AUTUMN CRISP APPLES RECIPES

Steps:

• First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
• Set aside.
• I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
• If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
• As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
• When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
• Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
• Sprinkle white sugar and juices over, and toss well.
• Sprinkle topping over entire surface of apples.
• Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
• Let cool for a bit before eating; it's good warm or cool.
• I serve it warm, with vanilla ice cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.
• Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.
• Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.
• Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.