This weekend was the Johnny Appleseed Festival in our hometown of Fort Wayne, Indiana. There are two things I know about Johnny Appleseed and a third thing I feel confident putting in writing.
1) He was, in fact, a real person—a pioneer, nurseryman and conservationist—his real name was John Chapman.
2) He is buried in Fort Wayne. Thus the festival and slight cult-obsession for locals around the third week in September.
3) His favorite dessert was probably apple crisp.
Truthfully, my husband and I decided to skip the festival this year. It was rainy on Saturday and the parking around the event looked so crazy on Sunday after church that we decided to trade the crowd of people for some peace (and apples!) at a nearby orchard instead. Although fall doesn’t officially begin until Thursday, I’m already embracing everything cinnamon and pumpkin and cozy.
If you live in the midwest, the next few weeks are really the best time to get out and pick some apples! So support your local orchard and then come home to bake your own apple crisp. It’s seriously the easiest recipe ever and best topped with a scoop (or two) of vanilla bean ice cream.
I’ve affectionately named my modified version for the legend himself.
JOHNNY’S APPLE CRISP
Serves 4-5 people. Just double the recipe if you want more!
- 5-6 Cortland apples peeled and sliced thin
- 1/3 cup of white sugar
- A spalsh of lemon juice
- 1 cup of rolled oats
- 3/4 cup of brown sugar
- 1/2 cup flour
- 1 tsp. of cinnamon
- 1 stick (1/2 cup) of butter—slightly softened
Begin by choosing your favorite apple. I happened to use Cortland this year because they were perfectly in season at the orchard, but you can choose what you like. Some apples are awesome for baking and others don’t turn out so great. Consider the following if you’re making apple crisp: Cortland, Pink Lady, Granny Smith, Golden Delicious, Jonathan or Honey Crisp.
Wash, peel and slice the apples. Although, I know some people like the texture and rustic look of the skin on the apple. There are no rules, really! Keep in mind that the thinner you slice your apples, the quicker your crisp will bake or the more mushy your apples can become.
Now is a good time to preheat your oven to 350 and get out your baking pan. I used a 6×6 dish for this recipe, but you can use whatever you have on hand. Keep in mind that the thinner you spread the apples and topping, the less baking time you will need.
In a mixing bowl, toss your apple slices in white sugar and lemon juice, making sure they are all coated well. Place in the baking pan.
In the same mixing bowl (because who needs more dishes), mix together the oats, brown sugar, flour and cinnamon. Then, add the slightly-softened butter. It’s easiest if you can cut the butter into smaller pieces and slowly add it to the dry mixture with your hands. Squeeze and pinch and mix until you have a nice texture. It should clump together like a snowball but also fall apart easily between your fingers.
Spread the mixture over the apple slices in your baking pan and place in the oven for approximately 50 minutes. You may want to add more or less time, depending on the size of the pan you use or how crispy you like your crisp. In my opinion, it’s perfect when it’s golden brown and beginning to bubble. It will make your house smell awesome.
Allow the apple crisp to cool in the pan for approximately 20 minutes—if you can bare it. Then serve it up with your vanilla bean ice cream.
Doesn’t fall taste good?
HEATHER SOMEONE 