Steve and I worked together, beginning right after breakfast this morning, Saturday, as we listened to the news on the radio. Since we don't spray our tree, the golden delicious apples have spots. However, scrubbing lightly with a vegetable brush revealed a nearly flawless golden peel. The spots remind me of the Joni Mitchell song, "Give me spots on my apples, but leave me the birds and the bees--please!" The apples cleaned up so nicely, we decided to core only, not to pare, before slicing. We had enough for one apple crisp (which I baked right away) and two containers to store in the deep freeze. I added a few tablespoons of lemon juice and a few tablespoons of sugar to the apples before freezing.
Enjoy this recipe for apple crisp, which reminds Steve of the one his mother, Velma, made when he was growing up.
6 medium-sized golden delicious or other apples good for cooking
1 tablespoon lemon juice
1 tablespoon water
3/4 cup white flour OR 2/3 cup whole wheat flour
1/2 cup brown sugar
1/2 cup (1 stick) butter or margarine
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
Preheat oven to 350 degrees. Rinse and core apples but do not ; cut in eighths. Place in an 8x8-inch glass pan or 2-quart casserole. Add lemon juice and water. Measure flour, brown sugar, butter or margarine, cinnamon, and nutmeg into a medium bowl. Mix with a pastry blender or cut with 2 knives until mixture resembles meal. Pour over the apples. Bake for 30 minutes or until apples are tender and crumbs are lightly browned. Good served warm with a scoop of vanilla ice cream. Yield: 6 servings