Pick, pick, pick
Then eat it quick
Apple picking season. Some of our own plus 9 bushels from a friend’s orchard down in the mountains, everything the elk couldn’t reach.
Apple crisp for breakfast every morning. The old 1-1-1-2 recipe. 1 cup flour, 1 cup brown sugar, 1 cup butter, 2 cups oats. We prefer it with a little less brown sugar. plus cinnamon and pecans. Sometimes also a mushy banana.
Slice apples into a baking dish, don’t bother peeling, and put more than you think you want because they shrink. Bake for 45 minutes at 350. It works better if you stir it up part way through and if you coat the bottom of the dish with a thin layer of tallow. You want to bake until you are getting juice at the bottom and then continue baking until the juice is mostly gone. Mix up the apples with cinnamon at some point. Add a little brown sugar directly to the apples if you like them sweeter; this will also speed up the baking a bit. Conversely, add a splash of lemon or even vinegar if you want a little more tartness.
Mix 1 cup flour and 1- cup brown sugar. Add 1 cup (1 stick partially melted butter). When thoroughly mixed, add 2-3 cups oats for taste. Three cups is drier and crumblier. At this stage we will sometimes add in a banana or two if we have any getting too soft. If so, definitely go with three cups oats. We also mix in chopped pecans from our freezer where we store what we harvested.
Add the mix to the top of the apples, bake at 350 for another 30-45 minutes, depending how toasty you want the crust to be.
To be honest here, the bake time estimates here are guesses, we mostly just sat a timer for every 20 minutes to check on the stuff and take it out when it looks right or until we are overmastered by impatience. This is an extremely forgiving recipe.
Delicious warm with cream. Also delicious the next morning with milk in a bowl like a breakfast cereal.
Add in a pie or two if you have some extra time.
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