|Traditional and Updated Crisps|
Recipe by Mom, Fannie Farmer, and Robin
Of all the seasons, autumn makes me most nostalgic for my mother. It’s the season she died, and also the season in which she seemed most alive. She loved the variety of New England seasons, but the crispness of fall days invigorated her and inspired her to activity. When I was young, she’d take my sister and I to local farms for apples and fresh-pressed cider. We’d visit the farm animals and perhaps pick out a few pumpkins or some Indian corn to decorate at home. Once she bought us tiny woven cornucopias filled with mini candies. My memories of those times are surrounded with the golden glow of October sun in an unbelievably deep blue sky.
|Organic Apples, Complete with Spots|
|Apple Crisp Bakeoff: Start Both Like This|
|Updated (Left) and Traditional in Progress|
|Crumbling on the Toppings|
serves 6 - 8
4 - 5 cups sliced (tart) apples
1-2 tbsp. lemon juice
½ cup water or apple cider
1 tsp. cinnamon
¾ cup flour or 1 cup finely ground oatmeal
1 cup packed brown sugar
½ cup soft butter or walnut oil
¼ tsp. salt ONLY IF walnut oil used
Preheat oven to 350 degrees F.
Sprinkle sliced apples with lemon juice and toss to coat. Layer apples evenly in the bottom of baking pan. Pour water over the apples.
Sprinkle apples with cinnamon and a little less than half the sugar.
FOR APPLE CRISP I: Combine flour, brown sugar, and soft butter with fork or pastry blender until well blended.
FOR APPLE CRISP II: Stir flour, salt, brown sugar, and ground oatmeal together until blended. Stir in walnut oil with mixing spoon.
FOR EITHER CRISP: Crumble brown sugar mixture over apples with fingers. Pack down firmly and evenly over apples with hands.
Bake at 350 degrees F. until apples are tender and crust is brown, about 30 – 40 minutes.
Serve warm with thin cream or whipped cream.