Recipe Time — Apple Crisp

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It’s that time of year again, when apples are plentiful. I am absolutely in love with an apple called the Mutso, or the crispin. You can find out more about the Mutsu here.

We haven’t seen these apples in the grocery stores, but every fall we drive to an orchard about an hour from our house in Hendersonville, North Carolina and we buy a half-bushel of Mutsu apples.

I would describe the Mutsu as sweet, tart, and crisp. It’s not as sour as a granny smith apple, but not as mushy like a red delicious.

This year, we weren’t sure when we would go. One weekend we planned to make the drive, but the orchard’s Facebook page said they did not have any Mutsu in stock but they expected more that week. the second weekend we were planning to go, we thought about passing because it was raining, but we checked their Facebook page again. With the orchard urging  that they had very few Mutsu and they wouldn’t last through October, we decided to go ahead.

The trip was worth it. I still love the Mutsu.  Last night I made an apple crisp. It was quick and easy. Here’s the recipe:Apple crisp

1 cup brown sugar

1 cup quick-cooking oats

1 cup flour

1/2 cup butter, melted

3 cups apples (2 large or 3 small), peeled, cored, and chopped

1/2 cup white sugar

2 tsp ground cinnamon

Preheat oven to 350 degrees F. Spray non-stick spray on an 8 x 8 pan.Combine everything except apples and place half of the mixture in pan. Spread apples on top. Top with the remainder of the topping.

Bake 40 – 45 minutes until golden brown.

Now, as you will notice, my topping looks a little bit dry. I used margarine and mixed it in without melting it, so I didn’t think it spread as well. Don’t make my mistake. Whether you use butter or margarine, melt it.

Having said that, the apple crisp was a big hit for three out of four at my house, and the fourth doesn’t much care for fruit. I consider that a win.