Two amazing recipes to transition to fall

Written By Darci Daniels

Can you please tell me what season we are in!?!

When the sun is down it feels like FALL and I am scrambling trying to find a hoodie or a blanket to keep warm. And that warm coffee hits just right with a sprinkle of pumpkin spice.

But then I head down to the greenhouses and I’m shedding all the layers and I’m picking STRAWBERRIES and craving an iced coffee because it totally feels like SUMMER.

Then I head to the store and there are CHRISTMAS things out and sends all those cozy WINTER vibes.

If your loving the fall weather we are having but also ready to start transitioning to come cozy comfort food…

I have TWO PERFECT RECIPES for you!

Strawberry Apple Crisp

Fruit filling

  • 4 cups sliced Garden Ridge Organic strawberries

  • 4 apples large (I used McIntosh from Flemmings Orchard in Gays Mills)

  • 1 lemon juiced and a touch of zest

  • 2 tablespoon corn starch or potato starch

  • 1 teaspoon vanilla extract

Crisp topping

  • 1 stick butter or ½ cup

  • 1/2 cup all purpose flour

  • 1/2 cup rolled oats

  • ¼ cup maple syrup

  • ¼ cup brown sugar packed, light or dark

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon nutmeg

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a medium sized casserole dish (7x11in or similar) with non-stick spray.

  • Melt the butter in a small saucepan on the stove or in a microwave safe bowl in the microwave. Set aside to cool.

  • Juice one lemon and zest.

  • Cut the apples into slices and transfer to a large mixing bowl. As you are adding the apple slices to a bowl, sprinkle with lemon juice and stir to prevent browning.

  • Add slices strawberries, corn or potato starch, lemon zest and vanilla extract. Mix together to coat.

  • In a separate bowl prepare the topping. Mix together all the dry ingredients. Pour in melted butter and maple syrup. Using a fork mix the dough together until crumbles form.

  • Assemble the crisp. Transfer the fruit mixture to the prepared casserole dish. Cover evenly with crisp topping.

  • Bake for 40-50 minutes, until the fruit mixture is bubbly and the topping is golden brown.

  • Serve with ice cream on a warm day or whipped topping if weather is cooling off. :)

Slow cooker Sweet Potatoes with Apples, Cranberries and Strawberries

Ingredients

  • 4 medium sweet potatoes chopped

  • 2 cups sliced Garden Ridge Organic strawberries

  • 2 medium apples (I used McIntosh from Flemmings Orchard in Gays Mills)

  • 1 cup fresh cranberries

  • 1 orange juiced and zest

  • 1/2 cup butter melted

  • 1/4 cup maple syrup (optional) I let the kids add their own when serving.

Wash and chop sweet potatoes and apples and put into slow cooker. I leave the peels on but you can peel if you prefer. And strawberries, cranberries, orange juice & zest. Mix together. Pour melted butter and syrup on top. Mix again.

Set slow cooker on high and cook for 4-6 hours.

Serve as is or top with whipped cream and/0r toasted nuts.

Shopping for our ingredients at Viroqua Food Coop. Had to take a picture by the sign they had out for our strawberries! 

Darci Daniels
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