We had some friends visiting us last weekend from Detroit. One of the thing they really missed about the Ann Arbor area is the accessibility of several orchards. Wasem Fruit Farm has a great selection of apples (and donuts of course). The weather was on point with cool air and warm sunshine. It felt like an apple picking season.
We had already brought home tons of golden delicious when we went with my parents the week prior so we were looking for a different variety. I have never picked granny smiths before and they had a healthy selection of them. We don’t ever really eat granny smiths, but since they looked and tasted great, I knew they would be perfect for some baking and juicing.
Just yesterday I had some time to use them after a super busy week at work. We had game night at our friends and I made a very, very simple apple crisp. It’s a great warm dessert for this time of the year and easy to cut or add portions based on the party size. It is Mark Bittman’s recipe . I followed the recipe, but tweaked on ingredients (less sugar and butter, more cinnamon)
- 5 cups of peeled and cut granny smith apples
- 1 tbsp of cinnamon
- a little less than 1/2 cup of brown sugar
- 3 tbsp of butter
- 3/4 cup of oats
- 1/2 cup of walnuts
Again, this is super simple because that’s the only way I know how to prepare anything. I forgot to take a photo of the actual apple crisp, but let me tell you it was warm and smelled and tasted like fall. I do think I would do less sugar though and maybe add nutmeg for the holidays.