After†a†hot October, it feels like the truly cooler weather of fall might be here to stay.
I got a taste of this sweet season a few weeks ago, when I drove to Missouri for our annual fall trip to see the family and buy apples. (Yes, I drive all that way with a No. 1 goal of buying apples from a 5,000-tree orchard in Marionville, Missouri.)
That peace-of-mind road trip was the subject of my column this week, where I also shared a double layer apple crisp recipe that my grandma and mom made on the occasion of our arrival.
It was a new recipe,†one that my grandma wasnít so sure about when she first tasted it.†Itís a rich crisp with lots of cinnamon and two layers of the oat topping, but I couldnít stop sneaking bites even after dessert was over. She eventually agreed that it passed muster.
In the food section this week: recipes for baked potato soup and pumpkin pie cake, two more recipes perfect for the spectacular fall weekend ahead.
Double Layer Apple Crisp
1 cup brown sugar
1 cup flour
1 cup old-fashioned oats
1/2 cup melted butter
3 cups apples
1/2 cup white sugar
2 tsp. cinnamon
Heat oven to 350 degrees. In a large bowl, combine the brown sugar, flour and oats. Mix in the melted butter and set aside. In another bowl, combine the apples, sugar and cinnamon.
In a 9-inch-by-13-inch pan, spread half of the oats, sugar and butter mixture. Pour the applemixture on top and spread to the edges. Top with remaining crisp mixture. Bake for 40 to 45 minutes. Serve hot or room temperature. Serves 8.
ó Adapted from a recipe on AllRecipes.com]]