Despite the ridiculous heat, I’m starting to see the signs that Fall is just around the corner. The mornings are feeling cooler, the trees are starting to turn ever so slightly, the sun is going down earlier, AND… Fall crops are starting to make their way into our fields, gardens and orchards. Namely, APPLES! Nothing says “Fall is coming” like fresh-squeezed apple cider and some warm homemade apple crumble!
No one knows apples quite like the folks down at the Louisburg Cider Mill where they’ve been making apple cider for almost 40 years! Now you can find apple cider, preserves and jellies, fruit butter and more in their farm store. But if you’d like to see how the whole cider-making process works, head over for their annual Ciderfest! The last weekend of September and the first weekend in October, you can find live music, good food, demonstrations, and lots of Fall Family Fun. Their corn maze and pumpkin patch open September 16th and runs through Halloween!
Apple Crumble with Cider Caramel Sauce
10-12 Granny Smith or Jonathan apples (or a combination of the two), peeled, seeded, and sliced
3 Tbs. all-purpose flour
1/2 cup granulated sugar (Keep in mind that this crumble calls for less sugar combined with the apples than many recipes do. Even though we are using tart apples, the crumble topping and cider caramel sauce add a lot of extra sweetness.)
3/4 tsp. cinnamon
1/2 tsp. Kosher salt
1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter, melted
1/2 cup toasted chopped pecans
Preheat oven to 350 degrees F. Place apples into the bottom of a 12-inch seasoned cast iron skillet; toss with flour, sugar, cinnamon and salt.
In a bowl, combine crumble topping ingredients, then sprinkle prepared topping evenly over apples in skillet; top crumble with chopped pecans.
Bake, uncovered, on center rack of preheated oven for 30-35 minutes, or until apples are fork-tender and crumble topping is golden brown.
Serve crumble topped with vanilla ice cream, drizzled with warm Cider Caramel Sauce. (Recipe below)
Cider Caramel Sauce
1 cup Louisburg Cider
1 cup packed dark brown sugar
1/2 cup unsalted butter, cubed and room temperature
1/4 cup heavy cream
1/8 tsp. cinnamon
1/4 tsp kosher salt
1/2 tsp vanilla extract
In a large sauce pan, heat apple cider over medium heat until it comes to a boil; continue to boil for 12-15 minutes or until cider is reduced to 1/4 cup. When cider is reduced, stir in brown sugar, butter, cream, cinnamon and salt, bringing mixture back to a boil; boil for 2 1/2 minutes, then remove from heat. When caramel has cooled a bit, stir in vanilla.
See you in Hutch?
Another way I know Fall is coming, is it’s STATE FAIR TIME!!!!! That’s where I’m off to today, to cook and converse at the From the Land of Kansas Pavillion. So if you’re headed to the fair Friday or Saturday, stop in and say hi! I’ll be cooking up some tasty samplers this weekend and next using some of my favorite From the Land of Kansas products. Don’t be a stranger!
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, September 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
Here are some of my favorite APPLE recipes:
Apple Phyllo Crisp with Salted Caramel Drizzle