Cherry Berry Apple Crisp

When autumn rolls around, I always look forward to once again be able to begin to incorporate cinnamon, cloves, apples and pumpkin into my baking.  Something about the savory spices and smells pair well with cooler weather and the shifting light of fall.  A few weeks ago I made this yummy dessert for my parents and a family friend.  It's simple, easy and delicious.  Preparing the apples is much easier with a corer/peeler contraction, like this inexpensive one I have from Bed Bath & Beyond.  (Adapted from the Joy of Baking.)  Enjoy!

The finished product - hot Cherry Berry Apple Crisp!  Perfect on a cool fall day.

Ingredients 

Topping:

1/2 cup all purpose flour

1/4 cup granulated white sugar

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts or pecans

Filling:

4 large Granny Smith (or other firm, tart-tasting) apples - peeled, cored and sliced

1 cup fresh or frozen blackberries, raspberries and/or cherries

Juice of 1/2 lemon

1 teaspoon lemon zest

3 tablespoons white granulated sugar

Preparation

1.  Preheat oven to 375 degrees F and place rack in center oven.

2.  Butter or spray with cooking spray a 9 inch pie dish or 8 x 8 x 2 baking dish.  

3.  Place all topping ingredients in a food processor and grind until the mixture is crumbly and there are no large chunks of butter visible.  (Can also be done with two forks in a mixing bowl.)  Set aside.

4.  For filling, place apple chunks in a large bowl, along with berries and lemon zest.  Toss with lemon juice and sugar.  Feel free to add a pinch of cinnamon and nutmeg.  Transfer to prepped baking dish.

5.  Cover apples with a layer of crumbly topping.  

6.  Bake for approximately 40 minutes or until bubbly and the topping is golden brown.  (If you insert a sharp knife into an apple, it should be tender but not mushy.)  

7.  Remove and cool for 30 minutes before serving.  Pair with ice cream or garnish with whipped cream.

The filling and topping about to be combined.

Assembled and ready to go in the oven.

Fall Fashion - Knit Shift Dress

Autumn is the time to dig out your boots, warm-hued clothes, cozy knits and over-sized scarves.  I've had lots of fun the past few weeks hunting for some new pieces and accessorizes to spice up my cold-weather wardrobe.

I found this darling olive green Michael Kors number and instantly fell in love with the brass toggle hardware.  And the complementing buckle and tortoise shell bracelets (found here!) complete the classic town and country look. 

 

  Unfortunately, the cut and shape of the dress did nothing for my frame.  Compared to the proportions of the bust and waist, the dress was made for fuller hips and more curves.  (The extra-small on the manikin in the photo was clamped and pinned in the back to gather up the excess fabric on the sides.)  As much as I loved the dress, I hate having things altered, especially side seems taken in...the finished product is never as flattering as finding a piece that fits well to begin with. 

Instead, I found this dark royal blue Cynthia Rowley shift that was a slimmer silhouette in the mid-section.   (Please ignore the suitcases and clutter in my spare dressing room!)

Paired with my calf-skin boots from Florence, Italy and beloved giraffe pendant necklace (a gift from a dear friend), I think it's a fun fall outfit to stay stylish and comfy on crisp days and cool nights.