When the temperature drops, I start to crave comfort food. And what’s more comforting than a slice of old fashioned apple pie? Served warm from the oven with a dollop of vanilla ice cream or whipped cream – there’s really nothing better. Sometimes I don’t have the time (or the patience) to make an apple pie from scratch, though. So when the craving hits I make this sheet pan apple crisp instead.
This sheet pan apple crisp cooks in 30-35 minutes in your Hamilton Beach® Easy Reach Toaster Oven. It’s a great substitute for apple pie if you want to make a quick dessert on a busy school night or use up those extra apples you picked at the orchard last weekend.
Add a mixture of granny smith apples, dried cranberries, lemon juice, brown sugar, and cinnamon to your baking sheet. Then top with an easy crumb topping. We simply used our fingers to mix old fashioned oats, chopped walnuts, butter, and flour together. Sprinkle the mixture on top of the apples and bake.
When the crisp is done the apples will be tender and the crumb topping will be beautifully browned. This crust-free dessert is as satisfying as a traditional pie. We served this simple sheet pan apple crisp with a scoop of vanilla bean ice cream and a little extra cinnamon. Whether you need a simple holiday dessert or a new seasonal favourite, this apple crisp will satisfy any sweet tooth this fall.
Heat toaster oven to 375°F. Spray a toaster oven pan with nonstick cooking spray. Set aside.
In a small bowl, mix oats, walnuts, butter and flour until crumbly. Set aside.
In a large bowl, combine apple wedges, cranberries and lemon juice. In another small bowl, stir together brown sugar and cinnamon. Sprinkle over apple mixture and stir until blended.
Arrange apple mixture in toaster oven pan. Sprinkle crumb topping evenly over top of apple mixture.
Bake 30 to 35 minutes or until apples are tender and topping is browned. Serve warm with ice cream, if desired.
I don’t know about you but whenever I’m eating (or drinking) my greens, I feel a whole lot better about my meal. Whether it’s a loaded kale salad, a mug of steaming hot matcha tea, the perfect avocado (you know what I’m talking about), or sauteed spinach, green things are pretty delicious. And this green power smoothie is no exception.
As you can see in the photos, all the ingredients (besides the apple juice) you need for the smoothie are – you guessed it – green.
Add apple juice, a granny smith apple, half an avocado, green grapes, kale, and ice to your blender jar. Cover and blend until all the ingredients come together into one gorgeous, green smoothie.
The avocado adds to the rich green color. It also makes the smoothie silky smooth. If you’ve never added an avocado to your smoothie, now’s the time to try it.
Drink your greens alongside the rest of your breakfast or whip it up in the when you’re in need of an afternoon pick-me-up. It’s an abso-fruitly delicious smoothie recipe you’ll make over and over again.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.
If you’re craving apple pie but don’t have the time to make one from scratch, put away the pie dish and satisfy your craving with these easy-to-make bites. They are done in about 20 minutes and are a tasty after-school snack, party dessert, or tailgate treat.
Using the SmartChop® Food Chopper or a food processor fitted with the chopping/mixing blade, coarsely chop apples (we used granny smith, but use whatever looks best at the grocery store or the cream of your apple-picking crop). With the SmartChop® attachment, the apples pass through holes as they’re chopped and fall into the bowl preventing them from over-processing and turning to mush. Use these perfectly chopped apples in the filling for your bites.
In a bowl, combine apples, cream cheese, confectioner’s sugar, cinnamon, and nutmeg. Then unroll store-bought crescent roll dough (see – super easy) and separate into triangles.
Spread a thin layer of caramel sauce on each triangle then spoon about 2 teaspoons of the the apple mixture on top. Roll (starting from the winder end of the triangle) into a crescent shape and place on a parchment-lined baking sheet. Get the kids involved and let them roll while you prep the next piece of dough.
Bake for 15 to 20 minutes at 375 degrees, until they are golden brown.
We drizzled extra caramel sauce on top before taking a bite, but you could top them with confectioner’s sugar or even a scoop of cinnamon ice cream.
Whenever you’re in need of a quick dessert (or dare we say breakfast) recipe this fall, keep these easy apple pie bites in mind and bring the orchard to your table in under 30 mins.
Heat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Using a food chopper or food processor fitted with chopping/mixing blade, coarsely chop apples.
In a large bowl, combine chopped apples, cream cheese, confectioners’ sugar, cinnamon and nutmeg.
Unroll dough onto a cutting board and separate into triangles. Spread a thin layer of caramel sauce on each triangle.
Spoon about 2 teaspoons apple mixture evenly on each triangle. Starting from the wider end, roll into a crescent shape. Place on parchment-lined baking sheet.
Bake for 15 to 20 minutes or until brown and crisp. Cool 5 minutes. Drizzle with additional caramel sauce before serving.
January has arrived. Can you believe the holidays are already over? After indulging (read: overindulging) at family feasts and holiday parties over the past month, I’m excited to get back on track in the kitchen. That all starts with my juicer.
In January, my juicer takes it’s rightful place on my kitchen counter and reminds me that I shouldn’t only be eating my fruits and vegetables but also drinking them.
Carrot and turmeric tonic is a great recipe to get you started juicing in the New Year. It’s simple, tasty, and beautiful. I know plenty of people who are a little hesitant (frightened, frankly) by green juice. This juice looks a little more familiar, like the orange or carrot juice you might already have in the fridge.
We juiced one golden delicious apple (the entire apple fits in the big mouth of our Premium Big Mouth® 2 Speed Juice Extractor, cha-ching), a piece of turmeric, a piece of ginger, lemon, 4 large carrots, and a cucumber. Together, these ingredients make one bright, flavorful juice. The sweet apples and carrots pair well with the tangy lemon and refreshing cucumber. The ginger adds a little spice while the turmeric adds, color and health benefits – it’s a powerful antioxidant and anti-inflammatory.
Put down the mulled cider, hot chocolate, and holiday cocktails and start juicing this January. Move over OJ, there’s a new orange juice in town.
