Bumbleberry Crisp

One of my husband's favorite pies is Bumbleberry Pie and we get it at a farmstand whenever we can but it's not that often.  I saw this recipe yesterday at Delish and decided that I wanted to try it so tonight was the night.  OFF THE CHARTS!!!  This is SOOOOOO good!!!  The only difference was that instead of hazelnuts (didn't have on hand and I didn't want to spend the money for it), I used half pecans and half walnuts (from my freezer) for the topping.  I also think it could have cooked a little longer because a few of the apples still had a little bite to it so next time I'll cook it for an extra 10 minutes.

Bumbleberry Crisp

1 cup hazelnuts, toasted
1 cup all purpose flour
6 Tbsp. butter, cut up
1/3 cup brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 Golden Delicious apples, peeled, cored and chopped
1 lb. strawberries, hulled and sliced
6 oz. blueberries
6 oz. raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
3 Tbsp. fresh lemon juice
vanilla ice cream for serving

1.  Preheat oven to 375 degrees F.  Grease a 2 quart baking dish.

2.  Chop hazelnuts.  Transfer to a medium bowl; add flour, butter, brown sugar, cinnamon and salt.  With hands, mix until combined and small clumps form.

3.  In a large bowl, combine apples, all berries, granulated sugar, cornstarch and lemon juice;  transfer to a prepared dish.  Sprinkle with nut mixture.  Bake 45 minutes or until bubbly and golden.  Serve warm with ice cream if desired.

Ravioli with Apples, Bacon and Spinach

I saw this recipe in the September 2012 issue of Woman's Day and cut it out - but never made it.  I went through my folder of recipes and decided to go ahead and try it.  I'm SO glad I did!!  This turned out wonderful!!  The bag of ravioli I had was 30 oz. so I doubled the rest of the recipe and the 4 of us (hubby, 13 and 11 year olds and me) almost finished it all.  I would definitely recommend doubling it!!

Ravioli with Apples, Bacon and Spinach

16 oz. fresh or frozen cheese ravioli
6 slices bacon
2 cloves garlic, thinly sliced
1 crisp, red apple (Braeburn or Gala), quartered and thinly sliced
1 bunch fresh spinach, thick stems discarded
Kosher salt and pepper
1 Tbsp. fresh lemon juice

1.  Cook the ravioli according to package directions.

2.  Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6-8 minutes.  Transfer to a paper towel-lined plate; break into pieces when cool.

3.  Wipe out the skillet, heat the oil over medium heat.  Add the garlic and cook, stirring occasionally, until golden brown, 1-2 minutes.  Add the apple, cook, tossing for 1 minute.

4.  Add the spinach, 1/2 tsp. salt and 1/4 tsp. pepper;  cook, tossing until beginning to wilt, 1-2 minutes.  Fold in the lemon juice and bacon.  Serve over ravioli.