apple crisp (version #1).

It's the perfect time of year for apple crisp. Didn't you know? Not only are the apples fresh, but while it's baking, it fills your house with the aroma of fall.

Plus, I went apple picking on Sunday, so we have a ton of apples to use up. (More apple recipes coming to a computer screen near you soon)

When I was in High School, my mom showed me how to make her recipe for apple crisp. The next time I made it, I did it alone. Apparently, I make a way better apple crisp than my mom (her words), so I got roped into making it all the time. Even my friends started requesting that I bring it to every team or class party/dinner/etc. So I thought I had this apple crisp thing down.

PS. I need an ice cream scoop.

Then I met D. He told me that his favorite dessert was apple crisp, so I thought I hit the jackpot. I made him my "famous" apple crisp, and he loved it. Since we were still kind of "new", I knew he wouldn't tell me that he secretly liked his mom's better, but I could tell. I had to try hers!

Luckily, for his birthday dinner at his parents, D requested apple crisp in lieu of cake (no surprise there), so I got to try his mom's recipe. It's super delicious! I love the topping. Isn't the topping the most important part of apple crisp? I vote yes.

So, in the end, I now have two awesome recipes for apple crisp. Two is better than one! Today I am sharing D's mom's recipe for apple crisp because.... well, because that is the one I made yesterday. Whenever I post my family's recipe, you guys can decide for yourself which you like better, k?

Apple Crisp 

Recipe from D's mom

4 cups peeled, cored, and sliced apples

1 tsp cinnamon

1/2 cup water

1 stick butter

1/2 cup sugar

3/4 cup flour

Preheat oven to 350 degrees. Peel and slice apples. Pour into a square (8x8 or 9x9) baking dish. Sprinkle with the cinnamon. Pour the water over all.

In a separate bowl, combine butter and sugar using a pastry cutter. (You could use a food processor for this) Continue "cutting" the butter into the sugar with the pastry cutter until medium to small sized "crumbs" form. Like this:

Add the flour and mix. I just used the pastry cutter to combine the flour into the sugar and butter. Pour the topping over the apples and spread evenly. Bake for 35-40 minutes. Remove from oven and allow to cool. This will let the topping get "crisp" instead of being mushy when you cut into it! But if you're impatient like me, warm apple crisp sure does melt a scoop of ice cream perfectly!

in the orchard.

Hey guys! I know it is getting toward the end of apple season (at least for picking), but today I finally got to go apple picking with my sister, her mom, and my niece! (We went last year too. It's becoming somewhat of a tradition) D was supposed to come today, but he came down with a cold yesterday and he's (still) stuck on the couch. Boo. Maddie (my niece) brought one of her friends, too. Although it was pretty cold, we still managed to have a fun time!

At this point in the season, the only thing left on the trees to pick was Melrose, Ida Red, Crispin, and one other that I can't remember the name of. In the general store at the apple orchard, they did have the last of the freshly picked apples from the trees (like Macs, Cortlands, Honey Crisp, etc). 

I had my heart set on getting some Honey Crisp, but a small bag of them was $8! (Compared to Macs at $4.50) Holy cow! And the worst part? They said that for U-pick, Honey Crisp were the same price as all the rest. Dangit. I'll have to go next year when they are still on the trees!

The Crispin were HUGE! 

Just for a size comparison, the red apple is a normal/slightly bigger than normal sized apple. The Green one is the crispin:

Anyways, my sister's mom's car got stuck in the mud in between a couple of the rows of trees, so we had to go hang out at the general store while they got a tractor to pull her out. Fairly comical.

While we were at the store, I managed to snag a couple of pictures of the goodies they had there. Oh! And there was this adorable puppy...

The squash that is sitting on top of the GIANT one is a normal size. I put it there for size comparison. HOLY GIANT SQUASH:

They also have freshly baked cookies, gourmet mustard, real maple syrup, cheese curd, and homemade, fresh, hot donuts. While everyone else snagged a cookie, I just couldn't pass up the donuts. I don't even really like donuts. I know, color me weird. But they were calling to me. Guys, let me just say: best donut ever. It was an apple cider donut with cinnamon sugar, and it was warm and light and airy and crispy and perfect. And guess what? It was BAKED. Invest in a donut pan, I must.

I ended up leaving with two more donuts to go (for my parents and D, of course!), a half gallon of apple cider made at the orchard, and a big bag of Mac's. They're D's fav, and I'll just have to suck it up and buy some Honey Crisp from the store before they're out of season. 

Overall, a great Sunday! (Even though my Titans lost!) Adios!

homemade applesauce.

You know what everyone FREAKS OUT over when it's fall?

Canned pumpkin.

I mean, I don't even really get it. The whole pumpkin thing. I don't like pumpkin pie, and so I guess I've let my view of all things made with canned pumpkin be tainted. I did try some pumpkin cake bars at Thanksgiving one year that my sister made, and they were pretty good. Fine, they were delicious. Happy? I guess maybe I should try making at least one thing this fall with some dang canned pumpkin.

But until then, I'll be enjoying the forgotten, ugly step sister of fall:

APPLES.

I don't see nearly enough posts on the blogs I read devoted to apples or apple recipes. What gives, people?! Just think of all the delicious goodies you can make: apple pie, apple crisp, caramel apples, AND the star of today's show.... appleSAUCE.

I'd never made homemade applesauce until a few weeks ago. You see, when I was little, I remember watching my grandma make applesauce... except she used this crazy metal contraption that looked like it was 100 years old to mash the apples. Not kidding. So I was under the impression that one needed a crazy 100 year old contraption in order to make applesauce. Friends, that is not the case.

The only equipment you need is a knife, a pot, and a fork. I suppose if you had an immersion blender, that would make the applesauce even smoother, but unfortunately I do not. But it's really not necessary! And guys and gals, this applesauce tastes better than store bought. I swear! And it's super easy.

Homemade Applesauce

Recipe from Allrecipes.com

4 medium sized apples (or 5 smaller ones)

3/4 cup water

1/4 cup sugar

1/2 tsp cinnamon

Peel, core, and chop the apples. In a saucepan, combine the apples, water, sugar, and cinnamon. Stir to combine. Cover and cook (over medium heat) for about 15-20 minutes or until apples are soft. Allow to cool and then mash the apples with either a fork or a potato masher. I left mine a little chunky. (This is where I could see the immersion blender coming in handy, but so not necessary!)

PS: We're going apple picking again this Sunday. Look out for at least one apple-related recipe next week!