Apple Crisp Baked Apples

Apple Crisp Baked Apples

One of our favorite desserts is old fashioned baked apples. Most of the time, I fix them very simply ‒ just a sprinkle of spices, a bit of butter, and a drizzle of maple syrup. I may serve them slightly warm, room temperature, or even cold.

A couple of weeks ago, I made blueberry crisp. I usually double the topping and keep what I haven’t used in the fridge or freezer for other applications. When I finally noticed the container of leftover topping, I decided to use it with baked apples.

I washed and cored 4 medium apples. I really dislike encountering any hard bits of apple core, so I’m very thorough about removing it all. Also, I don’t care if the filling seeps out underneath. So I get rid of the core all the way to the bottom. I first removed it with an apple corer tool and then used a small melon baller to remove all those remaining hard bits.

Stuffed and Ready to Bake

Next I peeled the top ¼ - ⅓ of each apple. This isn’t necessary, but I like the effect when baking whole apples. (If I’m dealing with really large apples, I’ll cut them in half and don’t bother peeling at all.) Before placing in a baking dish, I sprinkled each apple with some lemon juice and some Fruit Fresh to keep them from browning. Then I stuffed the leftover crisp topping into the empty cavities and sprinkled each with Penzeys Apple Pie spice blend. I poured about a ½ cup of water into the pan, and drizzled the apples with about ¼ cup maple syrup. Finally, I covered the baking pan with foil.

I baked the apples in a 375 degree oven for about 30 minutes. I checked their doneness and basted each apple before returning to the oven. I continued baking them uncovered for another 15 - 20 minutes until done to my liking. I wanted them cooked through, tender, and slightly soft, but not mushy. I let them cool a bit and served them with the pan juices spooned on top. Leftovers were refrigerated.

Hot from the Oven

Apple Crisp Baked Apples

(Printable Recipe)

4 apples (If medium size, use whole; if large, cut in half)

¼ cup pure maple syrup

½ cup water

Lemon juice and/or Fruit Fresh

Filling: (There will be filling leftover; cut recipe in half, if desired)
⅔ cup brown sugar (use less if desired)

½ cup flour

½ cup oatmeal (quick or rolled)

⅓ cup unsalted butter, melted

1 tsp cinnamon or apple pie spice blend (use additional for a final sprinkle if desired)

Preheat the oven to 375 degrees F.

Wash and core apples. If desired, leave enough of the core at the base of the apple to contain the filling.

Combine filling ingredients in a bowl. Lightly press enough into each apple to fill the core cavity. (Refrigerate leftover filling and use for the next batch of apples.)

Fill a baking dish with about ½ cup water or enough to cover the bottom. Place the apples upright in the dish. Sprinkle additional cinnamon or spice blend over apples, if desired, and drizzle maple syrup over all.

Bake the apples for about 30 minutes and then check, basting each apple before returning to the oven. Add more water if necessary. Bake uncovered for another 15 - 20 minutes until done to your liking. The apples should be cooked through and tender but not mushy. The filling should be slightly browned. Let the apples cool a bit before serving with the pan juices spooned on top. Refrigerate leftovers.

Blueberry Crisp

Grandma's Blueberry Crisp

I’m not much of a dessert person, but I somehow ended up with two boxes of fresh blueberries that needed to be used up. My all time favorite blueberry dessert is a simple yet delicious blueberry crisp recipe I got from a pal on GardenWeb’s Cooking Forum – Grandma’s Blueberry Crisp. The thing I really like about this recipe is that it doesn’t fuss with thickeners or sweeteners for the fruit. The “crisp” topping provides enough sweetness.

For something so easy to put together, the result is outstanding. And quantities do not have to be exact. A little more fruit, and all is well. A little less sugar, still good. Change the fruit, no problem. In fact, a few days later, I made an apricot crisp, combining some drained canned apricots with some Trader Joe’s semi-dried/frozen apricots.  

The recipe makes an 8 x 8 pan but is easily doubled. I usually double the topping (we like a thick layer) and keep what I haven’t used in the fridge or freezer for other applications like baked apples. So, thanks to Annie and her Grandmother.

Ready to Serve

Grandma's Blueberry Crisp

Annie from Garden Web's Cooking Forum

(Printable Recipe)

3 cups blueberries, fresh or frozen, unsweetened

2 tbsp lemon juice

⅔ cup brown sugar (I’ve used less successfully)

½ cup flour (I use white whole wheat)

½ cup quick oats (I use old fashioned rolled oats)

⅓ cup unsalted butter, softened (I often just melt the butter)

¾ tsp cinnamon (I often use cardamom)

Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. Crumble topping over berries, and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.

Gingerbread

KAF Whole Wheat Triple Gingerbread

I love gingerbread! Gingerbread cake, gingerbread cookies, gingerbread men (my mother-in-law makes the best), and even gingerbread latte. But for the longest time I depended on others to make the gingerbread products I consumed. Box mixes, bakeries, and my husband’s mom. Don’t ask me why, but I just assumed I couldn’t make a good tasting gingerbread. However, a few weeks ago, I decided to give it a try. I found what I hoped would be a decent tasting gingerbread recipe on the King Arthur Flour website. The main attraction for me was that it used white whole wheat flour. And an added bonus was that it included two kinds of ginger: ground, dry ginger and crystallized ginger. The amped up flavor appealed to me.

I was not disappointed. The gingerbread turned out wonderful – moist, flavorful, and with whole grain goodness, as well. Of course, I made some adjustments to make the recipe low-sodium friendly and to suit my personal tastes.

First of all, instead of 2-1/4 cups white whole wheat flour, I used 1 cup WWW and 1-1/4 whole wheat pastry flour (Bob’s Red Mill brand). Naturally, I omitted the salt altogether. Instead of 1/2 cup of melted butter, I used 1/4 cup butter and 1/4 cup unsweetened applesauce. (By the way, I buy the little lunch size, snack packs of unsweetened applesauce to use exclusively for baking. That way I don’t end up with a large jar of applesauce languishing in the fridge.)

Because I didn’t want molasses to overwhelm the gingerbread, I used 1/2 cup molasses and 1/4 cup honey. I also used Knudsen brand liquid buttermilk because it’s the lowest fresh buttermilk I’ve been able to find. Reconstituted dry buttermilk would work too. However, its texture is much thinner than fresh cultured buttermilk, so I usually add a couple tablespoons of sour cream or yogurt to give the mixture some body. Because of the buttermilk, the leavening is baking soda. Sodium free baking soda is a good choice here as long as you remember to double the amount.

Finally, I wanted a lot of gingery flavor. So I used the 1-1/2 teaspoons ground ginger called for. I chickened out when it came to the crystallized ginger, though. I used only 1/3 cup (Ginger People ginger chips). But I added 2 cubes of Dorot frozen fresh ginger (10 mg. sodium/cube & equivalent to 2 tsp. grated fresh ginger). So instead of a double shot of ginger, I ended up with a triple punch. And, boy, was it good!

We ended up having some for dessert the night I made it. Then, I wrapped the leftover pieces and froze them. My husband happily had the rest for breakfast. This is a great recipe that I plan to make again and again. Here's it is:

GINGERBREAD
Adapted from King Arthur Flour
(Printable Recipe)

• 2 1/4 cups King Arthur white whole wheat flour, or 2 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup granulated sugar
• 1 teaspoon low sodium baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon each cloves and nutmeg
• 1/2 cup (1 stick) unsalted butter, melted (I used 1/4 cup each butter & unsweetened applesauce)
• 3/4 cup molasses (I used 1/2 cup molasses & 1/4 cup honey)
• 1/4 cup water
• 1 large egg
• 1 cup buttermilk
• 1/2 cup diced crystallized ginger (optional - I used only1/3 cup)

1) Grease and flour a 9" square pan. Preheat the oven to 350°F.

2) In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

3) Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.

4) Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.

5) Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.

6) Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

Galatobouriko (Greek Custard Dessert) with Strawberry Coulis

My friend Linda (better known as Ohiomom) invited me to participate in her first food blogging event, Strawberry Moon Festival. We'll be celebrating the "first fruit" of spring by focusing on fabulous recipes using strawberries.

I decided I wanted to keep true to my Greek heritage by combining a strawberry coulis with a traditional dessert. My first thought was Galatobouriko, a classic sweet featuring a creamy custard filling sandwiched between buttery fillo layers and drenched in a light cinnamon and honey syrup. I'd made it before, but I remembered that my Aunt Stella was well known among our Greek friends & family in Los Angeles for her special version. It was unusual because she didn't use the traditional fillo. Years ago I copied her notes on how to make her special version. I figured the fillo-free dessert would be perfect with strawberries.

So, in honor of my Aunt Stella, here's the recipe for Galatobouriko served with a Strawberry Coulis :

Galatobouriko (Greek Custard Dessert) with Strawberry Coulis
(Printable Recipe)

Custard:
1¼ cups farina or Cream of Wheat
8 eggs
1 cup sugar
½ cup melted sweet, unsalted butter (divided)
2 tablespoons vanilla extract
Freshly grated peel of one orange (optional)

Syrup:
1½ cups sugar
½ cup honey
2 cups water
2 sticks cinnamon
Orange peel slice (optional)

Custard Preparation:

• In large saucepan, heat milk; remove pan from heat.
• Gradually add Cream of Wheat, stirring constantly.
• Return saucepan to medium heat.
• Add sugar and butter; blend thoroughly.
• Continue to stir; do not allow mixture to burn.
• Cook about 10 - 15 minute until mixture thickens.
• Slowly add the Cream of Wheat mixture to the beaten eggs, little by little (ladle by ladle).
• Pour and mix the egg mixture gently into the hot Cream of Wheat mixture and stir.
• Add vanilla and grated orange peel(if using); blend well.
• Set custard aside.
• To keep “skin” from forming while cooling, stir custard occasionally or place a piece of plastic wrap directly on custard.

Syrup Preparation:

• In saucepan combine sugar and honey, water, cinnamon sticks, and orange peel (if using).
• Bring mixture to boil.
• Continue to boil until syrup is slightly thickened, about 15 minutes.
• Discard cinnamon stick and orange peel.

Prepare custard as above using 1/4 cup of the melted butter. Pour the other 1/4 cup melted butter onto bottom of 13” x 9” baking pan. Spoon custard on top of the butter. Bake at 350° for 45 – 60 minutes until custard is completely set and knife inserted comes out clean. Let cool for 10 minutes. Cut into pieces (diamond shapes are traditionally Greek) and pour syrup over warm galatobouriko (just enough syrup to fully drench; there will be some left over). Let galatobouriko cool and absorb some of syrup before serving (the custard will not soak up all the syrup because there is no fillo). Refrigerate leftovers.

Note: I halved this recipe and baked the custard in an 8 x 8 inch pan. I had a lot of syrup left over, though. I should have used just 1/4 of the syrup recipe. The custard by itself does not absorb as much syrup as when fillo is on both top & bottom. I refrigerated the remaining syrup. It'll keep almost forever and can be used for pancakes & waffles, over ice cream, to sweeten drinks, etc.

Strawberry Coulis:

• 1/2 pint fresh strawberries, stemmed and rinsed, or 10 ounces frozen strawberries
• 1/4 cup granulated sugar
• Juice of 1/2 lemon, or to taste

In a blender or food processor, puree strawberries with sugar and lemon juice. Taste and add more sugar or lemon juice as needed. Strain seeds from strawberries, if desired. Cover and refrigerate coulis until ready to serve.

Rhubarb Crisp

I finally got around to using the wonderful rhubarb I picked up at the farmer's market last Sunday. I usually just make rhubarb sauce, but I wanted to try something different, something more like a real dessert.

I love rhubarb and love its sour taste. I've had rhubarb pie that was so disgustingly sweet I couldn't figure out why the cook even bothered using rhubarb. I've also had rhubarb pie that was pasty with too much flour thickener. And don't even get me started on the ubiquitous strawberry-rhubarb combination. I thoroughly dislike it.

Anyhow, one of the Cooking Forum members posted a recipe for rhubarb crisp, and I decided to try it. I was pretty sure I'd like the crisp but was worried about my husband. He's always expressed his dislike of rhubarb anything. But even he enjoyed this. So my first endeavor making a rhubarb dessert was a success.

Rhubarb Crisp
(Printable Recipe)

1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups
3/4 cup sugar
1¼ cups all-purpose flour, divided
1 teaspoon cinnamon (I omitted)
1 cup firmly packed brown sugar
½ cup old-fashion rolled oats
½ cup unsalted butter, melted but not hot

Preheat oven to 375 degrees F.

In a large bowl combine rhubarb with sugar, ¼ cup flour, and cinnamon and transfer into four 4-inch individual baking dishes. (I put it all in a 9 x 12 baking dish, covered it, and baked it by itself for about 20 minutes so the rhubarb would get a head start on cooking.)
In a bowl, combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture.

Bake for 20-25 minutes until topping is golden brown and rhubarb is tender.