Caramel Pear Crisp

  Caramel Pear Crisp

 

 

 

 After Sunday dinner, I needed something a little sweet.  Not too sweet, but just a little something to cap of my meal.  This was the ticket!  The brown sugar, the caramel, the pears- Oh Yes! Just Perfect!  Be sure to use a firm pear as the softer ones become too mushy.  This recipe was sent from a friend and doesn't disappoint. I will be thanking her today for this wonderful addition to my collection.

 

 

 

 

Ingredients

• For the Crisp:
• 4 large ripe pears (Bartlett or an equally juicy pear variety should be used, Bosc is not ideal for this)
• 1/2 cup flour of choice
• 1/2 cup rolled oats
• 1/4 cup lightly packed brown sugar
• 6 Tbsp. butter
• Optional spice mix: 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. grated nutmeg
• For the Caramel:
• 1 cup cane sugar (white sugar)
• 1/4 water
• 1/2 cup heavy cream
• 1 Tbsp. butter
• 3 Tbsp. bourbon 
• 1/4 tsp salt

Directions

1. To make the topping, mix the flour, oats, brown sugar, and optional spices in a large bowl. With a pastry cutter, incorporate the cold butter until the mixture is crumbly and the butter no larger than the size of small peas. Place in the fridge to chill while you make your caramel.
2. To make the caramel, place the cane sugar and water in a small heavy-bottomed saucepan on medium-low heat, without stirring. Bring to a gentle boil, swirling the pan occasionally to make sure the caramel is not burning. Simmer for about 12 minutes, or until a thick deep golden caramel is obtained. (If you leave your caramel on the burner for too long, your sugar may start to crystallise in which case, simply add a tablespoonful of water and bring to a boil until uniform again.) Remove from heat and slowly pour in the cream, stirring. Next add the butter, bourbon, and salt, stirring between each addition. Turn the heat to low and return the caramel sauce to the burner for another minute or two. Remove from heat and allow to cool a bit before using. (This recipe yields about 1 cup of caramel sauce. Once cooled, the sauce can be bottled up and stored in the fridge for up to a week).
3. Cut the pears in half. Remove the stems and ends. Slice off a small piece on the outside of each pear half to ensure the pears sit flat and evenly on the pan, cut-side facing up. Scoop out the hearts & seeds, creating a hollowed out cavity in which to pour the caramel. Score the pear halves by slicing a criss-cross pattern into the tops to enable the caramel to soak into their flesh a bit better. Pour about 1 tablespoonful of caramel, or as much as will fill the hollowed center of each pear half. Top each with about 2 tablespoonfuls of crisp, packing it lightly to cover the pear with a little dome. Place the pear halves on a buttered baking tray and bake in a 375F oven for about 30 minutes or until the pears are tender and the topping is golden and crispy. (A quick 1-minute broil before removing from the oven will help create a deep golden crispy topping).
4. Allow the pear crisps to cool slightly and serve them with whipped cream or vanilla ice cream topped with the remaining caramel sauce.

Creamy Apple and Chicken Curry

Creamy Apple and Chicken Curry

It is rainy and yucky where I live today so comfort food is in order! This will be so tasty tonight served with either rice or a side of egg noodles.  The creaminess that the sauce has is wonderful and will warm us up after today"s dreary day.  If I don't have any apples, I just make this with the chicken alone.  Either way, it is very tasty.  Enjoy!






Ingredients

• 2 small onion, chopped
• 2 apples - peeled, cored and finely chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder

• 8 skinless, boneless chicken breasts
• 1 cup hot chicken broth
• 1 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F
2. Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Maple Nut Sweet Potato Sticky Buns

 Maple Nut Sweet Potato Sticky Buns

 Delicious way to start the day!  I usually make mine the day before and by not letting the buns rise after shaping, I can pop them in the oven in the morning for a real treat.  These buns make me happy! They are a great way to warm up on a cold morning.  Enjoy!

 

 

 

Ingredients

• 1 10 - 12 - ounce sweet potato, peeled and cut up
• 5 1/2-6 cups  all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup maple syrup
• 1/3 cup butter
• 1 teaspoon salt
• 2 eggs
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup maple syrup
• 3 tablespoons water
• 1 cup chopped  pecans or walnuts
• 3/4 cup granulated sugar
• 3/4 cup chopped pecans or walnuts
• 1/3 cup butter, melted
• 1 tablespoon ground cinnamon
• 1 tablespoon Maple Nut Sweet Potato Sticky Bunsall-purpose flour

Directions

1. In a covered medium saucepan, cook the sweet potato in enough boiling water to cover for 20 to 25 minutes or until soft; drain. Mash with a potato masher or fork. Measure 1 cup. Set aside. (For microwave: Prick unpeeled potato all over with a fork. Microwave on 100 percent power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato.)
2. In a large mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the 1 cup mashed potato, the 1/3 cup maple syrup, the 1/3 cup butter and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
4. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Set aside.
5. In a medium bowl, whisk together brown sugar, 1/2 cup softened butter, the 1/4 cup maple syrup and the water until well combined (mixture may appear curdled). Spread in prepared pan. Sprinkle with the 1 cup nuts. Set aside.
6. For filling: In a small bowl, combine the granulated sugar, the 3/4 cup nuts, the 1/3 cup melted butter, cinnamon and the 1 tablespoon flour. Set aside.
7. Gently roll dough into an 18x12-inch rectangle. Crumble filling over dough, leaving 1 inch unfilled along one of the long sides. Carefully roll up rectangle, starting from the filled long side. Pinch dough edges to seal seams. With a serrated knife, slice dough roll crosswise into 12 equal pieces. Arrange evenly in 4 rows of 3 rolls each, cut sides down, in prepared pan. Cover loosely with buttered plastic wrap and let rise in a warm place until nearly double in size (about 45 minutes).
8. Uncover rolls. Bake in a 375 degree F oven for 25 to 30 minutes or until golden, tenting loosely with foil if buns begin to brown too quickly. Place a large baking sheet on the rack below the baking pan. Cool in pan on a wire rack for 5 minutes. Invert onto a large tray or serving platter. Serve warm. Makes 12 buns.

Make Ahead Tip

• Prepare as above through Step 7, except do not let rise after shaping. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake as directed.

Walnut Crumb Topped Apple Pie

  Walnut Crumb Topped Apple Pie

So what screams fall dessert? Apple pie!  My family and I picked apples last weekend and we decided to put them to good use in this pie.  You can use all Granny Smith or like we did, mix it up.  I also used several of the different apples we picked, but just kept it to 6 cups total apples.  I don't know which types we used, but they were all firm and crunchy.  Soft apples don't hold up in this pie.  Anyway, the pie is now a memory....gobbled up by my family!  Maybe, we'll pick some more apples this weekend.  Enjoy!

 

Ingredients

• 1 Crust from 15 ounce package rolled refrigerated unbaked pie crust
• 2 teaspoons butter, melted
• 6 cups peeled, cored, and thinly sliced Granny Smith apples ( about 2 1/4 lbs)
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 -3 teaspoons ground cinnamon
• 1/2 teaspoon salt
• Walnut Crumb Topping (recipe follows)
• Vanilla Ice Cream (optional)

Directions

1. Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.
2. For filling: In a large bowl, combine the apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the fruit. Toss to combine. Let stand for 10 minutes. Transfer apple filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over filling.
3. To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375 degree F. oven. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden.  Serve with ice cream. 

Walnut Crumb Topping

Ingredients

• 3/4 cup walnuts
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 tablespoons cold butter, cut into 1/4-inch-thick slices

Directions

1. In a food processor combine walnuts, sugar, and brown sugar. Cover and process to grind the walnuts. Remove the lid; add flour, oats, salt and cinnamon. Cover and process until combined. Remove the lid; sprinkle butter over the flour mixture. Cover and process until mixture resembles coarse crumbs; transfer to a large bowl; rub the crumbs between your fingers to make large, buttery crumbs.   Adapted from Midwest Living.

Butternut Squash and Mushroom Risotto

Butternut Squash and Mushroom Risotto

Risotto is one of my all time favorite dishes.  In the fall, I like to add some butternut squash to it.  In the summer, modify it with peas instead. Really, you can add anything you like.  I sometimes add bacon, raisins, and pine nuts too.  It's one of those recipes that you can not mess up!  It is mainly about the creamy rice with some flavors that I am craving thrown in for zest.  This is truly one of the best comfort foods I enjoy all year round.  Serve it for your family and friends and Enjoy!

Ingredients

• 5 cups reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups chopped peeled butternut - chop fairly small - Walmart usually has it already chopped : )
• 2 cups shiitake or portabello mushroom caps, thinly sliced
• 1/2 teaspoon dried thyme or 2 teaspoons of fresh
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup arborio rice - available in most super markets
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmigiano-Reggiano cheese

Directions

1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, and pepper ); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine and cook, stirring, until almost absorbed by the rice, about 1 minute.
3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Pumpkin Soup Topped with Bacon and Blue Cheese

 

 Pumpkin Soup Topped with Bacon and Blue Cheese

 

 Delish! This is one soup that we love when the temps go down- 90 degrees here today though....it is October by the way! This soup is easy to throw together, everyone loves it, and I sub in a butternut squash cooked, peeled, cubed, and processed in the food processor until smooth.  It depends what I have on hand.   The bacon and blue cheese really give it some added flavor.  Enjoy!

 

 

Ingredients

• 2 15-oz. cans of pumpkin
• 1 qt. chicken stock
• 1 C. half-and-half or  milk- soup will be a litter thinner and less creamy
• 1 shallot, minced
• 1/4 C. molasses
• 2 Tbs. butter
• 1 tsp. pumpkin pie spice
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 6 slices bacon
• 1 C. crumbled blue cheese

Directions

Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy. Remove to paper towels to drain, then cool and crumble. Ladle soup into bowls. Top with bacon and blue cheese.

Harvest Grain and Nut Pancakes

 

 Harvest Grain and Nut Pancakes

 

I served this up for my family this morning.  We had a toppings bar so everyone could choose what they liked to top the pancakes.  We love these and you can freeze them too.  I usually grab frozen ones to serve up on school mornings when I am rushing to get everyone out the door.  I have many pancake recipes, but this is one of my favorites any time of year!

 

Ingredients:


3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

Optional - sliced bananas, strawberries, blueberries, chocolate chips

Directions:

1
Lightly oil a skillet or griddle, and preheat it to medium heat.
2
Grind the oats in a blender or food processor until fine, like flour.
3
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
4
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
5
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
6
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Garnish with bananas, strawberries, chocolate chips, etc.

Chocolate Chip Pumpkin Muffins

 

 

 Great for breakfast or a snack, these muffins fit the bill.  I make them all year round and my family loves them.  You can freeze them after baking and use as needed.  I also have been known to throw in some chopped pecans, white chocolate chips, peanut butter chips, or toffee chips or any combination of those. Make it how you like it! Enjoy!

 

 

 

Chocolate Chip Pumpkin Muffins

Serves about 36

Ingredients
2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil or same amount of applesauce
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips or white chocolate chips


 Directions
 Preheat oven to 350 degrees . Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.

Apple and Cranberry Crumble

 Apple and Cranberry Crumble

This screams fall!  Love this, love the crumble.  It is a wonderful end to a meal or a perfect snack. If you are not a cranberry fan, sub in another fruit like cherries.  Strawberries or other soft fruits may get too mushy.  Serve warm with whipped cream and vanilla ice cream. Oh my! Enjoy!

 

 Ingredients

• 1/2 cup flour
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces
• 6 cups peeled and sliced (about 1/2 inch thick) apples
• 1 cup fresh or frozen cranberries
• 1/3 cup fresh orange juice
• 1 tablespoon cornstarch

Directions

1. Heat the oven to 375°. Combine the flour, 1/4 cup of the sugar, the brown sugar, and the butter in a bowl. Mix the ingredients with your fingertips to create pea-size crumbs. (Alternatively, pulse the mixture in a food processor 10 times or so.)
2. Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 tablespoons of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well.
3. Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes.

Chocolate Trail Mix

  Chocolate Trail Mix

 

 

 Easy, Peasy, Lemon Squeezy- this snack is so quick and easy.  My kids gobble it up and it is great for Fall hikes, apple picking, school lunches... you get the picture.  You can add or delete as you see fit.  If I have white chocolate pieces, I throw some in or cereal of your choice or pretzel pieces- anything goes and you can"t go wrong! Enjoy!

 

 

Ingredients

• 3 cups nuts (I used peanuts, almonds, and pecans)
• 1/2 cup sunflower seeds
• 1/2 cup coconut flakes
• 1 cup raisins
• 1/2 cup dried cranberries or cherries
• 1 cup chocolate chips

Directions

1. Mix together the nuts, sunflower seeds, coconut flakes, raisins, and dried cranberries or cherries. Spread the mixture on a baking sheet lined with waxed paper.
2. Melt the chocolate chips in a microwave. Pour the chocolate over the baking sheet in ribbons. Stir to coat everything. Let the chocolate cool, then break the mix into pieces and pack it in individual containers. Makes 12 servings.

Caramel Pumpkin Cheesecake

Ingredients   

Caramel Pumpkin Cheesecake

This is perfect for a fall celebration- I serve it at Thanksgiving and it is a nice change from Pumpkin Pie.  You can substitute graham crackers for the gingersnaps in the crust if you'd like.  This is a winner! Enjoy!

 

 

 

 

 

 

• Crust:
• 1 1/2 C. ground gingersnap cookies
• 1 1/2 C. toasted pecans
• 1/4 C. firmly packed brown sugar
• 1/4 C. (1/2 stick) unsalted butter, melted
• Filling:
• 4 8 oz. pkg. cream cheese, room temperature
• 1 2/3 C. sugar
• 1 1/2 C. canned solid pack pumpkin
• 9 Tbs. whipping cream
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 4 large eggs
• 4 Tbs. purchased caramel sauce
• 1 C. sour cream

                                      

Directions

To make crust, preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

To make filling, using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 C. mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 Tbs. whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust.

Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes.   Cover tightly and refrigerate overnight. Bring remaining 3/4 C. cream cheese mixture to room temperature.

Add remaining 5 Tbs. whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead.

Gingerbread-Pumpkin Vanilla Trifle

Gingerbread-Pumpkin Vanilla Trifle

 

 

This is one of those desserts that is so easy to throw together for a crowd.  It is always impresive as well.  There is also not a crumb left in the bowl.  It is gobbled up by one and all.  Treat yourself to this one this season!

 

Gingerbread Pumpkin Vanilla Trifle

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix

• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix

• 3 cups 2% milk

• 1 can (29 ounces) solid-pack pumpkin

• 1/2 cup packed brown sugar

• 1 carton (12 ounces) frozen whipped topping, thawed, divided

 

                                   

Directions

1. Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
2. Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
3. In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.

Cheesy Corn and Grits Casserole

Cheesy Corn and Grits Casserole




Oh my, my! This is a tasty one!  We in Maryland never know if we are really Southerners or not - North says we are, true South says we're not. Grits are usually served in the South as a staple, but don't let geography stop you form this dish.  It is incredible. Cheese, corn, and yummy grits- what more could you want.  If you've never had grits, give this a try.  If you are a fan of grits, need I say more, run right out to get the ingredients, but you probably have them all in your panty anyway! Enjoy ya'll!

U.S.

Metric

Ingredients

• 4 cup(s) (1 qt) whole milk
• 1 cup(s) quick-cooking grits
• 1 can(s) (15 1⁄4 oz) corn niblets, drained
• 1 1/4 cup(s) (5 oz) shredded sharp Cheddar cheese
• 6 scallions, chopped
• 1 large egg
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) dried thyme
• 1/4 teaspoon(s) pepper

                  

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Directions

1. Heat oven to 375ºF. Lightly coat a shallow 2-qt baking dish with nonstick spray.
2. Bring milk to a gentle boil in a 3-qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened.
3. Remove from heat; stir in corn, 1 cup cheese, the scallions, egg, salt, thyme and pepper. Pour into prepared dish.
4. Bake, uncovered, 15 minutes. Sprinkle with remaining 1⁄4 cup cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.

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Can be baked up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.

Delicious, Gooey Apple Crisp

It is that time of year again! Apples, Apples, Apples.  This is a dessert I like to make for the family.  Everyone gobbles it down every time I make it! It is quick and easy and satisfies the Autumn Sweet Tooth. Serve with french vanilla ice cream for an added treat! Enjoy.

 

INGREDIENTS

• 2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
• 2 to 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
2. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
3. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
4. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.