One of my absolute favoritist fall activities is picking apples. I romp around the orchard like a six-year-old and giggle like I'm being held against my will and tickled. I make a halfhearted attempt to be very selective and try to keep my harvest under twenty pounds. Good times.
Last fall, I dabbled in Caramel Apple Crisp. It was yummy, to say the least. This year, I found myself feeling more traditional. Something classic, with lots of oatmeal and brown sugar. The Apple and Raisin Crisp recipe from epicurious.com seemed to fit the bill perfectly.
1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped
4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
Vanilla ice cream
Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
For Topping: Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
For Filling: Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.
Literate Baker notes: I was feeling atypically un-nutty, so I eliminated the walnuts. I also skipped the raisins. Oh, and I used a combination of Empire and Macoun apples.
Man, this stuff is autumn in a bowl. Crunchy yet soft. Sweet yet tart. Hot and cold. I may have made it twice already. I may be planning to make it again. You know, for quality control purposes. Keep it homey, friends, and...
Keep it sweet.