Oatmeal Apple Crisp (★ ★ ★ ☆ ☆)

After I made that "Simple Apple Tart," I was left with quite a few apples. So I 'obviously' needed to bake something with them. This time though, I wanted to aim for something a little sweeter...more on the "comfort" food side of the spectrum.

I found this recipe for an apple crisp on the Southern Food section of about.com that fit the bill: Apple Crisp

First you cut the butter into the flour mixture.

Add in the oatmeal and your nut of choice (I recommend pecans).

It's not gorgeous, but that's not the point of this type of dessert.

Sloppy and delicious is the way to go.

I would definitely make an Apple Crisp again. It's super easy and uses minimal ingredients. Topping it off with ice cream makes it infinitely better. A al mode is always best. I can't say that I'm attached to this recipe though. I know there is better out there...one that will blow my socks off. Although, that probably means more work, more ingredients, and more calories.

But I'm up for the challenge.

Simple Apple Tart (★ ★ ★ ☆ ☆)

I had been baking up a storm when I decided to try this apple tart. Wanted to stretch my culinary skills and attempt..."the crust." I don't know how I came across this recipe, but the tart was so beautiful (Can I say that about a baked good?) that I was compelled to make it.

I found this recipe on Smitten Kitchen. It's one of my favorite baking blogs...I can spend hours looking through all of their great ideas: Simplest Apple Tart

Delicious "tart" apples

Cutting them this delicately thin required concentrated effort.

I'm more of a "chunky" cutter by nature.

Make the dough and refrigerate at least 30min.

You can make this ahead of time if you'd like.

Probably the most frustrating part of the whole process. Getting the dough thin enough to not only cover the bottom of the dish, but over onto the sides of the tart as well. And don't get me started about "rippage." Far from impossible, but it took me a few tries.

Couldn't get them to lay out QUITE like the original blog, but

wait till the ending picture. It works out.

Dust it with sugar. Actually, this recipe calls for almost no sugar at all.

It was a truly "tart," tart. ...That was lame. And yet, in it stays.

You save the core and peels to boil in a water-sugar mixture for a glaze.

You brush it on top of the tart when it is fresh out of the oven.

Awaiting anxiously. I can't believe I actually wore an apron! I never do that.

Mess on my clothes? Who cares. Sugary snack for later.

Viola! The masterpiece.

The tart was really good. It could've used WAY more sugar though. Like a good cup more. I know some don't like super sweet desserts. So if sticky sweetness isn't your thing grab a cup of coffee, some whipped cream, or a scoop of vanilla cause this guy is pretty sour.

Candied Apples (★ ★ ★ ☆ ☆)

This past Halloween some friends of mine decided they wanted to put on a small carnival in their front yard for their neighbors. I thought that sounded like a blast so I offered my services...in whatever capacity they so desired. So in addition to manning the dart board, I was tasked with making candied apples.

I'm a baker, not a candy maker. To this day I have yet to make a good peanut brittle or toffee. Not only was this my first attempt at candied apples, this was my first experience with candied apples at all. I've always been partial to the chewy goodness of caramel on my apples, but try I did...and if I can do it - anyone can.

I found this website that has some pretty awesome details and instructions for making candied apples; it should calm the fears of even the most timid of confectioners. How to Make Perfect Candied Apples

I dipped some apple slices in the extra so my family could have some. I still prefer caramel apples, but these were pretty good. Definitely could rip a tooth out if you are not careful and don't wait for it to harden completely though.

Fyi, cleaning that plate was an utter joy.