By: Eleanor Chao, 2029
Two of my favorite fall dessert recipes are Ginger Cookies and Carmel Apple Crisp! They work from September all the way through winter, but aren’t tied to one specific holiday, and make a nice treat. I hope you enjoy them as much as I do!
Ginger Cookies (yields around 20-25)
- ¾ cups of softened butter
- one cup granulated sugar
- one cup brown sugar
- ¼ cup molasses
- 1 egg
- 2 ¼ cups all purpose flour
- 2 tsp baking soda
- ½ tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In a separate bowl, cream butter and sugars together until light and fluffy (about two minutes), then add the molasses and egg. Gradually add dry ingredients until evenly combined.
Let the dough chill in the fridge for at least two hours.
Bake at 350oF for 8-10 minutes, when the cookies begin to crack a little on the top.
Caramel Apple Crisp
Filling:
- 2 lbs apples (preferably Granny Smith, but not required)
- ¼ cup caramel
- ¼ tsp salt
Peel, core, and cut the apples into small pieces, and toss with the caramel and salt. Split the mixture into four ramekins.
Topping:
- ½ cup all purpose flour
- ¼ cup brown sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- 6 tbsp cold, cubed butter
- ½ cup rolled oats
Combine flour, sugar, salt, and cinnamon. Add in the butter and break them down using your hands. Stir in the oats, and sprinkle on top of the filling in the ramekins.
Bake at 350o F for 40-50 minutes, until the fruit is bubbling and the crisp is golden brown.
Enjoy!
