Everyone has a favorite fall tradition, whether it be cheering on your hometown football team, hiking through beautiful trails to leaf-peep, or visiting one of New England’s plentiful farms for apple and pumpkin picking and afternoon hay rides. For me, the best part of the fall season is dusting off my grandmother’s recipe box and whipping up some comfort food for my family! My mouth waters thinking about Meme Sally’s Apple Crisp and Grammy Phyllis’ zucchini casserole.
Meme Sally’s Apple Crisp
Warning: don’t expect leftovers!
Preheat your oven to 350 degrees, and hand-butter a casserole dish – my go to is a Pyrex 4-Cup.
Peel and slice 6 – 8 apples (McIntosh are my fave!) Toss them into your casserole dish.
Mix 1 Tsp of Cinnamon in 1/2 Cup of Water, and pour over apples.
In a separate bowl, combine 3/4 Cup flour, 1 Cup sugar, 1/2 cup room-temp butter to create a crumbly mixture.
Top your apples with the crumbly mixture. I like to sprinkle a little cinnamon sugar on top for good measure.
Pop in the oven for 30 minutes, or until topping is golden brown. Prepare to be wowed!
Grammy Phyllis’ Zucchini Casserole
I’m pretty sure this recipe originated from the label of a soup can, but I don’t care – it’s delicious! It’s still my sister’s favorite fall treat.
You will need:
- 1 can Campbell’s Cream of Mushroom soup
- 2 Cups Pepperidge Farm breadcrumbs
- 2 cups shredded cheddar cheese
- 4 – 5 Zucchinis – peeled and sliced into rounds, then cut in half
- 1 small yellow onion – diced
- 1 egg
Preheat oven to 350 degrees, and get that casserole dish out. Be sure to hand-butter your dish.
Boil zucchinis and onion for about 5 minutes, until tender.
Drain water, then mix zucchinis and onion in casserole dish with soup, egg, breadcrumbs, and cheese.
Pop mixture into oven for 35 – 45 minutes, until bubbling and golden brown.
I like to serve mine as a side dish with grilled chicken, but feel free to get creative!
What’s your favorite fall tradition? Share with us on Facebook!