Some Kinda Good in the Neighborhood

Some Kinda Good in the Neighborhood

by Rebekah Faulk Lingenfelser

Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.

Foolproof Apple Crisp for the Love of Fall

I’m always sad to see summer go, but the food of fall and the excitement of the holidays quickly propels me forward.

Today, I’m sharing a simple dessert featuring the classic fall fruit, apples. There are 14-layer cakes, lattice pies, meringues and soufflés. Then, there’s Apple Crisp. Labor intensive, complicated desserts have their time and place, but a dessert that’s good enough for a weeknight is good enough for me. No other delicacy screams fall and comforts the home and heart like it. What’s more, the dish is easily adaptable for large or small crowds. Dinner for two? Serve it in ramekins.

Family coming for Thanksgiving? It’s time to dust off that trusty ol’ casserole dish. With its warm nutmeg and cinnamon spices, served alongside a scoop or two of cold vanilla ice cream, it’s the fall season in a nutshell.

The crunch of the granola and earthiness of the pecans, with the tart and sweet combination of apples is foolproof flavor. After baking it, my home smells just like the mountains, and makes me wish I was sipping coffee in a rocking chair somewhere up in Tennessee, admiring the changing leaves. Don’t forget to eat the leftovers for breakfast the next day! My recipe serves 4-6.

Foolproof Apple Crisp

Filling:

2 Granny Smith apples, peeled and sliced

1 Red Delicious apple, peeled and sliced

2 Tablespoons of granulated sugar

1 Tablespoon of cornstarch

1/4 tsp salt

2 Teaspoons each of cinnamon andnutmeg or more to taste

1/8 to 1/4 cup of granola

1 Tablespoon of lemon juice (This keepsthe apples from turning brown).

Topping:

1/4 cup self-rising flour

1/2 cup brown sugar

A good handful of chopped pecans

1/4 cup granola

1/4 cup cold butter

Directions:

Peel and slice apples. Place in a medium bowl and add the remaining filling ingredients. Set aside. In another small bowl, stir together flour, sugar and chopped pecans. Cut in cold butter with a fork or you can blend the ingredients quickly with your hands. Pour filling into a 1 1/2 quart or 8 x 8 casserole dish and top off with the brown sugar mixture. Sprinkle with granola. Bake in 375 degree oven for 35 – 40 minutes. Let cool slightly. Serve with ice cream and coffee, preferably on the porch.

For more great recipes, like Apple-Pecan Honey Stuffed Pork Chops and Cinnamon Apples, visitmy food blog at SomeKindaGood.com. Happy fall, y’all!