Cooking with Emily – Apples and Apples

Cooking with Emily – Apples and Apples

Emily Mailhot Reporter – Vegreville News Advertiser

Nothing says the end of summer like apples. Anyone with an apple tree or two in their yard is practically drowning in the fruit at this time of year, and anyone who has a friend with an apple tree or two… well…they may accept a bag or two, but they may also be avoiding that friend. Because unlike many things, apples DO grow on trees, and they grow fast.

Of the many things to do with boatloads of apples, apple crisp is my favourite. It’s easy to make, tastes good a la mode, and it’s in season for my birthday.

This recipe for apple crisp was pretty easy to follow. So easy, in fact, that I’m almost sorry because there weren’t any incidents to spice up the story. Nonetheless, here is my narrative of each step:

Instead of the type of apples the recipe calls for, I used crab apples, which were probably too small. The pan I used was also a bit smaller (9x9) because that’s what I had. But it worked out. The only other thing I would really call to question in this step is that I didn’t measure the lemon juice. I just squeezed a third of a lemon over the mixture the good old fashion way.

I measured the crumble topping according to the recipe.

In the oven, the crisp seemed to have a hard time crisping or even browning. It was just kind of dry and flour-y. So if I ever follow this recipe again I would probably reduce the flour by half.

Overall, it was a good dessert and I will probably keep making it until I run out of apples. And so should you. Go ahead, call up the friend who keeps trying to sneak bags of apples onto your porch and tell them you’ve changed your mind; you would love to take some apples of their hands. You know you want to.