Apples – the jewels of fall

The most popular of the autumn fruits, apples are wonderful cooked or eaten out of hand.

from the September 19, 2007 edition

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Apple Crisp

10 cups peeled, cored, and thinly sliced cooking apples (about 10 medium apples)

Topping:

3/4 cup rolled oats

3/4 cup light brown sugar, well packed

1/2 cup sifted all-purpose flour

1 teaspoon ground cinnamon

1 stick regular butter or margarine, cold

Preheat oven to 350 degrees F.

Place apple slices in a buttered 9-by-13-inch pan.

In a medium mixing bowl, combine oats, brown sugar, flour, and cinnamon. Using two forks or a pastry blender, cut in butter until just blended.

Sprinkle oat mixture over apples and bake for about 45 minutes or until apples are soft and crust is browned. Serve with ice cream or whipped cream, if desired.

Makes 8 to 12 servings.

Apple-coconut bars

2 cups water

2 tablespoons lemon juice

3 cups peeled, cored, and chopped tart baking apples (about 2 large apples)

2 cups quick-cooking oats

1-1/2 cups graham cracker crumbs

2 tablespoons sugar

1 stick regular butter, softened

1-1/2 pecans, coarsely chopped

1 cup flaked sweetened coconut

1 can (14 ounces) sweetened condensed milk

Preheat oven to 350 degrees F.

Pour water into a mixing bowl and stir in lemon juice. Add each cup of apples as they're chopped and measured. Stir well with each addition so all sides of apples are thoroughly wet. (This is to keep the apples from turning brown.)

In a large bowl, use a fork to mix the oats, graham cracker crumbs, sugar, and butter until well blended. Press firmly into the bottom of a 9-by-13-inch pan that's been sprayed with nonstick spray.

Drain apples thoroughly and place on top of crumb layer. Sprinkle pecans over apples and then scatter coconut on top. Carefully pour sweetened condensed milk evenly over everything.

Bake for 25 to 35 minutes, or until light brown. Let cool completely before cutting into bars. Makes 24 to 36 bars, depending on size.

– Adapted from 'The Complete Baking Book,' by George Geary; Robert Rose publisher

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