Saturday, November 4, 2017

Solace and Self Care with Apple Crisp

Long ago, when both my spouse and I had more flexible schedules, he served on the Board of Trustees of Novus Way.  Novus Way is the organization that oversees 4 Lutheran camps.  I always went along to the Board meetings.

This week-end, I'm seeing Facebook posts from the current Board members, and I feel a bit sad.  I know that our current life won't support either one of us being an effective Board member--that fact makes me sad.

I'm trying to feel happy with the memories that I have of times that we had an autumn trip to the mountains.  I have an apple crisp in the oven, both for solace and because I'm taking it to my quilt group.  I will feel happy to still have friends here who will meet to sew and to have yummies together.

My apple crisp recipe is easy and adaptable and fairly quick, as recipes go.  In case you are needing solace too, I'll post it below.  It's great at all hours of the day, and it can function as dessert, snack, or breakfast/lunch.  It's fairly healthy. 

If you need some self care, this is the recipe for you--in these later years, I make it solely with apples, but there are ways to make it even more healthy, which I list below.

Apple Crisp (based on a recipe from Jane Brody's Good Food Book Cookbook)

2 or more apples* cut in bite size chunks
carrot shreds to taste or not at all
cranberries, fresh or dried, chopped or not--or not at all:  1/2 C. to 1 C.
blueberries, fresh or frozen, would probably work nicely too

At this point, you can toss the fruit with a few T. of white or brown sugar, but it works well without it.

Put the fruit in your pan:  a greased pie plate or a square dish or a casserole pan or a 9 x 13 pan.  In the same bowl mix the following:

Topping (can be varied, depending on whether you like a lot of crispy topping or little)
1-2 C. whole oats (quick cooking works too)
a few T. brown sugar - 1/2 Cup --1 C. if you're making a big pan or want a very sweet crisp
1-2 T. cinnamon
nuts:  anything from a handful of chopped nuts to 1 C. or more.  I prefer pecans, but walnuts work too.  I imagine that hazlenuts or almonds would be nice.  And of course, you could leave the nuts out.
You could also include some ground flax seeds or wheat germ.
 a few T. of flour--or not

Spread the fruit on the bottom of the pan and the topping on top.  Bake at 350 for 20-30 minutes, until nicely brownish on top or less brown, if you prefer.  Enjoy for dessert (goes great with vanilla ice cream!), breakfast, or a healthy snack.

*If you're filling a pie pan, 2 will probably do.  If you like more topping and less fruit, 2 will do.  If you're filling a 9 x 13 pan, you'll probably need 4-6, again, depending on your preference of fruit to topping--and the size of your apples.

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