It’s supposed to be spring right now but it’s not. Definitely not. Winter is hugging us tight and is not going to let us go. Usually during chilly February evenings I like to warm up with a bowl full of apple crisp. Right out of the oven. It’s a great way to sweeten dark winter nights and with the snow still flying in March, I think it’s apple crisp time. Despite my terrible cooking and baking skills, it’s one thing I can make.
My mother made supper for the family on week nights when I was growing up in Nova Scotia. The five of us would sit at the table around 6:30 p.m. or 7, after my dad got home from work, to eat our meal. Sometimes we had baked sole, sometimes haddock, sometimes Shepard’s pie and sometimes chicken. We always got dessert.
My favourite treat wasn’t chocolate cake or ice cream or pudding – it was apple crisp. Even when it was piping hot I’d be shoveling into my mouth. Even though it scorched my tongue. Through the burning I’d taste sweet Annapolis Valley fruit, baked into a soft compote. The crisp was also a little bit crunchy – from the topping of oatmeal and butter and brown sugar. Mmmm. Delicious. There’s nothing better when the snow is falling outside and the wind is trying to get in the front door.
The recipe came from my mother’s 4H cookbook from where she grew up – Burris, Ontario. Now it’s been a family recipe for almost 40 years now. My mum taught me to make apple crisp when I was younger. No easy feat as I just don’t like being in the kitchen.
Peeling the apples was fine and my dog, Jasper, would wait for the trimmings. He would gobble them up and want more. I loved the crisp’s topping so much that I told myself when I lived on my own I would make a whole bowl of it and eat it all myself. (I’ve lived on my own for a while but haven’t indulged in a pound or two of topping in one sitting.)
I have prepared the dessert so often that I don’t even need to look at the instructions anymore. It’s often the dish I take to potlucks or serve at dinner parties and it’s surprising no one is sick of it yet. Unless they don’t have the heart to tell me.
It doesn’t matter where I’ve made the apple crisp – from The Gambia, West Africa to Sackville, New Brunswick to Fort Smith, Northwest Territories to Revelstoke, British Columbia, every time the aroma hits me I’m reminded of home, winter nights and my family.
Apple crisp (from memory)
- Preheat oven to 350 degrees F (175 degree C).
- Peel and slice about 6 medium sized apples
- Place the sliced apples in a 9×13 inch pan.
- Spread 1 tablespoon of white sugar over the sliced apples
- Combine 3 cups of oats, 1 cup brown sugar, 1 tablespoon of flour, pinch of salt, ¾ cup of melt butter and mix.
- Crumble evenly over the apple mixture.
Bake at 350 degrees F (175 degrees C) for about ½ hour to 45 minutes