apple chips

2 large apples, cored
2 tbs sugar
1 tsp cinnamon
spray oil

heat oven to 200 degrees.  slice apples as thin as you can (about 1/8 in).  arrange slices on baking sheets lined with parchment paper or silicone mats.  spray with oil and sprinkle with the sugar and cinnamon.  bake for 2-3 hrs until crispy.  let cool completely before storing in an airtight container.  they should keep for about 3 days.

apple crumb crostata

• For The Apple Filling

  • 6 tablespoons unsalted butter
  • 3 pounds Granny Smith apples peeled, cored, and cut into 3/4-inch cubes
  • 1 1/2 teaspoons orange or lemon zest
  • 1/4 teaspoon coarse salt
  • 1/2 cup sugar

• For The Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 stick cold unsalted butter, cut into cubes

• For The Crust:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon coarse salt
  • 2 sticks, plus 1 tablespoon, cold unsalted butter, cut into small pieces
  • 4 large egg yolks
  • 3 tablespoons ice water
  • Directions

1. To make the crust, mix flour, sugar, salt, and butter on medium speed until mixture resembles coarse sand. Add the yolks; mix slightly. Add ice water. Mix until just combined. Form dough into disk; wrap in plastic. Chill for 1 hour or up to 3 days.
2. To make the filling, melt butter in a large pan on high heat. Add apples, zest and salt, stirring until coated. Sprinkle sugar, and saute, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a baking sheet, and let cool to room temperature.
3. To make the crumb topping, combine flour, dark-brown sugar, granulated sugar, salt, cinnamon, allspice, and butter in a food processor, and pulse until mixture resembles coarse sand. Refrigerate until ready to use.
4. To assemble, flour a piece of parchment paper. Roll chilled dough into a 1/4-inch-thick, 14-inch circle on parchment (trim excess). Place dough and parchment on cookie sheet. Mound cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture on top of apples. Fold edges of the dough on top of apples, overlapping and leaving about a 6-inch round opening. Refrigerate until dough is firm, about 30 minutes. Brush edge of crust with egg, and sprinkle with sugar. Bake until pastry is golden brown and apples are tender, about 40 to 50 minutes. Serve warm or at room temperature, with praline ice cream.

take-out fake-out: rocky mountain chocolate factory cookies and cream caramel apple

12 medium granny smith apples

12 popsicle sticks

for the caramel:

1/4 cup butter

1 cup light corn syrup

14 ounces Eagle Brand condensed milk

2 cups granulated sugar

1 tsp vanilla extract

for the cookies and cream coating:

1 package white melting chocolates

1 cup finely crushed oreo cookies

Directions:

Like a cookie sheet with a silicone mat or with a greased piece of foil.  Insert the sticks into the cleaned apples.

In a heavy bottomed sauce pain combine all of the ingredients for the caramel except the vanilla.  Heat over medium-low heat stirring constantly until the caramel reaches 235 degrees.  Remove from the heat and add the vanilla extract.  Set aside to cool and thicken slightly for a few minutes.

Then coat the apples in the caramel sauce and place on the prepared cookie sheet to set up.  While waiting melt the white chocolate candies.

Coat the apples in the white chocolate and immediately roll in the crushed oreos.  Let set up in the fridge for an hour or so and enjoy!