As you guys know, Fall is my absolute favorite time of year. So I am psyched that it's official as of this past Wednesday!
The weather has been gradually getting cooler, and Friday afternoon was the perfect time to take a couple hours off of work and celebrate Mr. Vittles' 35th birthday with the kids.
It was windy, so we decided to do some kite-flying in a nearby field...
...but lo and behold, the surrounding trees were knocking down all the wind!
So we went to our neighborhood beach instead, and the kite flew like a champ.
The Minion was not a huge fan of the wind (what is it about wind that takes babies' breath away??) but the Mini had fun flying the kite with her dad.
My favorite part of it all may have been that I was in a long-sleeved shirt and leggings. I can hardly contain my excitement for the month of October!
Nonetheless, I was actually saving this recipe because I know there are plenty of Summer lovers out there who were holding on to the warm weather, and were just not ready for spices and apples yet.
It's all good, I don't judge. Though I did originally make this apple crisp for a Labor Day barbecue at my dad's... so hopefully my family was ready for it!
That weekend the four of us went to an orchard, and caught the tail end of peach season as well as the very beginning of apple season.
Mini was also pretty smitten by the giant sunflowers they had for sale, so we got one of those as well.
I had honestly never been peach-picking before, but it was really fun and the peaches were awesome. However, while there is nothing better than sinking your teeth into a sweet, ripe peach, I must admit I'm not a big fan of peach desserts.
So since we had also picked some apples, I decided to get a jump on my fall baking. I love apple crisp because it's a simpler alternative to apple pie (and one that happens to be easier to make gluten-free!) I also love "pumpkin spice," so I decided to use nutmeg & cloves in addition to the traditional cinnamon.
Let the pumpkin-picking, leaf-crunching, sweater-and-boot-wearing season begin!
Fall-Spiced Apple Crisp
Filling:
6 C. peeled & thinly sliced apples (about 6 or 7 apples)
2 T. sugar
1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. ground cloves
1 T. lemon juice
Topping:
3/4 C. old-fashioned oats
1/2 C. flour
2/3 C. brown sugar
6 T. butter, at room temperature
1/8 t. salt
1/4 t. ground cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish, and set aside.
In a small bowl, mix sugar with cinnamon, nutmeg, and cloves until evenly distributed. Place peeled & sliced apples in a large bowl, and toss with sugar mixture and lemon juice to coat. Pour into prepared baking dish.
In the now-empty bowl that contained the apples, combine all topping ingredients (oats through nutmeg) and stir with your hands until consistency is like wet sand.
Sprinkle topping over apples in dish, and bake 50-60 minutes until apples are tender and topping is crisp. Makes about 6-8 servings.
Recipe adapted from Chowhound.com
