Fall is such a great time of year! After weeks of unusually hot weather (and breaking a sweat while standing still) I am finally able to enjoy the crisp, cool breezes of October with a light sweater and some hot spiced cider. Hallelujah!!
To celebrate the change of seasons, we packed the kids in the car and headed for Behling's Orchard in Mexico, New York, to pick a heaping pile of juicy apples. Apparently, most of Central New York had the same idea, as the grounds were packed with people...but there are a lot of trees, so fun was had by all.
We picked 42 pounds of apples, which sounds like a lot but really doesn't go nearly as far as you would think. On Sunday we canned 9 quarts of applesauce, and left the rest for fresh eating and making Apple Crisp. I am including the recipe below. My youngest brought this home from school, where they had made it as a class and loved every bite of it. It's very, very sweet, so a little goes a long way. But if you serve it with plenty of whipped cream or vanilla ice cream you can pack more away!!
- Apple Crisp -
12 apples
4 teaspoons sugar
2 teaspoons cinnamon
4 teaspoons lemon juice
1/2 cup butter
1 1/2 cups brown sugar
1 cup flour
** Butter a 9x13 baking dish. Peel, core and slice the apples and spread them in the dish. Sprinkle the sugar, lemon juice and cinnamon over top of the apples. Mix together the butter, brown sugar and flour and sprinkle over the top. Bake at 350 degrees for 35-40 minutes.
