What I would rather be doing now

All my plans for today went out the window this morning when I had to sort out my car insurance which meant that for most of the day, I was on the phone or the internet. In one word: stressful!

 What I would rather be doing now is enjoying the glorious October weather and watching the sun rise like this:

October dawn

And breathe in the air of misty October mornings:

Morning

And then watch the gorgeous colors as the sun goes down:

Sunset

It’s started getting darker and the nights are really lengthening now as we head towards winter.

Baking: apple crisp

This recipe is great for this time of year because it’s apple season! 

I used apples from my own orchard for this recipe. They were windfalls, blown down by some strong winds which we had a couple of weeks back, and so it was necessary to cut out the bruised and damaged parts. Therefore I can’t give an exact measurement for the amount of apples you will need to use as the measurement I give in the ingredient list below is based on peeled and chopped apples. 

Apples from the orchard

 

It is my own recipe and the ingredient quantities are approximate. So if you find that the topping is too dry, add more margarine or if your apple mixture isn’t sweet enough, add more sugar. Some people say that baking is a fine art and it is true that in some recipes it is vitally important to use exactly the right quantities but in a rustic, traditional recipe like this it doesn’t matter so much if the ingredient quantities are more approximate than accurate. Just use common sense and you will be rewarded with a deliciously sweet treat!

INGREDIENTS

For the apple sauce:

7 cups/700 g chopped tart apple pieces

2 cups/100 g brown unrefined sugar

1 tsp cinnamon

For the topping:

1.5 cups/170 g all-purpose flour (I used a mixture of brown and white flour)

Two-thirds cup/85 g brown sugar

1/2 cup/50 g rolled oats

1/2 cup margarine

 

Method:

1. Peel the apples and chop them into approx. 2 inch pieces.

2. Cook the apples in a saucepan on a medium heat until they are like an applesauce with a few soft chunks of apple in the mixture.  This should take about 20 – 25 minutes. Mix the sugar and cinnamon into the apples when they are nearly cooked. The apples shouldn’t stick to the pan when cooking as long as you check them and stir them often, and lower the temperature if necessary. If they do stick, add a very small amount of water and stir.

3. Now that you have the apple sauce prepared, pre-heat the oven to 350F/180C. I use a convection oven and have to adjust oven temperatures but if you use a regular oven, pre-heat it to 390F/200C.

4. While the oven is heating up, prepare the topping for the apple crisp. Stir the flour, oats, cinnamon and sugar in a bowl, mixing well. Then add the margarine. Using your fingertips, mix the margarine into the flour mixture until crumbly.

5. Pour the apples into a large baking dish and evenly sprinkle with the topping mixture.

6. Bake in the oven for approx. 25 minutes or until the topping is golden brown and crunchy.

7.  Serve warm or cold, whichever you prefer. I like it warm served with crème fraîche or ice cream. But it is very tasty served cold for breakfast too! 

Enjoy!

A yummy serving of apple crisp!

As always, if you have any questions or comments about this recipe or anything on the blog, let me know.