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Travels and Apple Crisp


By The Good Cook (Visit website)




I am going to take a few days off this week to travel up North with my good friend Anne. We are looking at a piece of property at the foot of the Berkshires.



Dare I dream?

I promise I'll be back on Thursday and will devote the rest of the days leading up to "the big day" that is, Thanksgiving, with some turkey, stuffing and side recipes.

Until then, Bon Appetite!

The Best Husband In The World and I went apple picking yesterday. The last day of the season for Pick-Ur-Own. It was a beautiful day after so many rainy, cold ones last week. Even though the apples were not that plentiful, we filled our basket and had a lovely day out in the orchard, under a blue, sun filled autumn sky.

Apple Crisp: serves 6

Preheat oven to 375 degrees.
Butter a 1 1/2 quart casserole.

Peel, core and slice 4 to 5 large apples.
Toss with the juice and rind of one lemon.
Sprinkle with 1/4 cup sugar and 1/2 teaspoon cinnamon
Place in buttered casserole and drizzle 1/4 cup water over.

1/4 cup brown sugar
1/4 cup white sugar
1/2 cup flour
1/2 cup quick oats
1/2 teaspoon ground cinnamon
pinch salt
1 stick unsalted butter, melted

Whisk together the sugars, the flour, the oats and the salt. With your fingers, work the melted butter into the flour/sugar mix until well blended. Sprinkle the mixture on top of the apples.

Bake for 30 to 40 minutes until apples are soft and topping is brown and crisp.

Serve warm with vanilla ice cream.






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