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 apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder walnut-cinnamon apple crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the fruit with sugar and cornstarch. 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.
3. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
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Brown Butter Baked Apples with Hazelnuts
Sweet orchard apples are filled with toasted Northwest hazelnuts, brown sugar, and warm cinnamon, then baked until tender and fragrant for a warm and cozy dessert.
Ingredients:
4 medium baking apples
5 tablespoons unsalted butter, divided
½ cup toasted hazelnuts, roughly chopped
¼ cup packed light brown sugar
¼ cup old-fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of fine sea salt
1 teaspoon vanilla extract
½ cup apple cider or water
Method:
1. Preheat the oven to 375°. Lightly butter an 8-inch square baking dish or another small baking dish that will hold the apples snugly. Using an apple corer or small paring knife, remove the cores from the apples, leaving the bottoms intact to hold the filling. Widen each opening slightly to create room for the hazelnut mixture. Place the apples upright in the prepared baking dish.
2. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown, about 3–5 minutes. Remove from the heat as soon as it smells nutty and fragrant. Stir in the vanilla.
3. In a medium bowl, combine the toasted hazelnuts, brown sugar, oats, cinnamon, ginger, and salt. Pour in 3 tablespoons of the browned butter, including the flavorful browned bits, and stir until the mixture is evenly moistened.
4. Fill the apples: Spoon the hazelnut mixture into the hollowed apples, packing it gently and mounding a little filling on top. Drizzle the remaining browned butter over the apples. Dot the tops with the remaining tablespoon of regular butter.
5. Pour the apple cider or water into the bottom of the baking dish. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–25 minutes, until the apples are tender when pierced with a knife but still hold their shape. Let the apples rest for 5 minutes. Spoon some of the warm pan juices over each apple and serve with vanilla ice cream or whipped cream, if desired.
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Baked Cinnamon Apples
A truly homey dessert, packed with our signature sweet filling.
Ingredients:
4 baking apples, such as Lady Alice
Farm & Larder baked apple filling
2½ tablespoons butter, melted
¼ cup rum or brandy
½ cup heavy cream (optional)
Method:
1. Preheat the oven to 375°.
2. Core the apples using a sharp paring knife or melon baller, scooping out some of the flesh, but leaving the apples whole and intact. Make a slit around the middle of each apple.
3. Place Farm & Larder filling in a small bowl. Stir in 2 tablespoons of the melted butter. Drizzle the remaining butter in a small baking dish. Place the apples in the dish. Stuff the hollows with the filling mixture, packing densely. Pour the rum or brandy over the apples.
4. Cover the dish tightly with aluminum foil. Bake the apples for 30 minutes. Remove the foil and spoon some of the pan juices over the apples. Bake, uncovered, until the apples are cooked through, about 30 minutes longer. Whisk the cream with a fork until lightly thickened, drizzle over apples, and serve.
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Pear-Apple Crisp
A quick and easy dessert using fresh apples and pears: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
2 cups apples, peeled, cored and thinly sliced
2 cups pears, peeled, cored and thinly sliced
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons butter
Farm & Larder fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the apple and pear slices with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely.
3. Bake until the topping is lightly browned and the fruit is bubbling, about 35-40 minutes.
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Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.
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Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 sweet-tart orchard apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Sprinkle each with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Apple-Rhubarb Crisp
A quick and easy dessert—simply toss apples and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
2 cups rhubarb, washed and chopped
4 cups apples, peeled, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb and apple slices with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
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Savory Apple & Leek Pumpernickel Stuffing
Earthy pumpernickel bread, sweet apples, and mellow leeks come together for a deeply flavorful stuffing that feels both rustic and refined. Perfect alongside this week’s bratwurst or a roasted chicken!
Ingredients:
6 cups pumpernickel bread, cut into 1-inch cubes
3 tablespoons butter
2 medium leeks, white and light green parts only, cleaned and sliced
2 apples, cored and diced
2 teaspoons fresh thyme leaves
½ teaspoon salt
Freshly ground black pepper
1½ cups vegetable or chicken broth
1 egg, lightly beaten
Method:
1. Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast until slightly crisp, about 10 minutes. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the leeks and cook until soft and fragrant, about 5 minutes. Stir in the apples and thyme, and cook for another 5 minutes until the apples are tender but not mushy. Season with salt and pepper.
3. In a large bowl, combine the toasted bread cubes with the leek–apple mixture. Pour in the broth and toss gently to coat. Let sit a few minutes to absorb. Stir in the beaten egg, then transfer the mixture to a buttered baking dish. Bake, uncovered, for 25–30 minutes, until the top is golden and crisp. Serve warm.
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Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Chopped walnuts or pecans, if desired
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter, and a sprinkling of chopped nuts, if using. Sprinkle each apple with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and just tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.
Ingredients:
2 medium apples
2 ounces Mexican chocolate, coarsely chopped
4 full-size vanilla bean marshmallows, plus 1 extra, cut into 4 quarters
4 tablespoons unsalted butter
2 tablespoons water
Method:
1. Preheat the oven to 400°. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in the center of each half.
2. Fill each crater with a marshmallow quarter and a quarter of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over the chocolate.
3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in the dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
4. Set the oven to broil. Top each apple half with a full marshmallow. Broil until golden brown. Drizzle with any juices from the dish and serve warm.
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