Ever since our outing to Ricker Hill Orchards on Monday, we have been enjoying apples in many forms. We have been eating them out of hand, chopping them up to go in breakfast oatmeal, baking and filling them, and last night I made my favorite apple dish ever: apple crisp.
I followed the recipe I always use, from my Better Homes and Gardens Cookbook, which I received for Christmas many years ago. The recipe is for “Fruit Crisp” and can be adapted to use whatever is in season, or even frozen fruit. You can tell when you look at this page in the book, by the dusting of flour and spots from moisture, that it is a recipe that has been often enjoyed.
I selected 5 of our hand-picked, organic apples. I think I ended up choosing 2 Jonagold, 2 Cortland, and 1 Macintosh, but since we just jumbled them all together in our sack, I cannot be certain. I simply tried to select five that would not make for great eating out of hand because of their blemishes.
Then, the sliced apples went into my square baking dish. The recipe calls for between 2-4 tablespoons of sugar. Since these apples are phenomenally sweet and delicious on their own, I opted to sprinkle on the least amount, and tossed the apple slices to coat.
I measured my dry ingredients into a bowl. The recipe recommends choosing between nutmeg, ginger or cinnamon, but I always choose to add all three, and to go a bit beyond the 1/4 teaspoon of the recipe.
The crumbly topping was sprinkled evenly over the apple slices, and then the whole thing was baked at 375 degrees for about 25-35 minutes. It came out all golden brown, with sizzling apples and crunchy topping.
Hubby scooped vanilla ice cream over the top for us and we dug in!
As you can see in the background of the photographs, I still have lots of apples left to use. Hmmmm…what should I make next?