Fall Tablescape

Here is a neutral fall tablescape at my mom’s, Sheryl’s. The knit pumpkins at the center are handmade by my mother. The candlesticks are Homememory LED flame moving wicks.

Following, this demonstrates an easy transition from a seasonal decor set-up to a dinner look.

The dishes were sent from my maternal grandparents in Japan to their niece, early in my grandparents first missionary term. The silverware is my maternal grandmother’s. The glasses were a wedding present to my maternal grandparents.

---

Apple Crisp and Edwards Apple Orchard

After getting our honey crisp apples, we headed to my (Lianna’s) kitchen this time to make not apple cobbler, but apple crisp. My grandmother, who is with the Lord, made apple crisp from her Northwoods cookbook (pictured below).

First, we gathered our ingredients and the recipe. Then, my mom, Sheryl, peeled and cut the apples into slices.

Next, she started building the topping of brown sugar, GF flour, oats, cinnamon, nutmeg, and butter.

Then, instead of using a pastry cutter, take knives and cross them through the mixture from middle to outside until the butter is in pea-sized pieces. This creates easier clean up because the butter doesn’t stick to the knives like it would to a pastry cutter (personal preference).

She then poured the mixture on top of the apples and put it in the oven. Walnuts are optional.

Serve with whipped cream and coffee, as desired.

Apple Crisp

4 c. sliced, pared, tart apples
2/3-3/4 c. brown sugar
1/2 c. flour
3/4 tsp. cinnamon
3/4 tsp. nutmet
1/2 c. oatmeal
1.3 c. butter

Grease 8 x 8 x 24-inch pan. Place apples slices in pan. Mix remaining ingredients thoroughly. Sprinkle mixture over apples (walnuts optional). Bake at 375 degrees for 30 minutes or until apples are tender and top is brown. Serve warm with cream or ice cream.

Curran's Apple Orchard

Here was our open door to fall—Curran’s Apple Orchard. This, the beginning of all things cool and crisp.

*Addition from my daughter: they have the best cider in the world.