I love Fall! I love the smells, tastes and fun that comes with the cooler and gentler season. I don't care for the rain it brings to Oregon, but at least it is reasonably warm.
Apples and I go way back. In fact, my favorite childhood dessert was definitely the simple, but delicious apple crisp. Those apples and spices were so warm and inviting, the crust so buttery and light. My Mom once house-sat for a woman who left her an apple crisp as a show of her gratitude. Left in her fridge, my Mom could have a bowl when she came to check on the house and cat. A friend of the woman's came in one day and ate just the topping off the remaining apple crisp. Now, that was quite a shock! He didn't realize it had been for my Mom and was very embarrassed to have been found swiping all the topping off the dessert and leaving most of the apples. We laughed about that for years.
This month I am cooking along with the Taste and Create folks. Partnered with another blog, we each make a recipe of the others. I was partnered with No Reason Needed for September. A great collection of musings and recipes. Faced with so many lovely choices, like creamy vegetable soup or elephant ear cookies, I chose a favorite Fall treat, apple crisp.
adapted from No Reason Needed
You Will Need:
- 6 c. apples, peeled and sliced
- 1/4 c. unsweetened apple juice
- 2 Tbsp. brown sugar
- 1 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1 c. flour
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1/2 c. butter, cold
- 1/2 c. oatmeal
- Preheat oven to 350 degrees
- Put the sliced apples into a buttered 9 x 9-inch baking dish.
- Drizzle the apple juice over the top and sprinkle on the brown sugar and cinnamon
- In a separate bowl mix together the topping, combine flour, brown sugar, and cinnamon. Cut in the butter with a pastry blender or with two knives. Stir in the oats and sprinkle this over the apples.
- Bake for 40 to 45 minutes or until the apples are bubbling and topping is golden brown. This goes well with a scoop of French Vanilla or Vanilla Bean ice cream.