It's Wednesday, so that means I'm unplugged today. I still can't talk very well because of the fall 'crud' so time away from the phone will be an especially good thing!
"Security is mostly a superstition. It does not exist in nature, nor do the children of men as a whole experience it. Avoiding danger is no safer in the long run than outright exposure. Life is a daring adventure or nothing at all." ~ Helen Keller
RECIPE OF THE WEEK
What always seems to go along with the cider stew I made last week is apple crisp…so delicious with fall's fresh supply of apples. I have always preferred crisps to pie…it's all about the filling, not the crust…and I always love something crunchy.
It's best about an hour out of the oven…still warm, but not hot…with the topping still crunchy but tender, before it softens after absorbing the juices of the apples. This version is my husband's favorite…no oatmeal. I usually fill a 4-cup liquid measuring cup to measure the apples so it's closer to 5 cups than four…this time I used Haralson apples.
- 4-5 cups sliced tart baking apples
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup flour
- 1/2 cup butter
Butter square pan (either 8" or 9" will work). Put in apples, sprinkle with salt. Mix flour, cinnamon and sugars together. Cut in butter until crumbly and spread over apples. Bake uncovered at 350 degrees F for about 45 minutes. Serve while still warm with ice cream or whipped cream.