1. SWEET PUMPKIN APPLE CRISP
The Inspiration: Pumpkin Apple Home Fragrance
The Apple: Golden Delicious is an all-purpose apple. Although it may share part of its name with Red Delicious, the two are not related. Golden Delicious apples are bright yellow with a soft texture. Thin-skinned, Golden Delicious tends to bruise easily and rot quickly, so try to use them just after picking! This apple is ideal for pies, salads, sauces and freezing.
1 ½ cup of chopped, peeled Golden Delicious apples
¾ cup all-purpose flour
¾ cup packed brown sugar
¼ cup butter
1 cup canned pumpkin (or 2 cups of fresh pureed pumpkin)
¼ teaspoon pumpkin pie spice (or 1 full teaspoon if substituting fresh pumpkin)
Directions: Heat oven to 350° F. Spread apples over bottom of 9” glass pie plate. Microwave uncovered on High for 4-6 minutes or until apples are tender. Meanwhile, in a small bowl, combine flour, brown sugar, butter and pumpkin spice until crumbly. In a medium bowl, beat remaining ingredients with a wire whisk until smooth. Pour over apples. Sprinkle on the flour mixture. Bake for 30-35 minutes or until golden brown. Set and cool for no less than 20 minutes before cutting into wedges. Serve warm with whipped cream.
2. HOMEMADE HOT APPLE CIDER
The Inspiration: Spiced Cider Home Fragrance
The Apple: The Gala apples’ shape is similar to that of the Golden and Red Delicious apples. It has a mild, sweet taste, crisp texture, and a beautiful red sheen with yellow undertones. Galas are easy to eat uncooked thanks to their thin skin and overall sweetness, making them the perfect kid-approved snack! They're also good for cooking.
8-10 Gala apples
½-1 cup of sugar
4 tablespoons of cinnamon
4 tablespoons of allspice
Directions: Quarter the apples (no need to remove peel or seeds). In a large stock pot add your apples and fill with just enough water to cover the apples. Add sugar. Add cinnamon and allspice in a doubled up cheese cloth, tie and add to pot. Boil on high for 1 hour (uncovered checking it frequently). Then, turn down heat and let simmer for 2 hours (covered). Take off the heat after the 2 hours and let cool. Remove spices and mash apples with a potato masher. Once cool and evenly mashed, pour into a strainer over a large bowl, press cider through. Place excess mashed apple into cheese cloth and squeeze out as mush cider as possible!
Reheat in microwave or stove and serve! Garnish with cinnamon sticks, whipped topping or caramel.
3. FARMSTAND APPLE & SAVORY SQUASH SOUP
The Inspiration: Fresh Picked Farmstand Apple Fragrance
The Apple: Granny Smiths are originally from Australia but their iconic bright-green skin, hard feel, crisp bite, and tart taste are loved by Americans! While some savor the tartness, others prefer to cook it, which sweetens it up. It is an ideal complement to savory foods like onions and salty foods like cheese.
2 Granny Smith apples
2 acorn squash, peeled, seeded and cut into ½” cubes
4 cups of vegetable stock
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon Chinese five-spice powder
Salt and Black Pepper (season to taste)
1 teaspoon fresh lime juice
1 cup canola oil
1 cup of thinly sliced shitake mushrooms
6 tablespoons of unsalted butter
½ teaspoon paprika
½ teaspoon of ground cumin
Directions: Heat olive oil in a 6-qt. saucepan over medium-high heat, add onion, cook and stir until lightly browned (about 15 min). Add ginger, garlic and cook for 1 minute. Add turmeric, five-spice powder, squash, apples and salt and pepper stirring until fragrant, cooking for 2 minutes. Add stock and bring to a boil; cook covered and stirring until squash and apple are tender (about 15 min). Using an immersion blender or food processor, puree the soup, then return to saucepan. Stir in the lime juice and keep warm.
For Topping: Meanwhile, heat canola oil in a 2-qt saucepan over medium-high heat until a deep fry thermometer reads 350°; add mushrooms, and fry until browned and crisp. Scoop up mushrooms and place on paper towels to drain. Set aside. Wipe a saucepan and add butter, mint, cumin paprika and salt and pepper. Cook over medium heat stirring for 5 minutes.
Pour soup into bowls, top with a drizzle of the spiced butter and add fried mushroom.
More to Adore! Explore America's favorite fresh picked fruits in our Fall Guide.