Apple picking in early autumn is a quintessential New England activity. I love to take my children out in the early morning, when the air still has a bit of a chill, and wander through the orchard. While the little ones tend to go for quantity, I like to take my time and select the most delicious-looking specimens. The ride home is silent but for the crunching of little teeth on ripe, juicy fruits. And, of course, there will be lots of homemade treats to bake—apple crisp, applesauce, and pie to name a few—and don’t forget the cider! (Our favorite apple crisp recipe is at the end of this post.)
11And God said, “Let the earth put forth vegetation, plants yielding seed, and fruit trees bearing fruit in which is their seed, each according to its kind, upon the earth.” And it was so. 12 The earth brought forth vegetation, plants yielding seed according to their own kinds, and trees bearing fruit in which is their seed, each according to its kind. And God saw that it was good. — Genesis 1:12
Our Favorite Apple Crisp Recipe (adapted from Betty Crocker)
4 medium apples, sliced about 4 cups total
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
whipped ream or ice cream, optional
1. Heat oven to 375° F. Grease the bottom and sides of 8-inch square pan with butter.
2. Spread the apples in the pan.
3. In a medium bowl, stir the remaining ingredients until well mixed, and then sprinkle the mixture over the apples.
4. Bake for about 30 minutes, or until the topping is golden brown and the apples are tender. Top with whipped cream or ice cream!