Apples...

Did you know that the apple tree originated in Western Asia?  I suppose the folklore of ‘Johnny Appleseed’ could really be true!  (and it is… partially-  John Chapman was his name - and he cultivated some of the first apple tree’s in Illinois, Ohio, and Indiana)

Asia still has strong roots in the apple business.  China is the leading producer of apples in the world!  We don’t see much of that, as the United States is second.  (Iran is third… WHO KNEW!)

The fall in Minnesota yields an almost infectious ‘apple fever’.  There are plenty of orchards to visit, seasonal varieties of apples that people go nuts over (honeycrisp anyone?), and of course lots of great apple recipes.  I love just about any recipe that contains fresh apple.
The smell of apples and cinnamon is one of my personal favorites.

Today we taste some fresh apple crisp.

I love apple crisp.  I have used many recipes over the years.  Some are better than others - but they are all good.  The thing that I have noticed really being different about some of the recipes is the number of steps it takes to make the crisp.

Where I come from apple crisp isn’t around long enough to make it worth spending hours in the kitchen on a complex recipe.  The crisp will gone before you know it!  That’s why I love this apple crisp recipe.  I used to call it ‘Simple Apple Crisp’ or ‘Easy Apple Crisp’ - but it’s the only one I make any more!

Apple crisp goes really well with a nice cup of coffee.  Not a coffee drinker?  Have some APPLE CIDER with your crisp!  After the apple crisp recipe I have included my favorite way to warm up (and spice up some apple cider)!

Apple Crisp

Print your own recipe card for this item: CLICK HERE

Ingredients:

·         3-4 medium honeycrisp apples

·         2 medium/large granny smith apples

·         1 c. brown  sugar

·         ½ c. flour

·         ½ c. quick cooking oats

·         ¾ c. butter

·         1 and ½ T. cinnamon

·         ½ t. nutmeg (or use ¾ t. if you want a more savory taste)

Instructions:

Preheat oven to 375 degrees.

Grease/spray 8x8 baking pan. 

Peel any stickers off the apples.  Wash & peel.

Cut apples (avoid the core).  Dice apples into 1 inch (or smaller) pieces.  *You don’t want them too big.*

Spread apples evenly into the pan.

In a bowl, combine all the dry ingredients.  Mix well.  Cream the butter into the dry ingredients.  Mix thoroughly.  Spread/crumble the topping over the apples evenly.

Cover with aluminum foil.

Bake at 375 for 20 minutes.

Remove foil.  Bake for an additional 15-20 minutes.

Cool for 5+ minutes before serving - serve warm.  Serve with vanilla ice cream if desired!

To Save Even More Time - Try This Product!

I discovered a great product last year.  It is a ‘ready made’ apple crisp mixture.  Add butter and apples and you are ready to go!  It tastes almost the same - but you are ready in about half the time!

Marzetti Apple Crisp

Look for it in the grocery store - I have found it at several stores in the produce area right by the apples!

I would definitely recommend this product.

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I have always wondered what the difference between Apple Cider and Apple Juice is.  Depending on who you ask you can get a different answer.  It is as clear as mud.

Fundamentally, if you are talking about 100% pure juice or cider - it is the same thing… just processed differently. 

Apple juice is strained a bit more to have less pulp - but that’s it.

At this time of the year it isn’t uncommon to see “Apple Cider” that looks just like “Apple Juice”.  Buy the cheaper one - it’s the same thing!

If you really want the true ‘cider’ experience you need to look at color.  Here is a fun (and corny) phrase that I heard once-

If it's clear and yellar, you got juice there fellar,
If it's tangy and brown, you're in cider town.

In any event- juice or cider (I say you should buy what ever is cheaper), flavor it up with the recipe below!

Apple Cider

Print this recipe: CLICK HERE

Ingredients:

·         ½ gallon of Apple Cider

·         1 T. whole cloves

·         2-3 T. of cinnamon (or you can use 5 cinnamon sticks)

·         ½ t. of nutmeg (nutmeg is strong, so I recommend starting with ½ - you can add another ½ if you desire

·         ¼ c. brown sugar

·         3 T. cranberry juice

·         Zest of one medium orange

·         1 container of fresh (or your can use 1 c. of frozen) blackberries

Instructions:

Pour the apple cider into a large cooking pot (one that has a lid).

Add all of your ingredients - stirring in the brown sugar, cinnamon and nutmeg so that the majority of it will dissolve in the cider.

Using a large spoon, crush the blackberries into the mixture.

Simmer on a medium low heat.  We want the mix to get close to a boil - but not all the way.  Apple cider mixed with these ingredients can boil over and make a mess if you aren’t careful.

I always suggest that you simmer for at least 30 minutes.

Not only do you want the mix to be piping hot - but you will love the way your house smells too!

When you are ready to serve, run the pot of cider through a strainer to collect any blackberry seeds, cloves, or un-dissolved cinnamon/nutmeg sediment.

Serve in your favorite mug with a cinnamon stick, a dash of nutmeg, or even some whipped crème.

(or all three!)

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Spice it up even more…Adults Only!

A spiced cider with some BRANDY is also great!

Take this same recipe but add 1 cup (or more) before you heat it.  It will definitely warm you up!

As the leaves change colors, the days get shorter, and the weather gets considerably colder - stay warm and enjoy some good food!

Until next week!