Fall Apple Picking | Best Apple Crisp Recipe
One of my favorite things to do in the Fall is to go apple picking. There is nothing better than hand-picking your own apples straight from the orchard, carefully choosing each one from the tree.
When my son Zach was little, apple picking was a yearly tradition that we shared with my friend Gail and her daughters, Lauren and Meghan. The first weekend in October we would pack up the kids and head out to Becker Farms in Gasport, NY. It was an all-day event that began with feeding the animals in the petting zoo. From there, we boarded the hay wagon, pulled by a big farm tractor, and rode over to the apple orchard where we picked a variety of fresh apples. On our ride back to the farm, we couldn’t help but bite into one of our crisp new apples. With our fruit securely packed in the car, it was time for lunch. Some years we packed lunches and other times it was a treat to have lunch in their cafe. After lunch, we surprised the kids with freshly baked cookies from the on-site bakery. We let them chose a pumpkin from the pumpkin patch and always made sure to take lots of photos.
Now that Zach is much older, he sadly has no interest in going apple picking with Mom. He would rather hang out with his friends and play basketball and video games. Now that he’s a junior in high school he also has a lot more homework on weekends (a good excuse not to be seen with Mom at the apple orchard).
For the past few years, my boyfriend has been joining me on my apple picking excursions. Since we’ve been to Becker Farms so many times, this year we decided to try a new place. Sanger Farms in Youngstown, NY was highly recommended by one of my co-workers, so we set off. There was no wagon ride to the orchard, but the trees were well kept and full of apples. There is a beautiful lake and trails to hike. We were extremely pleased with the apples as well as the prices. I have to say that I missed the family atmosphere and all of the extra activities at Becker Farms, so we will most likely go there again next year.
My all-time favorite apple is the Honey Crisp due to its consistent crispness and just the right amount of sweetness and tartness. Up until 1991, the Honey crisp apple didn’t even exist. Thanks to the wonderful people at the University of Minnesota for developing this amazing apple, a cross between Macoun and Honeygold apples. Because this apple is a hybrid, the blossoms on the trees are sterile and must be pollinated by another apple variety. Because of this, planting the seeds of a Honey Crisp apple will not yield a Honey crisp tree, but a cross between the Honey Crisp and the other apple that cross-pollinated it. I’ve cut open many of these apples and actually found no seeds at all. This apple also doesn’t turn brown like most apples when exposed to the air, making it a very aesthetically pleasing fruit. I love these apples so much that I cut one into slices every morning and snack on it while at work.
Due to the popularity of these apples, they are extremely expensive at the grocery stores. I usually pay anywhere from $2.99 to $3.99 per pound. At Sanger Farms we picked a heaping half bushel of these apples for just $20. I weighed them when we got home and it turned out that we had 25 pounds of apples, making them just 80 cents per pound! What a deal!
The first thing I did with my new apples was to make my famous Apple Crisp. Friends and family tell me it’s the best they’ve ever had, so I’ve decided to share my recipe with you. I hope you enjoy it as much as we do.
Best Apple Crisp Recipe
7-8 Medium Apples (peeled, cored & sliced thinly). Place your sliced apples evenly into an 8×8 inch (20 x 20 cm) baking pan.
Mix together in a bowl: 3/4 cup (178 ml) Brown Sugar, 1/2 cup (118 ml) All-Purpose Flour, 1/2 cup (118 ml) Quick Oats, 3/4 teaspoon (5 ml) Cinnamon, 3/4 teaspoon (5 ml) Nutmeg
Cut 1/3 cup (80 ml) Butter (softened, not melted) into the above mixture until crumbly. Mix thoroughly, as it will take some time to mix evenly and get a nice crumbly mixture- this is key in a good topping.
Sprinkle crumb mixture evenly over the top of apples.
Bake at 375 degrees F (190.5 C) for 30 minutes or until apples are tender and topping is brown.
Let cool. Serve with ice cream or alone. (I like to eat mine slightly warmed.) Enjoy! ~Karen
I hope you enjoyed this post and that I’ve encouraged you to get into the kitchen and bake. Please subscribe or sign up via email at the top of this post to be notified of new posts. I’d be grateful if you’d share my blog with your friends, family and co-workers. Thanks for stopping by; let me know in the comments if you made the Apple Crisp and how you liked it. Happy Fall and Happy Baking! ~Karen