The Power of a Warm Apple Crisp

Dear Readers: Below is a reprint of an article I wrote in September 2001 for the on-line zine SPACE, part of enokiworld.com.  It is still pertinent today.

In the September 26, 2001 New York Times, Stephen Jay Gould wrote a wonderful editorial entitled "A Time of Gifts". He talks about the rescue effort at the World Trade Center and the power of "Twelve, warm, apple brown bettys". Read it here.

It reminded me, yet again, of the power of food. The power to comfort and the power to connect. I encourage you to have a meal with family and friends this week. And be sure to eat out at least once. Our colleagues in the food biz need your help right now. If you want your favorite restaurant to be around next month, you need to visit them tonight. And leave a big tip - they will love you for it.

Warm Apple Crisp

3 pounds green apples (Granny Smith), peeled and sliced
3/4 cup sugar
3/4 brown sugar
3/4 teaspoon nutmeg, freshly grated
3/4 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup flour
1 cup quick-cooking oats, uncooked
1 cube unsalted butter, cold, cut into slices

1) Place sliced apples in a buttered 9 x 13 baking dish. Set aside.

2) To make crisp topping: In a bowl, stir together all remaining ingredients, except butter.

3) Add butter and with your fingers, rub together with the dry ingredients until butter pieces are the size of peas

4) Cover apples with crisp topping. Bake 350, 45-50 minutes or until mixture is bubbling and browned on top. Serve warm with vanilla ice cream or heavy cream poured on each serving.

Serves 6-8

Comments

[Constance]

The power of good food. I'll definitely set a special gathering with my family and friends. It's been a long while.