I’ve really come to love the heat of the summer more than I did as a child. I definitely need to get my quota of “swim time” in every year. I love napping on the lake in my kayak, the peak of gardening season, and waking up to birds chirping. Every time summer begins I think…this is my favorite season. But alas, summer ends and fall arrives and I think…no, this is my favorite season! Maybe I’ll have to call it a tie? Regardless, I’m really enjoying the classic Pennsylvania fall days we’ve been having.
I’ve been eating at least one apple a day, but usually more! I just can’t get enough. I am definitely doing my job to keep the doctor away. Last weekend Steve headed to Paulus Orchard to pick our own. In just a few minutes we filled our $12 bag to the brim with Golden Delicious, Red Delicious, and Cortland. They were huge and plentiful. Steve was manning the apple picker to get the good ones at the tops of the trees. They ended up being just $0.49 a pound! It’s hard to believe they are nearly gone already!!
I used a mix of all three apples to make this nutty twist on my mom’s apple crisp. I like the variety of flavors that come from using different kinds. I also cut the sugar in half, doubled the rolled oats, and added a cup of chopped walnuts. It created earthy, delicious treat with a dose of healthy fat and fiber!
*When divided into 12 servings = 4.9 g polyunsaturated fat, 2.0 g monounsaturated fat, 4.3 g fiber.
- 6 apples, peeled, cored, sliced
- 1 cup rolled oats
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup walnuts, chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 tablespoons unsalted butter, cut into pea size pieces
1. Spread apples in a 9 x 13 inch baking dish.
2. Mix all other ingredients.
3. Sprinkle over apples in an even layer.
4. Bake at 350 degrees for 30-45 minutes, or until golden brown and apples are soft.
I enjoyed a warm dish right out the oven with some homemade vanilla ice cream. It’s definitely some steep competition for summer’s peach crisp.Pin It