Fall Apple Bake and Bourbon Apple Oatmeal

Have you gone apple picking yet? If not, go now and embrace the season!

I went apple picking a few weeks ago. Here in New England we had a drought, so I had to prepare myself for a different sort of crop. Less water means smaller, less abundant apples. However, when we got to the orchard, the apples were still beautiful and delicious.

apple-orchard

Nature shows us that life does not always happen the way we plan it, and that is okay. Beauty still comes from the unexpected events. This was an imperfect year for apples in New England, but that doesn’t mean these apples were useless. Ohh no. I made two fabulous recipes from them. We, too, can create beautiful things in times of uncertainty, when we are in our own “droughts.” I’ve come to find that expectations can easily disappoint, for they hardly ever represent reality. The true measure of resilience is making the most of your present circumstances, rather than discrediting them for not living up to what you thought was perfect.

On to the APPLES!

My Momma made this apple bake for my sisters and I every year. I unabashedly have it for breakfast, lunch, or dessert with vanilla ice cream.

fall-apple-bake

Fall Apple Bake

  • 8 medium size tart apples; peeled, cored, and sliced (McIntosh and Cortland are best)
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons flour
  • 1/2 tsp cinnamon
  • 2 tablespoons orange juice
  • 1 tablespoons lemon juice
  • 1 tablespoons grated orange zest

Topping

  • 3/4 cup flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 tsp salt
  • 6 tablespoons chilled unsalted butter
  • 1/2 cup chopped pecans or walnuts
  1. Preheat oven to 375 degrees. Grease a 2 1/2 quart soufflé dish, deep casserole dish, or 12-inch cast iron skillet.
  2. Mix sliced apples, brown sugar, flour (2 tbs), and cinnamon in a large mixing bowl.
  3. Add orange juice, lemon juice, and orange zest to the apple mixture and transfer to your baking dish.

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  1. For the topping, mix flour (3/4 cup), salt, and brown sugar in a mixing bowl. Add the butter and break down with either a fork and knife or your fingers until the mixture resembles coarse meal.
  2. Add the chopped pecans or walnuts to the topping and spread this over the apples.

20160925_144619Bake at 375 degrees for 40-50 minutes. You’ll want the top to be golden brown and the filling to be bubbly!


But wait…there’s more!

Below is the most beautiful breakfast on earth. Make this topping for your oatmeal, and you will start your day off like the champion you are.

Bourbon Apple Oatmeal

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  • 1 Mcintosh Apple, sliced
  • 2 tablespoons butter
  • 1.5 tablespoons water
  • 1 tablespoon brown sugar
  • Cinnamon and Nutmeg to your liking (I like a lot of spice!)
  • 2 tablespoons bourbon
  1. Melt butter in a skillet.
  2. Add apple slices, water, brown sugar, cinnamon, and nutmeg. Sauté for about 5-7 minutes.
  3. Add bourbon. Sauté for another 3-4 minutes.

Add topping to a serving of steel cut oatmeal. Happiness will ensue.

 

Squash Stuffed with Cheddar, Apple, Onion, Sage Couscous

Hello!

Right now, though, I’m thoroughly enjoying this year’s fall bounty. I went apple picking again at Russell Orchards, and I’ve been experimenting with new types of squash.

Before this year I’ve only ever cooked with butternut and spaghetti squash. Now I’m also cooking with acorn squash and kabocha squash (think of a mix between pumpkin and sweet potato).  These particular squashes lend themselves well to stuffing.

Stuffed Squash
Stuffed Squash

I decided to stuff these squashes with apple, onion, and sage couscous. Grate some cheddar cheese on top, and you have a seriously delicious fall meal.

Squash Stuffed with Cheddar, Apple, Onion, Sage Couscous 

Serves 4

  • 1 acorn squash
  • 1 kabocha squash
  • 1 and 1/4 cup Israeli couscous (I used Trader Joes’ Harvest Blend)
  • 1 and 3/4 cup water or chicken broth
  • 2 medium apples, chopped
  • 1 small yellow onion, diced
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 fresh sage leaves, chopped fine
  • 1/2 cup grated cheddar cheese (enough to cover squash)
  • salt, pepper, and garlic powder to taste
  1. Cut the squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the squash and sprinkle salt, pepper, and garlic powder on top. Flip the squash cut side down onto a baking sheet. Bake at 400 degrees Fahrenheit for 50 minutes or until fork tender. The kabocha squash may take more time to cook.
  2. While the squash is roasting, prepare your stuffing. Chop two medium sized apples and one small onion. Add to a skillet with olive oil, salt, pepper, and garlic powder. Sauté for 7-10 minutes. Add minced garlic and chopped sage and sauté for another 2 minutes.
  3. Add the couscous to the skillet to let the couscous toast a little.
  4. Add water or chicken broth based on the couscous package’s cooking instructions. Let simmer until liquid has evaporated.
  5. Once the squash are done roasting, take them out of the oven and flip them back over. Spoon the stuffing into each squash half. Grate cheddar cheese on top of each half and then place back in the oven for another 5 minutes.

Enjoy the very best of fall with this comforting dish. Have a wonderful rest of the week, everyone, and I’ll be back soon with more fall favorites!