We are blessed to have two apple trees, a small grapevine, a small blackberry bush, and a pear tree that we inherited when we bought our home several years ago. The pear tree, grape vine and berry bushes tend to feed the birds before us, though we do scramble for a few pickings. This year was especially bountiful, our one little blackberry bush gave us berries daily for a couple of weeks. We were able to rescue a few grapes from the birdies.
But our apple trees, despite a mishap with one of them in a storm early this year, have provided us with the best apples thusfar.
Organic, unsprayed, untreated. Less beautiful than store bought, but just as delicious, and FRESH PICKED! In our own yard!
What a gift! Yesterday I made one of my favorites, apple crisp. I love Betty Crocker recipes, especially the older ones. This is the recipe I've always used.
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
1.Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2.Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Makes 6 servings
I do adjust this recipe for size. We generally fill a 9X13 pan to heaping with the apples, then double the topping. We gave away a huge pan of apple crisp, saved one for ourselves. We had the crisp for dessert after dinner last night, and then again this morning: The breakfast of champions!
This post is linked to Rednesday at It's a Very Cherry World