Stir It Up - Apple Desserts - 21 News Now, More Local News for Youngstown, Ohio -

Stir It Up - Apple Desserts

Apple Crisp with Caramels 

3 cups old fashion oats

2 cups flour

1 1/2 cups packed brown sugar

1 teaspoon cinnamon

1 cup butter

8 cups thinly cut tart apples

1 (14 ounce) package caramels

1 cup apple cider, divided

Garnish: ice cream or whipped cream

Preheat the oven to 350 degrees. Cut caramels in half with sharp kitchen scissors and set aside. Combine oats, flour, brown sugar and cinnamon, cut in butter with a pastry blender until crumbly. Press half of the oat mixture into the bottom of a buttered 13 by 9 inch baking dish. Layer with half the apples and half the caramel halves. Top with one cup of the oat mixture. Repeat the layers and pour 1/2 cup of the apple cider over the top. Bake in the preheated ovens for 30 minutes. Pull out of the oven and drizzle with the remaining apple cider. Return to the oven and bake an additional 15 to 20 minutes or until apples are tender. Serve warm with ice cream or whipped cream.

 

Apple Cheese Pie 

2/3 cup chopped pecans or walnuts

1/2 cup packed brown sugar

3 tablespoons melted butter

Pastry for a double crust pie

1 (8 ounce) package cream cheese, softened

1/2 cup shredded cheddar cheese

1 cup plus 1 tablespoon sugar, divided

1 teaspoon vanilla

4 cups thinly sliced tart apples

1/4 cup flour

2 tablespoons lemon juice

2 teaspoon cinnamon

1/2 teaspoon ginger 

Preheat oven to 375 degrees. Combine pecans or walnuts with brown sugar and butter and spread into the bottom of a greased pie plate. Place one of the rolled out pie crusts over the nut mixture and trim piecrust with the edge of the pie plated. Beat cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until well blended and spread over the piecrust in the pie plate. Combine apples, flour, lemon juice, cinnamon, ginger and cup of sugar, mix well and pour over cheese mixture. Place the second rolled out piecrust over the apples and trim and crimp edges, sealing the pie. Cut slits on the top to vent pie. Bake in the preheated oven for 45 minutes or until golden brown. Cool for 5 minutes then invert onto a serving plate. Serve warm.

 

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