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Apple Crisp

One of our very first posts was a peach-raspberry crisp, which was an amazing summer dessert. Now that it’s fall, we’ve moved onto apple crisp. The topping is exactly the same, but the filling is different and perfect for autumn.

4 tbsp. butter
3/4 c. flour
3/4 c. brown sugar
1/2 c. oats
1 tsp. cinnamon

5-6 granny smith apples
2 tbsp. lemon juice
2 tbsp. flour
1 tsp. of pumpkin spice OR 1 tsp. of cinnamon and 1/4 tsp. ground cloves

In a small bowl, combine all topping ingredients. We found that cutting up the butter and then mushing it in with our hands was the best way to get the desired texture. It should be very crumbly and have small chunks, but no particularly large pieces.

Peel and chop apples into 1-inch sized pieces. In a separate bowl, add all filling ingredients and mix.

Pour the filling into an ungreased 8×8 pan. Spoon filling on top evenly. Make sure to get the edges and corners! Bake at 350 for 45-50 minutes, or until bubbling and golden brown.


Roasted Root Vegetables

One of the reasons we love when it starts to get cold is the autumn-specific dishes! These root vegetables are a perfect side dish for a fall or winter day.

4 large carrots
4 parsnips
1 large sweet potato
1 large potato, or 3 small red potatoes
1/2 lemon, juiced
2 tbsp. dijon mustard
3 tbsp. olive oil

Chop the carrots and parsnips into small (1-inch or so) pieces, and the potatoes into slightly larger pieces. Line large pan with parchment paper and add in vegetables. Pour the lemon juice, mustard, and olive oil over the vegetables and mix. Cover baking pan with foil. Bake for 45 minutes at 450, and then remove the foil from the top of the pan. Stir and return to oven for an additional 45 minutes, stirring occasionally throughout. Leave in oven until brown and crispy; you may need to add more oil and allow the vegetables to bake for longer.

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