fall recipes – Meghan E White

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The smell of cinnamon and butter fills the air as the apple crisp cooks in the oven. It gives all the fall feels with each warm, crunchy, sweet bite. You get the goodness of an apple pie, without the fuss of making a pie crust. The most time consuming part of making this dessert is peeling and slicing the apples.

Use your favorite apples. I have made this with galas, honey crisp, and Granny Smiths. All are good, just depends on your preference. Pecans or walnuts would be a wonderful addition to the topping for some extra crunch and flavor.

For a simple delicious fall bake apple crisp is a winner. Your taste buds will thank you for taking the time to make this satisfying treat. Top it off with a scoop of vanilla ice cream for perfection on a plate.

Happy Eating!

Keep me as the apple of Your eye; Hide me under the shadow of Your wings, Psalm 17:8

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Apple Crisp

Filling

6 apples peeled, cored, and sliced or chopped

2 tablespoons lemon juice

1 teaspoon cinnamon

2 tablespoons granulated sugar

Topping

1/2 cup all purpose flour

1 teaspoon cinnamon

3/4 cup brown sugar

1/2 cup cold cubed butter

1 cup old fashioned oats

Instructions

Preheat oven to 350°.
Butter a 2.5 quart baking dish.
In a large mixing bowl add the apples, lemon juice, cinnamon, and sugar. Toss until evenly combined.
Place prepared apples in buttered casserole dish.
In a medium bowl add flour, cinnamon, brown sugar, butter, and oats. Using a pastry cutter, or your hands, mix together until it gets crumbly. Spread evenly over the apples.
Bake for 45 minutes until the topping is golden brown and bubbly.
Let cool for a few minutes before serving. It’s best enjoyed warm.

Notes

Store apple crisp covered in the refrigerator for up to 4 days.
To reheat bake in a 350° oven for 25 to 30 minutes, until warm.
You can also warm up individual servings in the microwave.

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There is something so delightful about a key lime pie. Maybe because it has the perfect amount of tart and sweet. I love all things citrus and key lime pie takes the cake. I mean it takes the pie. What I’m trying to say is that key lime pie is fantastic and this recipe is easy and amazingly good.

I have been making this mouth-watering dessert for years and it always brings smiles. That makes me happy, which makes me smile too. It fills me up to know that I brought a little joy to someone in the form of a delicious piece of pie. You can’t be angry when you are enjoying a yummy treat. We all just need to eat more desserts.

No key limes are required to make this key lime pie. I have used key limes before and they are not the easiest fruit to work with since they are very small. Also, key limes are not always available at the grocery store. Regular limes work great.

Make this delectable pie and bring some happiness to your world.

Happy Eating!

You make known to me the path of life; you will fill me with joy in your presence, with eternal pleasures at your right hand. Psalm 16:11

Key Lime Pie

Ingredients

8 egg yolks

2 cans sweetened condensed milk

The juice of 5 limes (approximately ½ cup)

Zest of 5 limes (about 1 tablespoon)

For the crust

2 sleeves of graham crackers

14 tablespoons of melted butter

1. Preheat oven to 325°
2. Place graham crackers in a food processor and process until finely ground. You can also place graham crackers in a zip lock bag and pound them with a rolling pin until you get fine crumbs. Put the graham cracker crumbs in a large mixing bowl.
3. Add melted butter to the graham cracker crumbs. Mix until combined.
4. Press the graham cracker/butter mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup to firmly press the crust in place.
5. Bake the crust for 20 minutes until golden brown. Cool completely.
6. Reduce oven temperature to 300°
7. Add egg yolks, sweetened condensed milk, lime juice, and lime zest to a large mixing bowl or stand mixer. Use the whisk attachment and mix on medium to medium high until everything is thoroughly combined.
8. Pour the pie filling into the pie crust. Bake for 25 to 30 minutes.
9. The pie is done when the filling is firm but slightly soft. It won’t be wiggly and it won’t be brown.
10. Let the pie cool completely. Wait at least 4 to 6 hours before serving. Refrigerate overnight for the best flavor.

Notes

*If you can find key limes, use a few more than what the recipe calls for since they are small.

*Make this pie a day ahead for the best flavor.

* Buy extra limes to use for garnish.

* Top with whipped cream.

For this recipe and more go to the link. I write a monthly article for Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-key-lime-pie