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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