Saturday, August 29, 2009

Pinehaven Apple Crisp

It is close enough to fall that our appetites have turned to apples. And apples mean one thing at Pinehaven: Apple Crisp.
We've just been to the Crossroads Orchard in Miamisburg, an annual trip, and we've come home with half a peck of Jonathan apples. They're a little sweet for this recipe - tart is better - but they're what we bought so they're what we used.
Here's a look at the finished product. The house smells of apples at it bakes and that, coupled with the pungent scent of cinnamon, even drifts into my bedroom on the second floor. I wish you could share this with us but I'll go one better. I'll show you how to make it.

Pinehaven Apple Crisp

6-8 apples, sliced
1 cup sugar (1/2 brown, 1/2 granulated)
1/2 cup butter (we use margarine)
3/4 cup flour
1 teaspoon ground cinnamon
squirt of lemon juice if apples are too sweet

Put apples in greased baking dish (8x8" Pyrex). Work together sugar, flour, butter and cinnamon with fingers until crumbly. Pack closely over apples. 45 minutes in 375 degree oven. Serve warm.

This recipe card is the one Mom has used since the 1960's. She's made notes and modified the recipe slightly over the years. The printed recipe is the one we used for the dish shown. Because the apples were quite sweet, we did add a squirt of lemon juice. We buy lemon juice in the plastic lemons commonly sold in the produce sections of grocery stores.

That's it. Make a nice, hot cup of black coffee. Don't ruin it with cream or sugar! You want the contrast of the bitter coffee with the sweet of the apples. Don't even think of tea.

Pick a day when the outside air begins to cool. Set about baking early in the day. At lunch sit down to a leisurely dessert with one of the best apple dishes around. Smile!