I warned you that my apples were ripening. Despite a lack of rain this year, they've done surprisingly well. Some apples were stolen by squirrels, and others didn't fare too well, but the ones still on the tree are larger than usual and taste good (of course I sampled a couple).
We've posted a lot of apple recipes on Mystery Lovers' Kitchen, so I had to hunt for one that was a little different. This is one I found in The Apple Cookbook. I liked it because it kind of combines the seasons, with maple flavor from the spring syrup crop (no, not mine, although I did try making it one year with from a maple tree in the yard) plus the fall apple harvest. The maple gives the flavor an interesting twist.
Maple Apple Crisp
Ingredients:
1 cup granola
1/2 cup old-fashioned rolled oats
1/2 cup dark brown sugar
1/2 cup nuts (walnuts or pecans)
1 tsp. ground cinnamon
1/2 cup (1 stick) salted butter
4 large apples (I used my own Cortlands)
1/3 cup maple syrup
1 Tblsp. Lemon juice
Instructions:
Preheat the oven to 400 degrees F. Grease a deep 2-quart
baking dish.
In a medium bowl, combine the granola, oats, sugar, nuts and
cinnamon. Blend in the butter with your fingers.
Peel, core and cut the apples into ¼-inch slices. Lay in the
baking dish and sprinkle with the maple syrup and lemon juice.
Cover completely with the granola mixture and bake for 40
minutes, or until the apples are tender.
Serve with ice cream or whipped cream if you like.
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| On the left is Eileen Connolly (her father named the pub), and Sam is on the right. I think I've known him since he was seven. |
