Good Morning All!
With Father’s Day being this past weekend, we have been busy, busy cooking the last few days. I, Lisa, spent the weekend making my dad a 7 layer dip (Read: KILLER dip! Super yum!) and a 3-layer Hummingbird Cake to follow. All in all, it was a successful weekend in the kitchen for me.
Weeks ago, Jordan’s dad mentioned he wanted a Strawberry Rhubarb Pie for Father’s Day this year. Naturally, Jordan and I were all over that. Neither of us had ever worked with rhubarb, so the thought of the pie was extra exciting! Living in Mississippi, we occasionally run into the problem of finding specialty ingredients for our recipes, but we were pretty sure we could grab some Rhubarb at Fresh Market. After calling to make sure they carried it, we swung by Fresh Market on Saturday. Unfortunately, they weren’t going to receive their shipment until ON Father’s Day or AFTER the holiday. Jordan was slightly frustrated to say the least, but we decided a different dessert would still make this Father’s Day great.
After finding a Apple Crisp recipe, our desires suddenly went from a summery pie to a sweet, autumn dessert. But who says crisps are just for the fall? Not us. There is never a limit to dessert!
To make the crisp, I started by peeling three apples. We used a combination of two types of apples because different types cook up in different ways; the possibility of different tastes and textures sounded extra yummy in this recipe. Meanwhile, Jordan prepared the spices mixture to coat the apples with. The kitchen smelled so delicious the minute she opened the cinnamon and nutmeg! We then cut the butter into the flour mixture and chopped the apples.
The apples were then coated in the spice mixture, and we layered the crisp’s topping on the apples.
After it baked, we almost immediately dug in. Crisp and ice cream are match made in heaven Super yum!!
We both agreed this crisp’s topping needed some improvements. Perhaps next time we would decrease the milk and maybe add some oats to the mixture.
Adapted from Honeycrisp Apple Crisp
2 Fuji apples
1 Granny Smith Apple
1 tablespoon brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/4 teaspoon of nutmeg
1 cup whole all-purpose flour
1/2 cup sugar
1/2 cup 2% milk
1/2 teaspoon vanilla extract
2 tablespoons cold butter
Preheat oven to 375.
Chop apples and combine with 1/2 tablespoon cinnamon, salt, nutmeg and brown sugar in a small baking dish.
In a separate bowl, stir flour, sugar and remaining cinnamon. Chop 2 tablespoon of butter and add it to flour. Mash with a fork until thoroughly combined and small bits of butter remain. Add vanilla and milk gradually, stiring as you go. You don’t want the mix to be watery or too thick. It should be somewhat sticky.
Spread dough on top of apples, and place in over. Bake at 375 for about 30 minutes, or until apples look juicy and topping is golden brown.
-L & J