This apple crisp is one of those classic recipes that I often make up as I go along! Sometimes I mix in oatmeal, sometimes just flour, and then again I’ll mix both. I think the secret to a great apple crisp is the apples and how you prepare them and also the crunchy sweet topping that is full of butter, brown sugar and other earthly delights!
I like to prepare the apples just like I was getting ready to bake an apple pie. My post Mom’s Apple Pie…. shows you what I mean. When you mix the varieties of apples, and the spices, like ginger, nutmeg and cinnamon, the result is amazing! And I always add a little lemon and lemon zest to bring out that sweet, juicy tartness.
My mother-in-law was a wonderful baker and this is her recipe. I would often drop in at my in-laws for dinner after work and there was almost always a home baked dessert. As soon as I walked in the door, I knew apple crisp was on that night’s menu! The delicious smells of baked apple, brown sugar and spices created such a wonderfully warm and comforting atmosphere. Home.
A generous square of this sweet dessert, topped with a scoop of ice cream, well you just can’t beat it. And with fall just around the corner, farmer’s markets, local food stands and grocers will be displaying fresh fall apples.
I’ll be making a trip to the country to get those early fall apples, McIntosh, Braeburns, Granny Smiths, and Melbas to name a few. They are so beautiful and smell so good when they are freshly picked. My favorite apple is a McIntosh, and I often blend Granny Smiths with them for baking.
Did you enjoy this apple crisp recipe?
An easy to make and bake apple dessert, full of crunchy goodness, brown sugar, butter, this fall classic is always a crowd pleaser
For the apple base6 medium apples
fresh lemon squeezed
For the Topping1 cup brown sugar
Preheat oven to 350F
Grease a 9" square baking dish
Peel, core and thinly slice the apples like you would for a pie
In a large mixing bowl, place the apples, sugars, flour, cinnamon and lemon
Toss until the apples are well coated
Place the apple mixture in the bottom of the baking dish spreading it evenly
Cut the butter into small pieces about the size of a nickel and place them randomly over the top of the apple mixture
Mix the topping ingredients together in a separate bowl and making sure the butter is spread and mixed well.
The topping should clump together in your hand.
Spread the topping thickly over the top of your apple mixture.
Bake in the oven at 350F for 55 minutes or the best timing for your oven.
Top with freshly whipped cream or ice cream and Enjoy!
Chocolate Raspberry Tart on a Sugar Cookie Crust!
I love to bake. I mean all of those yummy ingredients that come together in something decadent and delicious, well who wouldn’t?
What I love more about baking is how it lets my creative side come out. You know, that whole left brain/right brain thing?
I’ve been carrying this recipe for a Chocolate Raspberry Tart around for ages. I clipped it somewhere and it was an ad for Sealtest Dairy products here in Canada. The recipe called for a regular pie crust as a base in the tart pan. But you know me….don’tcha!
I love using different pie crusts for classic recipes.
My Vanilla Berry Tart is made on a sugar cookie crust. I made it last winter when we had just heard we were having a new grandchild, and now it’s December and our Lulu is here!
Making this delicious tart requires a little bit of planning, as you make it in two steps. First the sugar cookie crust, and then the filling.
I also used a tart pan. You can use a pie plate too – I just prefer the look of the tart and the ease of getting it out of the pan. However I made this delicious tart for Christmas Eve and I barely had it out of the pan before it was eaten all up!
Now I’ve included a recipe for the sugar cookie crust and it’s really easy, I found it online at Baking Bites. If you want something even easier – you can buy sugar cookie pie crust mixes. Just add water and stir. I used one for my Vanilla Berry Tart recipe and it was great – everyone loved it!
1 prepared sugar cookie pie crust for a 9″ pie
8 oz semi-sweet chocolate, chopped
1 cup whipping cream
1/2 cup sour cream
3 egg yolks
2 cups fresh raspberries
Prep time 15 minutes
Cooking time 30 minutes
This Chocolate Raspberry Tart recipe is so easy, this will become your go-to when asked to bring an item to a pot-luck!
Instructions for Sugar Cookie Pie Crust (Baking Bites)
1/3 cup sugar
1/2 cup butter, room temperature
1 1/4 cups all purpose flour
1/4 tsp salt
2 tbsp milk (low fat is fine)
1 tsp vanilla extract (optional)
Preheat oven to 375F.
In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers).
Pour dough into a 9 or 10-inch tart pan and press it up the sides, making sure the layer on the bottom is even.
Bake for 15-20 minutes, until crust is set and firm at the edges. Be sure to check your oven at the 15 minute mark so that the crust doesn’t overcook. While your tart crust is cooling, carry on with the instructions below.
Chocolate Rasperry Tart Prep:
Preheat oven to 350F
Place sugar cookie pie crust in a 9″ tart pan with a removable bottom, Prick with fork
Place a sheet of parchment paper on top and fill with dried beans or pie beads to keep the pie crust from shrinking or slipping down into the pan
Bake for 15 minutes until golden
Reduce temp to 300F
Melt the chocolate and whipping cream in a double boiler or in a pot over low heat, stirring oven until smoothly blended.
Stir in sour cream
Transfer to a large bowl
Add egg yolks one at a time, beating well after each egg yolk
Fold in 1 cup of raspberries
Pour into the baked tart shell
Bake 25 to 30 minutes or until filling is set.
Remove tart from pan. Scatter remaining raspberries on top.
Garnish with fresh mint.
Salted caramel, chocolate and crunchy toffee in a creamy caramel mousse! It doesn’t get much better does it? This recipe is so easy to make, from the puff pastry shells to the delicious creamy mousse.
I first made this salted caramel mousse many years ago, first just as a mousse, then as a pie. The presentation was gorgeous – drizzled chocolate on a modern crystal serving dish, then layering in the mousse. It was very dramatic!
I’ve modified the recipe since then to make it much easier. We are all busy and you can fit making this awesome dessert into a very small window of time – you know what I mean! The salted caramel & chocolate mousse that results is a showstopper that was an even bigger hit with my family & friends this weekend, and of course they all wanted the recipe. And now you have it too. I think you will really, really love it.
The puff pastry cups are so easy too. Only six ingredients – From start to finish this delicious sweet treat took only 30 minutes, with some chilling time in between.
1 package of caramel pudding and pie filling
3 cups Milk
6 Heath bars (Skor in Canada) crushed
½ cup chocolate chunks (I use dark chocolate)*
3 cups of frozen whipped cream topping
Dark chocolate – to melt and drizzle on top
1/2 package of frozen puff pastry
Cook the caramel pudding, and set it aside to cool.
Blend in the thawed whipped cream topping, 4 of the Heath bars, and chocolate chunks, gentle stirring until it is mostly blended.
Place in refrigerator for two hours
Make the puff pastry shells, according to the package, placing the pastry in muffin cups – I greased them just in case.
Bake according to your package instructions.
Let them cool, then generously fill with the caramel mousse, and you are ready to serve this gorgeous sweet treat!
Sprinkle 2 of the crushed Heath Bars, some chocolate chunks and chopped soft vanilla caramels, and coarse salt
Drizzle with melted dark chocolate
Love this recipe? Here’s a pin – just for you!
Have a slice of my Harvest Apple Galette won’t you?
Served warm, drizzled in caramel sauce, wouldn’t it be great with a cup of coffee?
I love making galettes they are a deliciously easy way to make a pie, and of course very yummy!
Even though the Equinox has come and gone, we have plenty of the spectacular fall season ahead and nothing says fall more than apples and the harvest. So I really hope you love this Harvest Apple Galette.
A Galette is French for Tart, and the premise is basically the same. How long does it take to bake a galette? About the same time as a pie, but the difference is that when baking a galette you don’t need to fuss with fluting the pastry edges, and instead of a pie plate, you use a cookie sheet.
I’ve made galettes before – there is a Pear and Walnut Galette on the blog. It’s so easy, it will become your go to for pie baking.
For the easiest pie crust recipe, check out my Insanely Easy Pie Crust recipe on the blog…
RECIPE: one pie crust rolled out (about 14 – 16″)
TIP: roll out the pie crust on parchment paper and transfer it to the cookie sheet before you build your galette.
Ingredients: (see the recipe card below)
8 small apples (I used Paula Red) peeled & cored
fresh lemon juice
fresh lemon zest
Following the recipe below, gather all of the ingredients and mix together and place in the middle of the pie crust
Next and in a separate bowl, mix 1/2 cup brown sugar, 1/2 cup flour and 1/4 cup softened unsalted butter until the butter is completely blended.
Sprinkle this mixture on top of the apple mixture.
Wrap the pie crust around the apples, folding as you go. See how easy it is? Bake at 350F/180C for 55 minutes on a cookie sheet lined with parchment paper. Let cool, drizzle with caramel sauce and dig in!!!
I’ll bet that’s the easiest Harvest Apple Galette you’ve ever made!
I am Apple Pie Crazy! I even have a Pinterest Board with that name! Check out my other delicious apple recipes:
one pie crust
one pie crust - 14- 16 "
I used Paula Red peeled & cored
fresh lemon juice
fresh lemon zest
Topping1/2 c brown sugar
Mix together and place in the middle of the pie crust
Mix 1/2 cup brown sugar, 1/2 cup flour and 1/4 cup softened unsalted butter until the butter is completely blended.
Sprinkle this mixture on top of the apple mixture.
Wrap the pie crust around the apples, folding as you go.
Bake at 350F/180C for 55 minutes on a cookie sheet lined with parchment paper.
Let cool, drizzle with caramel sauce and dig in!!!
Fun Gummy Worm Treats you can make with your kids.
I love baking with children. They are so inquisitive, have boundless energy and it gives me a chance to share my passion with them. I first started with my oldest grandson, Nathan. We would make pancakes together when he came for a sleepover. Then that graduated to other recipes. He’s 20 now, and I’m hopeful he still knows how to make pancakes!
These Gummy Worm Treats are so easy and fun to make. You don’t even have to turn the stove on! Just microwave everything and mix it up. The fun part happens when it’s time to mix things up, add some chocolate or sugary candies, like gummy worms!
You can keep all of the ingredients for gummy worm treats on hand in your pantry, for when that day arrives.
You know that day? When the kids (or grandkids) are laying around, and the dreaded comment “I’m bored” is spoken every 5 minutes?
Now I know you might be thinking, “I don’t have time for this.” But if I could gently suggest that you take the time – it really is only a few minutes, the memories you will help to create will last forever. I still remember the first gingerbread house I made with my daughter Kris. She decorated it with pink and purple candies! She was so proud and to this day, makes gingerbread houses with her two younger children every year.
Making the rice krispie squares will probably need some assistance from Mom or Dad, Grandma or Grandpa – but then I usually just let the kids go when it comes to decorating. On this gummy worm treats recipe, I smooth a package of melted chocolate chips on top. You know, you really can never have too much chocolate. LOL. If Gummy Worms aren’t a favorite, then by all means, add other special treats – the possibilities are endless.
Take some pictures and share too. I would love to see the marvelous creations that result!
X 9 baking pan
crispy rice cereal
semi-sweet chocolate chips
of gummy worms in assorted colors
chocolate bits to add
optional - I used mini peanut butter cups!
Grease the 13 X 9 pan
Spread the mini peanut butter cups on the bottom of the pan
In a microwavable bowl, heat the butter and marshmallows on high for 1 minute
Take it out and stir and reheat if necessary until both are melted
Transfer the mixture to a very large mixing bowl
Stir in the crispy rice cereal until it is all coated
Spread the mixture into the pan until the chocolate covered bottom is coated and make sure you push it into the corners
In a medium microwave safe bowl, place the chocolate chips and microwave on high for 1 minute
Stir well to make sure the chocolate is completely melted
Spread all over the top of the crispy cereal treats mixture
Bring on the gummy worms!
Let the kids place whichever way they want
Cover the treats and set aside until firm
Cut into squares and enjoy!
Vanilla Berry Tart
I’ve had this recipe for Vanilla Berry Tart on my list to make for some time now. The combination of fresh berries, and delicious vanilla cream are just too irresistible, don’t you think? We’re so lucky too to be able to get fresh strawberries, blueberries and raspberries, just about any time of the year now.
I wanted to do something different for the tart base. My recipe called for shortcrust pastry – you know regular pie crust. Now my pie crust is the flakiest that you will ever make – IMHO! Yet, I love how many bakers are experimenting with different types of crusts and in particular the latest craze around using cookie dough as a substitute for pastry dough!
So what would go really well with yummy vanilla cream and these delicious mixed berries?
- I wanted a very special dessert to take to Family Dinner and I knew this Fruit Tart would fit the bill.
- We had just learned earlier in the week that a baby is on the way and this will be my sixth grandchild!
- I thought about sugar cookie dough, how delightfully easy it is to make, so light, yet richly delicious!
- And to make it even easier, I actually used a sugar cookie dough mix so the entire recipe only takes about 30 minutes to put together.
I mixed up the sugar cookie dough according to the instructions and baked it flat on parchment paper, just like a pizza.
Once it cooled, I transferred it to a pie dish that I would be able to transport it in. Next was to make the Vanilla Cream. This is a very easy recipe, and the trick to making any kind of cream, whether or not it’s chocolate, lemon or coconut – is to have all of your utensils and ingredients at hand, so that you don’t have to leave the pot – just keep stirring!
I let the vanilla cream cool just a bit – a trick here is to cover the cream with plastic wrap – let it stick to the top of the cream. This keeps a skin from forming. Next step was to spread the vanilla cream on top of the sugar cookie base, garnish with berries – and that’s it!
A delightful delicious vanilla berry tart and a dessert that disappeared in minutes. Yours will too!
An easy and delicious fresh mixed berry tart atop homemade vanilla cream you can make ahead of time, that's perfect for a birthday party or potluck with friends!
one quart of fresh strawberries
of fresh blueberries
of fresh raspberries
sugar cookie mix
makes 12 cookies
of whole milk
Sugar Cookie Base
Make the sugar cookie dough mix into a round pizza shape and bake it according to instructions on parchment paper and set aside to cool.
Clean all of the berries, wash, stem and slice the strawberries if they are really large.
Beat the eggs lightly in a two cup measuring up and set aside so you can reach it easily
In a medium saucepan, whisk the milk, sugar and cornstarch over medium heat, cooking just until the milk scalds - you will see bubbles around the edge.
Remove the pan from the heat.
Add about 3 tbsp. of the milk mixture into the eggs, and whisk lightly.
Next pour the egg mixture slowly into the milk mixture, stirring with the whisk constantly and immediately return to the heat.
Keep stirring until the cream starts to thicken and bubbles slightly - but not boiling.
Remove from the heat and stir in the vanilla.
Let cool slightly and put the vanilla in a large bowl to cool, covering it with plastic wrap and letting the plastic film onto the top of the cream.
Once cooled, spread the vanilla cream over all of the sugar cookie dough base, and mound it slightly in the middle.
Decorate with the mixed berries as you wish. I started with the sliced strawberries around the edge and then filled in with blueberries and finished with the raspberries and any leftover strawberries.
Cover and chill for 2-3 hours before serving.
Using a sharp knife, slice your tart into lovely pie wedges, and garnish with freshly whipped cream.
What’s your favorite Berry Tart recipe?
Tell me all about it in the comments below!