Apples: from Orchard to Crisps

It’s that time of year again, you know, the Pumpkin Spice Latte and carmel apple time? Halloween decorations are out and how DH got out of doing that, I’m not entirely certain. But for the sake of argument, I’m attributing his lack of participation in this thing called Fantasy Football. (I know I can’t be the only wife with this predicament, right?) Adorned in tombstones and spider webs our little house on the corner definitely makes a statement this time of year; gold ribbon worthy if you ask me, but we’ll discuss the so-called art of Halloween décor another time!

Fall brings with it a true sense of tradition in my home.  Apple picking and pumpkin farm.  Putting out the ceramic pumpkins, mummies, and ghosts that my grandparents handmade.  Movies like “Mr. Boogedy” and “Halloween Town”.  There is that sensory of smell too.  That crisp air, firewood, and warm apple pies baking in the oven.  Cinnamon, nutmeg.  I’m feeling the excitement of the season just thinking about all these yummy things!!

Apple picking was a success though any proof managed to disappear within a weeks time.  We again visited All Season’s Orchard in Woodstock, where we left with more than several pecks of apples!  The kiddos love the #honeycrisp and I’m not going to lie, I do to.  They’re crisp, and sweet, mixed with a little bit of tart, it’s almost heaven that can be sliced and dipped in caramel. One tip for the novice, purchase your tickets online prior to your visit.  It can save you from standing in a line with restless kiddos outside the orchard.

I managed to win over the DH and we visited the orchard during opening weekend for picking. We aren’t big on the barnyard and frivolous happenings at any orchard or farm really, which I suppose works well for any family on a budget. So while All Season’s Orchard has a wide offering of activities including a pumpkin launcher, apple cannon, corn maze (honestly, I’m all for a good corn maze, but anyone who knows our Thing 2 would be quick to agree, we’d probably lose him),  we stuck to the wagon ride to the picking orchard.  Besides, we’re at an apple orchard, I want to pick apples, not feed a pig.  The kids have a blast climbing up into the large wagon being pulled by a good ‘ol John Deere green tractor.  Yeah, you know the one.  There’s something nostalgic about this ride.  I can only hope that my kids take away the same nostalgia or their own take on this tradition in twenty years.

 

I’ve picked apples for years, but have never really understood the science of it.  When is it ready?  Pick high, or pick low?  Which apples are best for baking? For snacks?  Here’s a list of facts and tips that helped me during our last visit to the orchard.

• Decide what you’re going to use your apples for.  Baking? Canning? After school snack?  The last thing you want is to pick a bunch of apples and having them spoil because they weren’t used in a timely manner.
• Dress accordingly for the orchard.  This may seem a little bizarre. But trust me.  When we went to the orchard it was sunny and about 78 degrees outside, yet we all had long sleeves and jeans on.  Walking throughout the orchard you’re trekking through tall grass adorned with half eaten apple cores, which attract bees.  Often you’re swatting branches away to get to that one apple that caught your eye.  Who really wants to show wounds from that battle?!

Apples ripen from the outside of the tree toward the center.  So if you’re looking for immediate consumption (like my kids were) pick from the outside. Once an apple is picked, they stop ripening.

Contrary to what many think, color really does not define how ripe the apple is.  Color varies from one kind to another.  Touch it, if it’s firm, odds are it’s ready for the picking.

• Twist the apple off the branch, I know it’s hard to tell kids that, but you don’t want to just yank it off.  It will ultimately damage the branch.
• Do not throw the apple into the bushel or bag. Be conscious of gently placing the apples into the bushel or bag.  The apple will thank you.  It won’t bruise and will stay fresh longer as a result.
• Once apples are picked, keep in a dry cool, place.  Growing up, we would keep them in the basement, but our basement has been converted into a playroom. So I took and used an old egg basket and kept them in our pantry.  Worked out well actually, the kids could help themselves and at the rate they were eating them, I would have gotten annoyed with the seemingly constant, “Mama, apple please” .
• Don’t wash your apples until you are ready to use or eat them. Early washing will lead to spoiling.

So now that I have all these apples, what am I going to do with them all?! One of my favorite things involves a crockpot (go figure- and an adaptation from 365 days of Slow Cooking)

Crockpot Apple Crisp

List of ingredients

8-10 apples of your choosing (peeled and cored)

1 tsp lemon juice (I always juice fresh lemon, but from the container will serve the same purpose)

1 cup quick cooking oats

1 cup flour

2/3 cup brown sugar (I use light)

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 cup butter softened (leave at room temp for 15-20 minutes, do not melt)

 

Directions

1. Peel and core the apples, slicing thinly.  Place in a large bowl and mix with the lemon juice
2. Grease the bottom and up to about the middle of the sides of the Crockpot.  (I like to use a Crisco or Imperial butter for this)
3. Pour the apples into the Crockpot
4. Combine oats, flour, brown sugar, nutmeg and cinnamon in a separate bowl.  Mix well.
5. Using a knife and fork (or two knives, or for those who are a little more fancy in the kitchen, a pastry cutter, crumble the butter and combine into the dry mixture above.
6. Spread over the apples
7. Prior to covering, place paper towels or a flour sack (I prefer this method) over the crock pot.  Set the lid on top. (You’re probably sitting here with a baffled look, why? It simply absorbs the moisture and allows the crumb mixture to become crunchy, the way a “crisp” should be!)
8. Cook on high for about 2 hours (no more than 2-1/2)
9. Serve up with some vanilla bean ice cream

This will serve up quite the delicious dish (suitable for breakfast too if you ask me).

It won’t be long until we go hunting for the perfect- or not so perfect, pumpkin.  Until then, get in the kitchen and get creative with those fresh picked apples!  I’d love to hear what recipe puts you in the spirit of fall!
Xo,

Melissa