Recipe #6: Apple Crisp

This has been my favorite recipe since I was five years old -- literally, the recipe I have is written out in my kindergarten teacher's handwriting. Mrs. Debartolo handed it out to everyone and their parents after a trip to Holmberg Orchards in Gales Ferry, Connecticut (the same orchard I visited with my family yesterday -- read about it and see pics here). My sister and I have helped our mom make this since we were little kids and have made it ourselves as adults, and everywhere I've ever brought it -- whether to a friend or relative's house or work for a breakfast treat -- it's always received rave reviews. I serve it with a bit of homemade whipped cream on top, but Cool Whip will do too. Either way, top this apple crisp with a bit of the cream when it's still hot and it will start to melt, making it that much more delicious! BONUS: While cooking, this also makes your house smell wonderful. This is a very simple recipe, and the hardest part (besides peeling the apples which isn't actually hard at all) is waiting til it's cool enough to eat to dig in. Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Apple Crisp

Prep time: 30 minutes (includes time peeling apples)
Cook time: 45 minutes

Ingredients
8 cups peeled, sliced apples*
2/3 cup sifted flour
1 teaspoon salt
2/3 cup oats
1 cup packed brown sugar
2 teaspoons cinnamon
2/3 cup melted butter*

Tools
13x9 baking dish, greased
fork
apple corer (optional)*
mixing bowl

Preheat oven to 375. Place sliced apples in greased baking dish.



Combine flour, oats, cinnamon, brown sugar, salt and melted butter. Mix until crumbly.



Sprinkle evenly over apples to coat well.



Bake for 45 minutes.



Serve with whipped cream.



*Comments:
-Apples: I used Macintosh apples because to me, they're the perfect mix of sweet and tart. But if those are unavailable where you live, you can use any variety that you enjoy. Granny Smith apples are also good. In case you're not sure what a Mac looks like...



-Butter: Since I hate when recipes don't specify whether you're supposed to measure butter before or after it's melted (is it 2/3 cup before it's liquid, or once it's already liquid?), I'll specify for you -- it's 2/3 cup after it's melted. For me, that translates to one full stick and three tablespoons of another before melting. Also, use salted butter. It makes it so much richer.

-Apple Corer: I have one of these handy tools that I got from Linens 'N' Things, but since I believe they're out of business, I'm pretty sure you can also find them at Walmart. I believe I spent a grand total of $5 on it, and it's completely worth it. It's a two piece tool that's pretty invaluable if you bake/cook with apples often. Otherwise, even making this recipe, I've found you lose a lot of apple "meat" just cutting around the core. It's simple to use. Shove the simple/sharper part through the core, ensure it's poking out the right spot on the bottom skin. Push through skin, and remove. Pop out core. Bam-o, done! Here's some pictures in case you don't know what I'm talking about:








Enjoy!

Apple picking with family

We decided since this weekend was beautiful -- 65-70 degrees and extra sunny -- to take our two-month old apple picking. My parents also came with us and we had a blast, in part because we didn't go last year and I hadn't been with my parents since I was a little kid. We took turns holding the baby and picking apples, and took home about two pounds of Macintosh apples from Holmberg Orchards in Gales Ferry, Connecticut.

If you're planning to go out and pick apples before the season's up, head out soon. Many of what you may find are drops (apples that have already hit the ground), but just as good as long as there aren't any signs of rot or worm holes (obviously).

In some places, there may also be some raspberry crop left though we weren't able to find much in the way of ripe fruit.

We did also see nectarines, pears and peaches, as well as grape tomatoes.

I'll also be posting a recipe made with the apples that we picked in the next post (coming in a few minutes), but for now figured I'd share some of our pictures. It was a beautiful day to "pick your own!"

The pictures are pretty self explanatory. The people in them are myself, my husband, and my parents. And baby Johnny, of course.

To find your local spots for "pick your own" apples, pumpkins, corn stalks, raspberries and all the other in-season fruits and vegetables, visit http://www.pickyourown.org!

Enjoy the start of fall -- go apple and pumpkin picking!

Labor Day has come and gone, the leaves here in my backyard are starting to change color, and the muggy heat is gone. We're just around the corner from the start of fall.

Growing up, my sister and I couldn't wait for autumn because we knew it meant we'd soon be going apple picking with our mom. Even though we weren't allowed to buy them just yet -- they would never have lasted through Halloween -- we'd also love looking at the pumpkins and knew it meant colder weather and Halloween were getting close!

Though my little guy is only eight weeks old, we'll be bundling him up sometime in the next few weekends and taking him to the orchard while we go apple picking. I'll post my favorite recipe using fresh apples and a few pics from the trip soon after. The recipe has never failed me, and that's saying a lot considering my mom still has the handwritten version we got from my kindergarten teacher.

Living in New England, we're just starting up the season for Macintosh, Golden Delicious, Cortland, and a few other types of apples. Pumpkins are generally going to start being sold in the next few weeks, but if you're going to buy them right away, I wouldn't count on them lasting until Halloween, but they're great for just sitting on steps outside or even painting. If you head out in the next few weeks, many farms also do hayrides for maybe $1 or $2 per person. It's worth it for the scenery! You can also probably get your hands on some locally made cider, and at some places, watch the process happen. Delicious!

Wherever you live -- even if you're not lucky enough to be in New England -- there are places to pick your own seasonal fruits and veggies. Not only is the weather beautiful, it's a cheap afternoon out with the family, and besides the fun of picking (and possibly snacking on one or two) apples, you get to take what you buy home and create something delicious and fun. Support your local growers, and pick your own!

For local "followers," around Massachusetts, Connecticut and Rhode Island, I've personally been to these places and recommend them. Check out:

Maple Lane Farms -- Preston, Connecticut
Holmberg Orchards -- Gales Ferry, Connecticut
Charlton Orchards -- Charlton, Massachusetts

Find your local orchards, farms and places to "pick your own," no matter where you live at http://www.pickyourown.org!