Ah, I just love seasonal changes and I especially love Fall! For our first Fall dinner this year, I roasted a chicken (slather with butter, sprinkle with sea salt, pepper and herbes de Provence, drizzle with olive oil and roast at 400 degrees for 15 minutes per pound plus 10 minutes...and let it rest 10 minutes before cutting), jazzed up some leftover mashed potatoes (spread into baking dish, topped with 1/2 cup heavy cream and a bunch of grated parmesan and broiled until it was all golden & bubbly on top), steamed some green beans and made an apple crisp. Of all the desserts I remember from my childhood, apple crisp and chocolate chip cookies are the most vivid memories. Every time my mom made apple crisp, I would help, but I would also be excitedly waiting for the curls of peel that I would get to snack on! I found some gorgeous Granny Smiths and used those along with MacIntosh, Pink Lady and some sort of homegrown Ohio apples.
Apple Crisp
10 apples, peeled and sliced
Lemon juice
1 c. flour
1 c. brown sugar
1/2 c. cold butter, cut into bits
1/2 tsp. salt
1 tsp. cinnamon
Preheat oven to 375 degrees. Grease a 2-qt. casserole. Layer the apples in it. Sprinkle with lemon juice. Mix the other ingredients until the mixture resembles coarse crumbs. Sprinkle over apples. Bake one hour.
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