Early fall yields the best crop of apples, so there is no better time than right now to go apple picking! If you’re planning an orchard getaway with friends, here’s your handy guide to some of the most popular types of apples (did you know some varieties make better pies than others?), and our foolproof recipe for sweet and crunchy apple crisp!

Macintosh- very sweet with a tart afterbite. Smaller apples, best used for apple sauce.

Gala- a supreme dessert apple that’s ideal for baking in pies.

Red Delicious- the best apple to bite right into! Their juicy texture does not bake as well as other varieties.

Granny Smith- crisp and tart, use the green queens for sprucing up dinner dishes.

Empire- Red Delicious too sweet? Macintosh too tart? You’ll get the perfect blend from their offspring, the Empire!

Jonagold- a larger apple that does well in sauces, pies, and yes–apple crisp!

The Recipe: Apple Crisp a la Mode!

Apple crisp  a la mode is truly a dessert for the senses: it combines sweet and savory, crunchy and chewy, fresh-oven warmth and refreshing ice cream. Plus, it’s easy to make and the perfect accompaniment to a Fall movie night with the girls. Wipe off the drool from your keyboard and get baking!

Ingredients:

4 apples (Jonagold or Macintosh, preferrably)
1/2 cup brown sugar
1 cup raw or steel-cut oats
1/2 cup all-purpose flour
3/4 cup white sugar (or agave nectar)
1 tsp ground cinnamon
1 tsp sliced almonds
1/4 tsp sald
1 egg
2 tsp butter.
Scoops ice cream–I like Ben & Jerry’s Creme Brulee

Instructions

1. Preheat the oven to 350 degress. Melt the butter in a microwave. Peel, core, and slice the apples.

2. Grease a 9 inch baking pan. Mix the sliced apples and brown sugar and line the pan.

3. In a mixing bowl, combine everything but the egg and melted butter.

4. Beat the egg into the melted butter, then add to the flour mixture.

5. Spread everything onto the apples. Bake for 30-40 minutes or until topping is golden and crisp.
Serve with rich ice cream!

Fall is finally here, and that means the end of bathing suit season! What better way is there to celebrate than with chocolate? And caramel? And peanuts? And popcorn? Exactly–there isn’t.

So light some pumpkin scented candles, throw open your windows and kick off fall with some delicious, sinful goo-goo clusters, and smile smugly about the fact that you can guiltlessly eat three (or four) without worrying about string bikini jiggle.

You will need:

1 bag of classic caramel squares (not the hard candy)

3 Tbsp. butter

2 Tbsp. water

2 bags light butter microwave popcorn

1 cup peanuts, lightly salted

1 cup mini semi-sweet chocolate chips

Cinnamon, to taste

Get Poppin’

1. Set your oven to 300 degrees.

2. In a large pot, heat caramel, butter and water on low to medium until melted, stirring occasionally, until smooth. The mixture will be smooth and drizzly (mmm) when it’s ready. Tip: peel all your caramels BEFORE you turn the stove on…I learned the hard way, and ended up with burnt caramel.

3. While your caramel melts, start popping your popcorn.

4. When caramel is melted, turn heat to low.

5. Cover a baking sheet with aluminum foil. On it, combine your pop corn with the peanuts and chocolate chips. The chips will turn slightly gooey (in a completely delicious and mouthwatering way), so fight the urge to eat it all immediately.

6. Drizzle your caramel mixture over the entire mixture with a spoon, occasionally stirring the mixture to make sure it’s evenly coated.

7. Sprinkle the whole mixture with cinnamon, then pop the baking sheet into your oven (it should be done pre-heating) and set the timer for 15 minutes.

8. Your entire apartment, at this point, will smell like heaven, chocolate, magic, David Beckham’s pillow (at least what I think it smells like) and sweet, sweet caramel. I give you permission to peek in on your concoction every few minutes to make sure when it’s ready.

9. When the chocolate is evenly melted, take the sheet out of the oven. Make sure it’s totally cooled for about 10 minutes (agonizing, I know) then break into small clusters and spread out on another sheet of aluminum, or wax paper if you have it handy. Let it cool for about 5 more minutes.

And voila! You have perfect caramel popcorn goo-goo clusters to enjoy!

So make this easy, delicious (vegetarian) recipe and cuddle up on your couch for a cozy evening in. Stay warm! Happy Autumn!

You’ll’s Be Needing:

6 cups of potaters (diced)

3 cans of vegetable broth

4 cups of whole milk

1/2 tsp of black pepper (ground)

1 cup of onion (chopped)

6 tbsp of butter (melted)

3 stalks of celery (diced)

4 cubes of vegetable bouillon

Here’s How’s Ya Does Its:

(1) Boil the potatoes, onion, and celery in two of the cups of vegetable broth. Cook for fifteen minutes.

(2) Drain the stuff but keep the liquid.

(3) Mix said liquid with the milk and put over medium heat. Stir until it’s thick.

(4) Separately, mix the flour and butter.

(5) Stir every single thing into the broth-and-milk mixture.

(6) Voila! Potato soupski!!

[Image courtesy of www.bbcgoodfood.com]