Apple crisp

Yesterday, my mother drove me to one of her childhood haunts, a local orchard. Apple cider, apple doughnuts, caramel apples, candy apples, apple pies, and…fresh apples!  A plethora of other fresh fruits and vegetables filled barrels to the brim and covered all table tops in paper bags.  A labyrinth of corn surrounded a barren pumpkin patch, the contents of which were being sold for carving and painting.  The dulcet tones of a banjo and mandolin duet carried through the air over the hustle and bustle of the crowd.  It was so comforting to see an old-fashioned orchard like this thriving so well in a society where such a thing has become a rarity.

In addition to apple butter, apple doughnuts, apple cider and grapes, I purchased a bag of fresh Granny Smiths, which, tomorrow, will be transformed into another apple crisp.

Granny Smith apples work the best; they are the best for baking, since they remain a bit crunchy after cooking.  You can usually get about one cup from one good-sized apple.  The butter should be cold; room-temperature butter doesn’t cut in very well. Also, I like to make a bit more topping than the recipe calls for; it’s just yummy!

At Peter’s request, here’s the recipe:

Apple Crisp

  • 3/4 cup quick cooking rolled oats
  • 3/4 cup brown sugar, firmly packed
  • 1/2 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter
  • 4 cups sliced peeled apples

Combine oats, brown sugar, flour and cinnamon.  Cut in butter until thoroughly mixed.  Place apples in a greased 8-inch pan.  Sprinkle oat mixture evenly over the top.  Bake in a 375°F oven for 30-35 minutes.


2 Comments (+add yours?)

  1. verty70
    Feb 13, 2010 @ 14:53:23

    I really like the apple . This is my choice.


  2. Hunter Grimard
    Apr 25, 2010 @ 04:27:17

    How long have you been blogging for!?


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