---

I hope you have had a chance to get a good look at the rust, red, yellow and gold colored leaves hanging onto the branches tightly before they give up and fall to the ground. Spring and autumn are my favorite times of the year. In spring the buds on the trees are waiting patiently for warmer weather to give birth after winters’ cold weather. And I am excited to see the pussywillows with their fuzzies (catkins) come out of their brown covering. I love spring! We get through the changing weather of summer and autumn appears, giving way to the brilliant colorful leaves painting a picture that is beyond words. Before long, they are driven to the ground by the breezes, scattering them over the ground. Years ago we raked them into piles, jumped in them, burying each other under the leaves. And when evening came we had a bonfire (watched closely by mom and dad) and roasted marshmallows... memories. We can’t do these things today. I love autumn.

In last week’s column I said it would be the end of apple recipes, I lied. I like making different varieties of apple crisps, which is much faster than baking a pie. I hope you will try one or more of these recipes.

+++++

APPLE BLUEBERRY CRISP
4 c. peeled, thinly sliced )1/4 inch) tart apples (Granny Smith, Haralson, Golden Delicious)
2 c. fresh or frozen blueberries
1/4 c. packed brown sugar
1/4 c. orange juice concentrate (make rest of concentrate into orange juice)
2 T. flour
1 t. cinnamon

Topping:
1 c. old fashioned or quick oats
1/2 c. packed brown sugar
2 T. flour
1/2 t. cinnamon
1/3 c. cold butter, cubed

In a large bowl, combine first six ingredients. Transfer to a 9x9 inch baking dish (do not pat mixture into pan.) For topping: In a medium bowl, combine first four ingredients. Cut in butter until mixture is crumbly; sprinkle over fruit.
Bake at 350 degrees for 30-35 minutes or until topping is golden and fruit is tender. Serve warm with ice cream. Makes six to eight servings. Note: If using frozen berries, do not thaw. Add to the apple mixture just before putting mixture into the pan.

+++++

This recipe came from one of my favorite cooks. I use it often. Thanks Mae!

MAE’S APPLE CRISP
4 c. peeled, sliced Golden Delicious, Haralson, Cortland or Braeburn apples
1 t. cinnamon
1/2 t. salt, optional
1/4 c. water

Topping:
3/4 c. flour
3/4 c.-1 c. of sugar (depending on sweetness of apple)
1/3 c. cold butter

Put apples in a buttered 9 inch baking pan. Sprinkle with cinnamon salt. Pour water over. Topping: Combine flour and sugar. Cut in butter until crumbly. Sprinkle over top. Bake at 350 degrees for 40 minutes or until apples are tender. Makes six to nine servings.

+++++

This recipe doesn’t sound good? It IS really good with the different flavors.

APPLE, PEAR & PEANUT BUTTER CRISP
1/2 c. old fashioned or quick oats, toasted
3 small Gala, Harlason or Honey Crisp apples, peeled and diced 1/2 inch pieces
2 medium firm pears, peeled and diced 1/2 inch pieces
1 T. water
2 t. brown sugar
1/2 t. each, cinnamon and ginger
1/2 c. dried cranberries (craisins)
1/3 c. chunky peanut butter
3 T. whole wheat flour (can use white)
Whipped cream topping

In a four quart saucepan, combine apples and next five ingredients. Cook on medium heat 8-10 minutes or until sugar dissolves and fruit softens, gently stirring every two minutes. Remove from heat. Stir in cranberries; turn into an 8x8 inch baking pan.

In a medium bowl, combine cranberries, peanut butter and flour. With clean fingers (really?) rub to form small clumps: sprinkle over apple mixture. Bake at 375 degrees for 20-25 minutes or until golden brown, bubbly and tender. To serve, top with a heaping tablespoonful of whipped cream or a squirt of Redi-whip. Makes six to eight servings. Note: To toast oats, spread them in a single layer on a 10x15 inch or 9x13 inch baking pan. Toast at 375 degrees for five to eight minutes or until golden brown, stirring once after three minutes.

Thought for the Day: Doesn’t the word autumn sound prettier than fall? Enjoy the beautiful colors of autumn. It truly is a gift given to us to enjoy.

---