October celebrates apples. AKA Sinner’s Delight. AKA Gravity’s Proof. AKA Pie Fillin’. So versatile and gleaming with possibility, the apple conjures endless imagery and emotion. May I present Exhibit A:
"The Vintage Apple" Lovely Photo by O. Joy St. Claire
My heart goes pitter-pat with the time-worn appeal…a little bit of soul shines through a well-loved book with tattered edges. Top it off with a lush apple and I’m sold!
Exhibit B, the antithesis to the charming apple we know and love: the shrunken head. Did you know they make fab-u-lous withered faces? Perfect for Halloween. Or any time of year for the more macabre type.
Exhibit C of my case for Apples (do I actually need a case?), is the resplendent apple crisp.
The 3 basics of any good apple crisp are:
- Tart, Crisp Apples - tartness is the perfect complement to the sweetness of sugar, while the crisp element means a crisp with some structure (i.e. it’s got some extra crisp to that crisp) because the apples don’t bake down to a non-recognizable mush.
- Nuts – OK, you may not agree with this and I respect those who do not or cannot indulge. But if you can, the addition of some toasted nuts give extra depth to the flavor and more crunch to the crisp.
- Sugar in the Raw – this sugar adds a deeper sweet then your standard refined white variety. With a richness that hints of caramel, it adds that extra layer of flavor.
Oh…and don’t skimp on those apples! I throw in one or two more than a recipe dictates because it never fails that people want more apple. And those babies really cook down, much to my apple-anticipatory dismay.
Tip: Briefly pre-cook your cut and peeled apples (this is especially great for pies when you don’t want a big space between the filling and the crust). It gives you a better sense of your apple mass and reduces some of the liquid so you have a moist — not watery — treat.
Ahh, to apples!
