Apples

It's that time of year when the leaves are turning and the apples are abundant... We have gone a little apple crazy around here. I have discovered a new apple crisp recipe and it has become a favorite. There is something comforting about the scent of apples and cinnamon wafting through the house on a cool fall evening. It is so good that you need to share in the experience (at least visually)!

Here is the recipe. It's from the America's Test Kitchen Family Cookbook...

Topping:

6 tablespoons all-purpose flour

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

5 tablespoons unsalted butter, cut into 1/2 in pieces and softened

3/4 cup finely chopped walnuts or pecans

Filling:

3 pounds apples (6-8), peeled, cored, and cut into 1 inch chunks

1/4 cup granulated sugar

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon grated lemon zest

1. For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

2. For the filling: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest, together and place in an 8-inch-square glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.

3. Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving. Enjoy!!!

And don't forget the to save something for the chickens (the ultimate in recycling)!