This past weekend we ventured out with some friends and participated in a great New England Fall tradition…apple picking 🙂
We went to Nashoba Valley Winery, which has apple picking, a winery and a brewery so we turned it into an adult apple picking adventure. Everything is better with a little wine! The girls did some wine tasting while the guys did some beer drinking. And, after a nice picnic, we made our way out to the orchard and picked us some apples. It seems like apple orchards have a lot of rules these days. I remember going as kid with my entire family and I don’t remember seeing signs saying “No Climbing”. That is one of the best parts of apple picking…climbing the trees to get to the best apples. Well, we took the rules as more of a “suggestion” than a “rule”. If you are looking for a good place for apple picking Nashoba Winery was great because of the other activities, but the actual apple selection was just ok. I was not overly impressed by the number of different kinds of apples. But, overall we had a great time. The weather was perfect, the company was great and now I have an abundance of apples to eat.
So, my first recipe with apples (there will probably be a lot over the next few weeks considering the number of apples I have), a traditional apple crisp. Again, my husband hates any dessert with fruit in it and kept telling me he wasn’t going to eat it. Well about 10 min after walking in the door he was already eating it, so I would say it was a success. It is a super easy recipe so enjoy!
Adapted from Ina Garten, via foodnetwork.com
For the filling:
- About 6-8 medium/large McIntosh or Cortland apples (you may need more/less depending on the size of the apples)
- 3 Tbs freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the topping:
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14-inch baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the lemon juice, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugar, brown sugar, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Crumble evenly over the apples.
Bake for 1 hour until the top is brown and the apples are bubbly.
Of course, serve warm with a side of vanilla ice cream. Is it Thanksgiving yet???