Ah Fall!
Fall, the absolute most wonderful time of the year! Yes, I know what comes after. But, the dread of winters cruel grasp cannot dampen my love for the months of September and October. There is nothing like sliding into a worn piece of flannel and heading to the garden. While you are there, you pick the last of the tomatoes while evening settles in heavily laden with dew that will be the mornings first hard frost. The crisp mornings, glorious colors and the foods associated with fall are my most favorite of all.
My grandfathers farm had a couple Old Fashioned Northern Spy Trees.
Generally, you did not pick theses apples until after the first frost but before a true freeze. When the apples were ready, my father would take me up to Gram and Papa Bills for a night of picking. Most times he would end up climbing to the top of the tree and tossing each apple to me. I am sure he didn’t purposely aim for my head but rather wanted to make sure I was paying attention. lol. We would load apples into old burlap bags and head home the truck laden with the delicious softball sized fruits.
My mothers apple crisp was probably my favorite fall treat.
Although most of the apples where destined for sauce, I knew that I would come home at some time during that week to the heavenly scent of apple crisp in the oven. This crisp might be defined more as a cobbler by some. But the topping ends up with a beautiful crispy exterior so I remain comfortable calling it a crisp. I am not sure where my mother got the recipe, but I got it from her so it is mommas apple crisp! So lets run through the recipe.
In my opinion you should always put two or three different varieties of baking apples in your crisps or pies. I believe this gives you a flavor boost. Slice the apples into a greased or sprayed baking dish. Fill it about 3/4 full.
In a mixing bowl, combine the dry ingredients. Add two eggs and mix with a pastry cutter until you are left with pea size crumbs.
Once you have finished combining the eggs, sprinkle the mixture evenly over the apples. Melt the margarine and drizzle over the entire mixture.
The last thing to do is sprinkle liberally with cinnamon.
Place into a 350 degree oven for 45minutes or until it passes the toothpick/knife test.
Of course apple crisp is served best warm and with ice cream!
Although my son prefers it the next day and cold. I, on the other hand, will always warm the leftover crisp in the microwave.
Whichever way you prefer, I hope you will try this delicious fall treat for your family and maybe even make some memories along the way!
- 2 Cups Flour
- 2 TBSP Baking Powder
- 2 Cups Sugar
- ½ TSP Salt
- 2 Well Beaten Eggs
- Apples - 6 to 8 Large
- 1 & ½ Sticks Melted Margarine
- Cinnamon
- Grease or spray one 9 x 13 cake pan.
- Peel and thinly slice apples and add to cake pan till about ¾ full.
- Mix dry ingredients in a large mixing bowl.
- Add two well beaten eggs.
- Mix in eggs with a pastry cutter until mixture is the size of peas.
- Cover apples evenly with mixture.
- Drizzle melted margarine over entire mixture.
- Sprinkle liberally with cinnamon
- Bake until done.
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