Essence of Autumn: Apple Crisp

I love, love, love apples and making apple crisp is a favorite way to serve them in the fall. I'm a big fan of Honeycrisp apples, as well as Zestar! and Sweet Tango. They're all great for munching. I like to use Granny Smith apples for my apple crisp. I think their tart flavor is perfect. Apples are such a personal thing; everyone seems to have their favorite. I've actually had in depth conversations with friends about THE perfect apple!

The Honeycrisp is easier to find and cheaper than the Zestar! and Sweet Tango. It was developed at the University of Minnesota in the 1960's, and released to the public in 1991. Once slated to be discarded, my Honeycrisp honey has become a prized commercial commodity: its sweetness, firmness, and tartness make it an ideal apple for eating raw.   YAY, HONEYCRISP!!!

I've been making this recipe for years. It's easy and delicious!
Apple Crisp with Orange Juice
The Ingredients.
4 cups peeled and sliced Granny Smith apples
1/4 cup orange juice
1 cup sugar
3/4 cup all-purpose flour, sifted
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pinch salt
1/3-cup butter, cut up
Walnuts (optional)
The Directions.
Butter 9-inch glass pie plate or Corning casserole. Arrange apples, mounding in center. Pour orange juice over apples. In bowl, combine sugar, flour, cinnamon, nutmeg and salt. Cut in butter with pastry blender (or use your fingers like I do) until the mixture resembles coarse crumbs; add walnuts and sprinkle over the apples. Bake at 375 degrees for 45-55 minutes until top is browned and apples are tender.

                                           photo courtesy K. Howie