This past Saturday was the prototypical “crisp” (hee hee) fall day, which C. and I were lucky enough to spend upstate. We stayed with C.’s Oma in Rockland County, and borrowed her car for a drive up to New Paltz for apple picking at Wilklow Orchards. Wilklow is the cutest – not only do they grow fabulous apple varieties but the owners welcome everyone, their donuts and cider are scrumptious, and when we were there, one of their teenage employees wore a too-big hot dog costume voluntarily. Afterward we explored New Paltz proper and inhaled a tasty lunch (and a couple of pints) at the Gilded Otter Brewpub. Then I convinced C. to drive up to Rhinebeck to catch a few hours of the New York State Sheep & Wool Festival (where I exercised great restraint and confined myself to drooling and petting llamas) before heading home. We had a truly perfect day. The trees, by the way, are at peak color upstate. It was enough to make me mourn my camera all over again.
With our gigantic haul of apples, we decided to make a few apple crisps and perfect a recipe. The formulation below was inspired by several recipes from epicurious:
3/4 c. packed brown sugar
1 T cinnamon
3.5 lbs. baking apples, peeled, cored, and sliced (Granny Smith or Rome work well)
1/2 c. flour
1/2 c. rolled oats
1/2 c. sugar
1/2 c. unsalted butter, chilled
Preheat oven to 450 degrees. Butter a 13 x 9 baking dish. In a large bowl, combine brown sugar, cinnamon, and nutmeg. Add apples and toss to coat. Transfer apples to baking dish.
In a separate bowl, combine remaining ingredients. Mix with your hands until it looks like a coarse meal. Sprinkle evenly over apples.
Bake crisp 20 minutes at 450. Reduce temperature to 350 and bake an additional 30 minutes, until top is golden brown and apples are tender. Let it cool at least 15 minutes and serve warm, with ice cream if you know what’s good for you ;-).