Gingerbread Apple Crisp

Gingerbread Apple Crisp

Fall has reappeared here in our neck of the woods, and the rains that have accompanied it have washed away all signs of the snow that fell earlier this week. Many of the leaves on the trees have turned a brilliant gold color, and the temperatures have climbed back into the 50’s. We’re supposed to get another chance of snow falling next week, but for the time being, I’m enjoying the reappearance of Fall.

To welcome back the Autumn season, however brief it may be, I decided to make this incredibly yummy Gingerbread Apple Crisp. Now I’ve had plenty of apple crisp throughout the years, but this recipe is one of my favorites. I’m not sure what makes this apple crisp so good. It could be the allspice and brown sugar that wraps around and coats each and every apple slice, or it may be the gingerbread pudding mix, oats, and pecans that combine to create the crisp and delicious topping. Whatever it is, I really love it.

If you’re not a big fan of gingerbread, you can get creative and try this recipe with other pudding flavors such as vanilla, cheesecake, pumpkin-spice, etc. Whichever flavor you like and think would pair well with apples.

~Enjoy~




Gingerbread Apple Crisp

4 cups apples, peeled & sliced
1/2 cup brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon allspice
1 teaspoon vanilla extract
3/4 cup water

Topping:
1/2 cup quick-cooking oats
2/3 cup all-purpose flour
1 package (3.4 ounce) Gingerbread Instant Pudding & Pie Filling mix
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 cup cold butter, cubed

Directions:
Preheat oven to 350 degrees. Place the apples in an ungreased 8-inch square baking dish.

In a medium bowl, whisk together the brown sugar, cornstarch, allspice, vanilla and water. Pour over apples.

In a large bowl, combine oats, flour, pudding mix, sugar, cinnamon, salt and pecans. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.

Bake for 45-50 minutes, or until topping is golden brown and fruit is tender.

Remove from oven and place pan on wire rack to cool slightly. Serve warm with ice cream or whipped topping; if desired.

Pumpkin Spice Nanaimo Bars

Pumpkin Spice Nanaimo Bars

If you’re like me when I first stumbled upon this dessert, you’re probably wondering “what the heck is a Nanaimo bar?” Well, according to Wikipedia, “The Nanaimo bar is a dessert item of Canadian origin popular across North America. It is a bar cookie which requires no baking and is named after the West Coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer topped by a layer of light vanilla or custard flavoured butter icing which is covered with melted chocolate made from chocolate squares.”

This is the first time I’ve made this dessert, and I was pleasantly surprised at how easy it was and how quickly it came together. At first I was a little intimidated by the fact that it had three layers, but I wasn’t going to let that deter me. (it was really quite simple to make)

I decided to make my bars a little more “seasonal” by adding a bit of pumpkin pie spice to the bottom layer, and using Pumpkin Spice flavored pudding mix in the second layer.

This dessert turned out to be wonderfully delicious, and I can envision making it again in the very near future. Just don’t ask me to pronounce Nanaimo. 🙂

~Enjoy~




Pumpkin Spice Nanaimo Bars

Bottom Layer:
1/2 cup butter
1/4 cup granulated sugar
1/2 cup baking cocoa
1/2 teaspoon pumpkin pie spice
1 egg, beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1/2 cup chopped walnuts

Second Layer:
1/4 cup butter
2 tablespoons instant pumpkin spice pudding mix
2 cups powdered sugar
2 1/2 tablespoons milk

Third Layer:
1/2 cup semisweet chocolate chips
2 tablespoons butter

Directions:

Bottom Layer:
Melt butter, sugar, cocoa, and pumpkin pie spice in the top of a double boiler. Add egg and stir to cook and thicken. Remove from heat and stir in vanilla extract, graham cracker crumbs, and walnuts. Press firmly into an ungreased 8” X 8” pan.

Second Layer:
In a medium bowl, cream butter and pudding mix. Add powdered sugar and milk; beat until smooth. Spread over first layer and refrigerate until firm.

Third Layer:
Combine chocolate chips and butter in a microwave-safe bowl. Microwave for approximately 30 seconds, until chips are melted. Stir until smooth. Cool slightly and pour over second layer. Place in refrigerator to chill. Cut into squares.