Dishing with Dorothy: Apple Crisp
It’s the time of year again where the leaves are crunching under our feet, the traffic has slowed here at the Market Barn, and we are prepping desserts for our Thanksgiving feast.
Intentionally, those very special desserts that have been passed down from one generation to the next; recipes we hold near and dear to our heart as we recall memories of time spent in the kitchen with loved ones; those that shape our traditions during this holiday of thanks.
This past month I got the chance to visit my new friend Dorothy Pelanda (Director of Ohio Department of Agriculture) and her husband Sam Gerhardstein at their beautiful family farm, “Wyndanwood”. In celebration of National Apple Month, we prepared an Apple Crisp recipe that had been passed down for generations in Sam’s family.
Dorothy and I “dished” about apples, apple growing, cutting and peeling techniques, how to safely include the children, and the importance of using local ingredients (especially sourcing local apples from local orchards – find an orchard near you at www.ohioapples.com).
I also really enjoyed learning about Sam’s fond memories of time spent in the kitchen with his Grandmother Irene (where this recipe hails from), as well as his family orchard (Golden Hill) which solidified our friendship as fellow fruit growers (there is a small fraternity of us left…..).
Not only did I get to enjoy a delicious desert, but I got to spend time amongst wonderful people in one of my favorite environments (the kitchen!). We’re already plotting what to make next year.
Thank you Sam and Dorothy for sharing your home and family tradition with all of us! During filming, we used Granny Smith, but the Mutzu apple is the preferred variety for this recipe.
The Mutzu apple comes late in season (approximate harvest date at Quarry Hill for Mutzu is Oct. 15th) just in time for all your holiday baking needs. Mutsu apples are a cross between Golden Delicious and Indo (a Japanese cultivar). Mutsu are a smooth yellow/green apple that is firm and crisp. The white flesh has a flavor of honey that is juicy and sweet-tart with a tanginess. This apple is a terrific dessert apple and can be used for baking, cooking, and saucing. Add Mutsu to your pies, cobblers, muffins or breads. Mutsu are excellent keepers and sweeten with age.
- 6-8 Mutzu apples (Granny Smith is a good alternative if Mutzu is not available)
- ½ tsp. salt
- ½ cup orange juice
- ½ tsp. cinnamon
- ¼ cup sugar (white)
Peel, core, and thinly slice apples (6-8 medium apples) and layer evenly into a seven inch square baking dish. Sprinkle with ½ tsp. salt, ½ cup orange juice, ½ tsp. cinnamon, and ¼ cup sugar (white). Try a variation of equal parts white and brown sugar if desired!
Then in a separate bowl mix 1 cup sugar (white), ½ cup butter, and ¾ cup flour. This will be your crumble toping. Butter must be softened by room temperature, not heated or melted. Use a fork and mix until you get your desired size of crumble.
“Crumble” above ingredients evenly on top of the sliced apple mixture. Bake at 350 degrees for 30 minutes or until apples are tender!
Remove promptly on a trivet, and serve with a scoop of real vanilla ice cream on top. ENJOY!
Ohio Department of Agriculture Socials