Crisp Autumn

Last weekend, there was a CSA potluck dinner at my farm.  I cursed myself for already having plans.  After all, that might have been the only chance I’m ever offered to see the Farmer in a purely social setting (deep breath), with his hat off (gasp!), eating something that he himself prepared (hyperventilating).

I thought about standing up our friends at our own house, as I’m known to do when something better comes along (or when nothing better comes along).  But then my conscience got in the way.  I mean, what were the odds that I’d get to have the Farmer all to myself at a romantic table for two that I would have set up in the spot with the best view with candlelight and lots of booze?

Not good, I thought.  Might as well keep my plans intact.

The esteemed harrison3 brought his family over, and we had burgers with homemade pickles, coleslaw, and watermelon.  Apparently I was trying to fool myself into thinking it was still summertime.  I know that menu looks like I totally phoned it in, but did I mention that the pickles were homemade?  Homemade and amazing.  I made the hamburgers and coleslaw, too (half-hearted applause).  Oh, and apple raspberry crisp, the only clue that we were, as we continue to be, firmly entrenched in fall. 

I’m not sure which was better, the pickles or the crisp (the pickles?), but the photo of the crisp came out better, so that’s the recipe you’re going to get!

 

Apple Raspberry Crisp

You don’t need too many raspberries for this.  A handful or two will do you just fine.  Who can make it all the way home with a full pint anyway?

Topping
¾ cup rolled oats
1/3 cup brown sugar
½ cup flour
1/3 cup cold butter, cut into pieces
1/3 cup sliced almonds

Filling
6-8 apples, peeled, cored, cut into ¼-inch thick slices
½ cup raspberries
Juice from ½ lemon
½ cup brown sugar
2 Tbsp. flour
1 tsp. cinnamon
¼ tsp. grated nutmeg
¼ tsp. almond extract

Preheat oven to 350°F.

For the topping, combine oats, brown sugar, flour, and butter in food processor.  Pulse until crumbly, with butter pieces the size of small peas.  Stir in the almonds by hand to keep them whole.

In a large bowl, combine apples, lemon juice, brown sugar, flour, cinnamon, nutmeg, and almond extract.  Gently fold in raspberries.  Dump into an 8x8-inch baking dish, spreading evenly.  Pour topping over the fruit.  Bake 50-55 minutes, until apples are tender and bubbling and top is golden brown (use the broiler if you must).  Serve warm with vanilla ice cream.  That is not a suggestion.

Comments

[Lauren Harrington]

OMG this recipe sounds absolutely delicious. I wish it wasn't so late in the evening or I would be at the grocery getting the ingredients right now! Including the ice cream because everyone knows that you cannot eat cobblers and crisps without ice cream!

[Tracey]

Wow, this looks and sounds amazing! I love crisps so I'll be bookmarking this one to try this fall.

[Ann]

Your crisp looks fabulous!

[grace]

out of all the fruit desserts--cobbler, crisp, pie, galette, crumble, etc, etc--i think i like crisps the best. yours looks sensational. :)

[Tammy]

grace: Thank you. I always forget about crisps, so enamored am I by pies, but they are really good. And quicker to make.

Ann: Why, thank you. Tastespotting didn't think so.

Tracey: Good luck. Enjoy!

Lauren Harrington: So glad you agree. I love how the ice cream melts over the warm crisp, mmmmmm.

[andrea]

Made this to rave reviews! I'd take a crisp over a pie any day (ducking). At the last minute, I realized I didn't have almonds, so substituted pecans. Also realized that I didn't have ice cream, so went with whole milk yogurt instead (ducking again!)

That said, it certainly seemed appropriate to eat the leftovers for breakfast. :)

[The Esteemed Harrison3]

First off, thanks for the shout-out and for not standing us up (had I known that we were competing with the Farmer, I would have done the right thing and canceled). The apple crisp was as amazing as the photograph, and if you had left me alone (with my shame) to eat an entire jar of your pickles, I would have been thrilled.

[Tammy]

The Esteemed Harrison3: We'll have you guys over again soon to finish off the jar!

Andrea: So glad you liked it! At first, I was appalled by your use of yogurt, but then it made your breakfast-crossover idea seem brilliant. Until I remembered that you can still have crisp with actual ice cream for breakfast if you just don't tell anybody.

[Lorna]

I made this crisp two days in a row for different sets of guests and it was a huge hit both times. So tasty and great for breakfast as well. Thanks for the wonderful recipe.