What an amazing weekend. Sam and I spent Saturday working on the house and yard. There's still so much left to be done, but I feel about eleventy- million times better about the state of things than I did on Friday.
Today was pure relaxation, though: the three of us went to Larriland Farms to pick apples all afternoon. We came home with apples and cider and apple butter and dried corn for the front door, and so many plans!
In honor of plans, and apples, and of course, Rocktober!- here's a good part of my plans for the Empires in my fridge right now: apple crisp, the lazy girls' answer to apple pie.
Disclaimer: my idea of cooking is vague and based mainly around the availability of ingredients and how things smell/ taste. When I say, "use a cup of whateverthisis," I mean, I used about a cup of that, most times.
Sarah's Welcome to Rocktober Apple Crisp
Ingredients:
5- 6 medium/ large apples, peeled, cored, and cut into slices (eighths)
1 cup plain rolled oats
1/2 cup white sugar (I use vanilla sugar)
3/4 cup brown sugar
3/4 cup butter, softened (preferably unsalted)
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
Method:
- Preheat oven to 350°F.
- Combine apples, 1/4 cup brown sugar, 1/4 cup softened butter, the flour, spices, and vanilla. Toss thoroughly in a large mixing bowl and layer evenly in a lightly greased 9 x 12-inch baking pan.
- Combine oatmeal, 1/2 cup brown sugar, 1/4 cup white sugar in a bowl. Mix in the butter. This is your crumble topping; spread this generously over your apples.
- Bake for 30 minutes (or until the apples feel soft). Let this cool for about 5 minutes, then dish it up warm with fresh whipped cream or (even better) vanilla ice cream. It should serve 6- 8 people.Notes:
Some folks like a shot of lemon juice in the apple mixture, but I save that for my strawberry- rhubarb crumbles. The kind of apples you choose is completely up to you; I love Gala or Empire apples for this, but as long as they’re fresh and local, you’ll win. Head to your local market and grab two pounds or so of whatever looks best.
Gingy
/ October 4, 2009Sarah, dear – it’s SOCKtober. Get some damned socks cast on already.
Pie crust? There’s a reason they say “easy as pie”, but that would mean you’d need to (*gasp*) measure.
sarah
/ October 5, 2009No way. I’ve sworn off of making pie crust for life! I hate eating pie crust, so why make it? It’s just interfering with the delicious filling bits.