Caramel Apple Crumble

Fall is such a wonderful season! Especially in Vermont where the folliage turn from bright shades of green into lovely jewel tones. Theres nothing better than taking in that scenery while breathing in the crisp autumn air.

Actually theres one more thing that I happen to love more than the pretty leaves changing color - caramel apples!

I wait each season for those sweet, tart, gooey treats to show up on my local grocers shelves to signal the beginning of fall and then proceed to buy as many as I can carry : j

Those yummy treats were the inspiration behind a quick dessert I made after scanning my fridge eagerly for the last caramel apple only to be disappointed after realizing that I probably ate it already. lol...

Heres a simple, grown-up, minus-the-stick version of the beloved caramel apple.

Caramel Apple Crumble

Apple Filling
Fresh granny smith apples, peeled, cored and sliced
sugar
cinnamon
salt, a dash
butter, unsalted

Crumble
flour
butter, unsalted
sugar

Steps:
1. combine flour and butter in a bowl until crumbley. then add sugar and mix well. keep aside
1. preheat oven to 375 degrees
3.melt butter in a pan
2. add sugar and allow it to cook down to a gooey caramel
3. add cinnamon and a dash of salt
4. add the slices of apple
5. cook until soft
6. spoon apple filling into individual ramekins
7. top with crumble
8. bake at 375, watching closely until crumble browns well
9. carefully remove, allow to cool a bit and enjoy!

Quick! - Gimme a spoon! 

Homemade Series #5 - Achaar/Hot Sauce

If you love spicy - this is a great blog post for you!

The last days of summer in Vermont have been pretty cool leaving our balcony garden with not much of a yield. But a few days ago my husband discovered that our chili pepper plant had six or seven beautiful red peppers ready to pick!

Hoping to capture a bit of summer for the next few months, we decided to make a pickle of some sort. Lucky for us, my father in law has a wonderful spicy homemade "achaar" (pickled/brined vegetables/chilis) recipe.



Heres it is!

Ingredients:
Chilis
Lemons/Lemon Juice
Salt
Garlic
Ginger
Vinegar

Steps:

1. Coarsely chop chilies, slice ginger and dice garlic

2. Cut lemons in half and juice

3. Combine all the ingredients in a bowl and let it sit outside in your kitchen for 1 day (covered)

4. Spoon into jars the next day and then refrigerate

5. Enjoy!

Tangy, Spicy Goodness!

P.S. This recipe can easily be pureed in a blender to make a thick hot sauce to spoon over your favorite dishes!