Today Steven and I went to a local orchard - The Berry Patch - in Nevada. If you live in the area, I'd suggest you stop by, or find another orchard that interests you. The Berry Patch still had lots of things to go out and pick around the farm - various types of apples, pumpkins and gourds, and even raspberries! The man who was working out front even told us where to find all the best raspberries in a more secluded spot from where the hayride takes patrons. We came home with eight pounds of apples, 1 pound of red ripe raspberries, and four pumpkins - all for less than $20! We're going to use at least two of the pumpkins to make pumpkin pie, we might cut the other two into Jack-o-lanterns. Half the apples have already been cut down and are in the process of being made into a crisp (I'm on a break until the butter warms up a little bit). The other half will probably just be part of my lunches and after-work-snacks for the next couple of weeks. And the raspberries... I don't know! I might just eat them alone or alongside morning muesli... but I really want to try to find something fun and creative to do with them. I might throw a few into the apple crisp just to see what happens. INGREDIENTS (Nutrition)
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups packed brown sugar
- 1 1/2 cups butter
- 2 quarts peeled, cored and sliced apples (That's somewhere between 8 large apples to 16 medium apples.)
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
- Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
- Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Mmmm.... autumn tastes good.
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