September 30, 2014

Apple Crisp


This past weekend, I went apple picking with Mike's family at Middlefield Orchard in Cooperstown, NY. It was such a beautiful weekend to be outdoors soaking in the sunshine and seeing the first foliage of the season. On the way to the orchard, we drove down Main Street and stopped to visit The Lemon Tree Shop.


A food lover's dream boutique shop and Le Creuset retailer.

After our Main Street stop, we headed on over to Otsego Lake.




Middlefield Orchard was a beautiful 10 minute drive from the heart of Cooperstown. 

A pair of Honeycrisp apples, my favorite!

A cluster of Blondi apples.




We brought home some Honeycrisps, Blondis, and Zestars. The only logical thing to do with so many apples is to bake! The rest of the afternoon, Mike's mom, sister, and I spent together in the kitchen. We baked family recipes- their homemade apple pie and my mom's apple crisp. It was a perfect fall weekend!


APPLE CRISP

INGREDIENTS
  • 8 apples, peeled and sliced
  • ½ c. sugar
  • 2 tsp. cinnamon
  • 2 c. old-fashioned oats, uncooked
  • 1 c. flour
  • 1 c. brown sugar
  • 2 sticks butter, melted
DIRECTIONS
  1. Preheat oven to 325°F.
  2. Mix sugar and cinnamon with the apple slices and place in a 9x13" baking dish.
  3. Mix oats, flour and brown sugar in a bowl. Add the melted butter, incorporating all of the dry ingredients. Sprinkle this mixture over the apples.
  4. Bake for about 40-45 minutes, or until apples are bubbling and the topping is golden. Serve with vanilla ice-cream. Enjoy! 
*NOTE: My mom's original recipe calls for raisins and pecan pieces. Mix ¾ c. raisins and ¾ c. pecan pieces in when you mix the cinnamon and sugar with the apple slices.



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