Monday, October 25, 2010

Momentary Tantrums and Apple Crisp

I'm normally a pretty laid-back, easygoing person. People don't get to me. Stress doesn't really get to me. I have a sweet spot of peace somewhere in the middle, and very little upsets it. I worked hard for it, and that's how I like it.

Lately, however, I find myself smacking my forehead against various walls during one of the most stressful periods I've ever experienced. And when I get stressed, I cook. I cook a lot.

Unfortunately most of my cooking has been mental, since I'm still staying with my mother (which I appreciate, but siiiiigh). Tonight, for example, I made my second apple crisp in as many days, and my mother (the non-cook) wonders how I'm not totally exhausted, while in my head, I've already made cranberry apple butter, applesauce, apple cake with browned butter frosting, apple-stuffed pork chops, and some kind of fantastically gorgeous over-the-top apple something resulting in a trashed kitchen and empty butter boxes and flour smeared across my forehead... (resisting the urge to smack forehead against floor)

Not to change the subject or anything, but I really liked that some of the apples had spots. I kind of think that's the way it should be. Real apples get spots and bruises and even worms; bionic Walmart apples rarely do. I'll take bruises, spots, and wildlife for $200, Alex.

I love to eat apple slices out of apple crisp before it's baked. I might be the only one, but I own it.

I could totally slam my forehead into that. I love how the thickened liquid looks like caramel.

sigh. recipe.

Apple Crisp (apple part kind of adapted from Elizabeth's recipe and a few others)

4 really huge Northern Spy apples, peeled and sliced
1 tbsp. lemon juice
1/4 cup flour
3 tbsp. brown sugar
1 1/2 tsp. cinnamon

3/4 cup flour
3/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup cold butter, cut in chunks

Toss the apples with the lemon juice, then the remaining ingredients. Spread in a pan.

Combine all the topping ingredients, then sprinkle over apples.

Bake at 350 degrees for 50 minutes.

Invite me over to cook you something. I don't care what it is.

(note: I like my apple crisp a little on the tart side, especially since the topping tends to be on the sweet side. Tweak away.)


  1. That's pretty much how I make mine...I love apple crisp! And the tarter, the better!

  2. I agree.. I don't like it super-sweet. Sometimes I cut out even more of the sugar, add a little salt, and toss some cut-up caramels in there... swooooooon.. :)