You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.
October is a month I relish. The weather is spot on for running – crisp temperatures pop a spring in my step as leaves crunch underfoot.
The month is packed with entertainment to create warm traditions – apple picking, Fall festivals (our fav is Stade’s Farm), Trick-or-Treating, pumpkin picking followed by pumpkin carving.
It’s the pre-party to the holiday season.
October is when we pull out our trusty, stick-to-your-ribs recipes – chili, mushroom risotto, baked cauliflower mac ‘n cheese. The dessert, of course, is the apple crisp. The gooey apples collide beautifully with the crunchy topping – filling our house with an incredible aroma.
With the familiar roar of football in the background (Go Packers! … I’m from Green Bay), the girls and I like to whip up this tasty treat. We hit up two regional apple orchards this year, so we’re long on apples. We’re on round three of apple crisp making.
Warm from the oven, it’s my Fall faiblesse.
Old-Fashioned Apple Crisp
This is my mother-in-law’s recipe, with the addition of lemon juice in the filling.
Note: I play with the topping, adding more oats, flour, brown sugar (and butter) as I see fit.
Pull out a 9×13 dish baking dish and generously grease it up with butter.
- 5 to 6 medium-size apples, peeled, cored and chopped in small. (About 7.5 cups) – I use a mix of Granny Smith and Fall reds, like Macintosh or Jonathan.
- 1/2 tsp cinnamon
- 2 – 3 tbsp of all-purpose flour (start with two and add until the apples start to bind)
- 1 tbsp lemon juice (orange works too!)
- A drizzle of maple syrup, if I have it on hand
- 1 1/4 cups all-purpose flour
- 1 1/4 cups lightly packed brown sugar
- 1 tsp ground cinnamon
- 1 stick (to 1.5) unsalted butter, well-softened
- 1 1/4 cup old fashioned oats
Preheat the oven to 350. Generously grease the baking pan with butter.
Arrange the apple bits in the bottom of the pan and toss until evenly coated with the flour/cinnamon mixture. The apples about level to the top of the pan (don’t fret … they will cook down).
For the topping, combine the flour, brown sugar, oats and cinnamon in a large bowl and mix well. Cut the butter into the mixture until the topping is crumbly. Take one full handful of the topping and toss it into the apple mixture. Spread the rest of the topping evenly over the apples. (I end up with a dough-like topping that is pressed on top of the apples).
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 50 – 60 minutes.
Plate it up straight out of the oven. If you’re so inclined, à la mode is decadent.