The Covered Dish: Apple crisp

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I can remember coming home from school in the fall, opening the back door

of our house and smelling the aroma of this marvelous dish. It’s seems like it’s

always the simpler things in life that bring us such enjoyment. People watching,

the positive comment made by a friend, a cup of good coffee, and peanut butter

and jelly sandwiches made by the grandkids. The lists can go on and on, but the

bottom line reminds the same. There’s more enjoyment in the simpler things.

Apple crisps, crumbles and apple brown betty’s are all basically the same thing

each presented in unique ways from different parts of the country. For me the

crisp or the crumble has a topping that presents more of an oatmeal crumble

topping. With apple brown betty I have seen cooks prepare the apples with

oatmeal topping and dried bread crumbs. Some will sprinkle the crumbly portion

not only on the top, but also throughout the fruit. It’s all in how you like it and

how you grew up. When I was a young girl we served this with fresh cow’s cream

or ice cream. It doesn’t take long to make since you’re not dealing with a pastry

crust.

As Halloween approaches I start thinking of ways to make our family dining

special. For my friends, the Durand’s, in Platte City, Missouri it’s a tradition to

bbq hot dogs for the tricksters. Everyone in Platte City shows up (well they will

now that I’ve put this in print…) in costume and they greet you with smiles and

hugs and an exciting fall spirit. The kids enjoy a bit of a reprieve from all the door

knocking with their hot dog, chips and beverage. Since we have very few treaters

or tricksters in our neighborhood I chose to make it a fun evening with a special

dinner. Try creating a menu and posting it on the family bulletin board. This year

I’m thinking of doing what my mom did on Halloween night, make donuts!! I can

remember that the kiddos would stop ringing the doorbell around 7:30 or so and

then without a word mom would head to the kitchen. We would consume as

many donuts and donut holes as she would allow. Of course a big gallon jug of

apple cider was ready to wash down the sugared yummies.

Not a fall goes by that I don’t wish for the season to be longer. It’s my favorite

time of the year. A cool morning may mean a sweatshirt or light jacket, but by

noon even a fall picnic is a popular outing. Since I’m reverting to childhood in

this column I’ll just mention that our family ‘always’ took a fall picnic to Nauvoo,

Illinois. We would take the river road, (sorry, forgot the number) and drive along

the Mississippi River passing beautiful leaves and duck blinds! I can remember

hollering from the back seat when we spotted what we thought would be the

perfect picnic spot. I remember a few years it was soooo cold and windy that we

set records for the world’s shortest picnic! A trip into Nauvoo meant a visit to the

old dime store and ‘sometimes’ a meal at the old Hotel Nauvoo.

Grab those kids and grandkids and keep making memories friends. Set down

for a spell’ and enjoy the simple blessings. Simply yours, The Covered Dish.

www.thecovereddish.com

Apple Crisp

6 medium apples, cored, peeled & sliced

3/4 cup brown sugar, packed

1/2 cup flour

1/2 cup quick rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup softened butter

Pinch of salt

Preheat oven to 350 degrees. Place sliced apples in greased 8 x 8 baking pan.

Blend remaining ingredients and put over the top. Bake 30-35 minutes until

apples are tender when poked with a knife and top is golden. Serve with whipped

cream or ice cream.

Betty Dance (my mom)

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