Last Apple Standing

Today Jim picked the last of the apples, putting an end to his orchard work for this season (and what a long haul it's been!)

We've got about four bushels left that I am working on storing for our own use, so for me the saga continues.

While fixing lunch I did up half a peck of Golden Delicious into applesauce. This batch did not make it to the freezer as we ate it hot (with butter and cinnamon) and I put the rest in the fridge.

I also cleared out veggie drawers in the fridge to store as many eating apples as I can fit into them. 

In looking for different ways to make apple crisp, I found this one at allrcipes.com, which I have copied and pasted below. I love the All Recipes website because of the ease in printing the recipes.

Marcheta *searcher

Ingredients:

1 cup all-purpose flour

1/2 cup light brown sugar

1/2 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter, cut into pieces

1 cup chopped walnuts 

 

1/3 cup white sugar, or to taste

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

6 cups apples - peeled, cored and

chopped

2 tablespoons lemon juice 

Directions:

1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. 

2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.