“There are things that are not sayable. That’s why we have art.” – Leonora Carrington
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We spent a relaxing getaway last week with dear friends who have a home and art studio on the south shore of Lake Superior on Bark Point. Fun seeing what Jane is creating in her studio, and beautiful days exploring the beauty of the lake and surrounding countryside… I will never tire of the sound and sight of waves lapping the shore.
RECIPE OF THE WEEK
It’s fall, so that means apple delights. We brought up an apple pie from Dave the Pie Guy, but apple crisp will always be my go-to. I love crunch, and this recipe from delish.com had fabulous crunch and flavor. I used a mix of apples, which gave it more depth of flavor.
CRUNCHY APPLE CRISP
- 5 cups apples, peeled, cored, slice 1/4″-1/2″ thick (Honeycrisp, Granny Smith, Cortland, Gala, Haralson, etc)
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons granulated sugar
- 1/4 teaspoon nutmeg
- 2 teaspoons ground cinnamon, divided
- 1 1/2 cups rolled oats
- 3/4 cup packed light brown sugar
- 2/3 cup flour
- 1/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- Vanilla ice cream for serving
Preheat oven to 350 degrees F. In a medium bowl, toss apples, cornstarch, lemon juice, granulated sugar, nutmeg and 1 teaspoon cinnamon.
In a small bowl, toss oats, brown sugar, flour, salt and remaining 1 teaspoon cinnamon. Add butter and stir until a crumble mixture forms resembling wet sand.
Arrange apple mixture in a 2-quart ceramic baking dish. Top with oat mixture.
Bake until apples are soft, topping is crisp and golden brown, juices are bubbling around edges of dish, 55-70 minutes.
Serve warm with ice cream.