Memories and Recipe for living well, gleaned from my modern very eclectic country woman life. I'm a true farm girl since 1962...I can plow a field, break a colt, plant the seed, can the corn, milk the goat and make the cheese.
I'm a bit Modern, Very Eclectic and Love Everything Country...camo, too. I love reflecting on life lessons from my front porch ramblings. I'm a COUNTRY WOMAN through and through enjoying my COUNTRY LIVING!
The crisp, cool mornings and the warm afternoons are my
favorites. Back when I was a young mother and wife and had a fireplace, in the evening, I would build a fire to
take the chill off the house. Cutting and splitting firewood is hard work (we
never had a log splitter only my husband with his maul) and it's great exercise. I liked having firewood all stacked up for
winter’s use. Like the squirrels
gathering and putting away in preparation for winter, which will inevitably
come, doing firewood felt much the same.
On my kitchen counter, I have a peck of apples that I have
been contemplating what to make. They are lovely sitting on the table so I took a photo. I think of Laura Ingalls Wilder and of her apple orchard of hundreds of trees. She must have used apples in every way possible.
I thought I would make applesauce for winter use. Or, I thought I could make some apple butter for our
biscuits. I love homemade biscuits with butter lathered on top with apple
butter. I prefer the recipe with just a hint of cloves in it.
Besides eating the apples raw after rubbing them round and
round on my jeans to “wash them” of course, I decided finally to make a pie.
My first project was an apple Betty crumb pie found on
Pinterest. It was good. I took some to
sister Debbie on my visit. She liked it
but disappointed, I could tell, because it didn’t have “oatmeal” in it, which
struck up the conversation about the school’s apple crisp which we both agreed
Back home, in my kitchen, I decided to try and duplicate
the“school’s apple crisp" we had reminisced
about. One of my favorite school lunches back in the day was chili, peanut
butter (with honey in it) chocolate milk and apple crisp. Simply fabulous! I remember the school’s apple crisp being
gooey—just the way I like it. (I’ve made a crisp recipe a few times over the
years but somehow mine never quite
measured up.) Do they even serve apple crisp at schools anymore?
I started with the same recipe for the apple crumb pie,but improvised it a bit by adding a few key
ingredients. Oatmeal and water. Yes. The recipe I was working fromdidn’t call for water. But I thought about it
and I knew the additional water would make it bubbly. Gooey. This recipe turned out just the way I remembered it. And so much easier than making a crust, but I by those prepared already.
So Here's the Thing... I encourage you, if you are like me and love that
lunchroom cafeteria meal, to put on a pot of chili and lather a slice of bread with peanut butter and allow it to transport
you right back to the days of your youth and by all means, Take Joy!
Crumble Topping: 1
Cup flour; 1 Cup old-fashioned oatmeal; ½ Cup brown sugar; ½ Cup white sugar; 1
tsp. cinnamon. ½ cup softened real butter. Crumble together with hands. Set
Apples: Peel and core 4 large apples into small pieces. Toss
with ½ teaspoon lemon juice so they don’t brown. Add 1/3 cup sugar (more if
your apples are tart.) 3 Tbsp. flour; 1 tsp. cinnamon. (My secret additive—Add
½ cup water. This makes it gooey.) Toss together and place in an 8X8 pan. Cover
with crumble topping. Prep time is about 15 minutes.
This recipe is even better the next day, if it lasts that long.
Bake at 450 for 15 minutes then reduce heat to 350 degrees
for 35 minutes.
Eat it hot out of the oven with a drizzle of milk, or cream
over it! Scrumptious.