Apple Crisp - Humble, Homey & Delicious

Oh, mares eat oats and does eat oats. And little boys eat apples. At least they do in our house. There's almost nothing Will likes better than an apple (fruit leathers and lollipops do rate just a notch above apples but it's still pretty close.)

Apples from Stoneridge Orchard by Eve Fox, Garden of Eating blog, copyright 2011

After a field trip to Stone Ridge Orchard with his nursery school class last week, he's been talking a lot about picking "the biggestest apple." So when yesterday morning dawned all gorgeous - sunny and blustery and classically autumn, we headed back to Stone Ridge to give him another shot at that "biggestest" apple. Although I did not get a picture of it (photo below is of him with a much smaller apple), he did pick an enormous Ida Red that was approximately the same size as his little head - it kept him happily occupied for the entire car ride home. And we picked about 15 pounds of pommes.

A boy and his apple by Eve Fox, copyright 2011

I used some of them to make apple crisp, one of our family's favorite desserts. The combination of oats, butter, apples, sugar, vanilla, cinnamon, cloves and lemon juice is hard to beat.

Basket of apples bound for the press by Eve Fox, Garden of Eating blog, copyright 2010

And being naturally lazy, I also appreciate how easy it is to make. A little peeling, coring and chopping takes care of the filling.

Apples for apple crisp by Eve Fox, Garden of Eating blog, copyright 2011

Some mixing and clumping with your fingers does for the topping.

Apple crisp topping by Eve Fox, Garden of Eating blog, copyright 2011

Then you plop the topping on  the filling and shove it in the oven. No need to tangle with the cuisinart or the rolling pin.

Apple crisp about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Shortly afterwards, mouth-watering smells begin to waft from the oven, filling your home with the essential aroma of comfort. And 45 minutes later you've got a heavenly dessert ready to serve with some ice cream.

Apple crisp by Eve Fox, Garden of Eating blog, copyright 2011

Apple Crisp
Serves 6

Ingredients

* 6 tart apples, peeled, cored and sliced
* 4 teaspoons fresh lemon juice
* 1/2 teaspoon vanilla
* 1 cup brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 tsp ground cloves
* 1/8 tsp ground nutmeg
* 1 1/2 cup rolled oats
* 1 stick of butter, room temperature

Directions

1. Preheat the oven to 375°F. Toss the apple slices, lemon juice, and vanilla in a large mixing bowl.

2. Layer the sliced apples in a 9 x 12-inch baking dish.

3 Combine the brown sugar, cinnamon, cloves, nutmeg and oats in a bowl. Cut in the butter and mix to combine with your hands. Crumble the topping over the apples.

4 Bake for 45 minutes or until the oat topping looks crunchy and the apples are fork-tender. Serve warm with vanilla ice cream or a non-dairy equivalent (I was never a fan of the soy ice cream products but they do amazing things with coconut milk these days...)

You might also like:
"Like" the Garden of Eating on Facebook for even more great recipes, ideas, pics and inspiration!

3 comments:

Green Mountain Realty said...

The apple crisp looks so delicious,

Green Mountain Realty said...

The apple crisp looks so delicious,

Kristy Lynn said...

holy hanna! yea please!

Sunday, October 23, 2011

Apple Crisp - Humble, Homey & Delicious

Oh, mares eat oats and does eat oats. And little boys eat apples. At least they do in our house. There's almost nothing Will likes better than an apple (fruit leathers and lollipops do rate just a notch above apples but it's still pretty close.)

Apples from Stoneridge Orchard by Eve Fox, Garden of Eating blog, copyright 2011

After a field trip to Stone Ridge Orchard with his nursery school class last week, he's been talking a lot about picking "the biggestest apple." So when yesterday morning dawned all gorgeous - sunny and blustery and classically autumn, we headed back to Stone Ridge to give him another shot at that "biggestest" apple. Although I did not get a picture of it (photo below is of him with a much smaller apple), he did pick an enormous Ida Red that was approximately the same size as his little head - it kept him happily occupied for the entire car ride home. And we picked about 15 pounds of pommes.

A boy and his apple by Eve Fox, copyright 2011

I used some of them to make apple crisp, one of our family's favorite desserts. The combination of oats, butter, apples, sugar, vanilla, cinnamon, cloves and lemon juice is hard to beat.

Basket of apples bound for the press by Eve Fox, Garden of Eating blog, copyright 2010

And being naturally lazy, I also appreciate how easy it is to make. A little peeling, coring and chopping takes care of the filling.

Apples for apple crisp by Eve Fox, Garden of Eating blog, copyright 2011

Some mixing and clumping with your fingers does for the topping.

Apple crisp topping by Eve Fox, Garden of Eating blog, copyright 2011

Then you plop the topping on  the filling and shove it in the oven. No need to tangle with the cuisinart or the rolling pin.

Apple crisp about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Shortly afterwards, mouth-watering smells begin to waft from the oven, filling your home with the essential aroma of comfort. And 45 minutes later you've got a heavenly dessert ready to serve with some ice cream.

Apple crisp by Eve Fox, Garden of Eating blog, copyright 2011

Apple Crisp
Serves 6

Ingredients

* 6 tart apples, peeled, cored and sliced
* 4 teaspoons fresh lemon juice
* 1/2 teaspoon vanilla
* 1 cup brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 tsp ground cloves
* 1/8 tsp ground nutmeg
* 1 1/2 cup rolled oats
* 1 stick of butter, room temperature

Directions

1. Preheat the oven to 375°F. Toss the apple slices, lemon juice, and vanilla in a large mixing bowl.

2. Layer the sliced apples in a 9 x 12-inch baking dish.

3 Combine the brown sugar, cinnamon, cloves, nutmeg and oats in a bowl. Cut in the butter and mix to combine with your hands. Crumble the topping over the apples.

4 Bake for 45 minutes or until the oat topping looks crunchy and the apples are fork-tender. Serve warm with vanilla ice cream or a non-dairy equivalent (I was never a fan of the soy ice cream products but they do amazing things with coconut milk these days...)

You might also like:
"Like" the Garden of Eating on Facebook for even more great recipes, ideas, pics and inspiration!

3 comments:

Green Mountain Realty said...

The apple crisp looks so delicious,

Green Mountain Realty said...

The apple crisp looks so delicious,

Kristy Lynn said...

holy hanna! yea please!