Swirly Baked Apples

This not an apple dumpling, but it still makes me think of the Apple Dumpling Gang. As a kid, I had no idea what an apple dumpling was, so when we watched the classic Disney movie about a rambunctious group of orphans and an old mine shaft, I think in the back of my mind baked apples were closer to what I imagined the gang was named after. I should see if I can find that movie. I'm sure it would be hilarious to watch it again now that I am an adult.

These baked apples are especially fun because of the swirly peel. I still had some Jonagold apples left over from the orchard we visited, so that is what I used. And since Jonagold apples have a light, multicolored peel, by the time they baked, the pretty swirl disappeared, as you can see in the picture below (or not see, I should say!). The original recipe calls for Rome Beauty apples, which usually have a deep red peel and are good for baking. If you really want the swirl to show through, I would recommend using them or something like them.

And I have to mention that I might prefer these baked apples over apple crisp, and yes, even apple pie. I like less topping and less crust when it comes to apple desserts, and the ratio with these was just perfect for me. Sigh, I wish I had another one right now...

Swirlly Baked Apples
Makes 5

3/4 stick butter, softened
1/2 cup brown sugar
1/2 cup old-fashioned rolled oats
1/2 to 3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
5 medium apples, with skin peeled in a spiral
1 cup apple juice or water
cinnamon, for serving
caramel, for serving

1. Preheat the oven to 375°. In a medium bowl, combine the butter, brown sugar, oats, cinnamon, ginger, salt, and butter and stir to combine. Set aside.

2. Using a melon baller or a small knife and a spoon, carefully scoop out the core of the apples from the top and discard the core. Make sure not to scoop through the bottom of the apple. Make the hole inside the apple a little larger, and add any apple pieces you remove to the brown sugar-butter mixture.

3. When you have cored all the apples, stir the filling mixture again, then divide the mixture between the apples.

4. Place the apples in a baking dish and pour in the apple juice or the water. The apples should be sitting in about 1/2 inch of liquid. Cover the dish with foil, then bake in the oven for 40 to 45 minutes. The apples should be soft, but not mushy. Dust with cinnamon or drizzle with caramel and serve warm. Enjoy!

Recipe adapted from Martha Stewart

Apple Crisp

There are two Fall foods that I love above all others: and they are apples and pumpkins. I'll save my pumpkin rant for a later post though because today apples have the spot light. Out where I grew up in western Nebraska, we really don't have orchards that people visit to pick their own fruit. On our farm, we always had quite a few different fruit trees, like apple, peach, mulberry, pear, and even an apricot tree once, even though I am too young to remember it actually having fruit on it. All I remember about the apricot tree is spending hours in the leafless branches as a little kid playing pirates or little house on the prairie. Then one day Mom told us we shouldn't play in the dead tree anymore, and some time later Dad pulled it down.

Back to orchards. The whole idea of going to an apple orchard seems a little foreign to me and a bit like something straight from a fairy tale. Well, once upon a time happily ever after came true because I got to visit my first apple orchard just a couple weeks ago! Needless to say, I absolutely loved it, even though we picked the busiest day of the year to go and there were hundreds of other people there. And I'm not exaggerating- hundreds of people. Despite all that, I know it will now be a yearly occurrence for us.

I came home with bunch of Jonagold apples and the first thing I made with them was apple crisp since my in-laws were coming over for supper. The topping is delicious and crunchy but it doesn't overwhelm the apples beneath, which I really wanted to be the focal point of my crisp. I've had overly sweet apple crisps before that were gooey and soggy and you had to really search for a piece of apple. This one was not like that. And once you drizzle some caramel on top or add a scoop of ice cream, you'll have a pretty great thing in front of you.
 

Apple Crisp
Serves 8

3/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup plus 2 tablespoons sugar
1 stick butter, cold and cut into 8 pieces
1 cup old-fashioned oats
5 to 6 apples
2 tablespoons lemon juice
1 teaspoon cinnamon
pinch nutmeg, if desired
cinnamon, for sprinkling
caramel sauce, for serving

1. Preheat oven to 350°. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and the 2 tablespoons sugar. Using a pastry blender, cut the butter pieces into the flour until the mixture looks coarse. Stir in the oats and until large clumps form. You can also use your fingers to helps for the clumps. Place the mixture in the freezer until you are ready to use it.

2. Quarter the apples then peel, core, and dice them into small chunks. Toss the apples with the lemon juice, 1/2 cup sugar, cinnamon, and nutmeg.

3. Transfer the apples to a shallow baking dish and place the flour-oat mixture on the top. Sprinkle the top with additional cinnamon. Bake for about 1 hour, or until the apples are tender and the topping is golden. Allow the crisp to cool for 5 to 10 minutes before serving. Drizzle with the caramel sauce. Enjoy!

Recipe adapted from Martha Stewart's Apple Crisp

A Day at the Farm

It's not very often that I get to go home by myself these days. My husband and I always visit together, but when the opportunity presented itself for a trip home and he couldn't go because of school and work, well, I decided that a trek across the state would be good for me.

I love the city and sometimes I forget exactly what it is like to be so far from large numbers of people and the chaos and noise of the city. It is great being 20 minutes from a grocery store and an hour from the closest Walmart. I love the quiet during all times of the day and what the stars look like at night.

I travel everywhere with my camera these days, so I decided to share some snap shots from the farm. My older sister spent at a day at the farm too, so she sent me some tomato pictures that she took also.

My Grandparents live on the same farm as my parents, just a couple stone throws down the road. I went on a walk early one morning before everyone else was awake, so the sun was up and shining, and everything was more calm and still than it usually is, if that is even possible.

The rising sun peeped through the corn and created amazing shadows on everything. This year the corn is especially dry because there has been so little rain. Some farmers in the area were already busy with harvest even though it is still early. 

I love how the sign in the window seems to apply to my Dad's old Dodge work pickup. It is starting to fall apart, and I think Dad is concerned that it might not last him much longer, even though it is really only used to drive the 4 miles back and forth to work. The tag is from his work, but it seems like a good place for it, all things considered. However, it's not nearly as old as the antique 1930s International pickup parked across the driveway, pictured below. My great-grandpa bought that pickup in 1938 and used it clear until the 60s. 

Our Saturday was full, and if you look at the two pictures below you'll see why. My parents had a fantastic garden this year, even though it has been so dry. Between the salsa and the spaghetti sauce, we canned a little over 100 tomatoes, and my parents canned some more during the next week. These tomatoes were more beautiful than any I can ever remember.    

We've had a pear tree all my life, and last year was the first time that it actually produced pears! This year looks like they will have quite a few too. They almost look like apples because they are so red, but they definitely have that unique pear shape. 

After this last trip home, I left feeling especially blessed and incredibly thankful for all that God has given me and for the things that he has done in my life. As I was putting this post together a verse kept going through my head, and I have shared it below. I hope you have the opportunity to open your eyes this fall to all that is around you and see the great things that God has done! 

For you make me glad by your deeds, LORD;

    I sing for joy at what your hands have done.

⁵ 

How great are your works, LORD,

    how profound your thoughts!

Psalm 92:4-5 

Thanks to AmandaJean Photos for some of the canning and tomato pictures! 

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