Nothing says autumn quite like apples.
Unless it’s apples and cinnamon…
…on a buttery shortbread crust.
This tart looks pretty fancy – but is really super easy. Don’t let the long list of ingredients scare you! Buddy can do the entire thing by himself .
If you don’t have time to artistically arrange the apples slices – just toss them in the glaze, throw them in the crust and call it rustic. 🙂
1 stick butter
1 cup sugar
1-1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
5-6 baking apples (Granny Smith or Jonathon’s are my favorites)
1/2 cup sugar
1/2 cup water
1 teaspoon vanilla
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Crust: Cream the butter and sugar. Add flour, salt, baking powder, and spices. Mix briefly. The mixture should be crumbly but moist. Press into a tart pie or a 10 inch pie pan.
Peel and slice 5-6 apples. Arrange on the crust.
Glaze: Place all of the ingredients for the glaze in a medium saucepan over medium heat. Cook and stir until thick. Pour over apples.
Bake at 350 degrees for about 30 minutes or until the crust is lightly browned and the apples are tender.
Perfect either hot or cold – and definitely with fresh whipped cream or ice cream!
I was looking for something cold to beat the heat – when I stumbled across this gem in an old cookbook on my shelf.
It was obviously written back when people eat things made with raw eggs and never worried about salmonella.
I had no qualms making it – since I could use our own farm fresh eggs that I knew were handled properly.
But then I still eat raw cookie dough and make my homemade ice cream with a raw base. 🙂
If you are brave enough to try it – you are in for a treat! The creamy chocolate base is reminiscent of a fudgecicle. Cold creamy and wonderful!
Chocolate Fudgecicle Dessert
2 cups graham cracker crust
1/4 butter, melted
2 cups powdered sugar
1/2 cup butter
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
3 egg yolks
3 egg whites
1 quart vanilla ice cream
Mix the graham cracker crumbs and melted butter. Press into a 8 x 8 pan.
Cream the powdered sugar with the 1/2 cup butter. Add the melted chocolate, vanilla and egg yolks. Mix well.
Stiffly beat the eggs whites. Fold carefully into the chocolate mixture. Spread on crumb crust and chill.
When filling is firm, spread softened ice cream over it. Sprinkle with chopped nuts if you desire. I just swirled the top with Hershey’s chocolate syrup.
Freeze and enjoy!
We seem to be in a rhubarb eating frenzy! I think we’ve made at least six rhubarb crisps in the last month alone.
I kid you not!
But when the rhubarb is abundant and this crisp is so easy to make my 11 year old can do it – why not?!
I took this particular version to church one Sunday night and brought home an empty pan. The blackberries added sweetness and such a pretty color!
If you don’t have blackberries – you can always substitute raspberries, strawberries, or just add more rhubarb.
By the way – I was totally serious when I said my 11 year old can make this. Buddy made the one in the picture!
Rhubarb Blackberry Crisp
3 1/2 cups diced rhubarb
4 cups blackberries, fresh or frozen
6 tablespoons flour
1 cup sugar
2 cups flour
2 cups oatmeal
2 cups brown sugar
1 cup butter, melted
Toss the rhubarb, blackberries, 6 tablespoons of flour and 1 cup of white sugar together in a bowl.
Place in a greased 9 x 13 pan.
Combine the oatmeal, brown sugar, butter and remaining 2 cups of flour together in a bowl.
Spread evenly over the fruit and bake at 350 degrees for about 40 minutes. The top should be slightly browned and the fruit bubbly.
Serve with a scoop of ice cream or a large dollop of whipped cream!
I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam.