October 17, 2011

Orchards of Apple Crisp

Posted by Laura

At least that's what I see when I go to an apple orchard. My husband says that I have an addiction to apple crisp and actually become a different person when I'm near it, making it or talking about it. Eh? There could be worse things. Since we're approaching the end of apple season here in Massachusetts (we're typically done-zo by the last week of October), I'm trying to fill my life with as many apples and apple crisps as I can.

Empire Apples
Kielbasa Farm on Rt 116 in Hadley, MA

I look forward to moments like this all summer


If you're looking to pick apples (or any other crops) there is a great website found here with local information. Also if you're looking for ways to preserve your apples through the winter months, click here. Happy picking!

Apple Crisp
(adapted from Martha Stewart's Everyday Food website)


3/4 cup all-purpose flour
1/4 cup light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1 stick butter (I always like to use salted butter)
1 cup old-fashioned rolled oats
8 apples (I used Empires)
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

  1. Preheat oven to 375 degrees. In a small bowl, combine 1/2 cup granulated sugar and cinnamon. Set aside.
  2. With your hands, mix together flour, light-brown sugar, salt, 2 tablespoons granulated sugar, butter and oats. Form into clumps and store in the freezer for a minimum of 15 minutes.
  3. Peel, core and slice apples into 1/2 inch pieces. Combine with lemon juice and set aside. 
  4. Combine cinnamon sugar from step 1 to the apples and transfer to a 9x13 casserole dish. Add topping from step 2. Spread it out but make sure it stays clumpy, this will give the dish it's "crisp"
  5. Bake for 55 minutes. Enjoy!
Tip: To plan ahead, complete steps 2 & 3 (store apples with lemon juice in the fridge) earlier in the day so that you can simply combine all ingredients when it's time to bake (like during dinner so it's still warm for dessert).

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