welcome autumn

hello autumn and hello autumn fruit crisp

this is one of our favourite desserts and we make it often.

we love the way the flavours change depending on which variety of apples we use.

this calls for both apples and pears…i used all apples today.

cortlands are my favourite and we just started picking them.

autumn fruit crisp

filling

8 cups of sliced apples, peeled and cored

 (cortlands, spartans, mutsus, goldens, ida reds, spys)

4 cups of sliced pears, peeled and cored

2 tablespoons of lemon juice

1/3 cup of sugar

1/4 cup of flour 

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/3 cup of our apple blossom honey or other liquid honey

topping

1 cup of flour

1 cup of brown sugar

1 cup of oats

3/4 cup of butter

1/2 cup of chopped almonds or hazelnuts

preheat oven to 350°f 

butter a 9 x 13 inch dish
toss apples, pears and lemon juice in a bowl.
use 12 cups of apples if you are omitting the pears. 
in a separate bowl, sift together sugar, flour, cinnamon, and nutmeg.
 gently fold into the sliced fruit. place into the buttered pan. drizzle the honey overtop.
to create the crisp topping, combine flour, brown sugar, oats, butter and chopped nuts.
 gently pour and press this mixture over the fruit.
bake for approximately 45 minutes, or until golden brown. 
serve warm with cinnamon whipped cream…

cinnamon whipped cream

2 cups whipping cream
1/2 lb of mascarpone cheese at room temperature (i used 1small tub)
1/2 cup of sugar
1 teaspoon of cinnamon

beat whipping cream until light and fluffy.

in a separate bowl, combine cheese, sugar and cinnamon.
gently fold the mixtures together.
dollop on the warm autumn fruit crisp.

enjoy!

“autumn…the year’s last, loveliest smile”

william cullen bryant

warm farm hugs

laura

carl laidlaw orchards