September 23, 2013
I was feeling it this weekend. Hard. Summer’s over.
Not sure what to say about it. I’m excited about the year ahead. (It’s going to be a good one!) I even love the weather right now. I’m trying hard to be in the moment and appreciate it—crisp sunny days, changing leaves, holidays ahead—but it’s hard. Which is why I had to console myself with warm apple crisp this weekend.
If you, too, need to comfort yourself with apples, this is the way to do it.
If you can, start with an apple picking trip. We did and the boys got a thrill out of knowing that the sweet apple filling in their dessert came from fruit that they’d just plucked from trees in a local orchard.
(You can even snack on the apples you pick. There are plenty for that and apple crisp.)
I liked knowing that the apples were fresh, too, but, honestly, any apples made into this recipe will make me happy. In fact, I think I’ll be making this all winter to carry me until the sun shines warm in New York again.
(can be shared with kids 12+ mos)*
12 tablespoons (1 1/2 sticks) unsalted butter, cold and cut into small pieces, plus extra for greasing
10 apples, a variety of types and sizes
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup light brown sugar, divided
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup plus 2 tablespoons flour, divided
1 1/4 cup rolled oats
1/2 teaspoon salt
1. Preheat oven to 375 degrees. Butter a 2-quart or approximately 10″ square (or round) baking pan; set aside. To make filling: Peel and core apples. Cut into thin slices, about 1/8″ thick. Place in a large bowl and toss with lemon juice, vanilla, 1/2 cup light brown sugar, cinnamon, ginger, nutmeg, and 2 tablespoons of flour. Set aside.
2. To make crumble topping: Combine remaining cup of flour, oats, remaining 1/2 cup of brown sugar, and salt in a medium bowl. Scatter cold pieces of butter across the flour mixture and, using your hands or a pastry cutter, cut butter in until clumps of varying sizes form. Some crumbs will be big, others small, and the rest should be at least the texture of coarse sand.
3. Spread apples in prepped pan and cover evenly with crumble topping. Bake in preheated oven for 45-50 minutes, until the topping is crisp and golden brown. Allow to cool before serving, ideally with a scoop of vanilla ice cream!
*Note: While there is nothing in this that is unsafe for younger eaters, I recommend it starting at 12 months due to the high sugar content. No matter how old your eaters, be sure to serve to cut or mash into an appropriate texture and serve an age appropriate portion. Just a little of this sweet treat goes a long way with wee ones.