An Apple a Day: The Heritage Cook’s Apple Crisp for September SRC

by Shumaila

With fall just around the corner and the apple picking season on in orchards in Arizona, V and I thought of showing my parents to the Apple Annie’s orchard in Willcox this Sunday.

Sunday being lazy days, made us doubt our decision to go (it was a two hour drive to the orchard and we are lazy people). But our experience last year to the orchard and the near-by vineyard was so much fun that we decided we must show them the place before my dad leaves on Wednesday for India.

To kick start the apple-y mood, and to make space for the freshly picked apples we would bring back from the orchard, I decided to make apple crisp from the store bought ones in my refrigerator.

Ok.

Truth time.

The main reason for the crisp was to make sure I have something to post for this month’s SRC.

For September’s SRC, I was assigned Jane’s blog “The Heritage Cook”.

The first time I came across Jane’s blog was when she was assigned my blog in May and made my chocolate burgers for her Chocolate Mondays.

So, even though at first I was unsure of doing September’s SRC (I knew I would be busy with my parent’s visit) when Amanda told me my assigned blog was Jane’s, I immediately sent her a thumbs up from my side.

And there I was bookmarking one recipe after the other. (She has a great collection!)

But then, as how it is always, I procrastinated.

(Yes, I am considering changing the site’s name to the Procrastinating Housewife)

And come Saturday night, two days before reveal date, I realized I had nothing to post and since Sunday was going to busy, I was all set to to send Amanda an embarrassed apology.

But then my mom came to the rescue.

She “suggested” that I should finish the apples lying in the refrigerator before getting anymore.

With that thought in mind, while taking my bath, the way Archimedes got the principle for buoyancy, I got my Eureka moment!

I remember bookmarking an apple related recipe on Jane’s blog and you betcha she had lots of apple recipes. This crisp looked the easiest and quickest. And who doesn’t like a good apple crisp!

45 minutes later, on the breakfast table was a warm, delicious apple crisp in front of us.

How we wish there was vanilla ice cream or whipped cream.

But ice cream or not this thing was still great.

And well the lazy Sunday feeling was gone- we needed more apples now to make this dish again!


For more apple recipes, Chocolate Mondays and a great supply of good recipes check Jane’s blog. You will love it!

And Jane if you reading this, I got some Asian pears from the orchard today (and some red wine from the vineyard) and would love to make your red wine poached pears with Mascarpone. Do you think Asian pears would work?

HERITAGE COOK’S APPLE CRISP

Adapted from here

This crisp is not only easy, it is really good as well. I reduced the quantity and used a smaller baking dish, but am listing the quantity as listed in the original recipe.

Yield: 4 to 6 servings

Ingredients for filling:

  • 3 tart apples such as Granny Smith or Pippin, peeled and cored
  • 4 sweet apples such as Golden Delicious or Jonathan, peeled and cored
  • 1/2 cup granulated sugar
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice

Topping

  • 1/2 cup packed light brown sugar
  • 3/4 cup sifted flour
  • 1/4 cup uncooked oats
  • 1/4 tsp salt
  • 6 tbsp butter
  • 1/2 cup chopped pecans
  • Sweetened whipped cream or ice cream, optional

Method

  1. Preheat oven to 350°F. Butter a 1-1/2 quart baking dish.
  2. Slice apples or cut into thin wedges and place in a large bowl. Add sugar, the spices, zest, and lemon juice. Toss together and pour into prepared baking dish.
  3. Combine brown sugar, flour, oats, salt, and butter in a small bowl and mix with a fork until crumbly. Add nuts and sprinkle over the top of the apples. Bake 45 minutes or until top is browned and apples are easily pierced with a fork.
  4. Serve warm with whipped cream or ice cream if desired.
    Check out other SRC member’s recipes by clicking below