It's Apple pickin' season. So what to do with the orchard's abundance of apples? Simplify the iconic apple pie by making an apple crisp -- it's the flavor of fall without the fuss. We rounded up a few of the best apple crisp recipes spied elsewhere on the Web..
Good Morning America offers a recipe for slow-cooked apple crisp in a crock pot. "America's Test Kitchen" Host Chris Kimball upgrades this fall fruit favorite.
This apple crisp via The New York Times is topped with tortoni and macaroons.
The Washington Post dishes up lunchbox-friendly apple-crisps -- the "s" makes all the difference in interpretation.
Often overlooked and underrated in other seasons, apples as vibrant and crisp as these reign supreme every September. In these two complementing shots, one can't help but crave the inimitable crunch of an autumn apple. Fine-grained or sweet, sprightly or tangy, with hundreds of varieties -- from the juicy Acey Mac to the nutty Zabergau Reinette -- apples have flavors as variegated as their purposes.
Going apple picking with friends is one of the many reasons I look forward to the fall. Choosing the right apple is easy and involves knowing some basic facts.
More than once, I've been caught saying nasty things about my 1997 edition of the Joy of Cooking. It's not that there's anything inherently bad about that volume, I just happened to grow up with one printed in the early seventies (white dust jacket, turquoise fabric cover) and love that one totally because it is so deeply familiar to me. However, last night I had to swallow all my heartless words, because the '97 version came through for me big time.
Last week I went apple picking. Scott and I picked a full bushel of apples. I've made apple sauce, apple crisp, apples with yogurt, eaten about 15 out of hand and still the box of apples doesn't seem to be visibly reducing. So I went looking for a recipe for a baked good that uses apples. I was hoping for a quick bread or muffin recipe that was low in fat, used several apples and tasted good. And I found it. The muffins came out light, tender and amazingly delicious (ate two as soon as they were cool enough to touch). This one is getting copied down and is going in the file. The recipe is after the jump.
Just when you were wondering what to do with all those apples you picked over the weekend, Scott and I come to your rescue with a couple of yummy suggestions. We trekked out to Linvilla Orchards in Media, PA to pick a bushel of apples (literally) and then brought them back to my kitchen. We made a pot of applesauce, a recipe so easy that you don't really need a recipe at all and a pan of juicy, oatmeal topped apple crisp. So watch, enjoy and go eat an apple.
If you missed it, make sure to check out the first episode of Slashfood in the Kitchen that premiered last week where we made brussels sprouts and a couscous salad. If that doesn't satisfy your cravings for food video starring Scott and me, make sure to head over to Fork You where it all started.
During a chunk of my childhood, my family lived in a house that had once been owned by a botanist. She had planted all sorts of wonderful stuff on the property, including a small apple orchard way at the very back of long, sloping yard. I loved going down there with the dog after school in the fall. The air carried the smell of boozy, decomposing fruit and I felt like a pioneer girl, being able to pick all the apples I wanted.
My mom, driven by the desire not to be wasteful, would pick buckets of apples and make huge batches of applesauce that would get ladled into plastic quart-sized bags and frozen. I learned from her just how easy it is to whip up a pot of applesauce and what a rewarding activity it is. I don't have access to apple trees the way I once did, but I try to go apple picking at least once a fall at one of the local farms in my area. I always turn at least half my bounty into a large batch of applesauce. I save some to make applesauce cake and eat the rest by the bowlful. It tastes like pure fall.
My "recipe" for making applesauce is after the jump.
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