Fall is a famous time of year because of all of the delicious food and recipes to be made and enjoyed during harvest season!  There is always sure to be something for everyone.  Below are a few popular fall recipes to make and share with family and friends.  These are sure to get you into the fall spirit and help you to take advantage of all the special fall ingredients.

• Apple crisp– An easier-to-make twist on a classic apple pie. Go pick some apples with friends and make this delicious dessert.

Ingredients:

Apple mixture

• 10 cups Granny Smith apples peeled, cored and sliced
• 1 cup brown sugar
• 1 tbsp all purpose flour
• 1 tsp ground cinnamon

Crisp mixture

• 2 cups quick cooking oats
• 2 cups all purpose flour
• 2 cups packed brown sugar
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• 1 cup (2 sticks) butter, cubed while cold

Directions:

1. Preheat oven to 375 degrees fahrenheit

Apple mixture

1. Place sliced apples in a bowl.  Add brown sugar, flour and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture.  Set aside.

Crisp mixture

1. Combine oats, flour, brown sugar, baking soda and cinnamon together.  Add in the cubed butter and use hands to combine.  The butter should be pea sized and coated entirely.  You should have six cups
2. Spread three cups over the bottom of your prepared pan and press flat.  Pour the apple mixture over the top and press down with rubber spatula.  Pour remaining crisp mixture over the top of the apples and bake uncovered at 375 degrees fahrenheit for 35-40 minutes. 

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• Chai Latte – Coffee and tea drinkers are united by this spiced drink.  Perfect for chilly fall days!  

Ingredients:

• Any chai tea bag- Caffeinated or decaffeinated works
• Granulated sugar, brown sugar or your choice of sweetener
• Any milk including plant based or low fat. (Generally, the higher fat the milk is, the more creamy the drink will be

Directions:

1. Using the tea bag, brew about ¼ cup of chai tea.  This will make a chai concentrate
2. Add desired amount of sweetener to the tea
3. Heat milk on the stove and whisk vigorously until foamy or use a milk frother
4. Pour over Chai concentrate and enjoy

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• Pumpkin crumb cake muffins – Pumpkin is the epitome of fall and a delicious way to incorporate a seasonal ingredient into a baked recipe. 

Ingredients:

Muffin:

• 1 and ¾ cup all purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 and ½ cups pumpkin puree
• 2 large eggs at room temperature
• ¼ cup milk at room temperature

Crumb topping:

• ¾ cup all purpose flour (leveled)
• ¼ cup granulated sugar
• ¼ packed brown sugar
• 1 tsp pumpkin pie spice
• 6 tbsp melted, unsalted butter

Directions:

Muffin:

1. Preheat the oven to 425 degrees fahrenheit.  Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.  The yield for this recipe is fifteen muffins so prepare a second muffin pan the same way and set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined.  Set aside.  In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until well combined.  Pour the wet ingredients into the dry ingredients then fold everything together gently until combined and no flour pockets remain.
3. Spoon the batter into the cupcake linings until they are about ¾ full.

Crumb topping:

1. Whisk together flour, granulated sugar,  brown sugar and pumpkin pie spice until combined.  Using a fork, lightly mix in melted butter until crumbs form.  Be careful not to over mix.  Spoon crumbs evenly on top of the batter and gently press down
2. Bake for five minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees fahrenheit.  Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.  The total time the muffins should be in the oven is 21-22minutes.  Allow muffins to cool for 10 minutes in the pan before serving. 

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• Pumpkin seeds – With Halloween so close, it’s pumpkin carving season.  This easy recipe is a great way to not waste pumpkin seeds and make a delicious and healthy sweet or savory snack

Ingredients:

• One medium pumpkin
• Salt, cinnamon (or any other preferred spice)
• Extra virgin olive oil

Directions:

1. Cut the top of the pumpkin off and scrape out seeds with a large metal spoon. (Be sure to carve the pumpkin to create a jack o lantern!)
2. Place the mass of seeds in a colander and rinse off the seeds to separate from the “pumpkin guts”
3. Measure the pumpkin seeds in a cup measure.  Add to a medium saucepan.  For every half cup of pumpkin seeds added to the saucepan, add two cups of water and one tablespoon of salt.  Add more salt if you would like your roasted pumpkin seeds to be saltier.  Bring to a boil and let simmer for ten minutes.  Remove from heat and drain.
4. Preheat the oven to 400 degrees fahrenheit.  Coat the bottom of the baking sheet with about a teaspoon of olive oil.  Add any extra spices to taste.
5. Bake 5-20 minutes or until the seeds begin to brown
6. Let cool completely before eating.

Enjoy making these fall recipes and enjoying them with family and friends.  These make the perfect gift for others or dessert for around the house.  E-mail me: [email protected] with your favorite seasonal fall recipe.

Original recipe link:

• Apple crisp- https://iambaker.net/best-apple-crisp/ 
• Chai latte- https://bakingmischief.com/chai-tea-latte/ 
• Pumpkin pie muffins- https://sallysbakingaddiction.com/pumpkin-crumb-cake-muffins/ 

Roasted pumpkin seeds- https://www.simplyrecipes.com/recipes/toasted_pumpkin_seeds/