Curating Home | Hosting Well

Curating Home | Hosting Well

I don’t know about you but I’m soaking up every last bit of Summer that I can in terms of activity but as far as food and drank go, I’m here for Fall, friends. I'’ll keep eeking out the last outdoor dinners for as long as I can and I’m just adding a taste of fall to the table because after-all the doors are getting to stay open a little longer with crisp mornings making an appearance and I receive those 80 degree afternoons.


I wanted to share an easy apple crisp recipe that makes for a lasting impression and doesn’t take too much time. This might pairs well with a sunset gathering over wine + coffee with dessert. Inspired by The Kinfolk Table but switched around quite a bit to pair well with my “use what I have” methodology in the kitchen.



Crisp Apples | *when choosing your apples remember to squeeze them as hard as you can with you finger tips and only choose the apples that don’t indent at all
Himalayan Salt
Unbleached All Purpose Flour
Unbleached Granulated Sugar
Muscovado Brown Sugar | *Switching from normal brown sugar to muscovado has been a favorite switch in the baking department
Old Fashioned Oats
Pumpkin Pie Spice
2 Lemons

A Cold Topping |
Vanilla Ice Cream

| Filling |

4 Crisp Apples ()
3 Tbsp Salted Butter
Himalayan Salt
Juice of 2 Lemons
1/2 Cup Old Fashioned Oats

| Crumble |

1/2 Cup Unbleached Flour
1/3 Cup Unbleached Granulated Sugar
1/3 Cup Muscovado Brown Sugar
3/4 TSP Pumpkin Pie Spice


Preheat oven to 375.
Grease your baking dish of choice with 2 TBSP of butter.

For the Crumble |
In a large bowl place the flours, oats, sugars, and pumpkin spice until combined. Mix butter into the dry mix with your hands or a fork until the mixture is crumbly.

For the Filling |
Separately, toss the bite-sized chopped apples in the juice of your two lemons in an oversized bowl. In a mixing bowl combine the sugar, flour, cinnamon, salt. Add this mixture to your apples and toss well. Pour this combination into your baking dish.

Generously and evenly top your filling with the crumble.

Bake for 30-35 minutes.
Serve with a scoop of your favorite vanilla ice cream sprinkled with Nutmeg.


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