Pies, Cobblers and Crisps Pt 2

Peeled Apples

I don’t always make dessert, but when I do, I choose Apple Crisp.

It’s delicious. And it’s perfect for the fall.

Besides Cobbler, this might be my favorite.  Or maybe it is and Cobbler is a close second.  I can’t ever decide, but Cobbler is another post, so maybe I’ll have figured it out by then.

The same basic recipe can be used for other crisps, if you happen to not be a big apple fan.  I don’t know how anyone doesn’t love apples, but I know they’re out there.  You can use any type of apple or pears, and probably any fruit that is considered a pome.  My favorite is the Granny Smith Apple Crisp.  I wouldn’t go for the stone fruits – they’re better in cobbler anyways – but strawberries are especially delicious in a crisp in the springtime.  I know it sounds a little strange, but I’ve made quite a few believers after serving them strawberry crisp!  I’ll convince you too!

• 6 Apples – peel, core and slice them
• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 cups flour
• cinnamon
• nutmeg
• maple syrup
• 1/2 tsp salt – if you use salted butter, leave this out

Sprinkle the cinnamon and nutmeg over the apples and stir to get a little bit on all the pieces.  Drizzle them with maple syrup.  mix the butter, salt (if using), sugar and flour together.  You should have a crumbly mixture, but if it looks more like cookie dough, don’t worry!  It will still taste delicious.  Crumble the dough on top of the apples and bake for 30 to 45 minutes at 350.  The apples and syrup will get bubbly and the topping will be golden brown and crispy.

If you don’t often have brown sugar, you can make your own!  Mix 1 cup of regular sugar with 1 tbsp of molasses until it looks like store bought brown sugar.  If you just don’t like brown sugar, use all regular sugar.  Sometimes, when I remember, I add 1 tsp of vanilla to the topping, but it’s still good without it.

Regular Sugar

Add Molasses

Mix to make brown sugar

As for the strawberry crisp.  Leave out the cinnamon and nutmeg and just drizzle with maple syrup.  Either version is amazing with ice cream.  Now if I could just find an ice cream maker…

Ice Cream!

Pies, Cobblers and Crisps Pt 1

It’s hard not to think about dessert as we get closer to Thanksgiving.  Yes, I said it, we are getting close to Thanksgiving.

I’m not actually a big pie fan, but I do have a really good pie crust recipe.  I was inspired to write about it when a friend of mine told me about going apple picking this weekend.  This crust recipe is partly my grandma’s and partly my own.  She uses Crisco and I really don’t like Crisco.  I like butter.  So, butter it is.

Pie Crust

• 1 1/2 cups flour
• 1/2 cup butter (or lard, or a mix of both) softened slightly
• 1 egg
• 1 tbsp ice cold water – you can leave the egg out completely and just use 5 tbsps of ice cold water

You can do this by hand or with a food processor.  I think the food processor is easier.  You can keep everything cold more easily since your hands aren’t in the mix, but by hand works too – just touch the dough as little as possible.  Put the flour and butter and pulse until it looks grainy.  Add the egg and water and pulse until the dough sticks to itself and forms a ball.  Keep in mind that sometimes you might need a little more flour, sometimes a little less.  1 1/2 is a good place to start and a lot of the time it will be just right with that.  When the dough forms a ball, you’re done, time to stop.  I usually put the dough in the fridge for a little while to make sure its good and cold before I cook with it.  Roll half of it out for the bottom of the pie, put it in the pie pan and put your filling in, then roll the rest out for the top.

Or if you’re like me and don’t feel like rolling everything out twice, just roll out the whole thing and fold the extra over.  I could call it lazy, but we’ll go with rustic.. yes, it sounds much nicer that way.  Rustic.

As for the filling – you can take your pick!  Pumpkin, Apple, Strawberry, Cherry, Raisin Pecan…

Cook the pie at 350 until its done.  Sorry, I don’t have a time since I don’t know what you’re putting in it. 🙂

You’ll be able to tell though because the filling will be bubbly and the crust will be golden brown.