If you follow me on Twitter, you may have read about my unfortunate incident involving flying appliances and a crippled toe. Ok, so maybe it wasn’t quite that dramatic, but I did end up with a broken toe resulting from a poorly stacked pile of kitchen equipment.

I know there’s not much to be done to remedy a broken toe, so I did not seek out any medical treatment other than a self-prescribed glass of red wine.

I give myself an “A” for effort for attempting to walk 1 mile to work in the snow the following morning, but I only made it 20 feet before concluding that it just wasn’t going to happen. At least not without some serious pain. Sick day, it was!

I spent most of the day on the couch with a bag of ice frozen cranberries swaddling my toe, but I did manage to hobble around the kitchen and put together this delicious Maple Apple Crisp.

Let’s talk apples for a minute, shall we?

During the warmer months, I completely ignore the apples on display in grocery stores and instead stock up on berries and stone fruit; but as soon as the cool weather descends, I plow my way through bags of organic apples at an alarmingly fast rate. The majority of them are eaten raw and out-of-hand, but some are reserved for baking.

I’ve never come across an apple baked good that I didn’t like, but my all-time favorite apple dessert is apple crisp. Easy to lighten without sacrificing flavor, apple crisp is the ultimate dessert-breakfast hybrid (and you probably know how much I love these kinds of dishes).

Is apple crisp not the same to you without something cool & creamy to accompany it? I’ve got you covered. Serve the crisp with a dollop of plain Greek yogurt for a healthy ice/whipped cream substitute.

Many of you appreciated the nutritional information I provided for the Whole Wheat Oatmeal Peanut Butter Cookies, so I thought I’d include the info for this crisp as well.

Not too shabby, right?! I’m especially impressed with the low amount of added sugar, given how sweet the crisp tastes (a prime example of how naturally sweet fruit is!). In terms of the fat content, canola oil and walnuts delivers a healthy amount of both polyunsaturated and monounsaturated fats… most crisp recipes call for butter, which is full of both saturated (i.e. unhealthy) fat and cholesterol. The fiber comes from the whole wheat pastry flour, rolled oats, and apple skin – which is one reason why I decided not to peel the apples (I also like the color they impart to the crisp!).

Nutritional stats aside, this apple crisp tastes fantastic. Just a touch of maple syrup is enough added sweetness for the apple filling, which bakes up soft and fragrant. The crisp topping is a nice crunchy textural accompaniment to the creamy apples, and is reminiscent of a hearty granola. I chose to keep the skin on the apples, but if you prefer to peel your apples, go ahead and do so before slicing them.

Maple Apple Crisp

Ingredients

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized ovenproof dish.

2. Prepare the Apple Filling

In a large mixing bowl, combine the sliced apples, maple syrup, flour, cinnamon, nutmeg, and a pinch of salt. Toss everything together until the apples are evenly coated with the mixture.

3. Make the Crisp Topping

In another bowl, mix the rolled oats, flour, brown sugar, and cold butter pieces. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. If you choose to include nuts, fold them into the topping mixture.

4. Assemble the Crisp

Spread the apple mixture evenly in the greased baking dish. Sprinkle the crisp topping evenly over the apples.

5. Bake to Perfection

Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.

6. Serve Warm

Remove the Maple Apple Crisp from the oven and allow it to cool for a few minutes before serving. This dessert is best enjoyed warm, and you can make it even more indulgent with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition (per serving)

• Calories: 350
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 50mg
• Total Carbohydrates: 56g
• Dietary Fiber: 5g
• Sugars: 33g
• Protein: 3g

Directions

Have you ever set out on a culinary mission with a precise idea of what you want to achieve, but ended up creating something different than what you had envisioned?

That is exactly what happened with this recipe.

I intended to make a creamy pumpkin butter with notes of maple and a hint of coconut, and ended up with a deliciously thick concoction that is reminiscent of pumpkin pie filling.

Thanks to the coconut butter, the pumpkin butter firmed up a bit in the fridge, resulting in a velvety smooth pie filling-like consistency.

You actually could use this recipe for a vegan pumpkin pie – just triple (or maybe even quadruple?) the ingredients, smooth into a pre-baked pie crust, and refrigerate until firm.

I’ve totally been stealing occasional finger swipes and frequent spoonfuls whenever I’m rooting around in the fridge, but this is also fantastic when used for its intended purpose; as pumpkin butter:

Spread onto toast, stir into yogurt, dollop on top of oatmeal, or – in this case – smear onto a warm Pumpkin Spice Latte Streusel Muffin.

So whether you put this recipe to use as a condiment or as a super healthy dessert, I can promise that all of you pumpkin fanatics out there are going to love this pumpkin butter/pie filling!

Maple Coconut Pumpkin Butter/No-Bake Vegan Pumpkin Pie Filling

Ingredients

Instructions

1. Gather Your Ingredients

Before you begin, ensure you have all your ingredients at hand. This simple recipe comes together quickly, so having everything ready will make the process smoother.

2. Combine Pumpkin Puree and Coconut Cream

In a medium-sized mixing bowl, add the canned pumpkin puree and coconut cream. Coconut cream will give your pumpkin butter a rich and creamy texture. You can find coconut cream in cans at most grocery stores.

3. Sweeten with Maple Syrup

Pour in the pure maple syrup for sweetness. Unlike refined sugars, maple syrup adds depth of flavor and a hint of caramel, making this pumpkin butter truly special.

4. Spice it Up

Add the pumpkin pie spice (or your homemade blend of cinnamon, nutmeg, and cloves) to the mixture. This spice blend is the heart of your pumpkin butter, infusing it with those classic fall flavors.

5. A Touch of Vanilla

Enhance the aroma and flavor with a half teaspoon of pure vanilla extract. It complements the spices and adds a delightful fragrance.

6. Season with a Pinch of Salt

Don’t forget a pinch of salt to balance the sweetness and enhance all the flavors. Mix everything together until well combined.

7. Blend or Whisk

At this point, you can either use a blender or a hand whisk. If you prefer a smoother consistency, blend the mixture until it’s silky and well incorporated. For a slightly chunkier texture, a quick whisking will do the trick.

8. Taste and Adjust

Give your Maple Coconut Pumpkin Butter a taste test. Feel free to adjust the sweetness or spices to suit your preferences. If you like it sweeter, add more maple syrup; if you want it spicier, sprinkle in extra pumpkin pie spice.

9. Store and Serve

Transfer your Maple Coconut Pumpkin Butter into a clean, airtight container or jar. Refrigerate it for a few hours to allow the flavors to meld together. This pumpkin butter can be used as a spread for toast, bagels, or muffins. It’s also a delightful dip for apple slices or a dollop on your morning oatmeal.

Directions

*For pie filling: triple or quadruple ingredients (depending on size of pie crust), smooth into pre-baked pie crust, and chill in the refrigerator until firm. Serve chilled.

Nutritional Information Per 2 Tbsp Serving

• Calories: 72 kcal
• Total Fat: 5g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 7mg
• Total Carbohydrates: 7g
  • Dietary Fiber: 1g
  • Sugars: 5g
• Protein: 1g
• Vitamin D: 0%
• Calcium: 1%
• Iron: 2%
• Potassium: 3%

Please note that these nutrition estimates are approximate and may vary based on the specific brands of ingredients used.

It’s always a good practice to check the nutrition labels on individual product packaging if you have specific dietary concerns or requirements. Enjoy your Maple Coconut Pumpkin Butter in moderation as a delightful fall treat!

Have you tried Cabot’s new Farmers’ Legacy Collection cheddar cheese? We’ve tried both the Alpine Cheddar and the White Oak Cheddar; both are seriously delicious. I loved them so much, it was a no-brainer to enter the Cabot Farmers’ Legacy Recipe Contest.

I wanted to use both types of cheddar photographed above, and I wanted to come up with a creative spin on my mom’s classic apple pie that she made every Thanksgiving when I was younger (we host the gustatory holiday now!).

Frico came to mind because the Alpine Cheddar tastes similar to Parmesan, the cheese used to make the Italian crispy baked cracker. It might seem a bit intimidating to make frico, but it is really quite easy.

First, pile fresh finely grated cheese onto a baking sheet:

Bake until golden brown:

And then press into mini muffin cups:

As for the apple pie filling, I opted to sauté diced apple in a bit of butter…

And then added maple syrup and cinnamon to round out the pie-like flavor:

Then the apple pie filling gets piled into the crispy frico cups, and the finishing touch is a thin slice of White Oak Cheddar (which pairs nicely with the sweet apples).

With just a few ingredients, you can make this elegant dessert or appetizer for your next party… or for your family on a special occasion.

Apple Pie-Filled Crispy Cheddar Frico Cups

Ingredients

• 1/2 block Cabot Alpine Cheddar
• 4 tsp salted butter
• 2 large apples, preferably organic, peeled, cored, and diced
• 4 tsp pure maple syrup, preferably grade B
• 1/2 tsp ground cinnamon
• 1/4 block Cabot White Oak Cheddar

Instructions

Instructions for the cheddar frico

Preheat oven to 375°F.

Place Alpine Cheddar in freezer for 5 minutes to aid in grating,

Line two large baking sheets with parchment paper or silicone baking mats.

Grate 1 cup Alpine Cheddar using the small holed side of a box grater or a microplane grater.

Spoon the grated Alpine Cheddar by heaping 1 tablespoonfuls onto the prepared baking sheets in 10 piles, 5 on each baking sheet, leaving at least two inches of space between each pile. Make sure the cheese is in tight piles; if it is too spread out, the frico cups won’t hold together.

Bake for 5-6 minutes, or until golden brown and bubbling, but still soft and pliable.

Let frico cool for 90 seconds, carefully loosen all around the edges and pick up with a small metal spatula, and gently press frico into 10 mini muffin tin cups. Allow frico cups to cool while you make the apple pie filling.

Instructions for the apple pie filling

Place White Oak Cheddar in freezer for 5 minutes to aid in peeling.

Melt butter in a medium skillet set over medium-high heat. Add diced apples and cook, stirring often, for 5-7 minutes, or until soft and light golden brown.

While apples cook, remove White Oak Cheddar from freezer and, using a vegetable peeler, peel off thin strips and set aside.

Reduce stove heat to medium. Add maple syrup and cinnamon to apples and cook for 30 seconds, stirring.

Place frico cups on a serving platter.

Spoon apple pie filling into frico cups, and top with strips of the White Oak Cheddar. Eat immediately.

Estimated Nutrition Per Serving (1 cheddar frico cup with apple pie filling)

• Calories: 260 calories
• Total Fat: 18 grams
  • Saturated Fat: 11 grams
  • Trans Fat: 1 gram
• Cholesterol: 52 milligrams
• Sodium: 290 milligrams
• Total Carbohydrates: 20 grams
  • Dietary Fiber: 2 grams
  • Sugars: 16 grams
• Protein: 5 grams

Please note that these are estimated values and may vary depending on the specific brands and quantities of ingredients used.

It’s always a good idea to calculate the exact nutritional information based on the ingredients you use if you have specific dietary requirements or preferences. Enjoy your delicious Apple Pie-Filled Crispy Cheddar Frico Cups!

Lily has been very interested in – and excited about – helping me when I cook & bake. We both put on our aprons (she wears a toddler-size one that my grandmother made for me when I was a little girl), she climbs up into her Learning Tower, and she helps to mix whatever is in the bowl. Ingredients inevitably spill out onto the counter, but she has so much fun!

One of our more recent combined efforts yielded these mini pumpkin applesauce muffins, which we both loved. Their miniature stature makes the muffins perfect for little hands, kids love the way they taste, and the ingredients make parents happy. Win-win!

Keywords: bake breakfast bread snack pumpkin Halloween Thanksgiving fall

Ingredients (36 mini muffins)

• 1 1/2 cups whole wheat pastry flour
• 1/2 tsp Kosher salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 3/4 cup pure pumpkin puree
• 1/4 cup unsweetened applesauce, preferably organic
• 1/4 cup unrefined granulated sugar, such as evaporated cane juice
• 1/4 cup pure maple syrup
• 1 egg, preferably organic
• 1/3 cup neutral flavored vegetable oil

Instructions

Preheat oven to 375°F. Lightly grease 3 mini muffin tins.

In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.

In a large mixing bowl, whisk together the pumpkin puree, applesauce, sugar, maple syrup, egg, and oil.

Add dry ingredients to wet and stir just until fully combined.

Using a mini ice cream scoop or small spoon, scoop batter into prepared muffin tins. You should have 36 muffin cups filled.

Bake for 10-12 minutes, or until a wooden tester stick inserted into the center of a muffin comes out clean.

Let cool completely before serving to your toddler.

Estimated Nutrition Per Serving

• Calories: 60 kcal
• Total Fat: 0.8 g
  • Saturated Fat: 0.2 g
  • Trans Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 83 mg
• Total Carbohydrates: 11.8 g
  • Dietary Fiber: 1.2 g
  • Sugars: 4.3 g
• Protein: 2 g