Minneapolis Dessert Examiner's fall apple recipes

11:52 AM, Sep 29, 2011   |    comments
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Minneapolis Dessert Examiner's fall apple recipes

GOLDEN VALLEY, Minn.--  The Minneapolis Dessert Examiner, Lisa Patrin, joined us this morning with some tasty apple recipes.

For more information about Lisa and her articles, check out www.examiner.com/dessert-in-minneapolis/lisa-patrin

Apple Crisp 

6 golden delicious apples - peeled, cored and sliced 
2 teaspoons fresh lemon juice 
1 cup granulated sugar 
3/4 cup flour 
1 1/2 teaspoons ground cinnamon 
1/4 teaspoon ground nutmeg - fresh ground preferred 
1/4 teaspoon salt 
1/2 cup unsalted butter, chilled and cut into small pieces 

Preheat oven to 375 degrees.  Butter a 9 X 9 glass baking dish. Spread apple slices over the bottom, sprinkle with lemon juice and toss well. In a separate bowl whisk together sugar, flour, cinnamon, nutmeg and salt until incorporated. Using a pastry blender or fork, cut the butter into the dry ingredients until mixture is crumbly. Spread mixture evenly over the apples and bake for approximately 1 hour or until apples are tender and the topping is golden brown in color. Serve warm or at room temperature.

Cooks suggestion: Place a scoop of apple crisp in a decorative bowl or martini glass. Top with vanilla ice cream and a light drizzle of caramel sauce.

Caramel Apple Dip with Heath Bar Topping 

8 ounce block of cream cheese, softened
1/2 cup brown sugar (preferably light) 
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground cinnamon 
1 jar of your favorite caramel sauce 
1/2 cup of Heath English Toffee Bits 
6-8 Golden Delicious or Granny Smith apples, sliced 

Blend cream cheese, brown sugar, nutmeg and cinnamon in a medium mixing bowl until smooth. Transfer to a decorative bowl. Spoon enough caramel sauce over the top to cover the surface.* Sprinkle generously with toffee bits. Place the bowl in the center of a decorative platter, surround with freshly sliced apples and serve.

Cooks hint: Sprinkle the apples with a little lemon juice or orange juice immediately after slicing to prevent the flesh from browning. Lemon juice is most effective but orange juice has a flavor that may be more appealing to the masses. Experiment with a few slices to see what you prefer before coating the whole batch of apples.

*Reserve any remaining caramel sauce to use for subsequent batches or use for topping your next bowl of ice cream.

Apple Tarte Tatin with Rum Laced Whipped Cream

Apple tarte tatin 
6 Granny Smith apples, peeled, cored and sliced into 1/8 inch pieces 
2 tablespoons fresh lemon juice 
1/2 stick unsalted butter 
1/4 cup brown sugar (dark preferred) 
1/4 teaspoon ground cinnamon 
large pinch of fresh ground nutmeg 
1Pillsbury refrigerated pie shell crust 
1 large egg, lightly beaten
Rum laced whipped cream 
2 cups heavy cream 
2 tablespoons granulated sugar 
1 teaspoon pure vanilla extract 
2 tablespoons Captain Morgan Spiced Rum

Garnish
Chopped pecans (optional)

Preheat oven to 375 degrees. Toss peeled and sliced apples in the lemon juice and set aside. Melt butter and brown sugar in a 12 inch heat resistant skillet over medium high heat. Add apples, cinnamon and nutmeg and stir to coat. Cook until apples have softened and are slightly golden in color, approximately 12-15 minutes. Remove from heat and adjust apples so they are evenly spread out over the bottom of the pan. Carefully roll out pie crust to a size just slightly larger than the pan (13 inches). Place over the pan and tuck the edges gently into the pan, covering the apples completely. Prick all over the surface of the crust to allow the steam to escape. Brush the crust generously with egg wash and bake for 35-40 minutes or until golden in color. Cool for 5 minutes. Place a decorative platter over the crust and gently turn out.

While the tarte tatin is cooling combine heavy cream, sugar, vanilla and spiced rum in a medium bowl and beat until stiff peaks form. Spoon whipped cream onto sliced tarte tatin and sprinkle with chopped pecans. Serve immediately.
Serves ~ 8

(Copyright 2011 by KARE. All Rights Reserved.)

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