Apple Season

Apple Season has come to Maine. Along with crisp mornings, sparkling days and the rustling of leaves.

We love apple season. Apple crisps has been a staple fall desert offering for many, many years. My mother made the same recipe. Now my children have picked up the torch and are carrying it into the future.

What a joy not to have to peel and slice all of those apples! They peel and slice with a will. This season my 8 year old son has been deemed old enough to help. Yes, that would be the son with a fondness for knives. The one who wants to juggle swords when he grows up.

The other day the operation was in full swing. I try to stay the hell out my kitchen when my children are cooking. Less stress. But I did happen to pass through at one point and noticed that my son had switched from the paring knife to my large chefs knife. I mentioned that he was much more likely to cut himself. That he might want to use the smaller knife...safer. He told me that he was fine and knew what he was doing. "Don't worry, Mom." My response...."If you cut yourself, try not to get any blood on the apples. I ruins the flavor of the crisp."

I am just amazed at some of the things that come out of my mouth!

Apple Crisp Recipe
(Joy of Cooking)

4-6 apples. Baldwin, Northern Spy or Macs. Mix them up if you're feeling daring.
1 Tb lemon juice
1/2 c. flour
1/2 c. packed dark brown sugar
1/4 c. butter
1 tsp. cinnamon

Peel and slice apples. Mix with lemon juice and place in 9 inch Pyrex pie plate. Place flour, sugar, butter and cinnamon in a bowl. With a pastry cutter or clean hands mix until crumbly but not oily. Don't over mix. Place on to top of apples. Bake at 375 for 25-30 minutes.

Now, some folks insist that ice cream is the perfect topping for an apple crisp. Not in our house. We are purests. Heavy cream over warm crisp is the only way to go.

Enjoy!