Mister BS’s aunt lives on a farm about thirty minutes out of town and has an orchard. He came home from visiting her last weekend with 4 gallons of freshly pressed cider that he and his friends are brewing into hard apple cider, and a bushel of hand-picked apples.
I love apples. I eat one almost every day. They are relatively cheap and hold up well. But I knew we couldn’t eat all of those apples just plain before they rotted. So, what’s a girl to do? Make apple crisp, of course.
Now, my mom wanted to make apple pie. And while I have nothing against pie, the calories and effort involved in making a crust just aren’t worth it for me. I like the filling, with a scoop of ice cream on top.
Luckily, I thought to grab a pint of Iwig’s vanilla on the way to my mom’s.
To be honest, I usually buy my Hildebrand milk out of Junction City because it’s still local, organic, and about $1 cheaper by the half gallon that Iwig Dairy. But I’ve heard fabulous things about their ice cream, so I had to try it.
I was surprised. They sell more than just milk and ice cream. I bought a lovely bag of yellow, red, green, and purple bell peppers while I was there, along with a pint of vanilla and raspberry ice cream. The raspberry was underwhelming, but the vanilla was to die for.
Apple crisp is the perfect desert because you don’t have to feel too guilty about indulging in it. The Crisp is just oatmeal, spices, and a bit of butter and sugar. Really, you could do worse.
Simple Apple Crisp
- 6 chopped apples
- 2 T butter
- ½ C oatmeal
- ½ C brown sugar
- 1 T cinnamon
- 2 t nutmeg
- juice of ½ lemon
Spread chopped apples on bottom of baking pan. Squeeze lemon over apples. Toss. Mix oatmeal, sugar, spices in a bowl. Cut butter into thin slices and spread over apples. Cover in oatmeal mixture. Bake at 350F for 20 minutes until apples are soft and topping is crisp. Serve hot in a bowl with vanilla ice cream. Enjoy!