I really had no choice.
It’s officially apple season and the golden delicious tree is burgeoning.
So, last Sunday I slapped together an apple crisp sans recipe, though my trusty assistant in culinary crimes–my wife and herder of Buddy the Rescue Dog–pulled up an Epicurious recipe for a crust topping as a guide. For the filling, I just knew what ingredients I wanted and went from there.
Result: a caramelly ooze —gee, go figure, when the cook indiscriminately tosses in plenty of brown sugar and enough flour…well, there were the sweet cherries and their juice, and the chunks of golden delicioius–well, you get the picture… and the crust was as good as the apple-goo.
Autumn…I love you.**
A few days later, within hours of finishing the crisp, and with plenty of Act of Kindness Writing chores I could/should be dealing with, it was time for an apple cake…or, as the recipe calls it, a ‘moist’ apple cake.
On its own, this is a ‘will bake again’ item. As always, though, I did stray ‘just a bit’…
- I added allspice to both the apple mixture and the flour mixture.
- When it comes to cinnamon, I just don’t get the low doses in most recipes. Can’t remember the last time I actually measured cinnamon.
- I added rehydrated Craisins.
- I made my own ‘apple sauce’. I just mashed away at, and then seasoned, chunks of golden delicious with the pastry cutter. And mashed away some more.
- Figuring on a more moist result, I used a loaf pan instead of a 9” x 13” pan.
- Fearing there might be spillover, I scooped out about a cup of the mixture and slathered that into a greased pie pan. Gotta say, when revisiting this recipe, I’ll be tempted to go exclusively with pie pans. It’s a quicker bake and four smaller cakes open the door to more experimentation, say a little creme de cassis reduction for one of them…and Ree Drummond’s Easy Caramel Sauce for another. Come to think of it…I guess it wouldn’t hurt to have those on hand for slices of this current version…
**“No, deeeear! I don’t know anyone named Autumn!”