The fresh citrus flavor of this grown-up parfait will add flavor to your feast and it’ll add color to your table. If you don’t have parfait cups, try using clear bowls, snifters or juice glasses.

Candy Corn Parfait
Serves: 4 | Prep Time: 15 minutes

2 large oranges
1 bottle Orangina
1 package Joe’s Market Lemon Straws, crushed
12 Tbsps. lemon curd
2 small tubs Ukrop’s Mandarin Orange Salad
1 bottle whipped cream

Peel orange. Use a knife to slice excess pith off edges. Cut into bite-size pieces, removing excess pith as you go. Place in a small bowl and cover with Orangina. Set aside for about 10 minutes.

Spoon 3 Tbsps. lemon curd into each glass. Top with a thin layer of crushed lemon straws. Using a slotted spoon, scoop ¼ of the orange segments into each glass. Top each with half of one container of Mandarin Orange Salad. Finish by topping with whipped cream and sprinkling with additional crushed lemon straws. If you’re making this dish ahead, prepare up to the Mandarin Orange Salad and refrigerate. Add whipped cream and additional crushed lemon straws just before eating.

Looking for a comforting fall dessert that’s simple to throw together? This applesauce pie is perfect. Just bake the crust, pour in a jar of applesauce and some toppers, then bake it some more and enjoy. It’s perfect for whipping up to take to a last-minute party or to feed to the family on a cool night. Give it a try this week with the coupon on Facebook for $1 off a jar of Joe’s Market Applesauce.

Easy Cinnamon Applesauce Pie
Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 45 minutes

Pie Ingredients:
1 refrigerated pie crust
1 jar Joe’s Market Cinnamon Applesauce, Chunky Slice

Topping Ingredients:
½ cup pecans, coarsely chopped
½ cup flour
1/3 cup packed brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
4 Tbsp. butter, cut into ¼-inch pieces

Preheat oven to 425 degrees. Place pie crust in a pie pan and flute edges. Line crust with parchment paper or coffee filters and fill with beans or rice, making sure they are evenly distributed and reach edges of pie pan. Bake for 10 minutes. Remove beans and lining from pie pan, pierce bottom and edges of pie all over with a fork, and return to oven for 5 minutes. While pie crust is baking, mix together topping ingredients in a medium bowl until mixture resembles coarse crumbs.

Once ready, remove crust from oven. Pour applesauce into shell, spreading with a spoon until it’s evenly distributed. Sprinkle crumb mixture over applesauce. Cover exposed edges of crust with foil to prevent them from burning. Bake for 20-25 minutes or until topping looks set and nuts are toasted.

This easy dessert is gooey, flavor-packed and delicious!

Fall is on the menu at Ukrop’s. From our chef’s specials case to our hot and ready soups, we’ve been swapping summer dishes for new creations that feature the flavors of fall. One of our latest new releases is our All-Natural Apple Crisp with Dried Cherries Ukrop’s Bake. This family-size dessert combines flavorful apples and dried cherries with a crumbly top made of butter, brown sugar, rolled oats and walnuts.

This dish is delicious served alone, but if you’ve got guests coming over (or just want to treat yourself) you can use this Bake as the main ingredient for an indulgent dessert sundae.

Apple Crisp Dessert Sundae
Prep Time: 5 Minutes | Cook Time: 30 minutes | Serves: 6

Ingredients:

1 Apple Crisp with Cherries Ukrop’s Bake
1 tub Breyers Caramel Praline Crunch ice cream
1 bag apple or original flavor granola

Heat Ukrop’s Bake in oven according to package instructions. About 5 minutes before end of cooking time, remove ice cream from freezer to soften. Remove Bake from oven once it’s finished and allow to cool slightly. Spoon about 1/6 of Bake into a bowl. Top with 1 scoop ice cream. Sprinkle with about 1/8 cup granola. Create 5 more sundaes with remaining Bake.