red and green apples, apples for fall

I guess I'll stop saying, "I never cook." 

Last week it was kale and butternut squash. This weekend it was apple crisp, sausage bread, and eggplant + tomato salad (which I will share later this week). I would say this change is because fall produce is just too delicious to resist...and that's definitely part of it. But the honest part of me would have to admit that Mike's undying love of Sunday football means we're spending more time around the house. In an effort to hang out with him (without having to watch every second of the RedZone) I'm spending more time in the kitchen.

And he's all like, win-win.

This recipe was adapted from Gwyneth Paltrow's book It's All Good. Her original recipe called for raisins (not my cup of tea) and stuffing the apples (chopping is easier). It also called for walnuts, but since I wanted this to be nut-free I replaced those with oatmeal (although pecans would also be delicious).

Apple Crisp
6 apples chopped into pieces
1/2 cup dried fruit*
1/2 cup oatmeal
1 tbsp cinnamon
A pinch of sea salt
3 tbsp maple syrup 

1. Preheat the oven to 350F.
2. Mix together all of the ingredients and place them in a 9x9 inch pan. Cover with tinfoil and bake for 45 minutes or until apples are soft.
3. Eat warm. It's especially delicious topped with ice cream or whip cream. I love Talenti's Sea Salt Caramel, but vanilla would be delicious too.

*I used the Cherry Berry Bonanza from Nature Box, but any of your favorite dried fruits would work. Gooseberries would be great and unique.

Do you have any great fall recipes? Apple? Pumpkin? Squash? 

I would love to hear!


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 adapted from It's All Good