Pumpkin + Pecan Apple Crisp

My mom had certain desserts she liked to bake. I remember a few out of the rotation best. Chocolate chip cookies, of course. Then there was chocolate chip cookie pie (oh, I cannot wait to recreate this recipe sometime!). And apple crisp was probably the healthiest of the bunch.

After our epic apple-picking adventure this weekend, I knew I wanted to make up some apple crisp. But I wanted to try something new. (Check out Basil Apple Crisp.) So, I decided to add some pumpkin, pecans, and make the recipe bigger than my normal batches.

And I’m currently eating this dish for breakfast.

PUMPKIN + PECAN APPLE CRISP

What you’ll need . . . 

• 10 small to medium apples, peeled + cored 
• Juice from one fresh lemon
• 1/2 cup pumpkin puree
• 1/4 cup coconut palm sugar*
• 1 (heaping) tablespoon maple syrup or honey
• 1 teaspoon (or more) ground cinnamon
• 1 tablespoon flour
• 1 tablespoon arrowroot powder (or cornstarch)
• 1-1/2 cups old fashioned rolled oats (uncooked)
• 1/4 cup coconut palm sugar*
• 1/4 cup flour (or more, depending)
• 1/2 cup pecans (pulsed into a meal in your food processor)
• 1/2 to 1 teaspoon ground cinnamon
• 1/2 cup Earth Balance (or butter, substitute, etc.)

* I used Better Body’s Coconut Palm Sugar, but you can substitute in brown or granulated sugar.

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 in baking pan (I used glass) and set aside.
2. Once you peel, core, and chop your apples, toss them with the lemon juice, pumpkin puree, coconut sugar, cinnamon, flour, and arrowroot powder in a bowl. Pour this mixture into your prepared pan.
3. Using the same bowl (with all the pumpkin-y leftovers from the apple mixture), toss together the rolled oats, coconut sugar, flour, pecans, cinnamon, and then work the Earth Balance into the mixture with your fingers until it’s crumbly. You may want to add more flour if the mixture is too wet. I added a few more tablespoons until it was still crumbly, but not greasy.
4. Distribute the topping over the apples, and bake for 45 minutes to an hour. You want the top to be golden brown and the apples to be cooked through.

Enjoy!

RELATED RECIPES

Basil Apple Crisp

Apple + Pumpkin Spice Stew
Apple Oat Bars
5-Minute “Baked” Apples
Morning Glory Muffins
15-Minute Applesauce
Spiced Applesauce Biscuits
Applesauce Coffee Cake

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Eat Local // Sweet Butternut Squash Soup

Would you believe that when I started this blog back in 2009, I had absolutely no idea what it meant to cook seasonally? I’d go to the grocery store, pick up whatever looked good that week, and make whatever recipes interested me at the moment. Instant gratification at its finest. I can’t really blame myself, though. That’s how the store system is set up -- we can have it all if we want, whenever we want.

After I had immersed myself in the food world for a couple years and honed my own cooking skills, I had a sort of awakening. Or maybe it was a pretty fundamental mind shift certainly also sparked by books like Plenty (100 Mile Diet), Animal, Vegetable, Miracle, The Omnivore’s Dilemma, and more. I started to understand where my food actually comes from and why it’s not exactly natural, for example, to slice fresh tomatoes onto my plate in the dead of a Northeast winter. I also discovered the world of CSA shares, local farmers, and buying more eats -- like eggs, honey, milk, etc. -- from nearby sources. 

I can’t say I eat locally 100 percent of the time. After all, we shamelessly stash bananas and avocados in our cart at Aldi on a weekly basis. We favor our local cafes and restaurants, but still go through the Panera drive through in a pinch. And -- yes -- I heartily eat up those supermarket tomatoes for a subpar taste of summer even on the coldest January afternoon. In my opinion, it’s all about balance and trying and budget and trying some more.

This soup was actually inspired by one of those Panera quickie experiences. They have an autumn squash soup on the menu that’s sickeningly sweet -- I knew I could do better at home using local ingredients. The butternut squash, onions, and garlic came from our farm share this week and the biggest, juiciest Honey Crisp apples came from a local orchard. There’s a satisfaction knowing these foods were grown on our native soil. There’s a soulfulness in knowing and caring for the people who work so hard to nourish us throughout the seasons. 

And eating locally just tastes better -- there’s no denying that.

SWEET BUTTERNUT SQUASH SOUP

Makes around 4 quarts -- that’s 16 cups!

What you’ll need . . . 

• 3 medium butternut squashes
• 2 large onions, chopped
• 1 bulb (or 4 huge cloves) of garlic, chopped
• 2-3 large apples, chopped 
• Water*
• Cinnamon, to taste
• Sea salt + black pepper

*Alternatively, you can use vegetable broth. We’re just out and trying to spend $0 on food this week, which I’ll write more about in another post.

Method . . . 

1. Preheat your oven to 375 degrees F. Place an safe bowl with a few inches of water in it on the bottom of the oven. 
2. Wash your butternut squash, then chop off the top, cut in half, and scoop out the seeds. Rub down with olive oil and sprinkle a little salt and pepper before placing halves face-down on a cookie sheet to bake for around an hour, checking periodically for done-ness. (Just needs to be soft enough to scoop out of shells).
3. Once your have your squash meat set aside, heat some olive oil in a large stock pot over medium-high heat. Add in your onions and garlic and cook until translucent before tossing in apple chunks. Cook until softened.
4. Since you’re making a large amount of soup, you’ll need to puree in batches. Add around half the squash meat, half the apple mixture, and a few cups of water to a blender and blend until smooth. Repeat with what’s leftover. You can add however much (or little) water as you like. In fact, I leave it up to you since you might also want to reserve some of this puree for baby -- and a bit thicker is nicer for baby food consistency.
5. Return everything to the stove to season with the salt, pepper, and cinnamon powder. I did around a tablespoon of salt, a teaspoon of black pepper, and a teaspoon of cinnamon. 
6. You may also wish to stir in additional water at this point to achieve your desired consistency. Just add about a half cup at a time and stir well to incorporate.
7. Serve with crusty bread on the side. Freeze leftovers using this simple method.

NOTES:

• Use you can whatever apples you have on hand -- but I’d say the juicer and sweeter the better because you really do taste them in this recipe.
• As noted above, you can use this soup as baby food as is or even after just pureeing with less water for a thicker consistency. To freeze, portion into 1-ounce cubes and once frozen place in a freezer bag for storage. Let thaw and/or warm before serving.
• You can also use other winter squashes like delicata and acorn in this recipe -- the size will impact the yield and ratio of squash to apples. So, maybe three to four large delicata and 4 acorn squashes.
• If you don’t like cinnamon or want to change the flavor, I recommend using curry powder much like we do in our Delicata Mac and Cheese recipe. Curry powder marries well with squash. Smoked paprika, too. Yum!

And head to Writing Chapter Three for a peek into the kitchen in progress. Last weekend, I painted the cabinets white and -- this weekend -- I hand-painted the tile backsplash this weekend. Some notes on how I did it, what I used, and if I like it (or not). Things are certainly coming along! Can’t wait to share the finished kitchen with you guys!

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Homework: Make Applesauce

I have an assignment for you this weekend: Make crock pot applesauce.

You have time for it, I promise you. Even better, the time you spend will be rewarded with a sweet smelling kitchen and a delicious, healthy snack that should last you a week. (Oh, and moms! You can feed this to your babies/kids. It's free of added sugar.)

I highlight my 15-minute applesauce (stove-top) recipe a lot. But my favorite way to make it is in the crock pot. The process takes longer, yes, but is ultimately far less effort. Did I mention how amazing your kitchen will smell. For HOURS?!

You can check out this recipe for crock pot Ginger Gold Applesauce I posted a few years ago. But it's really as simple as this:

Wash.

Peel.


Slice.


Pile.


Season (1 to 2 teaspoons cinnamon, 1/4 cup lemon juice or even cider).


Cook (2 to 3 hours on high). Then smash (chunkier) or blend (smoother).


Enjoy!


Promise me you'll make it this fall treat for yourself weekend. Even go apple-picking if it gives you an excuse. And if you do and choose to blog about it, I'd love for you to link up in the comments!

As well, what is your favorite apple for applesauce-making? I prefer Ginger Golds. My favorite apple to eat? Pink Lady.


Today on Writing Chapter Three I am writing about screen time. Television hours and guidelines for babies and children.

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The Perfect Apple Pie

If you haven't gathered by now, I don't really consider fruit dessert. So, I haven't made many pies, tarts, and other chocolate-less sweets. Don't get me wrong. I love fruit. Apples, especially. But it wasn't until this week last year that I baked my first-ever apple pie.

We've written briefly about our adventure before in our Take a Cooking Class with Friends post. To recap: We traveled to the The New York Wine and Culinary Center in Canandaigua, NY. We had one mission and one mission only: To create the most amazing apple pies possible. We learned a variety of techniques, tips, and tricks. We drank wine and beer. We had fun.

And here's how you, too, can bake a KILLER apple pie. There are a lot of steps. But -- you need not be scared. It's fun, albeit time-consuming. Once you're mastered the basics, you're on your way to a lifetime of flaky tastiness.



STEP 1: GRAB YOUR FRIENDS

Why? Because it's more fun that way! Plus, you can hang out, play games, and do other fun fall stuff while you wait for your pies to bake.


STEP 2: CHOOSE YOUR APPLES WISELY

We learned that no all apples are perfect for pies. With so many varieties, it may be hard to figure out which kind you want to use. Freshly picked are great. And not only are they, well, the freshest, but going to an orchard (or stopping by your local farmers market) is also a lot of fun. As far as texture, firmer apples are desirable because they won't turn to total mush during the baking process. Having the apples keep a bit of their shape is a good thing. Taste is subjective (and so is everything else, really), a mix of tart and sweet is preferable.

Some specific kinds of apples you may want to try:

• Granny Smith
• Jonathan
• MacIntosh
• Pink Lady
• Macoun
• Braeburns
• Fuji
• (We'd love YOUR suggestions, too!)

You'll want about 6 good-sized apples in all. And don't feel limited to just one type of apple. At the workshop, we had our pick. Actually, Stephen and I opted to make our pies with three different kinds.


STEP 3: MAKE YOUR CRUST(S)

This recipe will make enough for a top and bottom crust. That's how we made our pies. You may also wish to use the top crust to make a lattice design, but I don't know how to do that. It's too fancy for me. Whatever you choose, our instructor taught us that it's good to use a mix of butter (or Earth Balance, see our conversion chart) and shortening to achieve optimum flakiness. I've gotta say, her method works!

What you'll need . . .

• 2-1/2 cups all-purpose flour
• 1/2 cup unsalted butter (very cold)
• 1/2 cup vegetable shortening
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 tablespoons cold water (I used apple cider!)

Method . . .

1. In a large bowl, whisk together you flour, salt, and sugar. Set aside.
2. Cut your butter and shortening into cubes (about 1/2 inch or so). You may wish to place them in the freezer for 10 minutes or so to ensure they are cold.
3. Add your butter/shortening cubes to the flour mixture. Combine with your fingers until it resembles a coarse meal.
4. Start adding your cold water (or cider), 1 tablespoon at a time and mixing with your hands. Keep adding water until you reach the "shaggy mass" consistency. Basically, a shaggy mass has been reached when you pinch some of the crumbly dough and it holds together.
5. If the dough doesn't hold together yet, add another tablespoon of water and try again.
6. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs-- but try your best not to over-handle. You'll want the butter pats to stay in tact (as a FAT POCKET, seriously, people!) because that's what gives you a flaky texture. YES: You should be able to see patches of butter in the dough.
7. Sprinkle each disc with some flour, as well as the work surface -- and roll out into a 12-inch circle. Quick, rapid rolls will do you, in opposing directions. Try not to roll too many times. You want to do this part relatively fast so you can keep it cold again. Repeat with the other disc.
8. Carefully place one round onto a 9-inch pie plate. Place the other one on some parchment or a flat plate.
9. Cover each in plastic wrap and refrigerate at least 1 hour (though the dough will keep for up to 2 days).
10. Make your filling . . .

STEP 4: PREPARE YOUR FILLING

Again, you'll want about 6 good-sized apples -- of whatever you choose -- in all. Just peel, core, and slice each apple. Toss the slices into a large mixing bowl.

You'll also want to add . . .

• 1/2 to 1 cup sugar (I use less whenever possible)
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Just combine all ingredients and mix until apples are well coated. Stay with me, now. You're almost there!


STEP 5: ASSEMBLE AND BAKE YOUR PIE

Method . . .

1. Preheat your oven to 350 degrees F.
2. Take your pie crust out of the refrigerator. Use a pair of kitchen scissors to trim the dough on the pie plate so it only overlaps about 1/2 inch of the edge.
3. Pour your apples into the pie plate/pie crust. If you have too many, leave some out. But you can have a slight mound. It will cook down a bit.
4. Cover with your other pie crust. Again, trim if necessary. Then make sure you seal your top and bottom crusts by pressing them together with your fingers.
5. Make a few slices with a knife through the top crust to allow the steam to escape during baking. Just two or three will do.
6. Allow to bake for 45 minutes. We checked ours frequently -- you want the crust to be golden brown.
7. Note: If you used apple cider, your crust will brown faster/deeper than if you had used water. This is simply because there is sugar in cider and sugar caramelizes. Just pay attention and watch for burning.

Of course, there are many methods for baking pies. What's your trick? We're definitely not experts, so advice and/or helpful hints are appreciated! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Vegan Stuffing: It's Not Just for Thanksgiving Anymore

I'll be honest. This stuffing is far from traditional. And if you're not into trying new things, you likely won't enjoy it. Now that we have that out of the way, if you're up for an adventure: try this recipe. Not only does it look impressive (full of color and texture) atop your holiday spread . . . it tastes good, too!

What I like best about stuffing is how easy it is to make. You throw a bunch of stuff in a bowl, bake it, and -- here's the best part -- you can adjust easily to meet your taste. Keep this whole adjusting thing in mind when giving this one a try. If you don't like cranberries, don't add them . . . or add less of them. If ginger doesn't thrill you, consider another spice. Etc.

Be creative. After all, it's your stomach.

What you'll need . . .

• 1 package whole wheat stuffing crumbs (the kind you just buy at the store -- it's easy)
• 1/2 medium onion, chopped
• 2 to 3 celery stalks, chopped
• Fresh ginger, finely chopped (to taste -- a little goes a long way)
• 1/2 to 1 cup shiitake mushrooms, chopped
• 1 to 2 medium apples, skinned and chopped (Granny Smith works best)
• 1 cup fresh cranberries
• 8 large basil leaves, chopped (I ripped mine and thew them in)
• 1/2 to 1 cup pine nuts
• 2 to 3 (or 4, depending on how soft you like your stuffing) cans vegetable broth
  

Method . . .

1. Preheat oven to 350 degrees F.
2. In a medium pan over medium heat, saute the onion, celery, and ginger in a bit of vegetable broth until glassy.
3. Add in the mushrooms, apples, and cranberries (also add a bit more vegetable broth, if necessary) and cook until just soft.
4. In a large bowl, toss in your stuffing crumbs. Then add the onion-celery-ginger-apple-mushroom-cranberry mixture. Toss in the pine nuts and basil . . . and mix with your hands.
5. Transfer to-be stuffing to a 9 by 13 inch glass pan.
6. Pour your veggie broth over the mixture one can at a time. You can always add more -- even after you've started baking it -- so do this part with some restraint.
7. Cover with foil and bake for 1 hour. I checked mine every 15 to 20 minutes or so and adjusted the moisture level to our taste (not too soft, not too stiff).

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