So I've worked it out in the morning. Had a nice salad for lunch. Headed out into the big world and made a round of returns and grocery shopping. Somewhere during the errand run I have decided on dinner. I'm shopping today, but it turns out I already have everything I need for dinner. This should not be a surprise. I have two refrigerators, a big chest freezer and two pantries. I should always be able to come up with something. Greg grills two turkey tenderloins for us. Sara helps me snap green beans that we roast and finish with a scant grating of fresh Parmesan. I warm up some Costco whole grain artisan bread. Sara trims some beautiful winter strawberries (I did go to Costco after all).
|pretty berries in my new colander from the Sur La Table sale|
I make that yummy pan roasted acorn squash because I have some wine better suited to deglazing than
drinking. Everyone makes their own salad and voila, dinner is served. But since this is my house and Kelly is still home on break and asks if we can bake some dessert, well sure we can and we whip up an apple crisp. It's in the oven right now. It smells delicious.
Now we wouldn't have to assemble and bake an apple crisp, but I made two bumble berry jalousies (like strudel, but with a French name) for New Year's Eve and I'm pretty sure I ate one of them over the weekend. That did not leave enough for Kelly, so instead of taking the ornaments off our tree after dinner I assisted on the apple crisp. I looked up a recipe on King Arthur Flour's website on my cute new iPad and set it in my cookbook holder. How cool is that? Greg totally surprised me with that one Christmas morning. There were tears.
1/2 C sugar
2 T Pie Filling Enhancer (a King Arthur product, delivers what it says) or 4 T flour
pinch of salt
5 C cored, peeled and sliced or diced apples
1/2 a lemon, juiced
1/2 C firmly packed brown sugar
3/4 C flour
1/2 C rolled oats (old-fashioned or toasted oats from Trader Joe's)
1/4 tsp salt
1 tsp cinnamon
6 T butter, softened
Preheat your oven to 350 degrees. Spray a casserole dish, 8x8 dish or deep dish pie pan with cooking spray (mine is Pampered Chef stoneware so I do not need spray or butter).
Whisk together the sugar, filling enhancer/flour and salt. Toss with the apples and lemon juice. Spoon into pan.
|apples from the storage refrigerator|
|tossed and poured in the deep dish pie pan|
Combine all of the dry ingredients for the topping and mix in the butter until crumbly (your hands work best). Sprinkle evenly over the apple mixture.
|Kelly mixing up the topping|
|ready for the oven|
Bake for 30 to 35 minutes or until the topping is golden brown and the filling is bubbly.
If you also have apples left from the farmer's market in the fall, make yourself a crisp. MMmmmmm.....