This fall and winter, the Eco News Network team will share favorite family recipes with our readers. We hope you will enjoy them and that you’ll send us your family favorites to share by emailing them to firstname.lastname@example.org.
It’s a brisk fall day and the leaves are swirling to the ground as I head out to the the farm stand to pick out some local apples. An apple crisp day no doubt. If only mom could know that I am making her crisp this afternoon. I wish we could sit together savoring this treat with just enough vanilla ice cream on top like we use to do. I hope she can somehow smell the apples, brown sugar, butter and cinnamon baking. Surely that would make her smile.
This Eco News Network Family Recipe bears the time-worn signature of so many times I have made mom’s crisp to share because it fills the house with the smell of love and makes those who take their first bite smile just a little bit. I share this with you today as I think about fall and apples and blowing leaves and the sweet smell of wild concord grapes hanging on the vine.
Mom’s Apple Crisp
- 4 cups peeled and sliced farm fresh local apples (firm tart apples are best and you can use a mixture of local varieties for extra taste)
- 1 cup unbleached organic flour
- ¾ cup organic brown sugar
- 1 tsp. cinnamon
- ¼ tsp. sea salt
- ½ cup organic butter
- Peel apples and place into a 1 ½ quart glass baking pan (size is not that important as long as the apples are about 1” thick in the dish)
- Blend flour, sugar, cinnamon, salt & butter to a mealy consistency (butter should be soft but not melted when mixed in)
- Sprinkle over apples to cover
- Bake about 30-40 minutes at 375 degrees until a fork easily pushes through the apples and the topping is lightly browned
- Serve with homemade or organic vanilla ice cream or homemade whipped cream
Definitely have seconds! Also excellent for breakfast I hear but I wouldn’t know anything about that!
Photo: Dwight Miller Orchards and Boston Organics