The first apples of the season have appeared at the Farmer's Market, and as usual they are Paula Reds. Paula Reds have that crisp, sweet-tart old fashioned apple flavor and are my favorite eating apple ever. I have always loved apples. The first tree I ever climbed was my grandparents' gnarled old apple tree that yielded the sweet "Transparents" that Grandma Martha made into sauce. Auntie Mary showed me how to find the star in the middle of the apple with one quick slice . My dad would peel an apple with his swiss army knife, the peel corkscrewing around in a single juicy red ribbon that collapsed into itself when I tried to reassemble it into its former shape. These days, our two young apple trees, a "Haralson" and "Sweet Sixteen" are finally loaded with fruit. Looking at them, I feel a rich woman. Apples are so plentiful, nourishing, inexpensive and beautiful. Fill a large bowl or tray with all kinds of apples from local growers. Put it on your table, island, or counter. The sight of all that abundance is satisfying and the smell captures perfectly the sweet, subtle scent of late summer.

  The Essential Apple Crisp Recipe

I make a big batch of this delicious oatmeal streusal topping to keep in the freezer. This "Master Recipe" utilizes white sugar and is the most traditional crisp topping. When I want to make a quick apple crisp or top an apple pie, I'm ready to go, using a cup or two as needed. An amazing apple crisp recipe follows. Bonus idea: sprinkle mix on top of muffin batter before baking. As we say in Wisconsin..."Oh my word!"

1-3/4 cups flour
1-1/4 cups oats
2-1/4 cups sugar
1/2 teaspoon cinnamon
dashes of nutmeg &  allspice to taste
1 cup cold butter

Combine dry ingredients. Cut in butter with pastry blender (Mom), or your Kitchenaid fitted with whisk attachment (me). Don't overmix. Makes about 5 cups, enough for at least two 9x13 crisps. Keeps well in freezer in airtight container or freezer bag.
 

Apple Crisp (8" square pan) 

5 apples, peeled, cored & sliced - (Granny Smith)
2 tablespoons sugar
2 teaspoons cinnamon
2 teaspoons lemon juice
2 cups or so of either Fruit Crisp Master Recipe (see above)

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Toss the apples in a large bowl with the sugar, cinnamon, and lemon juice. Pour into prepared pan and sprinkle the topping mixture over the fruit. Bake for 45 to 50 minutes, or until the apples are tender and the topping is lightly browned and crisp. Serve warm with a scoop of Breyer's Vanilla Bean ice cream (me) lowfat frozen yogurt (Mom) or a generous splash of half and half (Grandma). 

c. Susan Jacoby Designs 2007