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| Some of the smaller apples, I forget which kind these are. |
But seriously, time is speeding up, right? I just cannot fathom where October has gone.
We went apple picking (yes, apple picking) up near Julian this last weekend and got a nice bunch of imperfectly perfect apples. I think you can judge the organic-ness of apples by the earwig-to-apple ratio. When I made an apple crisp last night with seven of the larger apples, I found two live earwigs in them, which seems like a pretty fair ratio.
The apple crisp is my mom's recipe that I remember from childhood, and I was very happy to have it turn out exactly right. It's not a hard recipe, but for some reason it's just one of those things I never thought to try. And speaking of ratios, the butter-and-sugar-to-apple ratio in this is probably a good reason not to make it too often. I didn't get any good photos of the apple crisp and I didn't want to ruin anyone's impressions of the recipe with a bad photo.
Apple Crisp
6-8 apples, peeled, cored, sliced
1/4 to 1/2 cup water (depending on how juicy you want it)
Arrange the sliced apples evenly in a baking dish (I used a glass pie dish) and pour in the water. Sprinkle 1 tsp. cinnamon over the slices.
In a bowl mix 1 cup brown sugar and 3/4 cup flour. Cut in 1/3 - 1/2 cup butter until crumbly, then sprinkle over apples. Bake covered (I used aluminum foil, but if have a covered dish, that's better) at 375 degrees about 1/2 hour or until apples are tender.
I found that 40 minutes was better, with the last 10 minutes uncovered.
There you go, super easy, really good.
