Baking and cooking are things that I usually only get into during the Fall and Winter seasons. Cocktails can be done year-round, but to turn on the oven or stove requires cooler temperatures and the desire to get cozy. To that end, this weekend marked my return to the kitchen. A bag of Macintosh apples was resting on the kitchen counter, so when I woke up I did a quick online search for an apple crisp recipe and used the following, as it seemed the easiest:
Apple Crisp
5 cups apples, peeled, cored, and sliced
1/4 cup flour
1/2 cup oats
1 cup brown sugar
1/2 cup butter, softened
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup water
1 Tablespoon lemon juice
Peel, core, and slice apples, then add to baking dish with water and lemon juice (I added the latter to keep the apples from going brown, but it’s probably not necessary as once they’re coated it doesn’t matter). Mix the dry ingredients with the butter, then pour over top of apples. Bake at 375 for 40 minutes.
Waking Andy for a demonstration of the assembly and operation of the apple-peeler-corer-slicer that we bought from some Pampered Chef party many years ago seemed to go against the surprise element of the breakfast I was making for him, so I did it the old-fashioned way, peeling them without mechanical aid, then slicing them up without a corer. Once I got the hang of it things went smoothly, but I was thankful for the lemon juice.
I may have had too many apples, but they filled the baking dish so I let it go – next time I’ll go heavier on the crisp – as that’s the best part of this whole thing anyway.
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