While the heat of summer is expected to return throughout September, today’s crisp temps have us thinking about fall and with fall comes mouth-watering “crisp” recipes from innkeepers at Distinctive Inns of New England (DINE). As the days shorten and the leave just start to begin to turn in the Northern reaches of DINE country, the 12 DINE inns start turning to their fall recipes to serve to guests enjoying romantic early fall New England getaways.
We’ve compiled a number of blog postings with fall recipes. To make it easier to find them, click on some of these below:
Pumpkin Pop Tarts and other Perfect Pumpkin Recipes: We reveal recipes for Rabbit Hill Inn’s pumpkin hand pies or pop tarts and Spiced Pumpkin Brulee from Chesterfield Inn.
Recipes that Take the Cake for Fall: Offers up an easy Pumpkin Cake from Rabbit Hill Inn and an Apple Walnut Streusel Cake With Cinnamon Custard from Captain’s House Inn.
What to do with a bumper crop of apples – great apple recipes: This blog features Apple Cheddar Bread Pudding with Spice Apple Butter Sauce from Chesterfield Inn and Apple Dollar Pancakes from Captain’s House Inn are featured here.
This is the time of year that wonderful apple and fruit crisps appear on dessert menus at our inns. With a bumper crop of apples expected for this fall, try one of these options for your next fall crisp.
Gingered Pear Crisp from Captain’s House Inn
Yield: 6 servings, (Serving size is about 1 cup)
¼ Cup Golden Raisins
¼ Cup Granulated Sugar
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 teaspoon chopped peeled fresh ginger
½ teaspoon Vanilla extract
4 cups chopped peeled Bartlett pears (about 4 pears)
¼ Cup All-purpose flour
½ Cup regular oats
¼ Cup Packed brown sugar
¼ Teaspoon Ground cinnamon
1/8 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2 tablespoons chopped pecans
- Preheat oven to 375°F
- Combine first 6 ingredients in a large bowl, stirring to combine. Add pears, toss gently to coat. Spoon pear mixture into a shallow 2-quart baking dish lightly coated with cooking spray.
- Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, oats, brown sugar, cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until resembles coarse meal, and stir in nuts. Sprinkle flour mixture over pear mixture.
- Bake at 375F for 35 minutes or until topping is lightly browned. Cool on a wire rack for 10 minutes.
Chesterfield Inn Apple Cranberry Crisp (makes 6 to 8 servings)
1 tsp ground cinnamon
2/3 cup brown sugar, or to taste
5 tbl. cold unsalted butter, cut into bits, plus butter for greasing the pan
½ cup all-purpose flour
¼ cup chopped walnuts
½ cup dried cranberries
- Preheat oven to 400°.
- Toss the fruit with half the cinnamon, and 1 tablespoon of the sugar, and spread it in a lightly buttered 8-inch square baking pan.
- Combine all the other ingredients – including the remaining cinnamon and sugar – in the container of a food processor, and pulse a few times, then process a few seconds more until everything is well incorporated but not uniform. (To mix the ingredients by hand, soften butter slightly, toss together the dry ingredients, then work in the butter with your finger tips, a pastry blender, or a fork.)
- Spread the topping over the apples and bake 30 to 40 minutes, until the topping is browned and the apples are tender and bubbly.
- Serve hot, warm, or at room temperature. Bon appetit!
Visit the 12 Distinctive Inns of New England by clicking below on links that will take you directly to each of their websites where your next New England romantic getaway can be reserved. Before you know it, you’ll be enjoying one of these fall recipes in person at one of these distinctive inns.
In Rhode Island: Cliffside Inn in Newport
In Connecticut: Inn at Harbor Hill Marina in Niantic