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Keeping the Doctor Away

September 9, 2004

There really is no smell like it. Mom would choose the first week in September to venture into our backyard and climb a tree. She wasn’t reverting to her childhood roots…she wanted some Winesaps. As far as I’m concerned, you can take every other kind of apple and pulverize them into some kind of sauce. For pure eating and cooking, no one beats the ‘sap. After coralling as many apples as her arms and apron could hold, she would begin the process of cutting, laying, augmenting and cooking the best dessert known to man: The Winesap Apple crumble. It wafted at me like a siren luring me into her lair. Want the recipe? Here it is:

Apple Oaty Crumble

  • 2 Tbsp. sugar

  • 1/4 tsp. cinnamon

  • 5 to 6 medium-size, tart apples – Winesap, McIntosh or Granny Smith

Topping

  • 1/2 cup flour

  • 1/8 tsp. nutmeg

  • 1/4 tsp. cinnamon

  • 1/4 cup sugar

  • 1/2 cup dark brown sugar, firmly packed

  • 1/2 cup unsalted butter, cold and firm, cut into pieces

  • 1/2 cup old fashioned rolled oats (instant oats turn out less crunchy)

Pare and slice apples. Mix with sugar and cinnamon. Place in a greased 9-inch square pan or 10-inch pie plate. To make topping, stir together in bowl the flour, nutmeg, cinnamon and sugar. Add brown sugar. Cut in butter until it resembles coarse crumbs (not too fine). Stir in oats. Sprinkle evenly over apples. Bake in a preheated 375 degree oven for 25-30 minutes, until apples are soft. Place dish under broiler for about 1 minute to brown topping, if desired. Serve warm, at room temperature or cold. Ice cream or whipped cream goes well, but it’s great by itself!

Not only that, but it’s time to head up to Apple Hill above Sacramento for the picking. Here is what you’ll find according to the Sacramento Bee.

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