Eating Local: Apple Crisp

20121001-101617.jpg We're starting to overload on apples, but not quite enough to make apple sauce. Over the weekend I made an apple crisp that filled the house with sweet scents of autumn. Though the cinnamon, sugar & oats are not local, the apples, butter, & ice cream are! All were picked up from Breezy Willow. It's amazing what I can pick up on CSA days!


Ingredients: - 3 pounds of apples, peeled, cored & diced into 1-2 inch cubes (sadly I don't remember the exact varieties. I'm sure a Jonagold & Galas were in the mix!) - 1/2 cup of fresh squeezed orange juice - 2 tsp ground cinnamon - 1/4 cup brown sugar - 1/4 cup vanilla sugar - 8 tbsp of butter - 1 cup of oats, regular old fashioned. Not quick cooking. - don't forget to have some ice cream in the freezer!


Method: - preheat your oven to 425 - sprinkle the oats on a sheet pan and toast them in the oven for 5-10 minutes - in a large skillet, melt 2 tbsp of butter and add your chopped apples. Cook over medium heat for 10-20 mins until warmed through and soft, not mushy. Add the orange juice, cinnamon & vanilla sugar. - butter a large baking dish, then add your apple mixture. - chop your apple peels and toss them into the oven for a few minutes with the oats. I use the peels in my topping. - toss the oats with the brown sugar & apple peels and top your apple crisp. - add a bit of butter to the top, for a little extra crunch - bake for 10-15 minutes until just warmed through - top with ice cream and dig in!


The crisp was so delicious I forgot to take a final pic! Not sure what to make if we get another deluge of apples. Perhaps caramel apples for my little trick-or-treater!