With Autumn chill rolling into our homes, now is a great time to turn on the ovens and cozy up with these 3 delicious fall dessert recipes. Our culinary team has rounded up some of their favourite fall desserts including; Apple Cider Funnel Cakes with Apple Cinnamon topping and Salted Caramel Sauce, Pumpkin Pie and homemade Crepes.
Download the printable cards below or simply scroll down to see the recipe.
We hope you “fall” in love with all these delicious treats! Be sure to share and tag us in your delicious creations – please use #CanadasWonderland.
1. Apple Cider Funnel Cakes with Apple Cinnamon topping and Salted Caramel Sauce
We put an amazing Fall spin on our signature Funnel Cake. Enjoy that warm crispy dough, topped with apple cinnamon and delicious caramel sauce.
(Recipe also available at the bottom of the blog)
2. Pumpkin Spice Pie
Bursting with flavour, this pumpkin pie recipe is rich, smooth, and tastes incredible. We also included a recipe to make your own homemade pie crust.
(Recipe also available at the bottom of the blog)
Start your mornings off right with this easy crepe recipe it's a nice changeup from the typical bacon and eggs. It also serves as a wonderful dessert, especially in the fall when apples are in harvest. (Recipe also available at the bottom of the blog)
Apple Cider Funnel Cake
1. Apple and Cinnamon Topping:
-472 ml apple cider
-125 g of brown sugar
-5 g ground cinnamon
-6 large apples make sure to peel and dice into ¾”
-12 grams cornstarch
-1 teaspoon vanilla extract
Apple and Cinnamon Topping Instructions:
1. In a thick-bottom pot bring 400ml of apple cider and brown sugar to boil.
2. Add apples and stir until the apples are tender (8-10 minutes).
3. In a small bowl mix the remaining 72ml of apple cider and cornstarch.
4. Add mixture into the pot and cook and stir until mixture thickens, add vanilla and remove from heat.
5. Cooldown at room temperature and store in the fridge until use.
2. Salted Carmel Sauce
- 250g granulated sugar
- 112g salted butter, room temperature into small pieces
- 140ml Cream 35% (heavy cream)
- 2 teaspoon salt
Salted Caramel Sauce Instructions: (Please use fryer gloves or oven mitts when making caramel sauce.)
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly using a high heat resistant rubber spatula or wooden spoon. Mix until sugar is completely melted and golden-brown in colour.
2. Remove from heat and fold in butter. Mix butter into the caramel saucepan until completely melted. (When adding butter - if the butter separates and sugar clumps whisk mixture until it combines).
3. Once butter is folded return the pot back to medium heat and add cream slowly while stirring. The mixture will rapidly bubble when the cream is added. Boil the mixture for a few minutes. Remove from heat and stir salt into it. Cool it down before using. Caramel will thicken as it cools.
4. Cover and store in the fridge. Reheat in the microwave or in a saucepan to desired consistency.
3. Funnel Cake
- 2 large eggs, room temperature
- 2% milk
- 250ml water
- 1/2 tsp vanilla extract
- 400g all-purpose flour
- 52g sugar
- 3 tsp baking powder
- 1/4 tsp salt
- Oil for deep frying - (enough to cover funnel cake)
- Confectionery (Icing) sugar
- Vanilla ice cream, for serving
Funnel Cake Instructions:
1. In a bowl, mix all dry ingredients flour, sugar, baking powder and salt.
2. In a separate bowl, mix all wet ingredients eggs, milk, water and vanilla extract until well blended.
3. Slowly combine dry ingredients into wet until completely mixed and there are no lumps. Do not over mix and make sure mixture is smooth.
4. Pour mixture into a pitcher or squeeze bottle.
5. In a thick bottom pot, heat oil to 375°F.
6. Test oil by dropping a small spoonful of batter in oil. If it rises to surface quickly, oil is ready.
7. Hold the jug or squeeze bottle with the funnel cake mixture 3-4 inches above the oil (wear an oven mitt for safety).
8. Pour about 1 cup funnel cake mixture in a spiral motion.
9. With a slotted spoon carefully fry each side about 2 minutes until golden brown. (Be careful not to splash hot oil)
10. Remove funnel cake and drain excess oil on paper towels.
1. Place warm funnel cake on a plate, pour about 2 spoons (or more as desired) of apple topping over and drizzle salted caramel sauce, sprinkle confectionery sugar and serve.
2. If available can be served with butterscotch or caramel ice cream.
1. Pie Filling
Yields enough filling for two 9” pies
- 1 medium pie pumpkin about 1.5kg
- 4 eggs
- 250g brown sugar
- 3g ground cinnamon
- 3g of salt
- 3g ground ginger
- 2g ground cloves
- 2g nutmeg
- 250ml 2% milk
- Whipped cream to serve pie with
Pie Filling Instructions:
1. Preheat oven to 350°F
2. Wash pumpkin. Remove seeds and skin. Cut the pumpkin into 2” pieces. Place pumpkin pieces in preheated oven for about 20 minutes or until tender.
3. Remove from oven, place in a bowl and mash.
4. In a large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, nutmeg, salt, ginger and ground cloves; beat until smooth. Gradually fold in milk.
5. Split mixture in half. The mixture should yield enough pie filling for two 9” pies. Pour half of the mixture into one pie crust. Pour the other half into the second pie crust or you can preserve the leftover pie filling for up to 7 days in the fridge.
2. Baking the Pie
1. Bake at 425°F for 15 minutes.
2. Reduce heat to 350°F and bake 40 minutes or until a knife inserted in the centre comes out clean. To prevent edges from turning too dark, pie can be covered with aluminium foil halfway through.
3. Remove from oven and cool on a wire rack. Can be served warm or cold.
4. Serve with whipped cream. Any leftovers can be refrigerated for up to 7 days
(Optional) The Crust:
Yields enough pie crust for two 9” pies
- 300g all-purpose flour
- 3g granulated sugar
- 6g sea salt
- 88ml ice water (6 to 7 tbsp)
- 9” pie dish or aluminium foil pie tray
Pie Crust Instructions:
1. Place all ingredients except water and butter into a food processor and pulse a few times to combine. Add butter and pulse the mixture until coarse crumbs (chickpea size pieces).
2. Add water and pulse until moist clumps form. Press a piece of dough and if the dough does not stick together, add more water (very little at a time). Do not add too much water, dough will be sticky and hard to roll out.
3. Transfer dough to a bowl and press dough together into a ball, do not knead the dough. Divide dough in half. Wrap it in plastic and refrigerate 1 hour before using.
4. After the dough is chilled roll it out gently. When rolling dough out, always start from the centre and work your way out in all directions while turning.
5. Roll the dough to about 12” circle to fit a 9-inch pie dish, so that there is enough crust to go up the edges of the dish
6. Place in the pie dish and trim the edges and place in the fridge until use. Note: You can make pie shells, tart shells etc. for your preferred sizes.
3. Homemade Crepes
- 125ml all-purpose flour
- 2 large eggs
- 118ml milk
- 118ml water
- 2gr salt
- 28gr melted butter
1. In a bowl, whisk flour and the eggs together, slowly pour in milk and water, stirring to combine. Add the salt and butter and mix until you get a smooth texture.
2. Heat a lightly oiled nonstick pan over medium to high heat. Pour about ¼ cup of batter into it. Tilt the pan in a circular motion until the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, turn (with a spatula) and cook the other side, until the light brown. Serve with your favourite topping.
Suggested Toppings: Apple cinnamon topping, maple syrup, Salted caramel sauce, fresh berries