Red apple trees surrounded by birch

How to make the perfect apple crisp:

Find a tree laden with wild apples.  Cultivated apples are OK, too.  If you find a tree the pioneers planted, your crisp will be filled with pioneer spirit.  Try to avoid the grocery store.  Supermarket apples tend to be filled with supermarket spirit.  Not conducive to the best apple crisp.

Laden with apples even in December!

Fill an oiled 8 inch pan three-quarters full of sliced peeled apples.  Peer in at your apples.  Smell them.  Remember what summer felt like.  Remember what autumn felt like.  Take a bite.  Slowly savor the apple-crispin’ flavor of the apple before you even bake it. Crunch.  Chew slowly.  Chew even more slowly so you can taste every single subtle sweet tangy buttery whatever-you-might-call-it flavor.  Think of three words to describe your apple flavor.  Pretend that you’re an apple connoisseur. 

Looking up with apples

After you’ve filled your pan with apples, it’s topping time!  You have two choices.  You can pile a traditional topping over the apples such as the one below:

Traditional:  Mix 3/4 cup quick oats, 3/4 cup brown sugar, 1/2 cup flour and 1/2 cup soft margarine or butter.  Mix together well and place over the delectable apples. (Optional:  add nuts and cinnamon, as described below.)

Or you can choose Vegan, also known as non-dairy.  Which is what I would choose at this stage in my life.  But because I don’t write recipe creations down, I’m going to try to remember the last (approximate) apple crisp topping created:

Kathy’s topping:  Mix 3/4 cup oats, 1/2 cup whole wheat pastry flour, two tablespoons vegetable oil (OK you guys can use three tablespoons if you still have good gall bladders) and three tablespoons of maple syrup, honey, agave syrup or rice syrup.  Toss in cinnamon!  Not too much, not too little.  Maybe a teaspoon if you’re into needing more exact measurements.  Now go find your nuts.  Grab a handful of pecans, chopped almonds, sunflower seeds, cashews or whatever kind you like.  Just chop ’em up into a reasonable bite-able size.  Add to the topping mixture.  OK, and if you adore flaked coconut, add some of that, too.  That looks good, doesn’t it?   Ready for the oven.

Yellow Christmas balls of apples adorn limbs

Now put the apple crisp in the oven to bake at 350 degrees for 35-40 minutes.  Think about how much you enjoy seeing those apple trees at the sides of roads at this time of year.  The world looks gray and bleak and the trees wave their skeleton arms at you as you pass. 

But in the midst of all that grayness, the Apple Trees still cling to their apple children!  Like red and yellow Christmas balls, they brighten up the landscape.  On a sunshiny-blue-sky day, they look awesome.  On a gray spitting snow day, their decorations look more muted, but you notice how their colors still make you feel…more festive.

Fallen apples sprinkled with sweet snow

I don’t suppose you should gather up the apples pictured above to eat now, though.  Nope, they’ve been frozen more than once and are mushier than baked crisp. They are now reserved for the deer. You should have thought about your apple crisp in the autumn.  (We don’t call this season autumn any more here.  Nope.  Even though they say winter doesn’t start for another two or three weeks, it’s definitely winter here.) 

But now your timer is beeping and the smells coming out of your oven are FABULOUS!  You thank those pioneers.  You thank the farmers.  If you can eat ice cream, go ahead and ladle a little scoop on your plate next to that steaming apple crisp.  Oh look at it melt…

Now it’s time to take a bite.  Ahhh…yessss….yum….apple crisp!

P.S.  If anyone wants to disagree about the wonderful fabulous exceptional part of this heading…your difficulty would probably be that you couldn’t find pioneer or wild apples.  Try to find ’em next year, OK?

Advertisements