Friday, October 22, 2010

Apple Crisp

Four farms contributed to today's bountiful box:

Underwood Family Farms provided:
Organic fuji apples
Valencia oranges
Yellow zucchini
Round carrots
Curly kale
Bok choy
Sweet corn

Weiser Family Farms provided:
Butternut squash

Tierra Miguel Foundation, a biodynamic grower provided:
Biodynamic carrots
Mixed summer squash
Yellow pear-shaped cherry tomatoes
Biodynamic chard

And Silver Lake Farms provided delicious microgreens: pea shoots and radish greens.

It's fall and apple season is upon us. I grew up in Michigan with a cider mill practically in my back yard. From September to December, I could smell the sweet aroma of apples being pressed into pure, unfiltered cider. There's nothing quite like it here. It's one of the few flavors of my childhood I can't quite replicate in sunny southern California.

Fortunately, there are many other wonderful apple treats that are just as easy to make here as anywhere else. And apple crisp is one of them. I've been making my own apple crisp since I was a teenager. It's much easier than apple pie and just as delicious. It's great hot out of the oven with a scoop of vanilla ice cream. If there's any leftover, it's also delicious at breakfast with a hot cup of coffee.

Here's my recipe that I've been making for years:

6-8 apples
1 C sugar
1 C flour
2 t cinnamon
1/8 t salt
1 stick (1/4 lb) cold butter, cut into pieces

1. Butter a glass baking dish such as a 9-inch deep dish pie plate or an 8-inch square. Pre-heat oven to 375 degrees.

2. Cut the apples into quarters lengthwise. Peel and core each quarter and slice each quarter lengthwise into 2-3 pieces. Put cut apples into prepared dish.

3. Using a pastry cutter or a food processor, blend the other ingredients together until it resembles a very coarse meal. Sprinkle on top of the apples.

4. Bake at 375 degree for 45-60 minutes until the crumb crust is well-browned and the apples are bubbling.



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