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Harvest Apple Crisp

Emma Beauchamp, Find Local Food, Recipes

Does making a pie crust seem daunting? Do you have a jumble of frozen fruit in your freezer that needs to be eaten? Do you have a hankering for something sweet, but not too sinful? Then, look no further than apple crisp!

Making fruit crisps is the most forgiving and versatile dessert out there. They can be made with fresh or frozen fruit, so they are easy to make all year round. Plus, crisps are quick to make (unless you have a bunch of apples to peel), so they can be whipped up in a hurry.

During the summer months, when fruit is at its best, many people choose to freeze or can berries, peaches, rhubarb, and more. If you didn’t get around to that this summer, consider looking in the frozen section at your favorite grocery store for Michigan Farm to Freezer products. Furthermore, if you live in or around Ann Arbor, you can even subscribe to a monthly winter CSA of fresh-frozen fruits and vegetables from Locavorious to bolster your freezer. Though, all of their CSA slots for this winter has been filled, you can still find Locavorious products at both Argus Farm Stop locations.

For the filling:

6-8 cups apples, peeled, cored, sliced (or any other fruit) (a mix of apples from your favorite orchard is best)
1 cup of frozen cranberries (optional! but delicious)
1/2 tbsp cinnamon
1/4 cup brown sugar
juice of 1/2 lemon

For the topping:

3 cups oats, from the Grainery
3/4 cup brown sugar
1/4 cup flour
1/2 tbsp cinnamon
1 tsp ginger powder
1/2 tsp cloves
1 1/2 sticks / 12 tbsp  cold unsalted butter, such as Shetler Family Dairy or Calder Dairy
1/2 tsp salt
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Preheat oven to 350degrees. Prep your apples and place in large bowl. Add in cinnamon, lemon juice, and sugar and mix to coat. Pour into 9×9 pan.

In a medium size bowl, add in oats, sugar, flour, spices, and salt. Combine, then cut in pats of cold butter. Use your fingers or a pastry blender to combine everything into a course meal.

Pour the oat crumble onto the fruit. Bake for 1 hour and 10 minutes. Serve warm with ice cream or whipped cream (or eat for breakfast).

 

Emma Beauchamp is the communications Manager for Taste the Local Difference. She lives in Ann Arbor, MI. Contact her at emma@localdifference.org

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