winter

winter

Sunday, November 10, 2013

Apple Crisp

I haven't posted a food post in I don't know how long but I had to today because it's autumn, and I particularly love the autumnal spices and herbs, the bounty, the whole crisp deliciousness that speaks to autumn.

So, today, we're making an apple crisp - perfect for fall, a great compliment to a meal of pork and potatoes and root vegetables. But enough about that. Let's get to the apples!

Okay, here is what I do.

Now, if you know me at all, you know that I support local growers and I urge others to do the same. So for my apples, I went to the local farmers' market and purchased five big Honey Crisp apples from a local grower.

So now we have apples. Goodie. Let's move on.

Like me, you are in your kitchen now, pulling out your casserole dish, assembling the items from your pantry and your refrigerator and here is what you will need:

1 lemon, make it a good one, large and medium soft
1/2 cup of white sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger

So, peel and core your apples, cut them into generous chunks. Squeeze the lemon juice over, partially to prevent your apple slices from browning and partially because the lemon adds a clean, fresh element to your dish. One caveat here - do not, and I repeat, do not, buy the reconstituted lemon juice stuff from the local grocery store. Buy real lemons and squeeze. It's better.

Throw the rest in and stir. Give your baking dish a generous swipe of unsalted butter. Drop your apple mixture in.

For the topping, you will need, and here it gets dicey because I don't measure anything, so go with your gut.

3/4 cups of flour (3 or so palms)
1/2 cups of white sugar (or maybe two palms)
1/2 cup of brown sugar, or possibly a bit more if you're like me and you like the brown sugar action more than white
1/4 teaspoon of kosher salt
Oatmeal - how much depends on your take on the flour but I'd say a cup
Unsalted butter - five or six tablespoons according to the packaging.

Now really, it's all about your taste buds and your flavoring so work the ingredients to your specifications. Mine are simply general.

So, preheat your oven to 350 degrees. Butter your baking dish, doesn't have to be huge, just a nice baking dish, not a 13 x 9 baking pan. You want the topping to bake down over the apples to soften them so no big dish is required.

Put your topping ingredients together, use a fork and combine and drop it over your apple mixture already in the baking dish. Bake for one hour until the apples are tender and the crust is browned. Serve with ice cream or a nice home made whipped cream.

Shop your local markets, folks. Fresh is better, support your local growers.




1 comment:

  1. Yvonne, What a lovely place to park my eyes this morning. I love the flavor of your blog, the pictures, the variety, and the writer.
    Rosalie L.

    ReplyDelete