Posted on September 05 2018
We love recipes that embrace the fall season!
So, we've gathered a few great recipes that include fall favorites like apples, corn, stawberries and more.
Curious what foods are in season? View and even download our FREE Seasonal Harvest Guide >
Recipes below include the Best Apple Crisp, Sausage and Peppers (our favorite!), Sous Vide Seasoned Whole Baby Potatoes and the Best Rasberry Bread.
- 4 apples, cored and sliced
- 1 tsp. ground cinnamon
- Juice of 1/2 lemon
- 2 tbsp. water
- 1/4 c. plus 2 tbsp. granulated sugar, divided
- 3/4 c. all-purpose flour
- 1/4 c. lightly packed light brown sugar
- 1/2 tsp. kosher salt
- 1/2 c. (1 stick) butter, cold, cut into cubes
- 1 c. old fashioned oats
- Breyer's Natural Vanilla Ice Cream, for serving
- Preheat oven to 375°. In a large ovenproof skillet, toss apples with 2 tablespoons sugar, lemon juice, water, and cinnamon. Place skillet on a large rimmed baking dish.
- In a large bowl, whisk together flour, brown sugar, remaining 1/4 cup sugar, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until it resembles coarse crumbs. Add oats and squeeze mixture with your hands until big, moist clumps form.
- Scatter oat mixture on top of apples and bake until apples are bubbling and topping is golden about 45 minutes. Let cool 10 minutes before serving with Breyer's Natural Vanilla Ice Cream.
View original recipe & directions at Delish - Best Apple Crisp >
Sausage, Peppers and Onions
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
View original recipe & directions at the Food Network - Sausage & Peppers >
- 12 Baby Red Potatoes
- 1 TB Olive Oil
- 2 TSP Seasoning (ex: Mrs. Dash, Italian Herb & Garlic)
- 1 Quart Vacuum Seal Bag
1. Place dozen uncooked small potatoes in a quart size vacuum seal bag and vacuum seal.
2. Cut off small corner of bag and microwave on high for 5 minutes.
3. Cut open bag and toss with olive oil and seasonings. The insides of the potatoes will be steamed but the skins will stay crisp! Enjoy!
View original recipe & directions at Easy Side Potatoes >
The Best Raspberry Bread
- 2 cups plus 2 tablespoons all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 10 to 12 ounces raspberries, about 2 cups (I used frozen but highly recommend fresh)
- 2 tablespoons all-purpose flour
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
- In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.
- To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
- Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.
- In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
- Add the raspberries to the batter and fold very lightly to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Baking time will range greatly based on if using fresh or frozen berries. I used frozen berries and baked for 1 hour 17 minutes, and tented the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended), I estimate baking time to be about 45 minutes; tent pan with foil about 30 minutes into baking to prevent top and sides from becoming overly browned. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
View original recipe & directions at Averie Cooks - Best Rasberry Bread >