Autumn Apple Crisp →

Fragrant with apples and spices, sweet-tart, creamy-crunchy-chewy…it’s not just for autumn. You receive extra points if you get decadent, indulge yourself and guests, and add a dollop of whipped cream or a scoop of your favorite ice cream.

Serves 6-8

Ingredients:

• 8-10 medium cooking apples like Braeburn, Cortland, or Granny Smith apples (I use Cortland.)

• ¼ cup walnuts or pecans

• ¼ cup slivered or chopped almonds

• ¼ cup flaked coconut

• 2 cups raw oats like Quaker Oats

• ½ cup brown sugar + 2 tablespoons

• ¾ cup flour

• ½ cup butter

• 2 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• juice of half a lemon

• ½ cup apple juice or cider

*While preparing the Crisp and Apples, preheat the oven to 375.

For the Crisp:

Directions:

1. Melt the butter and mix well with the brown sugar.

2. Mix together the oats, flour, nuts, coconut.

3. Add a teaspoon of cinnamon and ½ teaspoon of salt

4. Add the butter-sugar sauce to the dry ingredients and mix well.

For the Apple filling:

Directions:

1. Peel and core the apples, slice the apples about a 1/4 inch thick, add to a large bowl, and coat with the lemon juice.

2. Add 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg and mix well.

Assemble the Apple Crisp:

1. Spread the apple mixture in a 9 x12 inch Pyrex baking dish.

2. Cover with the oats and nuts mixture.

3. Pour ½ cup of cider or apple juice over the Apple Crisp and bake on the oven middle shelf for 40-45 minutes, or until the apples are tender when pierced with a fork.

*Note: serve warm or at room temperature with a scoop of vanilla ice cream, or whipped cream, or yogurt.

Coconut Mango Parfait Pudding →

Serves 6

For Mango Puddings:

Ingredients:

• 1/2 cup fresh orange juice

• 1 tablespoon fresh lime juice

• 2 teaspoons unflavored gelatin

• 1 12-ounce mango, peeled, pitted, cut into chunks (canned mango puree or canned mango can be substituted if fresh is not available)

• 1/2 cup sour cream

• 1/2 cup whole milk

• 1/3 cup sugar

• 1 1/2 tablespoons dark rum

Directions:

1. Mix citrus juices in a small saucepan.

2. Sprinkle gelatin over. Let stand 10 minutes.

3. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.

4. Combine mango, sour cream, milk, sugar and rum in a blender. Blend on high speed until smooth.

5. Add gelatin mixture and blend well.

6. Pour into six 6-ounce clear dessert dishes

7. Cover with plastic and chill until firm, at least 5 hours or overnight.

Once the Mango Pudding is set, make the Coconut Custard.

For Coconut Custard:

Ingredients:

• 1 cup light cream

• 1 tablespoons cornstarch

• 1/2 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López
  1 large egg yolk, lightly beaten

• 1/4 teaspoon coconut extract

• 1 Tbs. Coconut Rum

Directions:

1. Stir together 1/2 c. cream and cornstarch until well blended.

2. Bring 1/2c. cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.

3. Whisk cornstarch mixture, then add to cream in a stream, whisking.

4. Boil custard, whisking constantly, 1 minute. Remove from heat and immediately whisk in eggs and coconut extract.

Assemble the Parfait:

Pour a layer of Coconut Custard over each Mango Pudding.
Chill for several hours until fully set.

Optional: garnish with toasted coconut and a raspberry.

Blueberry-Peach Crisp →

Servings: 8

Ingredients:

For the filling:

• 2 pounds firm, ripe peaches (6 to 8 peaches)

• 1 cup blueberries

• 2 tablespoons lemon juice, from 1 lemon

• 2 tsp. lemon zest

• 2/3 cup granulated sugar

• 2 tablespoons cornstarch (or flour)

• ½ tsp. vanilla extract

• ½ tsp. almond extract

• 1/8 teaspoon salt

For the topping:

• 3/4 cup packed dark brown sugar

• 3/4 cup all-purpose flour

• 1/2 cup old-fashioned rolled oats

• 1/2 cup pecans, chopped

• ½ cup almonds chopped

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1 stick (1/2 cup) unsalted butter, softened (or melted)

Directions:

Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.

1. Make the peach-blueberry filling:

In a large bowl, combine the peaches, blueberries, lemon juice and zest, granulated sugar, cornstarch, vanilla, almond extract, and salt. Mix well to coat the peaches evenly.

2. Make the topping:

In a medium bowl, mix together the brown sugar, flour, oats, pecans, almonds, cinnamon, nutmeg, and salt, using your fingers to rub out any lumps of brown sugar. Add the melted butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).

3. Transfer the peach-blueberry mix to the prepared baking dish and spread gently into an even layer. Sprinkle the topping evenly over. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.

Serve topped with a scoop of Vanilla ice cream, sweetened whipped cream, or plain yogurt