Apples are the darlings of autumn, and this year we especially cherish them. For while peaches and nectarines and even some pears succumbed to the cruelty of a late frost, most of Connecticut’s apple crop emerged relatively unscathed. And this week Westport Farmers’ Market shoppers are in for treat: the tables of Woodland Farm and Rose’s Berry Farm will be full of this tasty harbinger of fall.
Fortunately, Elise Meyers is also right on schedule with a recipe for apple crisp you won’t want to miss. As Elise notes, “fall means apples, and apples mean apple crisp.” Her crisp recipe below is, according to Elise, “the best I have ever tried. The addition of dried cherries (or cranberries or apricots, if you prefer) makes it unique.” Savor it alone, with a scoop of Nutty Bunny vanilla frozen dessert, or fresh cream from your favorite vendor.
Autumn Apple Cherry Crisp
• 1 cup flour
• 1 teaspoon cinnamon
• 1 ½ sticks butter, cut into slices
• 1 cup old-fashioned rolled oats
• ¼ cup brown sugar
• 3 tablespoons white sugar
• pinch of salt
• 8 apples, cored, peeled, and sliced
• juice of one lemon
• ¼ cup sugar
• 1 cup dried cherries (can use dried cranberries or cut-up
• ½ cup orange juice (can use apple juice or cider)
• 4 tablespoons melted butter
1. Preheat oven to 350 F. Grease a 9” x 13” baking pan.
2. Mix flour and cinnamon, rub in the butter with your
fingers or a pastry blender, and add oats, sugar, salt. Set
3. Put the apples in a bowl with lemon juice and stir in
4. Spread apple mixture evenly into pan. Spread topping
mixture evenly over the apples.
5. Bake in top half of preheated oven until topping is brown
and apples are bubbling away below, about 50-60 minutes.
Remove from oven.
6. Serve hot, warm or at room temperature with ice cream
(cinnamon ice cream is amazing), whipped cream, or
just as is.
Note from Elise: The variable here is the sweetness of the apples. If you are using tart apples, and tart, dried cranberries, use the sugar amounts given here. If you are using sweeter apples, you might want to cut back on the sugar a bit, depending on your taste preferences. You can easily double the recipe to fill a half sheet pan, and it can be made a day ahead and reheated.
Other activities this Thursday, September 15th at the Westport Farmers’ Market from 10 to 2 include: