Apples to Apples

It was 8 o’clock on a Tuesday night and I had an hour until it was time to hunker down and watch tv. My sister took a trip to the cider mill and brought over 2 big bags of juicy green apples to my house. I love apples, I really do, but I knew there was no way I could eat all of them without some  going bad first.

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In the spirit of not wasting any food and celebrating fall, I decided to make an apple crisp. And not just any apple crisp. The one my grandma used to bake and bring to Thanksgiving or any event, it didn’t matter as long as she made it. I pulled out her recipe book she gave my mom, wiped off the dust from the front cover and found her apple crisp recipe.  I will confess that the recipe my grandma gave my mom is from a cookbook/magazine.

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I followed the recipe and this is how it turned out. The apples were cooked to perfection. Cutting them in thin slices took the most time but it was worth it. I did find that the amount of nutmeg the recipe called for was too much for my taste. It overpowered the other flavors. I would go a little lighter on it if you don’t absolutely love nutmeg.

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My mom had the idea to add pecans and caramel to the apple crisp recipe, so we immediately drove to the store and bought Sanders caramel. We didn’t realize that their caramel has butterscotch in it. My mom thought we should’ve bought classic caramel instead. That didn’t stop me from eating the Sanders caramel with a spoon.

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My sous chef

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The cinnamon mixed with the apples, sugar, and nutmeg created this heavenly smell that wafted throughout our entire house and made it really feel like fall.  I ended up making two apple crisps, one with a graham cracker crust and another with a traditional pie crust. Who knew I had four pre-made pie crusts in the freezer?

Next time, I’m buying  vanilla ice cream to scoop over a piece of warm apple crisp and drizzle it with caramel. The hot and cold combination is one my all time favorites.

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