Apple (or other fruit) Crisp

This was born as Apple Crisp, and there was much of that when I was growing up, but I think it was just as often Blueberry Crisp, which I actually prefer. Today it is Peach Crisp, in honor of the 20 lbs. of peaches, plums, and nectarines I brought home from this week’s photo shoot.  Pictured are some of the victims.

I had to call my mom for this recipe this morning. I know I wrote it down some years ago but couldn’t find the card or sheet I put it on when I went hunting today. Mom was happy to read it off again so I could type it in. She says she likes to let this cool rather than eating it hot and serve it with vanilla ice cream on the side so that the crisp stays that way. I can remember eating it hot with a little milk poured into it to cool it, which was pretty wonderful as well.

She also says that she used to make this with Gravenstein apples when we lived in Maine because she liked their flavor – she says mostly now she uses Granny Smiths because that’s what she can find. A few years ago, though, she said she found Macintosh and Cortland apples at the Minnetrista Center market and made a pie that reminded her of her maternal grandmother’s pie. Her Grandma Bullock used Cortland apples for her pie.

6 c. pared sliced apples
1 T. lemon juice
Grated peel of one lemon
1 T. water

3 / 4 c. firmly packed brown sugar
1 / 2 c. flour
1 / 4 c. oats
1 / 3 c. soft butter
1 tsp. cinnamon
(My mom sometimes ads a little bit of nutmeg and/or mace)

Mix the fruit with the lemon juice, lemon peel, and water, and turn into an 8 x 8 or 10 x 6 baking dish. In a medium bowl, combine the remaining ingredients, mixing with a wooden spoon until incorporated and crumbly. Uniformity is not necessary. Sprinkle the topping over the fruit. Bake at 375 for 40 – 45 minutes and serve warm or cold with milk, cream or ice cream.

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Lime-Cumin Carrots

Carrots always seem to be the last thing left in the fridge at our house the night before we absolutely must go to the grocery store.  At that point, they often go into a lentil salad or get roasted with some potatoes and onions.  Tonight, though, we were making some black beans, so I decided to give the carrots a seasoning that would fit with the Mexican theme.  I put these in my black bean tacos, which I thought was great.  I cut the carrots the same size as the black beans so they’d harmonize nicely.

Canola oil for the pan

6 carrots, cut into bean-sized pieces

½ t. cumin seeds

Salt

Juice of half a lime

¼ t. paprika

Pepper to taste

 

Heat a small amount of canola oil in a large sauté pan over medium-high heat until hot but not smoking.  Toss in the cumin seeds and allow to fry briefly, until slightly darkened.  Add carrots, season with salt and sauté for about two minutes, until almost crisp-tender.  Sprinkle the lime juice over the carrots and sauté, stirring, until evaporated.  Remove from the heat and add paprika and pepper to taste.