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.
Shakshuka is a popular dish in the Middle East and North Africa. It consists of poached eggs in a spicy tomato sauce usually served with bread for dipping. Overseas it’s enjoyed for breakfast, but it could definitely make for a delicious breakfast-for-dinner option. Who doesn’t love breakfast for dinner?
We cooked this sheet pan shakshuka in the Hamilton Beach Easy Reach Toaster Oven. The toaster oven version makes a lovely breakfast for two, but feel free to make it in the oven on a standard baking sheet if you’re feeding the family.
In a large skillet over medium-high, heat oil and add onion and one large Anaheim chile pepper. Cook until tender then stir in garlic, cumin, salt, paprika, and black pepper. Then add tomatoes and Hatch chiles and cook until the mixture reduces and thickens.
Transfer the mixture to the baking sheet and make four wells (we used a spoon) for the eggs. Carefully crack the eggs into the wells and bake for about 10 minutes at 375 degrees – until the eggs are just set. You’ll want a runny yolk so it can mix with the spicy tomato sauce.
We topped our shakshuka with feta cheese and a sprinkle of parsley. And be sure to serve it with plenty of warm naan for dipping – you won’t want to leave a bit of this dish behind.
In a large skillet over medium-high, heat oil. Add onion and Anaheim chili. Cook until tender. Stir in garlic, cumin, salt, paprika and black pepper. Cook until garlic is fragrant. Add tomatoes and Hatch chiles and cook until mixture is reduced and thickened enough to form “wells” for the eggs
Transfer mixture to a baking pan. Make 4 wells in the tomato mixture for the eggs. Carefully crack eggs into wells.
Heat oven to 375°F. Bake until eggs are just set, about 10 minutes. Sprinkle with feta and parsley before serving.