APPLE CRISP By Christy Rost Our country’s history and development are closely linked to the planting of apple trees. Crab apples were plentiful in the 1600’s when the Pilgrims arrived in Massachusetts, but the sweet, juicy apples they knew in England were nowhere to be found in this newly-adopted country. Word was sent back to England of the need for apple seeds and cuttings so apple trees could be grown in the new land. This was significant because apples were an important source of food and nutrients all year long. Without the benefits of today’s refrigeration and food preservation methods, the Pilgrims’ survival depended upon foods which could be stored and eaten through the long New England winters. Once harvested, apples could be stored for many months, adding fiber, important vitamins, and a bit of sweetness to the early colonists’ diet. As settlers and missionaries traveled further west, they carried apple seeds with them. The most lauded of these was John Chapman, commonly referred to as Johnny Appleseed, who planted thousands of trees throughout the Midwest. The proliferation of apple trees enabled settlers to bake an apple dessert we still enjoy today – apple crisp. Warm from the oven, with a scoop of vanilla ice cream or a drizzle of milk or cream, apple crisp is a fragrant, heartwarming dessert that has been putting smiles on American family faces for generations. At home and in restaurants, from humble diners and mom-and-pop eateries to sophisticated five-star restaurants, this homespun apple dessert with a buttery crumb topping is as popular as ever. Apple Crisp Ingredients: 3 pounds Granny Smith or other baking apples, about 8 medium apples 2/3 cup sugar 2 tablespoons flour 1 ¼ teaspoons cinnamon ½ teaspoon nutmeg ¼ cup golden raisins 1 Recipe Streusel Topping Preheat oven to 350 degrees. Wash, peel, core, and slice apples. Layer apple slices in a 10-inch casserole or soufflé dish. In a small bowl, stir together the sugar, flour, cinnamon, and nutmeg. Pour mixture over apples. Sprinkle with raisins. Streusel Topping 1 cup packed brown sugar ½ cup old-fashioned oats 2 tablespoons flour 1 ½ teaspoons cinnamon 3 tablespoons melted butter In a medium bowl, stir together the brown sugar, oats, flour, and cinnamon. Pour in melted butter and stir with a fork to mix. Mixture will be crumbly. Sprinkle streusel mixture over apples and raisins. Bake apple crisp in preheated oven 50 to 55 minutes, or until juices bubble and apples are tender when pierced with a sharp knife. Serve apple crisp warm or cold with a pitcher of cream or a scoop of vanilla ice cream. Recipe makes one 10-inch apple crisp. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com