At this time of year, folks all over the area are using fresh picked apples to make homemade tasty treats. And we didn’t want to be left out of all the delicious fun.
So we figured why not pick some of our own apples, find a local recipe and head into the kitchen for a little baking. After all, desserts are one of our favorite things in the world. If you don’t believe us, check out page 22.
During our preparation for this issue, we were reminded that Apple Hill Farm has a ton of great recipes on its website. There are ones for apple cider upside down cake, apple raisin oat bran muffins and apple cider beef stew.
But nothing says fresh apple baking like apple crisp. And it just so happens there’s a recipe for Apple Hill owner Chuck Souther’s favorite apple crisp. Sold.
The recipe was simple and like most of our cooking endeavors, our little sous chef Sophie (my daughter) was there to lend a hand. The apple crisp called for McIntosh and Cortland apples, but this the Insider and we never go by the books. So we used McIntosh and Honeycrisp for our two flavors.
It’s supposed to take eight medium apples to fill the 9×9 pan, but since Sophie decided to take bites out of a few apples during the peeling process, we had to peel a few extra. Oh well, at least she’s eating her fruits.
Once the apples were peeled and cut, we sprinkled sugar over them and lightly mixed it in before placing them in the pan.
The rest of the recipe calls for flour, dark brown sugar, cinnamon and butter to be mixed together and spread over the apples. Then you bake it for 45 minutes, top it with vanilla ice cream and enjoy. It’s really that simple.
And if you happen to make this and have extra, you can always drop some off. Once again, we like desserts of all kinds – especially freshly baked ones.
