Although it is bitterly chilly today and I actually heard someone mention "snow" on the radio today, I'm trying to remind myself that I actually do love fall best. If for nothing else than football and apples, I would find it hard to replace my love of fall.
M2 loves the color green. She, by default, loves Granny Smith apples. Sometimes, she will eat an entire bag of them between grocery trips. Other times, I will buy a half dozen that sit in the fruit bowl, all lonely and waiting.
I had three such apples toward the end of last week.
I had tried to cajole M2 several times into finishing them off before they became "wiggly", but no such luck.
I poked around in the kitchen and realized I probably had all the ingredients on hand to throw together an apple crisp. This is ALSO one of my favorite things about fall...apple crisp. Um, YUM!
I have the perfect baking dish for this number of apples. It is not too big and not too small. And,
because it's Le Creuset, it never fails to churn out perfectly baked whatever-I-put-in-it.
Never mind that it's the same color as the apples. That's just a bonus. You also should not be disillusioned that Miss Picky even ATE any of the perfectly delicious apple crisp. M2's ability to avoid anything tasty is amazing. She should be really healthy except that many of the things on her approved food list are completely unhealthy. Ugh.
Just in case you have some apples (or pears or whatever) lying around and want to put together a crisp of you own, here is the recipe straight from the Better Homes and Gardens "New" Cookbook [which really is quite old given how long I've had it].
Fruit Crisp
5 c. sliced, peeled apples (or pears, peaches, apricots OR frozen unsweetened peach slices, thawed but not drained)-- or, whatever fits in your super cute baker
2 - 4 TBSP sugar
1/2 c. regular rolled oats
1/2 c. packed brown sugar
1/4 c. all-purpose flour
1/4 tsp. ground nutmeg, ginger or cinnamon [I used both cinnamon and nutmeg]
1/4 c. margarine or butter
1/4 c. chopped nuts or coconut [I skipped this]
Place fruit in your baking dish. Stir in sugar.
For topping, in a mixing bowl, combine oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.
Bake in 375-degree oven for 30-35 minutes or until fruit is tender and topping is golden.