I live in an apple growing area of upstate New York, but this year has not been the kindest to the growers.
A late freeze after a mild winter. A drought.
We went up to Ithaca, New York last weekend to buy some of the heirloom apples we love so much for heirloom apple crisp (yes, please try my recipe).
most tasty of apples, and was grateful there was a crop at all.
Yes, the apples in the bottom bin are brown. The brown varieties (russet) are some of my favorites.
Americans tend to be very picky about the looks of their produce. Things get discarded if they don't look "perfect". Americans do not want blemishes, small items, or other defects in their fruit. So much fruit and other produce goes to waste - it's a disgrace.
I'm grateful for the apples we were able to buy from these growers. And when I make the apple crisp, I'll let you know.
Here's the recipe I used a couple of years ago: this will something nice to make on a cold, blustery day like today. But I have a pear in the house, and may use it instead of the blueberries.
Fruit Crisp (9 inch square pan, serves 9)
2 pounds baking apples (I used 20 Ounce)
4 tbsp brown sugar (you can also use 1 tbsp sucralose as an alternative)
2 tsp lemon juice
1 cup frozen blueberries (I didn't thaw them)
Peel and slice cored apples. Mix all ingredients together. Place in a 9
inch square baking dish that has been oiled or buttered.
Top with topping. Keep in mind this is an adaptation of a low-cal topping. It may not suit you.
1 cup quick oats
4 tbsp brown sugar
4 tbsp light butter
1/2 tsp freshly ground allspice (since I, amazingly, didn't have cinnamon on hand)
1 tsp vanilla extract
Mix topping together and top.
Bake at 350 degrees for about 50 minutes or until the apple slices are
the consistency you want. Let cool, unless you can't wait to eat it.
Day 22 of the Ultimate Blog Challenge.