This apple crisp is one of those classic recipes that I often make up as I go along! Sometimes I mix in oatmeal, sometimes just flour, and then again I’ll mix both. I think the secret to a great apple crisp is the apples and how you prepare them and also the crunchy sweet topping that is full of butter, brown sugar and other earthly delights!
I like to prepare the apples just like I was getting ready to bake an apple pie. My post Mom’s Apple Pie…. shows you what I mean. When you mix the varieties of apples, and the spices, like ginger, nutmeg and cinnamon, the result is amazing! And I always add a little lemon and lemon zest to bring out that sweet, juicy tartness.
My mother-in-law was a wonderful baker and this is her recipe. I would often drop in at my in-laws for dinner after work and there was almost always a home baked dessert. As soon as I walked in the door, I knew apple crisp was on that night’s menu! The delicious smells of baked apple, brown sugar and spices created such a wonderfully warm and comforting atmosphere. Home.
A generous square of this sweet dessert, topped with a scoop of ice cream, well you just can’t beat it. And with fall just around the corner, farmer’s markets, local food stands and grocers will be displaying fresh fall apples.
I’ll be making a trip to the country to get those early fall apples, McIntosh, Braeburns, Granny Smiths, and Melbas to name a few. They are so beautiful and smell so good when they are freshly picked. My favorite apple is a McIntosh, and I often blend Granny Smiths with them for baking.
Did you enjoy this apple crisp recipe?
An easy to make and bake apple dessert, full of crunchy goodness, brown sugar, butter, this fall classic is always a crowd pleaser
For the apple base6 medium apples
fresh lemon squeezed
For the Topping1 cup brown sugar
Preheat oven to 350F
Grease a 9" square baking dish
Peel, core and thinly slice the apples like you would for a pie
In a large mixing bowl, place the apples, sugars, flour, cinnamon and lemon
Toss until the apples are well coated
Place the apple mixture in the bottom of the baking dish spreading it evenly
Cut the butter into small pieces about the size of a nickel and place them randomly over the top of the apple mixture
Mix the topping ingredients together in a separate bowl and making sure the butter is spread and mixed well.
The topping should clump together in your hand.
Spread the topping thickly over the top of your apple mixture.
Bake in the oven at 350F for 55 minutes or the best timing for your oven.
Top with freshly whipped cream or ice cream and Enjoy!
Gluten Free Pumpkin Pie Recipe. This is our Best Pumpkin Pie recipe!
Pumpkin pie season is here and while I’m not one, many folks simply can’t tolerate gluten or wheat in their diets. My regular pumpkin pie recipe includes a heaping tablespoon of flour in it, so I wanted to create a gluten free pumpkin pie recipe that everyone could enjoy.
Not only is this amazing pie gluten free, it’s full of rich, creamy flavor. That’s the beauty of creating homemade desserts too. You know that you are putting real food into the recipe, not chemically laden foods.
We have several pumpkin pie recipes on the blog now so be sure to check them out!
My daughter has Celiac Disease and it is a very serious condition. Thankfully there are many, many gluten-free alternatives today. Gluten free is definitely mainstream.
This Simple Gluten Free Pumpkin Pie Recipe is not only lovely to look at – it tastes amazing. Very rich and creamy, and made with my gluten free pie crust recipe, it’s the bomb!
The original recipe came from a label off a can of Eagle Brand Condensed Milk, and I’ve tweaked it a bit just for you .
one 9″ gluten-free pie crust – unbaked
one 14 oz/398ml can pumpkin (unsweetened)
1 can Sweetened Condensed Milk
1 tsp cinnamon
one-half tsp ginger
1/2 tsp nutmeg
Garnish: whipped cream and pecan halves
Preheat the oven to 425F/220C
In a large bowl combine the filling ingredients and mix well. I use a small handheld mixer, but be careful. Pumpkin pie filling will spray all over the place!
Next, pour the filling into the gluten free pie crust shell. You can make your own – using gluten free flours or buy one frozen and already prepared. There are some quality prepared pie crusts in grocery stores now!
Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean. Be sure not to overcook as the filling will ‘crack’ around the edges.
Finally, cool and garnish with whipped cream and pecan halves.
This simple gluten free pumpkin pie recipe makes a beautiful dessert, safe for those who suffer from celiac disease or just can’t tolerate gluten in their diets. Yay!!!
Make sure you place any leftovers in the refrigerator. I find pumpkin pie will keep about a week if kept cold.
If you enjoyed our best gluten free pumpkin pie recipe, please be check out my other pumpkin recipes!
The Best Pumpkin Pie | Share the Magic with this Family Recipe
We also love pie recipes from allrecipes.com!
Lemon loaf cake or lemon bread is one of my favorite quick breads to make.
This Starbucks Copycat Recipe For Lemon Loaf Cake is so easy to make, your family will want you to make it all the time!
I think a freshly baked loaf makes a wonderful gift. I love to take a freshly baked ‘something’ when I’m invited out for dinner or just because.
That sweet and tart citrus flavour wrapped up in a dense loaf, when the crumbs all stick together on your fork, you know what I mean? Oh and make sure there is lots of creamy white glaze drizzled all over it.
This is a quick breads recipe, which means when mixing the batter, to use a very light hand when combining the dry ingredients into the wet.
Just like muffins or other quick bread recipes, careful mixing will result in a dense, but very moist and tender Lemon Loaf Cake.
I found this copycat recipe for lemon loaf cake on allrecipes.com, they are an amazing database of recipes and what I really love is how readers take the recipe and make their own adjustments, and then post the results for all of us!
That is of course what I try to do for you – take a classic recipe and make it easy to make so that you have time to bake delicious treats like this lemon loaf cake and find time to do everything else you need to do!
a richly flavored lemon loaf cake - almost like pound cake with a creamy vanilla frosting.
Calories: 449 kcal
Cake1 (18.25 ounce) package yellow cake mix
lemon pudding mix
4.3 ounce (pie filling) non-instant l
freshly squeezed, or more to taste
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
Beat confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spread thickly over the top of the loaves and let set before slicing, sprinkle with lemon zest.
Want more like this recipe for lemon loaf cake? Check out my other ‘copycat’ recipes like Starbucks Copycat Banana Walnut Bread!
This 5 Layer Tomato Pie is so easy and delicious, you will be making it again and again.
You know, when you have to think about what to have for dinner and you have absolutely no idea, and very little time to make something, this is IT.
This delicious tomato pie freezes really well too, so this could become a staple in your make ahead meal planning.
I used vine ripened tomatoes, and think that Roma would be another good variety. The trick is to make sure you don’t have too much watery fruit that will turn the mixture soggy.
Baking the pie crust first prevents a soggy pie crust bottom as well.
I made the pie last weekend, and it was amazing! Do you love the fancy ribbon effect on my pie crust?
The original recipe comes from my friend Jonathan, over at our Perfect Pies facebook group, so thanks to Jonathan! If you love pies and baking, this is a wonderful group to share recipes and tips and to show off your pies!
Deep dish pie shell baked and cooled.
3 large ripe tomatoes cut into wedges (use Roma or ‘on the vine’ that have low juice content)
3 green onions finely chopped
1 cup sharp cheddar cheese grated
1 cup mayonnaise
4 slices bacon – cooked crisp and crumbled
1/2 cup Parmesan cheese
1 tsp. Basil
Salt & Pepper to taste
1st Layer – Tomatoes onions and spices
2nd Layer – One half cup mayonnaise spread over tomatoes
3rd Layer – Sharp cheddar cheese
4th Layer – Tomatoes onions and spices
5th Layer – One half cup mayonnaise spread over tomatoes
Layer the bacon and Parmesan cheese on top.
Bake your tomato pie in the bottom third of an oven at 350F degrees/175 C for 40 minutes or until it bubbles and is light brown on top.
Packed with vegetables and goodness you really don’t need anything else at all!
Want more great posts like this 5 Layer Tomato Pie?
Best Homemade BBQ Sauce.
Okay so I usually blog about pies, pastry and desserts right? Well, that’s true, but a gal can’t live on pie alone! So this blog is all about BBQ sauce – my homemade BBQ sauce, so easy to do, you must try this! Tangy woodsy smoky flavour that just can’t be beat – and will make your BBQ’s the best ticket in town!
This recipe has been in the family for many years and was always ready for ribs, hamburgers, chicken, pulled pork or anything at all. I can remember some awesome ribs at the cottage! First the ribs would be marinated overnight in the fridge, and the marinade was full of garlic, salt, pepper, oil, vinegar – maybe a beer or two? We would always parboil the ribs first. Mom had a special way of having the butcher cut them as well.
I’ve found that most folks are very passionate about their BBQ Sauce!
Then the BBQ would be lit and once it was ready – trays of delicious racks of ribs would come outside, all dressed in this amazing BBQ sauce. The cottage was a family gathering spot, for birthdays, anniversaries but usually just a hot summer weekend and you really don’t need a reason to cook up a mess a ribs do you?
So please enjoy this Best Homemade BBQ Sauce Recipe, and be surprised by how quickly it becomes your family’s favorite!
1 cup smoke flavoured BBQ sauce ( I use Kraft Hickory )
1/4 cup ketchup (your favorite)
1/4 cup molasses
4 tbsp. butter
2 tbsp. vinegar
2 tbsp. lemon juice
1 tsp. dry mustard
2 tsp. worcestershire sauce
1/2 tsp. hot pepper sauce (like Tabasco)
Preparation (about 10 minutes)
Combine all ingredients in a saucepan and simmer on med-low for 10 minutes
Let cool and pour into glass jars.
**You can double the recipe which is what I do and it will make two pints.
Pin the recipe below!!
Best Homemade BBQ Sauce
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