One of my favourite desserts to make in the Fall is apple crisp. I take the kids apple picking every year and apple crisp is always a staple in our home from Thanksgiving until Christmas baking starts (Thanksgiving is the beginning of October, here in Canada).
This recipe is definitely one you will want to add to your Favourites! The juicy sweet filling and crisp oat topping will have you going back for seconds! Don’t forget to add a dollop of your favourite vanilla ice cream.
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup packed brown sugar (light or dark)
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/3 cup unsalted butter , diced into cubes
1.5 lbs sliced cortland apples
3 Tbsp unsalted butter, melted
2 Tbsp flour
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup brown sugar
1 tsp ground cinnamon
1/8 tsp salt
- Preheat oven to 375ºF and lightly grease an 8×8 baking dish or deep dish pie plate.
- In a medium mixing bowl, whisk together all dry topping ingredients.
- Add the diced butter and mix together with your fingertips. Place in the fridge until needed.
- In a small mixing bowl, whisk together melted butter and flour until well combined. Add in lemon juice and vanilla extract. Whisk in brown sugar, cinnamon and salt. Mix until well combined.
- Pour mixture over sliced apples and toss lightly. Place apples into the baking dish.
- Removing topping mixture from the fridge and sprinkle crumble evenly over apple mixture.
- Place into oven and bake for 30-35 minutes.
- Remove from oven and allow 5 minutes to cool. Serve warm with vanilla ice cream.
It always seems like I have a large amount of overripe bananas that end up in the freezer. I can only make so much banana bread/muffins so I like to use them in smoothies too.
For a treat one day I made the kids chocolate banana smoothies which later turned into smoothie popsicles. You can make smoothie popsicles with pretty much anything you like, but this one was a big hit.
2 frozen bananas
2 tbsp cocoa powder
2 cups milk
1. Add frozen bananas, cocoa powder and milk into blender and blend until smooth and desired consistency is reached. Add more milk if required.
2. Coat inside of popsicle containers with chocolate syrup
3. Pour blended mixture into containers
4. Freeze for 8+ hours
Someone couldn’t resist testing them out before I was done taking pictures. 🙂
This recipe is quick and easy and is on repeat throughout the summer in our house!
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I was determined to bake a key lime pie and was going to hit one grocery store with the kids. If said grocery store didn’t have key limes (I would have settled for key lime juice) then too bad. Sure enough, no key limes. I decided to go ahead with the pie anyway, sans the key limes. You can’t really substitute key limes with anything else, but you can get pretty close by adding in some lemon juice to pump up the acidity levels. I have to say…it turned out DELICIOUS. It was the perfect amount of tart and tasted almost identical to the one I made with key limes.
2 cups graham cracker crumbs (I use HoneyMaid)
7 tbsp butter or margarine, melted
1/4 cup sugar
1/4 tsp himalayan salt
1½ tbsp zest from a lime
1 can of sweetened condensed milk
1/2 cup fresh lime juice
1/4 fresh lemon juice
3 egg yolks
1 cup heavy cream (35%)
1 tbsp sugar
Preheat oven to 350ºF.
For the crust:
1. In a medium bowl add graham cracker crumbs, melted butter or margarine, sugar and salt. Mix until well combined. Pour mixture into a 9 -inch pie dish and press down. Bring crust up the edges of the pie dish. Bake for 10 minutes or until lightly browned. Let cool while preparing the filling.
For the filling:
2. Add 1 tbsp of the lime zest to the egg yolks and whisk for 1-2 minutes, or until thickened.
3. Add sweetened condensed milk and mix for another 2-3 minutes.
4. Add lime and lemon juice and stir until well combined.
5. Pour the mixture onto the pie crust.
6. Bake for 15 minutes. Allow pie to cool for 30 min and then place in fridge for at least 2 hours.
For the Whipped Cream (make right before serving):
1. With an electric mixer, whip the cream and sugar together until stiff peaks form.
2. Top the pie with the whipped cream and sprinkle the remaining ½ tbsp of lime zest on top as a garnish.
Try it. I promise you won’t be disappointed.