It’s finally fall, which means it’s about time for my favorite fall-related activity, apple picking. I know you are saying to yourself, “But Megan, you can buy apples in the grocery store. Why would you want to pick them yourself?” I’ll tell you- it rules. There is nothing like climbing up in a tree to pick fruit, dodging angry bees, and trying not to get pesticide in your face that makes you feel quite so human. Also, they charge you only for the apples that you bring after you’ve picked them, not the ones that you eat on the way out. So economical!
So what do you do with the 10 lbs of apples that you spend the day picking? Thankfully, apples are an extremely versatile fruit. Chop them up and put them in a salad, bake them whole, or just eat them raw. One of my favorite apple recipes is apple crisp, which I’ve decided to share with you all (this one is adapted from the Betty Crocker recipe, which is also delicious).
4 c. tart apples, sliced
3/4 c. brown sugar
1/2 c. flour
1/2 rolled oats
1/2 c. butter, softened
2 tsp. pumpkin pie spice
Preheat oven to 375 degrees. Grease an 8-inch baking pan and set aside. Spread apples in pan. Mix together oats, sugar, 1/3 c. butter, and spice in a medium bowl. Dot apples with small pieces of remaining butter and spread oat mixture over them. Bake for 30 minutes or until top is browned. Serve warm with vanilla ice cream.