Happy ‘Baby Apple Crisp

Hiya eaters!

It’s been another long day, but a glorious one! I loveloveLOVE feeling productive and that’s been the theme of the day.

The other theme of the day has been apples, of course.

Are you ready for some apple-tastic fun?

Oh boy, I hope so because there’s no escaping the fibrous orbs this week.

So many beauties.

First up is a traditional fall and typically ‘Baby recipe — apple crisp.

Originally I was thinking about making a pie with my prizes, but even though I worked hard to get the hang of pies this summer I just wasn’t feeling one. That was too buttery and time consuming.

I wanted something healthier and more busy ‘Baby-friendly. Because quick and wholesome makes me a very happy ‘Baby.

Happy ‘Baby Apple Crisp

6 apples (about 6 c), cored, peeled and sliced into 1/4 “

1 T cinnamon, divided

3 dashes nutmeg

½ t ginger

¼ c plus 2 T brown sugar

2 T lemon juice

1 c oats

1/3 c coconut oil

I highly suggest relaxing on the couch while peeling your apples. It makes the process and nearly cut fingers so much more enjoyable.

I've got a lap full of lovelies.

Once the apples are sliced toss them in a large bowl with ½ T cinnamon, nutmeg, 2 T brown sugar, ginger and lemon juice.

All dressed and ready.

Pour the mixture into a large rectangular baking dish.

In another bowl mix the remaining ingredients and then generously sprinkle the mixture over the apples. You may think you don’t need all of it, but trust me eaters, you do.

Bake in a 350 degree oven for 30 minutes, until the apples are fork tender and you can smell the intoxicating fragrance throughout the house apartment wherever you live.

O’m’gosh eaters, this was so delicious.

My ‘mates and I ate it straight out of the oven, them with ice cream.

And then I ate some more cold today.

Both times were equally delicious, but in their own ways.

While this was my first crisp experience I can definitely say I love them, maybe even more than pie.

No. There’s still a place for tie, don’t you worry eaters. And I’m already thinking about how to make a quicker, healthier version for breakfast.

And don’t worry eaters, you’ll be the first to know.

Until then…

G’night eaters. 

Pie Perfect Summer: Finally, the Crust

‘Ello eaters!

It’s been a wonderful couple of days in my neck of the woods. A very satiating breakfast. A hardcore upper body weights workout. A quick (and mostly painless) MRI. And some pool time. Tacos for dinner. And some time with manly friend.

Yup, I’m a very happy ‘Baby.

How are you cool eaters doing? Equally as wonderful? I surely do hope so.

Anyway, I teased you Wednesday with talk of pie. Actually, I teased you quite a while ago with talk of this awesome pie crust that I made, but couldn’t remember the recipe for. So today, all my teasing and tempting is finally paying off, because it’s pie time!

Black and Blue Pie

Double Crust

Adapted from Smitten Kitchen

2 ½ c whole wheat pastry flour

1 ½ T sugar

1 t salt

1 t apple cider vinegar

~ 1- 1 ½ c ice cold water

1 c butter (or Earth Balance), cubed and cold

In a large mixing bowl, combine the flour, sugar and salt. Then using a pastry cutter, begin cutting in a portion of the butter. After a few minutes of butter smooshing, add some more. Repeat until all the butter has been added.

At this point, it’s time for some naughty rebellious ‘Baby advice. Pastry purists usually say not to add the water until all the butter has been reduced to pea-sized balls. I, m’dear eaters, am not a pastry purist.

Hell, I’m not a purist of anything (that I can think of at the moment). So I say poo to all those fundamentalists purists, because cutting in that last bit of butter is hard. So I make it easy by adding a little bit of cold water. Not much. Probably less than 1/3 c. But it’s just enough to get everything going smoothly.

Now, once the butter is fully incorporated, it’s time to add more water. First, though, add the vinegar.

Note — Some people say vodka. Others say lemon juice. Really, anything acidic will work.

Now add some water, no more than 1/3 c at a time, and mix with the spatula.  Soon, you’ll have to get your hands in there. I promise, it’s worth it. Once the dough is just barely holding together, divide it into two balls, wrap in plastic wrap or foil and put in the freezer for about an hour.

While the dough is cooling, make the…

Filling

1 ½ qt blackberries

1 pt blueberries

½ lemon, juiced

1 T lemon zest

2 T sugar

2 T ground flaxseed meal

Mix everything together in a bowl.

This is your basic, all-purpose pie-filling recipe. If I know that a specific spice goes wonderfully with the fruit I’ll add it in, but most of the time this is it. It’s crazy stupid easy.

I heart berries.

Note — How do you tell if you have enough fruit for the filling? Pour the plain fruit into the pie pan. Remember there is going to be a bottom crust, but also that the berries will bake down. Fill the pie as much as you have crust for.

Don't tell me this isn't a beautiful.

Once the dough is chilled, roll it out using my oh so wonderful cheating method. Then fill it to the brim, top with the other crust, seal with a fork, and vent with a knife.

You know … the usual pie baking procedure.

Now bake the pie in a 450 degree oven for 10 minutes, before lowering the temperature to 350 degrees and baking for another 35-40 minutes. The crust should be golden and the berries just barely bubbling up through the ventilation slits at the top. Once you see this, let the pie cool on the stove until it’s about room temperature and then move it to the fridge.

The longer you let it chill in the fridge, the better. But I’m no purist, so feel free to take a fork to it straight out of the oven. (Though don’t say I didn’t warn you about burning hot berries.)

My ‘mates and friends and I dug into this pretty pie last night, as you can see.

And as you can see, I probably should have let it chill more before cutting into it.

Just like a pastry purist would take one look at my top crust and say that it’s oddly lumpy and I should have used an egg wash.

But I don’t care.

Perfection, if I do say so myself.

Because this pie is wonderful in all it’s unadulterated berry glory.

And frankly, I think pie is often ruined by too many rules.

So eaters, I urge you to throw rules and your fear of pastry to the wind. And then I dare you to try and resist licking the plate clean.

Oh yeah, eaters, I went there.

Yeah, you’ll lose that dare. And it’ll be so worth it.

G’night eaters!