Apple Crisp

Cold weather has arrived to Cali. My favorite time of the year! 2020 has been something awful. I'm sure those that are reading this have had their fair share of 2020 craziness. I hope for all that do read my nonsense, know that you are not alone. This year has brought about a sense of loneliness in many. Seeing hatred, separation, disagreements, losing loved ones, not being able to hold and see loved ones. Anything and everything.

And whether you agree or disagree politically, I think in general we can all agree on one thing...…that this year has sucked. A year that has tested us in many ways. You thought this was going to be just about apple crisp didn't you?! Guess again.

About a week before I posted this picture on my Instagram, I and many others, lost a dear friend and colleague I worked with. She was one of the first faces you would see within my department. She was kind, sweet, warm, funny … I could go on and on. It's apparent that in the world we are currently living, I didn't get to say an official goodbye, hug her, or see her in person. It hit me hard knowing she's gone. The phases of grief set in and I just needed to do something. Baking is one of the ways I put my anxieties, stress, and depression away, at least for a little while, and she was one of the few that knew this about me. My mind was racing and I was/still am confused and I could hear her whisper "Let's go bake something". I have peace knowing she's in a better place getting first class treatment for the wonderful life she lived. Janet.... this one's for you.

Apple Crisp

Filling

• 6 cups of slices apples (about 1/2 inch thick and peeled) (5-6 apples)

• 2 tbsp lemon juice

• 1/2 tsp vanilla

• 1 tsp sugar

• 1/2 tsp ground cinnamon

• 2 tbsp melly belly flour blend **

• pinch of salt

Topping

• 7.2 oz melly belly flour blend

• 1 cup brown sugar

• 1 tsp cinnamon

• pinch of salt

• 1 stick of cold butter (cut into pieces)

• optional: if you can tolerate GF oats throw in 1/3 cup of them or you can also rough chop 1/3 cup pecans, otherwise omit.

Preheat your oven to 375 degrees and grease a 9 x 13 baking dish and set aside.

You can buy your apples pre-sliced or do the work. You can do all granny smith if you prefer but I like to do a mix of granny and a sweeter apple like pink lady, if they are available. Place your peeled and sliced apples in a bowl and mix with your lemon juice, vanilla, sugar, cinnamon, and flour. You can use your own flour blend but if you would like to try mine, remember to look for my mixture measurements in the forum section of this website or you can also find it in the zucchini bread posting as well.

Once well combined, dump your apple filling mixture into your baking dish.

Next, get a bowl and place your flour blend for the filling, brown sugar, cinnamon, salt, and cold cut up butter. Using a fork or pastry blender, crush your cold butter with until it resembles a pebble like crumbly consistency. You can also do this in a food processer and give it a few zaps. Don't over process it or it will be too crumply.

Lastly, if you want to add and mix-in the optional GF oats or pecans you can, it just gives it a nice crunch. If you can't do oats or nuts, just leave them out and it will still taste great. Evenly sprinkle the topping over your apples in your baking dish. Bake in your oven for 35-45 minutes until the top is nice and golden brown.

Take your dish out of the oven and let it rest for 10 minutes before scooping it into a bowl Serve it with your favorite vanilla bean ice cream.

This recipe is sweet, warm, and fills you with joy..... Just like Janet. Enjoy!