Fall Apple Crisp

So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Ingredients:
4 cups peeled and sliced WineCrisp apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder fruit crisp topping

Method:
1. Preheat the oven to 375°.

2. Toss the fruit with sugar and cornstarch.

3. Place in an oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the apple slices, covering completely.

4. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.

Applesauce

This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Ingredients:
4 pounds fall apples of your choice, peeled, cored and quartered
¼ cup fresh lemon juice
¾ cup organic cane sugar

Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.

2. Pass apples through a large-mesh sieve to break them first into large chunks and then into smaller-sized chunks. (You can also do this by hand with a potato masher or large fork.) Repeat until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.

Honey-Poached Pears with Crème Fraîche

This lovely, light dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

Ingredients:
6 firm but ripe pears, peeled, cored and halved
1 cup honey
2 tablespoons fresh lemon juice
Pinch fine sea salt
½ cup crème fraîche

Method:
1. Combine 2½ cups water, honey, lemon juice, and sea salt in large saucepan. Bring to boil over medium heat, stirring occasionally.

2. Add pears; reduce heat and simmer until tender, turning occasionally, 4 to 6 minutes, depending on ripeness. Using slotted spoon, transfer pears to medium bowl. Boil liquid until reduced to 1 cup syrup, about 22 minutes. Pour syrup over pears. Cover and chill until cold, about 2 hours.

3. Divide pears and syrup among 6 bowls. Top each with dollop of crème fraîche and serve.

Peach Cobbler

It’s hard to beat this classic summer dessert—just add vanilla ice cream!

Ingredients:
4 cups sliced peaches
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
2 tablespoons butter
Ground cinnamon or nutmeg (optional)

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.

2. Bring 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Variation: The cobbler mix can also be used to create summery shortcakes to pair with your favorite fruit: After mixing the dry ingredients with the 10 tablespoons of cream, turn the dough out onto a lightly-floured surface and roll into a ½-inch-thick round. Cut into 6 2-inch round biscuits, then place on a baking sheet and brush the tops with 1 tablespoon of cream. Bake in a 400° oven for about 17 minutes or until golden brown.

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