TOASTED WALNUT APPLE CRISP

 

sooooo i have been going apple crazy lately & making everything i can think of with apples. last weeks apple + carrot cupcakes, this weeks salted caramel apple waffles & now this toasted walnut apple crisp! i'm super jealous for those who don't live in the city & can go apple picking at a beautiful ochard sigh.. OHH and yesterday i came across a recipe for salted apple cider caramels & apple cider funnel cake (on food & wine's instagram). it's too much to handle. i want it ALL. good thing an apple a day, keeps the doctor away! i hope this is still true when it's baked in something delcious.

ok, let's quickly talk about this crisp. i am a toppings girl & this crisp offers A LOT of toasty walnuty buttery crumble. so if you are more about the fruit in a crisp, i suggest you half the topping portion of this recipe. lastly, i kept the filling simple. instead of putting cinnamon like most apple based recipes, i wanted the apples to be the main flavour. so keep it simple & just toss them in some sugar & flour. the topping adds enough flavour to the mix. you can make this in a gratin dish or a 10 inch cast iron skillet like i did. it's a crisp, there are no rules! keep it rustic, slather it in whipped cream or vanilla bean ice cream & dig in.

PS. if you want to look legit in the kitchen, portland apron company is offering free shipping (all countries, yes that means you too canada!) with code "MODEST" until october 4th.

ingredients

for the filling

  • 4 pounds thinly sliced gala apples (peeled or unpeeled)
  • 1/2 cup raw sugar
  • 2 tablespoons flour
  • 1 teaspoon fresh lemon juice (optional)

for the crumble topping

  • 1 1/2 cups all purpose flour
  • 1 cup quick oats
  • 1 cup raw sugar
  • 1 1/2 cups walnuts, toasted & cooled
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 1/4 sticks unsalted butter, cold

directions

  • for the filling: in a mixing bowl toss apples, sugar, flour and lemon juice. set aside.
  • for the crumble topping: in a separate mixing bowl add remaining flour, oats, sugar, toasted walnuts, cinnamon, nutmeg, salt and butter. using your hands work in butter like you would a pie dough until a crumbly mixture is formed.
  • assemble your crisp starting with the apples & evenly distributing the crumble on top.
  • bake at 350 degrees for 35-40 minutes, until the apples have softened & the crumble is golden brown.
  • serve hot or cold!

like what you see? get it here: bowl | cutting board | knife | measuring spoon | mixing bowl | fruit basket | cast iron skillet | linen

SALTED CARAMEL + APPLE CINNAMON WAFFLES

 

oh. em. gee. i could not be more excited to share this waffle recipe with you. are they breakfast? are they dessert? whatever you decide on, i will not judge you. to break it down: a cinnamon waffle, topped with fresh apple pie filling, drizzled in scratch made salted caramel & topped with a healthy amount of fresh whip cream. i am in love with salted caramel & could put it on just about anything (AND I WILL). i am thinking a salted caramel apple pie next, what do you think?! after a rainy, but beautiful wedding weekend spend in muskoka.. it's waffle time!

ingredients

for the salted caramel

  • 1 cup white sugar
  • 1/3 cup water
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 teaspoon sea salt

for the waffle

  • 1 egg
  • 3/4 cup whole milk
  • 1/4 cup melted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar
  • 3/4 cup flour
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

for the apple pie filling

  • 1 tablespoon butter
  • 2 large crisp apples
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

directions

  • for the caramel: in a saucepot add the sugar and water. bring it to a boil while wiping down the crystals that form on the sides of the pan using a pastry brush. continue to boil until the mixture turns to a deep amber colour (approximately 5 minutes). be sure not to burn the caramel! it will go from a deep amber to burnt sugar VERY quickly. remove from heat and immediately whisk in the butter and cream. cool to room temperature before serving.

  • for the waffle: in a mixing bowl using a wooden spoon add egg, milk, butter, oil, vanilla, and brown sugar. stir until well combined. sift in flour, baking powder, salt, cinnamon and nutmeg. stir until ingredients are just mixed in. do not over mix! using a waffle maker place 1/4 cup of batter in the center of each waffle. cook until golden brown.

  • for the apple pie filling: in a saucepan over medium-low heat melt butter. add sliced apples, brown sugar, cinnamon and nutmeg. stir until the apples are soft & brown.

  • to assemble: layer waffles with apple pie filling, drizzle in caramel & top with whip cream.

like what you see? get it here. plates | mugs | linen | jug | cutting board | knife | mixing bowl | wooden spoon | cast iron skillet

APPLE & CARROT CUPCAKES + CREAM CHEESE FROSTING

 

this weekend i will be heading up north for the last wedding of the year. a muskoka cottage wedding taking place in port carling. BUT before i leave, i want to leave you with these cupcakes! i think it is safe to say the cupcake trend is over-ish. i don't know, i certainly don't see a zillion cupcake shops anymore, cupcake wedding "cakes" (i hate them. sorry, not sorry.) or food network shows based on cupcake making wars. though, cupcakes will always be one of my favourite variations on cake! you can't beat the frosted swirl, the ratio of cake to frosting or the all around cuteness of a cupcake. these ones are inspired by.. you guessed it.. the colours of FALL. red & orange sprinkles to compliment apple & carrot filling. the cupcake is light, moist & topped with a super creamy cream cheese frosting. while i usually make frosting on the sweeter side, i kept this frosting a bit tangy. now i can pretend it is a breakfast cupcake! just an apple & carrot muffin topped with some cream cheese, you with me?!

ingredients

for the cupcake

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup brown sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup grated carrots (1 medium size carrot)
  • 1 cup grated apples (1 large apple)

for the frosting

  • 1/4 cup unsalted butter, room temperature
  • 2-3 cups powdered sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1 8oz brick cream cheese, cold

directions

  • preheat oven to 350 degrees.
  • in a bowl sift flour, salt, baking soda, cinnamon & nutmeg.
  • in a separate bowl beat sugar, oil, eggs and vanilla until light & fluffy.
  • fold in grated carrots & apples.
  • stir in dry ingredients until just combined, do not over mix.
  • divide evenly amongst 12 lined cupcake tins & bake for 15-20 minutes, or until golden brown on top. let cupcakes cool while you make your frosting.
  • for frosting: beat butter, sugar and vanilla on high until light & fluffy (about 8-10 minutes). throw in cream cheese one tablespoon at a time until it is JUST evenly combined. the frosting should remain fluffy. if you over mix it will turn runny.
  • pipe or frost cupcakes as desired. finish off with sprinkles!