Wednesday, November 9, 2011

Apple Crisp

The apples are delicious, seasonal, and abundant. And we really are quite content to just eat them any which way: straight off the core, sliced with cinnamon on top, dried. But sometimes it's worth it to indulge in a wonderful seasonal treat and this is where the Apple Crisp enters stage. It's delicious, fresh, and a bit easier than a pie.

This afternoon I was quite tickled to find myself in the kitchen with just my absolute favorite kitchen helper while the littlest two were resting (read: napping and taking a somewhat but not entirely quiet time). She did all of the apple prep thanks to our handy-dandy-on-loan-to-us-apple-peeler-and-slicer. These are so wonderful for little kids to use!

Have I mentioned that four is really a wonderful, magical age? If you find yourself in a situation where a toddler age might be rubbing you the wrong way (and haven't we all been there?), just remember that four is amazing. Truly graceful, inquisitive, and so incredibly sweet. Quite possibly the perfect age. And now for this apple crisp.

We made two: one for the family, because it is one of Ben's favorite's, and one for a sweet neighbor, because don't we all need to show someone a little love each day? Zosia was quite excited, and sat down to enjoy a nice hefty slice after the other kids were in bed and she had finished her reading lesson.

Apple Crisp

6 apples (we used cortland, which were grown locally), peeled, cored, and sliced
1/2 cup sugar
1 1/2 tablespoons flour
1 teaspoon cinnamon

Crisp Topping
1 cup brown sugar
1 stick utter
1 cup flour
1/2 cup oats
1/2 cup shopped pecans (or walnuts, or almonds)
1/2 teaspoon cinnamon

1. Preheat oven to 350. In a large bowl combine apples, sugar, flour (but just the tablespoon and a half) and cinnamon. Turn the mixture into your baking dish (a 9X13 works, but we used two smaller casserole dishes)
2. Make the topping. Combine brown sugar, butter, flour, oats, pecans and cinnamon in your mixing bowl and mix together until the mixture is uniformly crumbly.
3. Distribute the topping over the apples and bake for 35 to 45 minutes.

Enjoy! What have you been baking lately?


Irene said...

Both the precious time with Zosia and the apple crisp sound wonderful! Apples are imported and super expensive here, but I've heard that an abundant vine-growing veggie called "militon" makes a reasonable substitute for pie. I think you have inspired me to give it a try. :)

Adele said...

I can't get over how many different fruits and vegetables you guys have. You'll have to tell me your favorites so I can keep an eye out for them here!

Alice said...

we just found an apple slicer at a garage sale this weekend and charlie has been asking to use it daily! we have played with it several times and although the apple product is variable, the fun is invariably delightful!

Adele said...

Alice, that's so great! Yes, our apple consumption has gone way up since getting one of these. Such a great little tool.