Friday, October 21, 2011

Apple Crisp

We keep getting apples in our farm share, and we keep forgetting to use them. And then it was cold and grey and there were buckets of rain, so I made apple crisp.


Those aren't all of our apples, and it turns out that five was the perfect number of apples, not seven. So we still have lots of apples, but now we have slightly less. (Seven apples might have been the right number, if I had been using a slightly larger pan.)

I largely made up the apple crisp recipe as I went, but I did measure everything, and kept track of it.  made a few calls to my mom, who has spent the past two falls living among apple trees and making lots of apple crisp with all the apples, and then I added things all on my own. Like fresh grated ginger, which makes it even more warming and delicious. The best part, of course, is the crumble on the top, all oat and butter and sugar and cinnamon and ginger (and some flour, to help make it all stick together). There is rather a ridiculous amount of butter in this recipe, it's not really healthy at all.

Like the oat mixture, there's cinnamon and ginger in the apples. There's also lemon juice and maple syrup and apple jack liquor. Stirred altogether and then poured in a greased pan and covered with topping.

Bake it. The butter should melt and the juices from the apples and maple syrup should soften up the oats. But if there are bits of oat that don't get wet and juicy, melt more butter, and pour it on. It's best warm with vanilla ice cream, or whipped cream. It's tasty without, too.

Apple Crisp
5 apples
1/2 c maple syrup
dash of apple jack
juice of one lemon
generous dash of cinnamon
grated ginger to taste

1 stick salted butter, frozen
1/2 c flour
2 c oats
1 c raw sugar
generous dash of cinnamon
grated ginger to taste

Cut, core, and peel the apples. I cut them into quarters, and then cut the quareters into sixths or eights, depending. Toss with cinnamon, lemon juice, ginger, and applejack.

Cut the stick of butter into the flour, until the flour is full of super small bits of butter. Add the oats, sugar, cinnamon, and ginger. Toss.

Pour the apples into a greased baking dish. Cover with the oat topping. Bake at 350 for 45 minutes, or until crispy and brown.

Serve warm with vanilla ice cream.

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