Hoarding Apples


In autumn, most baking/cooking adventures invariably are drawn toward two distinct fruits: pumpkin and apple. Both are in season and both taste amazing with a little cinnamon and some brown sugar tossed into the mix to create something special. It just so happens that last week, I went apple-picking and scored a bag of about 15 or so Macoun apples. I was still being a bit cautious with raw fruit at this time because of the ulcer but I was happy to discover that after eating one right off the tree, no painful side-effects occurred. Bringing these red beauties home, I recognized that I was going to have to put them to good use. I mean, sure I can eat them but… that’s a LOT of apples just to eat. My friend who visited last week, Sean, made an apple pie with a few of the apples which was delicious. I wanted to be able to make something to without taking the same route. After the Lobster adventure, I decided to go a simple traditional route, toward a dish that is universally loved by all. I also expected that it would turn out all right because it’s a practically idiot proof recipe. However, the recipe let me down a little. This, my friends, is the story of my apple freakin’ crisp.

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