corners and twist to the center. Twisting all together to make a packet. Place on baking sheet, and repeat with remaking apples and parchment.
Bake for 35-40 minutes or until apples are tender.
Let rest for a few minutes, open, and top with whipped cream or ice cream if desired.
Makes 6 servings.