October makes me think of apple picking with my friends in the Boston area: cool crisp, sunny, Saturdays; running down rows of trees tasting apple variety after apple variety; and finishing off the day with fresh, hot cinnamon-spiced cider donuts.
Apple picking in Bolton, Mass.
I am looking for a like experience in the San Francisco area. Just so I have an excuse to make this old-fashioned apple crisp. It’s simple and easy. I substitute whole wheat flour and the Splenda blend (be sure to use right measurement per Splenda packaging) or organic pure cane sugar for the ingredients below. The most time-consuming bit is peeling and coring the apples, so this makes for a fun joint activity with friends.
I like to serve this with a dollop of freshly whipped (I do it by hand), lightly sweetened cream that has some fresh vanilla and a hint of cinnamon.
Old-Fashioned Apple Crisp
Time: 45 minutes preparation, plus 1 hour cook time
Serves: 8-10 more or less
5 lbs. apples (tart apples like Cortland, Macouns are best)
1 orange – zest grated and 2 TBSP juice (about half an orange)
1 lemon – zest grated and 2 TBSP juice (about 1 whole lemon)
½ cup granulated sugar
2 TSP ground cinnamon
1 TSP nutmeg, preferably freshly grated
Topping:
1½ cup flour
¾ cup granulated sugar
¾ cup light brown sugar, packed
½ tsp salt (kosher preferable)
1 cup oatmeal
½ lb. cold, unsalted butter, diced into ½-in. cubes (approximate)
Preheat oven to 350 degrees. Butter the dish, usually 9×13 to fit all ingredients, and set aside.
Peel, core, and cut apples into wedges (8 to 12 per apple). Combine with zests, juices, sugar and spices. Pour into the baking dish.
For the topping, combine all ingredients in a bowl and mix until crumbly and butter is the size of peas. Be careful not to overwork it. Scatter evenly over apples.
Place on baking sheet and bake for 1 hour or so. Topping should be brown and apples are bubbly.
