Caramel Apple Crisp

I LOVE the fall in New England (even though it's sadly over now that I'm finally posting this). Apple orchards, and all of the tastiness that goes with them, are plentiful and only a short drive from the city. Last year, we decided to try a different orchard so that we could bring our pup with us - he LOVES to get outdoors & run! It was great to have him along, and while it was a more "grown up" orchard with an associated vineyard & wine tasting, it just wasn't the same.

This year we decided to go back to the orchard we had went to the 2 prior years. First of all, it's an absolutely beautiful drive up the north shore. As soon as you arrive, you smell the aroma of apple cider donuts drifting through the air. We can't even make it out to the orchard without first stopping by the barn to pick up not 2, not 4, but 6 fresh donuts for the two of us!! (Hey, it's a one-time-a-year treat...I just keep telling myself that!)

To make us feel better about the donuts this year, we decided to walk out to the orchard instead of taking the hayride. It was a beautiful walk, with the crisp smell of fresh apples surrounding you. We always buy a peck of apples (plus eat a few along the way), and it always seems like so many apples, until we get home & dig into them. In fact, I had to go buy additional apples to make this!

I love caramel apples, so I thought I'd try something different this year. I'm posting the original caramel sauce, which I used in my dish. However, I felt like it tasted like a sugary sauce, and wasn't a very true caramel flavor. Maybe I've been spoiled by years of homemade caramels growing up, or maybe I messed up and didn't let it darken enough. Personally, when I make this again, I'd either buy a jar of caramel ice cream topping, or find a different caramel sauce recipe.



CARAMEL APPLE CRISP (Adapted from Show & Tell)

APPLE FILLING
5 large apples of your choice - peeled, cored & thinly sliced
1/2 cup white sugar
1 tablespoon instant vanilla pudding mix
1 tablespoon cinnamon
2 tablespoons lemon juice

Mix all ingredients in a large bowl & allow to marinate while preparing the following parts.

HOMEMADE CARAMEL SAUCE
1 cup white sugar
1/2 cup butter, cut into pats
1 cup whipping cream

Over medium high heat...put sugar in heavy bottom saucepan. As it begins to melt whisk in butter. As the mixture caramelizes, remove from heat & SLOWLY add in whipping cream. Continue to whisk til smooth. Set aside & allow to thicken.

CRUMBLE TOPPING
1 small box of instant vanilla pudding mix (I used the remainder from the filling)
1/2 cup flour
1 cup dark brown sugar
1 cup quick cook/instant oats
1 cup of butter softened and cut up into pats

Mix all of the dry ingredients in a large bowl. Cut in the butter - it will be fairly dry.


ASSEMBLE in baking dish:
1) Marinated apple filling
2) Pour approximately 1/2 of the caramel sauce over the apples
3) Crumble the topping over the caramel & apples

Bake at 350F for approximately 45 minutes. Allow to cool some prior to serving.

ENJOY!

Apple Turnovers

I am SO glad that I finally tried to make puff pastry! After overcoming my fear of all of the layers of the pastry, I knew I would have to use some fresh apples & make turnovers. These were very quick & easy to make, and were by far the best turnovers I've ever had! They were wonderful for breakfast, but I definitely think they would make a great end to a fall meal (especially with a little vanilla bean ice cream, and maybe some caramel sauce... YUM!)

I'm sure these would be delicious with store bought puff pastry, but I really encourage you to try making your own!


(Look at all of those layers!)


APPLE TURNOVERS (Adapted from Annie's Eats)
Makes 12 turnovers

Puff Pastry

For the filling:
3 medium to large apples (I used a mixture of freshly picked apples)
2/3 cup sugar (adjust based on tartness of apples)
2 tsp. lemon juice
dash of cinnamon

For the topping:
½ cup sugar
1 tbls. ground cinnamon

Roll the dough into a 20- by 15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper, trim and cut the dough into twelve 5-inch squares, and place 6 on each sheet. (If they aren’t all perfect squares, it is okay – you can cover it up once you fold them over.) Refrigerate the dough squares while you make the filling.

To make the filling, peel the apples and grate them on the holes of a large box grater (I used my food processor with the shredding disc.) Combine the grated apples, sugar, lemon juice and salt in a medium bowl. Remove one sheet of the dough squares from the refrigerator. Working with one square at a time, place 2 tablespoons of the apple filling (squeezed of excess liquid) in the center of the dough.



Moisten two adjoining edges of the dough square with a finger dipped in the apple liquid, then fold the top portion of dough over the bottom, making sure to overlap the bottom portion by 1/8-inch. Crimp the edges of the turnover with a fork.



Repeat with the remaining dough squares. Return the sheet of turnovers to the fridge and repeat with the second sheet of dough squares. Refrigerate the filled turnovers 30 minutes, or cover with plastic wrap and refrigerate for up to 24 hours. (I have to say that I'm pretty sure I skipped the refrigeration step)

While the turnovers are chilling, preheat the oven to 400° F. Combine the sugar and cinnamon in a small bowl and stir together until mixed well. Brush or mist the turnovers lightly with water and sprinkle evenly with the cinnamon-sugar mixture.



Bake until golden brown, 16-20 minutes, rotating the sheets front to back and top to bottom halfway through the baking time. Using a wide metal spatula, transfer the turnovers to a wire rack to cool. Serve warm or at room temperature.

ENJOY!