Here at FrenchGardenHouse, fall means candles glowing in the living room and kitchen during the early evenings.  Fruit crisps straight from the oven for dessert. And a few other cozy and warm things.

Another one of my very favorite things about a new season is getting a few new linens for our kitchen. These, imported from England, were love at first sight for me when I found them at market there.

The apron is so comfortable, it has an adjustable neck strap, a pocket…and then, that equestrian scene!


Straight from the autumn scenes of the south, with acres of grassy paddocks, white picket fences and beauty for miles all around.



These 100% cotton towels have a charming design of trotting and jumping horses and their riders on a light stone grey back ground. Sure to brighten your days, I love these in our French Country kitchen, especially in the fall! Each has a handy hanging loop, you can also use these as an extra large napkin for “messy meals.”


I went to the farmer’s stand in our neighborhood and there were so many apples! It’s apple time, and a big bin of Honey Crisp apples, and one of Gala apples caught my eye. Since I couldn’t decide which I love more, I bought both!  Now there are plenty of apples to display in one of the antique French bowls, and plenty to eat, and plenty to make APPLE CRISP with!



I love big bowls of apples in our kitchen.  Not only decorative, it’s a gentle reminder to eat more fruit.



So let’s talk about this apple crisp! Our friend and chef Lisa from Delicious Table made this, and oh boy, does it ever look delicious!




Gooey melted caramels and juicy Honeycrisp apples bake together in this apple crisp dessert and it tastes like, caramel apples! How can 7 simple ingredients come together and be so good?

Lisa was inspired to make this while on vacation at a lake house in Minnesota with friends.



So gorgeous, right?  All that beauty AND apple crisp, that’s almost too much joy!



Apples are a perfect gift from nature.  Beautiful to look at, healthy, and delicious all wrapped up in one portable little package.


Prep time: 20 mins
Lisa | Delicious Table
Serves: 10-12


  • 8 cups sliced Honeycrisp apples
  • 14 oz pkg. caramels (each caramel cut in four pieces)
  • 3 cups oats
  • 2 cups all-purpose flour
  • 1½ cups brown sugar
  • 1 teaspoon cinnamon
  • 1 cup cold butter (2 sticks)


  1. Preheat oven to 375 degrees.
  2. Unwrap caramels, and cut each one into 4 small pieces. Set aside.
  3. Wash apples, and slice into pieces. Set aside.
  4. In a large bowl, combine oats, flour, brown sugar, and cinnamon.
  5. Cut in butter until crumbly using 2 butter knives.
  6. Spray with non-stick spray a 9 x13 glass dish.
  7. Reserve 2 cups of mixture.
  8. Press remaining crisp mixture into bottom dish.
  9. Layer ½ apples, ½ caramels, sprinkle 1 cup of crumbled crisp mixture on top.
  10. Repeat layers with crumble crisp mixture on top.
  11. Bake 375 degrees for 45 minutes.

Serve with ice cream.

Doesn’t this sound delicious?  For non-festive occasions, I’ve made this without the caramels, I’ll confess.

Because we like to have apple crisp on regular weekday nights. A lot.

And not adding the caramels cuts down quite a bit on the calories. But for a special occasion or a Sunday night family dinner? Go all OUT!

To see this recipe on Delicious Table {you can print it out there} GO HERE>



  1. Doesn’t this look so good? Tamm, I’m making one right now!

    1. Rita, doesn’t it look and just sound so delicious? I’m making the plainer “everyday” version now, I added just a few caramels…otherwise I’ll get too fluffy. But when our family comes for the fall dinner, it’s full recipe ahead!

  2. A dessert that I will make for my Bunco ladies!!! You and Lisa are an inspiration on all counts . Beauty and food for the soul not to mention the beauty captured in nature! Love the linens!!!

  3. Thank you Shirley! I hope you love it, I’m making one for our family harvest dinner after we return from the buying trip to Italy.

  4. Marilyn McWeeney

    The dessert looks wonderful, one question – do you peel the apples.
    Want to make this tomorrow!

  5. Marilyn, I didn’t peel them. If you go to Lisa’s site, you can see she doesn’t peel hers either.
    But if you have older apples, with tougher peels, you can certainly peel them! I usually do that, because
    I don’t really love the peels, but I know they are good for you.

    Hope you love this. So good.


  6. Bev Colson

    Love the recipe but I want to know about those charming white footed glasses also!, Cant wait to have some of those.

    1. Bev, I’m sorry, those are vintage ironstone beakers I got long ago, so none available at FrenchGardenHouse.

  7. Carole Shiles

    Hi Lidy,
    The equestrian towels and apron are perfect for my daughter’s kitchen. Do you have them market ready? I’d love information, please. Have a great fall feeling week.
    Thanks, Carole

  8. Carole, the link is on the bottom of the post to go to the linen category. They are great fun, aren’t they?

  9. Yum! Beyond yum!!! There is not a better combo than apples and caramel! Thanks!

    Jane x

  10. This looks delicious, but as usual, your styling and photography take the cake!
    Apples are such wonderful snacks–easy to eat on the go, no need to refrigerate or peel. Just a core to toss after eating.

  11. Thank you! I love the apple orchards of France, and you are right, apples are the percent snack au natural. But oh, they dress up nicely too.

  12. Gloria

    The apple crisp would look great with my latest napkin purchase. Thank you again. I have two other napkins that can be used with the four.

  13. Gloria, I’m so glad you loved the napkins you bought from FrenchGardenHouse! I love these linen napkins, and mixing and matching them on your table only adds more beauty and interest. Happy table setting!

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