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Strawberry Apple Crisp

September 22, 2017

 

The fall season is here and I am opening it up with a decadent Strawberry Apple Crisp. A hint of the summer that is now behind us and the taste of autumn that is now with us, this Strawberry Apple Crisp is one not to miss. I long for the fall all year long. Although I am a native Floridian and I do, indeed, love the summer, I don't love it even half as much as I do the fall. The ever-changing autumn leaves, the cool and brisk air, pumpkin pie spice delights, warming up by the fire, what is not to love?

 

 

 

 

 

 

With Hurricane Irma in my rear view mirror, I am happy to say I am moving on with my life. No more talks of possible evacuations or weeks without internet or days without power. No more melting freezer and rotten food. No more canned lunches and room temperature water. To say the very least, I am grateful. Grateful that we were spared. Grateful that the only damage to our house was exterior and it wasn't even the house, just the landscaping! Everything in life is repairable but our actual lives are not replaceable. Get it? Got it? Good!

 

 

I won't keep you waiting on this incredible dessert that everyone is sure to love. Now that I have power again, I'll be crunching our pies, crisps, tarts and galettes like there is no tomorrow!

 

XO

 

 

Strawberry Apple Crisp

 

A hint of the summer that is now behind us and the taste of autumn that is now with us, this Strawberry Apple Crisp is one not to miss.

 

 

Prep time: 15 mins

Cook time: 1 hour 45 mins

Total time: 2 hours

Serves: 6-8

 

 

 

 

 

 

 

Ingredients

  • 2 batches Homemade Piecrust

  • 3 green apples, peeled + sliced

  • 2 cups frozen strawberries

  • 1 cup water

  • 1 cup raw honey, divided

  • 4 egg yolks

 

Optional

  • Sliced almonds

  • Bee pollen

 

Instructions

  1. Follow recipe for double Homemade Piecrust. Bake. Remove from oven. Allow to cool.

  2. Peel and slice apples.

  3. Boil apples, strawberries, water and ½ cup honey until thick. Remove from heat.

  4. Separate egg yolks into a bowl. Add to berry apple mixture with remaining ½ cup. Mix until combined and thick.

  5. Pour pie filling into the crust.

  6. Bake for 35-50 minutes. Allow to cool.

  7. Refrigerate for an hour or until firm.

  8. Garnish with sliced almonds and bee pollen, if desired.

  9. Serve.

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WHO IS NIA?

My name is Estefanía but you might know me as chefNia* 

 

125 lbs gone forever, eHealed is my real life beyond the scale.

 

 

 

 

 

 

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