Hello friends, and welcome back to Feisty in full swing. I’m back in my element, figuring out new and interesting ways to make breakfast, lunch & dinner! I’m itching to make a pie lately, a peach cobbler promised to my sister is on the agenda, and homemade paninis, risotto and bacon wrapped pork chops are all on the menu again.
I’m also working as a baker now, isn’t that something? It’s grunt work right now but it does afford me the occasional cake writing or torching of creme brûlées. Maybe just maybe, Feisty has finally found her path.
Lately, August has been feeling more like Fall than Summer, with cool breezes, too much rain and chilly nights. Formerly a strict summer girl, I have grown to love what Fall brings. Sweater weather, colored leaves, pumpkins, cool days…and the warm, comforting food that goes with it. Pumpkin pie, biscuits, Crock Pot meals like chicken and dumplings, and of course anything apple!
I’ve had an apple crisps recipe for some time, but it wasn’t until last night that I perfected it. There are two things you should have to make this recipe easy; a mandoline slicer and parchment paper. If not using a mandoline slicer, you can use a serrated knife, making the slices thin and uniform. Unfortunately, wax paper is not a viable alternative to parchment paper because it is not meant for the oven and tin foil will give you a hot mess (I’m speaking from experience here). Parchment paper is worth the extra money, believe me.
Applicious Apple Crisps
1/4 c. sugar
2 tsp. cinnamon
Combine cinnamon and sugar. Thinly slice apple crosswise, so that you cut it from bottom to top. Discard seeds, ends and stems. Lay out on pan covered with parchment paper and sprinkle evenly with cinn-sugar mix.
Bake at 250 degrees for half an hour, then turn them over. Bake for another half an hour, than turn over again. Bake for another 20-30 minutes, and then set out to cool. They will crisp up as they cool.