This miserable hot, dry weather has me looking back in the archives for what blissful eating Riverview has brought us in less torrid Octobers.
Daikon radishes have appeared around this time in more years than one. Lots of butternut squash. Lots of peppers (which seem to be going strong this year, too). More sweet potatoes. Popcorn. Beets. Field peas. Possible we’ll be seeing any of those soon?
I still like this Herbed Fromage Blanc with Peppers from Brandon Dienger of now shuttered Restaurant Eugene. Easy. No cooking. Delicious. A quick way to make short work of those peppers.
We’re still enjoying Creamed Greens over here, so we’ll also make short work of those mustard greens and bok choy. For the green beans, I’m thinking Dry-Fried Green Beans. The creamy greens will complement the fiery beans perfectly.
For dessert this weekend (when it’s supposed to cool off), how about a classic apple crisp from King Arthur Flour?
Classic Apple Crisp
9 cups peeled, 1/4-inch sliced apples
1/4 cup rum, apple cider or juice, or the liquor/juice of your choice; or water
1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples
2 tablespoons melted butter
1 1/2 teaspoons Apple Pie Spice (1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger)
3 tablespoons all-purpose flour or tapioca flour
1/4 teaspoon salt
Topping
3/4 cup all-purpose flour
1/2 cup quick oats
heaping 1/4 teaspoon salt
2/3 cup brown sugar, light or dark
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 cup (8 tablespoons) cold butter, cut in pats
1/2 cup diced pecans or walnuts, optional
Preheat your oven to 350°F. Grease a 9″ x 9″ square cake pan, or similar-size casserole pan.
Toss the apple with the rum, sugar, butter, apple pie spice, flour and salt. Spread it in the prepared baking dish.
To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder. Add the cold butter, working it in to make an unevenly crumbly mixture. Add nuts if using. Spread the topping over the apples in the pan.
Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it’s bubbling and the top is golden brown.
Remove it from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it’s completely cool, it’ll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave.. Vanilla ice cream is a tasty accompaniment.