By Teri Cayton
The Parsons Advocate
Well fall is officially here as of Thursday, Sept. 22 and it is so hard to believe another summer has come and gone. We have had some beautiful days this past week and I for one could stand to see it like that until spring. Momma Said, “Be careful what you wish for you just might get it.”
Fall fairs and festivals are winding down for another year and at the end of September will be the Forest Festival. It is a huge draw for people from everywhere. I hope the weather cooperates and it is a big success this year. It was so much fun when we were kids to go see all the events that happen that week. There is wood chopping contests, singing, primitive campers and of course the carnival rides and games.
Another exciting thing that happens in fall is hunting season. I hadn’t hunted for some years until last year and I went with my nephew. I had forgotten how much I enjoy being in the woods just waiting for that big deer to step out into the open. I got my passion for hunting from Mom and Gran they would have made great pioneer women.
I still regret not listening more to Gran and getting some of the old herbal remedies. Now that I am the one with all the aches and pains I need all the help I can get. I don’t necessarily like taking prescription medicine and I would rather take my chances with some of the old remedies. Momma Said, “The only side effects from the home remedies is if you get the wrong stuff you may kill yourself.” But the chances outweigh the risks I mean really, have you read some of the side effects of the medication prescribed to you by your doctor?
Caramel Apple Crisp
Ingredients
APPLE FILLING
- 7 cups peeled & chopped apples, 6-7 large or 8-10 small apples, I recommend Granny Smith, Jonagold, Honeycrisp, Braeburn, or Pink Lady Cut the apples into 1 inch by 1/2 inch pieces
- ½ cup caramel sauce
- ¼ cup cornstarch
- 1 tsp. cinnamon
- ½ tsp. nutmeg
TOPPING
- 1 cup old fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp. cinnamon
- ½ tsp. salt
- 1 stick, 1/2 cup unsalted butter, cold and cut into pieces
Instructions
Preheat the oven to 350ºF. In your baking dish (you can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the apples, caramel sauce, cornstarch, cinnamon and nutmeg. Toss with a spoon or spatula to combine.
TOPPING
- In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until its “sandy” in texture, it is okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
- Use your fingers to break the topping into clumps and evenly distribute the topping all over the apples.
- Bake for 40-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crisp for 60 minutes in an oval 7×11 inch pan. Allow the crisp to cool for 10-15 minutes. This allows the juices to thicken then serve. Ice cream is optional but ohhhh so good.