September 23 marked the autumnal equinox, a day when the sun crosses the celestial equator, the imaginary line in the sky above Earth’s equator, from north to south. This happens either on September 22, 23 or 24 every year.
Now, the days will continue to get shorter, slowly turning into long winter nights, with 12 hours of light and 12 hours of dark. It’s a time for changing colors of the leaves on the trees, apple cider, decorating for Halloween and Thanksgiving.
I love this time of year, with its cooler days and crisp air. Oh, and the recipes, especially apples, and all the things you can do with them. From making jams and jellies to tarts and pies, crisps and cobblers. Mix the apples with cranberries and you can do so much.
I personally love apple crisps, easy to prepare and so delicious. Give this apple crisp recipe a try. Change it up, if you wish, with different nuts and any other additions you like.
Adapted from Food Network
For the apples
- 5 pounds apples
- 2 tablespoons flour
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the topping
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
- Preheat the oven to 350 degrees F.
- Butter a 9-by-14-by-2-inch oval baking dish. Peel, core, and cut the apples into large wedges.
- Combine the apples with the zests, juices, sugar and spices. Pour into the dish.
- To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. You can also use your hands to mix the topping; that is what I like to do, because then you can get even clumps.
- Mix on low speed or with your hands until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
- Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly.
- Serve warm.