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Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick!

Today I’m happy to be sharing this easy Apple Crisp Recipe. I love this dessert for so many reasons! I always have the ingredients on hand, it’s easy to throw together, it’s so so comforting, delicious any time of year and is really really hard to screw up.

I haven’t always loved the texture of baked apples (and cooked fruit in general), but the older I’ve gotten, the more I realized I could handle cooked fruit…as long as it had plenty on ‘cobbler’ or ‘crisp’ topping. That is, after all, the best part of cobblers and crisps, right? If it was socially acceptable to eat an apple crisp minus the apple, I totally would…and with vanilla ice cream too! But alas, that is not technically a dessert, so we add the apples. Still delicious!

How to make Apple Crisp:
  1. Butter your baking dish and preheat oven to 35o degrees.
  2. Prepare your filling by peeling, coring and slicing the apples.
  3. Toss with flour, sugar, melted butter and lemon juice. Pour those into your prepared pan.
  4. For the topping, cut cold butter into a flour, sugar, brown sugar, salt and oat mixture. Finish by mixing with your hands to bring it together.
  5. Top the prepared apples with clumps of crisp topping and spread evenly.
  6. Bake 35-45 minutes or until apples are soft. Serve warm with vanilla ice cream or whipped cream.

What is the difference between apple crumble and apple crisp?

Believe it or not, the only big difference between the two is oats! The topping for an apple crisp has oats and sometimes nuts, making it more ‘crispy’. The topping for an apple crumble is more of a streusel, made just with flour, sugar and butter. Canada and the US make these distinctions between the two. In other countries, both terms are used interchangeably.

To turn this recipe into an Apple Crumble, simply omit the oats. Voila! Apple Crumble!

What apples should I use for Apple Crisp?

I prefer a tart granny smith apple for any apple cobbler, crisp or pie. It holds its shape well, doesn’t get mushy after baking, is always available and relatively inexpensive. Other great options would include: honeycrisp, braeburn or pink lady.

Can you make Apple Crisp in advance?

Yes, you sure can! You can assemble the entire apple crisp up to 6 hours in advance and store in the refrigerator until you’re ready to bake. Then pop into a preheated oven and bake.

You can also bake it ahead, cool to room temperature, cover and refrigerate for up to 4 days. Reheat in the microwave or back in the oven.

Other Apple Recipes you will love:

Buttery Apple Crisp Recipe

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick!

For the apple filling:
  • 4 granny smith apples
  • 1/2 cup granulated sugar
  • 1 tablespoon butter (melted)
  • 2 tablespoons all purpose flour
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
For the crisp topping:
  • 1 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 7 tablespoons cold butter (cubed)
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats (optional)
  1. Preheat oven to 350 degrees. Butter a medium size casserole dish and set aside.

  2. Peel and core apples. Slice into thin pieces and place into large bowl. Toss together with sugar, melted butter, flour, cinnamon and lemon juice. Pour into prepared pan and spread to even out.

  3. For the crisp topping: measure all ingredients into a large bowl and use a pastry cutter to blend butter into dry ingredients. Mix 1-2 minutes using your hands to soften the butter slightly and have the topping come together in clumps. Spread topping evenly over the apples.

  4. Bake uncovered for 35-45 minutes or until apples are soft. Serve warm with vanilla ice cream or whipped cream.

The post Buttery Apple Crisp Recipe appeared first on Lauren's Latest.

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This Banana Cream Pie will blow your mind because not only does it have a homemade pudding filling, but it’s laced with coconut too! The best of both worlds in one delicious dessert!

Banana Cream Pie is a delicious dessert any time of year, but seems particularly refreshing and decadent for Spring. Since Easter is right around the corner, it makes perfect sense to make the classic version of Banana Cream Pie, or add in a little coconut for an extra sweet surprise! Of course you can leave it out, but man oh man, does it take this over the top!

As you may notice from the picture, I made mini banana cream pies (also known as tarts), but feel free to forgo the mini version and reach straight for the 8-inch pie pan. All the increments stay the same in both situations, it’s just a matter of what you’d prefer.

What you will need for amazing Banana Cream Pie:
  1. A great pie crust! You can make a great one from scratch or buy one of the many options from the store. At the end of the day, choose what you think is most delicious.
  2. Ripe bananas. You want a soft, sweet banana that cuts easily that isn’t crunchy in the least. So, a yellow banana with a few brown spots is perfect!
  3. A pudding filling. I give you a great homemade pie filling that has coconut in it, but feel free to leave out all together if that isn’t your scene. Don’t forget to whisk whisk whisk as you’re adding those eggs!
  4. Whipped cream. No Banana Cream Pie would be complete without some homemade whipped cream. Not only does this prevent the bananas from turning brown, but it tastes so delicious piled extra high!

If Banana Cream Pie isn’t your idea of a dessert you’d enjoy, these other recipes would be fabulous substitutes: Ultimate Banana Pudding, Perfect Banana Cake with Cream Cheese Frosting, Lemon Cream Pie with Fresh Raspberries, Mixed Berry Pie with Streusel, Key Lime Pie.

How to make Banana Cream Pie:

Take some pie dough and line you pie plate (or 4-4-inch tart pans.) Prick with a fork and blind bake according to recipe directions.

Remove from oven and set aside to cool completely.

For the filling, simmer some milk and optional coconut together.

Meanwhile, get eggs, egg yolks, some sugar and flour together into a small bowl.Whisk it all together until smooth.

Once the milk has simmered, slowly whisk your hot milk into the egg mixture. Once all the milk has been incorporated, pour it back into the hot pot and boil 2 minutes or until it becomes very thick.

Pour hot filling into prepared pie shell (or mini shells) and cover completely with plastic wrap. You want the plastic to touch the filling so a skin doesn’t form over the top. Refrigerate this until completely chilled.

To finish the tarts, remove the plastic wrap and place some sliced bananas over top.

Whip some cream and generously spread over the bananas to cover completely.

Top with toasted coconut, if desired and serve.

Coconut Banana Cream Tarts

This Banana Cream Pie will blow your mind because not only does it have a homemade pudding filling, but it’s laced with toasted coconut too!

  • 1 pie crust (baked and cooled)
For the filling
  • 3/4 cup milk
  • 1/2 cup sweetened shredded coconut (optional)
  • 2 whole egg
  • 2 egg yolk
  • 1/2 cup granulated sugar
  • 2 tablespoon all purpose flour
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon coconut extract (optional)
  • 2 ripe bananas (sliced)
For the whipped cream
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  1. Place milk (and coconut) into a small pot over medium heat. Bring to simmer.

  2. In a small bowl, stir eggs, egg yolks, sugar and flour together until combined. Slowly whisk hot milk into egg mixture. Place hot milk and egg mixture back into hot pot and bring to boil. Whisk while boiling filling, 2 minutes, or until very thick. Remove from heat and stir in vanilla (and coconut) extract. 

  3. Pour into pie shell. Press plastic wrap directly over top filling and refrigerate until cold and plastic wrap comes off clean.

  4. To complete tart, top with banana slices. Whisk cream together with powdered sugar and vanilla until stiff peaks form. Spread over pie, ensuring all bananas are covered. Sprinkle with toasted coconut, if desired. Refrigerate until ready to serve.

The post Banana Cream Pie with Toasted Coconut appeared first on Lauren's Latest.

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Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck!

I never used to be a banana pudding addict until I started making this banana pudding recipe. Ohhhh mama is it good! A little time consuming because you have to plan ahead, but so so delicious! This recipe comes from Magnolia Bakery (as in the place in NYC known for their banana pudding). After living only a handful of blocks away and indulging in this dessert more times than I’d like to admit, there is no better banana pudding recipe out there which is why I’m simply sharing with you this slight variation of a recipe with you today.

Most puddings or trifles use a glass trifle dish for serving because it looks extra pretty. If you have one, that’s great! But when you live in a tiny apartment in New York City and don’t have room for one, a plain 9×13 glass dish is just perfectly fine! It all tastes the same and is more practical, especially if you’re serving this at a potluck.

So, banana pudding success comes when you (1) let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick and (2) letting the entire banana pudding set in the fridge so that the nilla wafers have enough time to soften. Other then than, it’s a very simple recipe with easy to find ingredients. And if you’re over and done with plain old Banana Pudding, I would highly *highly* suggest the Magnolia Bakery Pumpkin Gingersnap Banana Pudding. So so tasty!

Below are a few photos of the step by step layering process with the printable recipe at the bottom of this post. Be sure to pin, save, bookmark, print, share, fill in the blank here so you can keep this recipe close. It’s a good one. Have a great, day, friends!

Banana Pudding Recipe

Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.

  • 1 14 oz. can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 3.4 oz. box vanilla instant pudding mix
  • 3 cups heavy cream
  • 4 cups sliced ripe bananas
  • 1 12 oz. box Nilla Wafers
  1. In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.

  2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  3. To assemble dessert, use a 9×13 glass dish. 

  4. Arrange 1/2 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. 

The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air.

If you’d like to use a trifle dish, divide the nilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two.

The post Ultimate Banana Pudding Recipe appeared first on Lauren's Latest.

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There is no better, more refreshing dessert than Key Lime Pie! Sweet, creamy and tart this Key Lime Pie Recipe will have you swooning. So simple to make with a small list of ingredients. 

I am head over heels in love with this Key Lime Pie Recipe. Thrilled to be sharing it with you all today! After you haven’t made a recipe for some time and then experience it again all over again, it’s love at first bite. That’s what happened to me when I started testing this Key Lime Pie. So sweet and tart yet creamy and smooth. The buttery graham cracker crust compliments the very limey filling and the whipped cream just takes it all over the top.

Just like my lemon cream pie recipe, this filling is made with sweetened condensed milk, egg yolks and lots of lime juice. The sweetened condensed milk reacts to the acid from the lime juice to become thick and the eggs just ensure the filling will set after baking. Very simple to throw together and lasts up to 5 days in the fridge as long as it’s covered with plastic wrap…not that I’m promising it will last that long.

Below are a few photos that show you just how beautiful this pie is with the printable recipe at the bottom.

And if Key Lime Pie isn’t your thing, try some of these other family favorites:

Key Lime Pie Recipe

There is no better, more refreshing dessert than Key Lime Pie! Sweet, creamy and tart, this Key Lime Pie Recipe will have you swooning.

  • 1 1/4 cups graham cracker crumbs
  • 8 tablespoons butter (melted)
  • 1 tablespoon granulated sugar
  • 1 can sweetened condensed milk
  • 3 whole egg yolks
  • 1/2 cup fresh lime juice
  • 2 1/2 tablespoons lime zest
  • whipped cream (for garnish (optional))
  1. Preheat oven to 350 degrees.

  2. In a small bowl, mix graham cracker crumbs with melted butter and granulated sugar until completely moist. Pour into a glass pie dish and press evenly into the bottom and up the sides. Bake 8 minutes until lightly golden brown.

  3. While crust is baking, stir sweetened condensed milk together with egg yolks, lime juice and lime zest. Once crust is pulled out of the oven, pour in filling, smooth the top and bake for another 15-20 minutes or until set.

  4. Remove from oven and cool completely before covering and refrigerating.

  5. To serve, cut pie into eight even pieces and top with whipped cream.

The post Key Lime Pie Recipe appeared first on Lauren's Latest.

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