Growing up in NH, we ate seasonally and I still think there's something wrong with strawberries and asparagus in the fall, squash in the spring and mangoes anytime.
The town I grew up in had a magnificent apple orchard on the highest hill in town, many acres and at least 125 years old, providing any variety of apple you would need: Macs for sauce, eating if you got them early enough, Empires, Gravensteins, Paula Reds for pies, Macoun, the best eating apples, and I'm not arguing with you about this, it is gospel truth, and Cortlands for the perfect apple crisp.
As soon as the Cortlands were available, my mother made apple crisp and kept it going through Thanksgiving at least.
By Christmas, we demonstrated the Buddhist idea that all pleasure turns into pain, but in October we still had to restrain ourselves from bailing in the apple crisp in amounts that would frighten a cardiologist.
On Wednesday the crisp was made; no matter how few people were in the house, it was gone in 24 hours. There could be a ragged 2/3 of a pan before bed, but by morning there would be enough for 2 or 3 servings, and the edges as straight as if cut with a laser.
Over time, I have modified the recipe to justify the consumption of such a treat by adding an ingredient and reducing another one.
I know there are crisp recipes that include oatmeal. I eschew and repudiate them. Try this one:
Preheat the oven to 350
Peel and slice in medium sized chunks, 8 Cortland apples and put in a deep dish pie pan
[this is not a pie, let the width of the pieces be 1/2 inch or bigger]
pour 1/3 cup of apple cider and juice of 1/4 of a lemon over the apples
Using your fingers, mix up a stick of butter, 1 C ww flour, 3/8 c almond meal, 2/3 c dark brown sugar,
[or combination of brn and date sugar, but if using date sugar, increase amount a bit]
1/2 t cinnamon
pinch of cardamom, don't over do it.
mix in the butter allowing it to be chunky, mores than with piecrust or biscuits
spread as much as you need over the top, save what you don't for something else, or if you want it really sweet, use it all
bake for 25 minutes.
It'll keep longer than it takes for it to disappear.
The town I grew up in had a magnificent apple orchard on the highest hill in town, many acres and at least 125 years old, providing any variety of apple you would need: Macs for sauce, eating if you got them early enough, Empires, Gravensteins, Paula Reds for pies, Macoun, the best eating apples, and I'm not arguing with you about this, it is gospel truth, and Cortlands for the perfect apple crisp.
As soon as the Cortlands were available, my mother made apple crisp and kept it going through Thanksgiving at least.
By Christmas, we demonstrated the Buddhist idea that all pleasure turns into pain, but in October we still had to restrain ourselves from bailing in the apple crisp in amounts that would frighten a cardiologist.
On Wednesday the crisp was made; no matter how few people were in the house, it was gone in 24 hours. There could be a ragged 2/3 of a pan before bed, but by morning there would be enough for 2 or 3 servings, and the edges as straight as if cut with a laser.
Over time, I have modified the recipe to justify the consumption of such a treat by adding an ingredient and reducing another one.
I know there are crisp recipes that include oatmeal. I eschew and repudiate them. Try this one:
Preheat the oven to 350
Peel and slice in medium sized chunks, 8 Cortland apples and put in a deep dish pie pan
[this is not a pie, let the width of the pieces be 1/2 inch or bigger]
pour 1/3 cup of apple cider and juice of 1/4 of a lemon over the apples
Using your fingers, mix up a stick of butter, 1 C ww flour, 3/8 c almond meal, 2/3 c dark brown sugar,
[or combination of brn and date sugar, but if using date sugar, increase amount a bit]
1/2 t cinnamon
pinch of cardamom, don't over do it.
mix in the butter allowing it to be chunky, mores than with piecrust or biscuits
spread as much as you need over the top, save what you don't for something else, or if you want it really sweet, use it all
bake for 25 minutes.
It'll keep longer than it takes for it to disappear.
Oh, man, am I trying this (even though I am in the oatmeal camp)!
ReplyDeleteThanks for the recipe- it looks amazing!
Perfect! I was just looking for a new apple crisp recipe! Jenny
ReplyDeleteIt looks like 10 years ago I signed in as MY Mother's Sheep!
Love it ......
ReplyDeleteThis is the recipe I use. Probably got it from you or Kay a decade or more ago.
ReplyDelete