Category Archives: Tarts, Pies, Crumbles, and Crisps

Apple Crisp

This past weekend my mother and I decided, after years of talking about it, to go to a great annual event in our area. Every fall Portland Nursery hosts an apple tasting event. Along with the tasting they have a bunch of other great activities including cider tastings, live music, kid’s activities, along with shopping through their great plants! We only ended up staying for the apple tasting, and of course bought a bunch of apples! They had a great variety, with close to 30-40 different apples, pears, and asian pears, most that I had never heard of before.

I really love looking through the plants they have, and I definitely found one that I want to get next spring. It was a hot pink blueberry bush! They taste like normal blueberries, but turn bright pink when fully ripe. I also found the cutest bonsai maple tree. Its little leaves were changing colors!

We came home with a little over 20 pounds of apples and pears, and will definitely be going back next weekend to buy even more. We are going to turn most into apple sauce and pear sauce next weekend, but I managed to snag a few to bake with! Every year we make a point to make apple crisp a few times, usually when fresh crops of apples start coming in, for Thanksgiving, and maybe another time or two throughout the fall and winter.

I like a sweeter apple when making apple crisp, we usually use golden delicious apples, but this year we used a variety from the tasting, called a gourmet golden. You can use a tart apple like a granny smith if you prefer, just up the amount of sugar you use. Since I love brown butter so much, I used it instead of regular butter, but if you want to use the same amount of softened butter, it will still be good. I have found that apple crisp is better once it has been able to sit for a few hours, or overnight.

 

Apple Crisp

Filling:

8-10 medium sized apples, peeled and sliced

½ cup sugar

2 tsp cinnamon

Topping:

1 ½ sticks of butter

¾ cup all purpose flour

¾ cup whole wheat flour

¾ cups old fashion oats

¾ cup brown sugar

Cinnamon to taste

Pre heat oven to 350.

For the filling:

After peeling and slicing apples into ¼ slices, place in a bowl with the cinnamon and sugar, toss to coat. Put apple mixture in a pie dish, set aside.

For the topping:

Melt butter over medium high heat, let bubble until golden brown. Let the brown butter cool slightly. Combine flour, oats, brown sugar, and cinnamon ( can be done in the same bowl as the apples). When butter has cooled enough to touch, add to flour mixture. Mix the butter and flour mixture until you can form small clumps.

Evenly spread topping over the apples. Place in the oven, and let it bake for 45-60 minutes, until juices bubble up from the apples, and the apples are soft.

 

 

Peach Crisp

In Oregon we are still lucky enough to be getting local peaches. Just yesterday I finally made it through the last of the 110(!!!) pounds of peaches that we got in the last few weeks. The first round was turned into a variety of jams, the last 50 pounds was cut up and frozen for use over the winter months. I held back a few from the freezer, and made this peach crisp/crumble with them.

If you are still able to get fresh peaches, you should make this crisp! Even if all you can get are frozen peaches, they will still work out fine. I plan to make this again a few times this winter with the peaches we froze to help us relive the feeling of late August and early September here in the Northwest!

Peach Crisp

Filling:

5 cups peeled, sliced peaches

½-3/4 cups sugar, depending on how sweet your peaches are

2 tsp ground cinnamon

Topping:

1 cup AP Flour

½ cup packed brown sugar

1 tsp ground cinnamon

¾ cup rolled oats

2/3 cup butter, firm

Preheat oven to 350.

Toss the peaches, sugar and cinnamon in a large bowl to evenly coat. Place in an 8×8 baking dish.

Mix together the flour, brown sugar, oats, and cinnamon. Cut in the butter until you can form loose crumbs. Place crumbs on the peach mixture, covering completely. Bake for 30-35 minute until crumb layer is golden brown.