Last night, M and I rode the subway down to Union Station and started up Yonge. Throngs of people everywhere, drinking, smoking, eating, revelling in the middle of the street. Nuit Blanche became far less about the art and far more about the spectacle, about the people watching, about being awake in the wee small hours with everyone else. There was too many people and not enough art, but somehow it didn’t really matter that much.
This morning, we couldn’t get out of bed. M says he poked me once at 8 and once at 8:30, muttering at me that it was time to get up and get ready for church. I don’t remember being poked. So, instead of making it to church this morning, we lazed around and watched lots of HGTV, snuggled up on the couch.
And, I cooked delicious fall fare. It felt like a day to turn to some staples, some comfort food. So, I made a delicious What’s-In-The-Fridge beef soup. And then, I peeled 8 apples and made a delicious apple crisp. Staples indeed.
You know how apple crisp is supposed to be one of those things that’s absolutely foolproof? I have never been happy with an apple crisp. Until today. This was delicious. Almost perfect. The topping was perfectly crisp, the apples sweet and tasty. The only thing that made it almost perfect as opposed to perfect is the apples I choose to use. They weren’t as crisp, not quite as firm as what they should have been. So, the apples were just a little too wet, left behind a little too much liquid.
We had two pieces each. So so tasty.
The recipe is a mix between Martha Stewart’s apple crisp recipe and a recipe for crispy streusel topping at kitchn.com.
1 1/2 cup rolled oats
1/2 cup flour
1 cup packed light brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
Pinch of salt
1 cup margarine
2 tbs lemon juice
1/2 tsp cinnamon
Peel, core and slice 8 apples. Eat a few as you go. That’s part of the fun of making apple crisp.
In a large bowl, combine the apples, lemon juice and cinnamon. Toss the apples into a casserole dish and make sure they’re spread evenly.
In another large bowl, mix together the dry ingredients. Cut in the margarine and mix until you have smallish crumbs. Use your fingers if necessary. Spread the topping over the apples evenly.
Bake at 375* for 45 minutes. Let stand for 5 minutes when finished.
Consume. In large quantities. Not thinking about the fat content of this particular dessert.