Erin’s Easy Eats

We went to a wedding this past weekend, and had the opportunity to visit an orchard.  I’ve never picked my own apples before (as far as I can remember, at least) so this was a new experience for me.  I did have some Cider House Rules flashbacks (twist at the stem, don’t take the part above the whatever that thing is called or it won’t grow apples the next year, etc.)

Anyway, when we first got there, the woman holds out this bag and says “10 dollars for half a bushel” and I, seeing this small folded bag, said “We’ll take 2!” and off we went.  After about 20 minutes of picking apples, I looked down and realized that we hadn’t filled even one of the bags halfway.  And that a full bushel is a lot of apples.  Regardless, we continued with our task, and now I’m dreaming up ways to prepare a bushel of apples (Jonagolds, Granny Smith, and Red Delicious) before they all go bad.

Here’s what’s left of one of our bags after making both apple crisp and starting another recipe I’ll share when it’s done…

There’s a lot more where that came from.  A lot more.

And here is my not thrilling photo of this great apple crisp.  It has disappeared quickly, so I expect we’ll be having another batch of it in the near future.  It uses up 6 apples at a time, so it’s good in my book!

Ingredients:

• 6 tart apples, peeled and cut into thin slices
• 9 oz. yellow cake mix
• 1/4 c. melted butter
• 1 Tbs white sugar
• 1 Tbs cinnamon
• 2 Tbs brown sugar

Arrange apple slices in the bottom of a lightly greased (or sprayed) casserole dish.  Mix cake mix, butter, white sugar, and cinnamon until crumbly.  Sprinkle over top of apples.  Sprinkle brown sugar over this.  Bake for 35 minutes at 350 degrees.

Tags: apples, dessert, orchard, recipes, sweets