Easy Apple Crisp

INGREDIENTS

For the crisp topping:

• 1 cup all-purpose flour

• 2/3 cup packed dark brown sugar

• 3/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

For the apple filling:

• 2 pounds firm, sweet apples (4 to 5 medium-large apples)

• Up to 1/4 cup water

For serving (optional):

• Vanilla ice cream or heavy cream

• Equipment:8-inch-square baking dish, preferably ceramic, glass, enamel-coated cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)

Homemade Apple Cider

INGREDIENTS

10 large apples, quartered

1/2 orange, halved

4 cinnamon sticks

1 tsp. cloves

1 tsp. whole allspice

1 whole nutmeg

DIRECTIONS

1. In a large stockpot over medium heat, add apples, oranges and spices. Cover with water by at least 2”. Bring to a boil, then reduce heat and simmer, covered, 2 hours. 

2. Remove orange halves, then use a potato masher or wooden spoon to mash apples. Return to a simmer and let simmer uncovered for 1 hour more.

3. Strain through a fine mesh strainer, pressing on solids with a wooden spoon to squeeze all juices out. Discard solids. 

4. Serve apple cider warm.

Recipe from Delish

Fall Harvest Fruit Salad

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Market Fresh Broccoli Salad

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

INGREDIENTS

• grapes

• olive oil

• kosher salt

• fresh thyme sprigs

• good rustic bread, sliced into 1/2-inch thick pieces

• olive oil

• fresh ricotta, preferably homemade (recipe below)

INSTRUCTIONS

1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread