This weekend I went apple picking in Coloma, Michigan with my friend, Julie. We go every year and while the drive out there and back is long, it's well worth it for such fresh apples! I was never much of an apple-eater before, but after that first trip when I plucked a plump golden delicious off a tree and took a bite, I was quickly converted. I look forward to late September/early October every year. It's the official sign to my taste buds that fall is here!
Joy of Cooking cookbook she received at her wedding shower in 1976, she first made this recipe when she had an unexpected visitor pop in to see the new baby. That baby was my older sister who just celebrated her 30th birthday. Yep, this recipe's been going strong since 1979, even made it through our celiac diagnoses and became gluten free right along with us! The cookbook has seen better days, but it's still hangin' in there.
Welcome fall and bake your own apple crisp or "fruit paradise"!
Preheat oven to 375 degrees.
Pare, core and slice into a 9-inch pie pan or dish 4 cups tart apples (about 6-8 apples)
Season with 2 tablespoons lemon juice
Work like pastry with fingertips:
1/2 cup Pamela's Baking Mix (or any other gluten free all-purpose flour will do)
1/2 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt, if butter is unsalted
1 teaspoon cinnamon
The mixture must be lightly worked so that it does not become oily. Spread these crumbly ingredients over the apples. Bake about 30 minutes. Serve hot or cold. Preferably with ice cream!
Adapted from the Joy of Cooking (Bobbs-Merrill, 1975)