Even though this here blog might not show it, I’ve been doing pretty well at going through my “To-Enjoy List” for autumn. Just last week, Matt and I went to the Thriller dance performance (so fun!), and I finally squeezed in a mini fall photo walk last weekend while we still have some leaves.
While I still haven’t mustered up the stomach to try anything with pumpkin yet (the second trimester is going better, but not that much better), I did manage to make up a dish that just screams fall. No, really—it screams it. Watch out.
The best part about the whole dish? It helped alleviate some of the guilt I’ve been feeling because we haven’t hardly used any produce from our garden since most of it makes me feel nauseated. Cheers to that!
(from Taste of Home’s Prize-Winning Recipes 2007)
6 medium tart apples, peeled and sliced
6 medium carrots, thinly sliced
1/2 cup orange juice
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground nutmeg
2 tablespoons cold butter
Combine apples and carrots; place in a greased shallow 2-qt. baking dish. Drizzle with orange juice. Cover and bake at 350 degrees for 40-45 minutes or until carrots are crisp-tender.
In a bowl, combine the flour, sugar, and nutmeg; cut in butter until crumbly. Sprinkle over apple mixture. Bake, uncovered, for 10-15 minutes longer or until the carrots are tender.
Happy fall baking!