autumn, Home, Island Life, Recipes

of baskets and bumper crops

We finally made our yearly trip to the orchard last week. The trip had been postponed for one reason or another and I have to admit that I was a bit nervous as we made the drive over.

We’ve had some brisk autumn winds along with frosty nights and even a sprinkling of snow. I was afraid that we might have missed our apple-picking opportunity all together.

But, to my relief, the trees were still loaded!

The orchard owner confirmed that this year has been a bumper drop. His storage bins are full to the brim and there are still trees that haven’t been picked at all.

We came home with boxes and baskets of apples.

We love to eat them fresh, especially a new variety that we tried this year – Jona Gold. They are so sweet and juicy!

And of course, I am making apple sauce, delicious as an easy dessert and a perfect complement to a pork roast dinner.

I love the way the light reflects through the dessert dish.

 I’ll leave you with my mother’s recipe for another favourite family dessert ~ Apple Crisp. It’s a little different than the usual apple crisp recipes – my mother never used oatmeal. I like this recipe better than any other I’ve tried, but then… I may be slightly biased 🙂

Preheat oven to 350 F. ( My oven is a bit hot so I actually bake it at 325 F.)

Grease a 9 by 13 pan and then fill with sliced apples.

I use Cortland apples because my mom said they are good for baking but I think any juicy variety will do. Notice the honey in the center of that apple?

Crumble together:

  • 9 T. margerine (or butter if you’re feeling extravagant)
  •  2 1/4 cups flour
  •  1 and 1/2 cups brown sugar
  • and 1 tsp vanilla

Spread crumble over the apples

Bake until crumble is light golden brown and apples are tender. Around 30 min.

And that’s it! It’s so simple.

Delicious hot with a scoop of French Vanilla ice-cream – equally good served cold with thick yellow cream.

I prepared this one early Sunday morning for a family dinner later that afternoon. You can pop it in the oven while you are eating your dinner and by the time the meal is finished, the crisp is ready to serve.

Doesn’t that look like a still life in the morning light?

except I have this irresistible urge to brush the crumbs off the end of the dish

I may have problems …


Hope you enjoy!


12 thoughts on “of baskets and bumper crops

  1. Book Psmith says:

    I have been trying to find an apple crisp recipe without nuts…this sounds perfect…I have all the other ingredients, now I just need apples. Thanks:)


  2. My mouth is watering and I’ve just finished dinner and I had promised myself I could live without dessert today .. .oh dear. Our jonagolds are all done and your apples are so gorgeous and crisp looking.


  3. Jona Gold is what my mom loves and always tries to get for Christmas. I’m not really an apple lover but I need them for my Christmas sallad 🙂 And that same dessert – I like it with oatmeal. My grandmom named it "moska" which pretty much means "stuff" or "crud" or "pap" or something to that direction :DI made a pie version of it this fall: A pie crust first on the bottom, then the apples and finally the crumble. It turned out very good! Especially when served with vanilla sauce…If the apples are less juicier, a good tip is to pour some water over it – they’ll "cook" nicely in it. If you want to be sure the apple stuff doesn’t remain too wet, you can sprinkle some potato flower over it.Just some tested hints from Finland 🙂


  4. What a nice huge apple tree!!! and baskets too! I wish our orchard had baskets. They are so much more fun to photograph! The last photo is fantastic. A great outing and a great excuse to bake treats!


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