A Muse in My Kitchen
Easy Apple Crisp
Change is in the air. Evenings are cooler. Sun sets earlier.
And many folks are preparing for back to school.
I’m melancholy today as I think how quickly the seasons change. I love and welcome fall – but what happened to summer? I feel cheated. Most of this summer was too hot and with school starting in August now…it just cuts the summer too short.
Yesterday, we took our two oldest grand kids out on their annual ‘back-t0-school’ shopping trip, a tradition that my Hubby and I have had since the first year we were married 10 years ago. It was just like yesterday that I was frantically getting my own little girls ready for back-to-school with a clothes shopping trip. I have to admit grand kids are easier to take shopping than my own girls were. Must be a generational thing.
My melancholy and the cool crisp morning air made me pull out one of my back to school, comfort recipes.
I always had a warm pan of Apple Crisp ready for when my girls got home from school.
Today as my kitchen smelled of apples, brown sugar and butter as I remembered backpacks, new shoes and ‘what am I going to wear on the first day’?
This one’s easy…slice up about 7-8 cups of apples, toss with lemon juice, cinnamon and dried cranberries if you have them.
Place them in a pan.
Top with a brown sugar, butter and oatmeal crumble.
Bake at 375 degrees for 45 minutes.
When they come home from school, you’ll be ready with a bowlful of love and comfort.
What I was making a year ago: COFFEE GRANITA
- 7-8 cups tart apples, peeled, cored and sliced
- ½ – ¾ dried cranberries
- 1 tbs. fresh lemon juice
- 1 teaspoon vanilla
- 1 cup brown sugar
- ¾ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- dash of salt
- 1¼ cup rolled oats
- ½ cup butter, room temperature
- Preheat oven to 375°F.
- In a mixing bowl, combine apples, dried cranberries, lemon juice, and vanilla.
- Sprinkle with cinnamon
- Toss to combine.
- Place sliced apples in a 9 x 13-inch baking pan.
- Combine brown sugar, cinnamon, nutmeg, salt and oatmeal in a bowl. Cut in the butter.
- Sprinkle sugar mixture over apples.
- Bake 45 minutes or until topping looks crunchy and apples are tender.
- Serve with whipped cream or vanilla ice cream.
