Recently, I have been sensitive to the fact that time flies. My first baby turned four years old this July and my second baby will be a year old in two months. Ugh. Why, oh why, does time fly?! Anyone? Anyone? Bueller?
Anyway, since time flies by and there is no way of stopping that, I have been trying to savor the moment. To be content in the times that I may not feel are the best. Because usually, I look back at those times and see the good that I missed. This “stop and smell the roses” thinking has led me to try (try being the key word) to stop getting ahead of myself in life. I haven’t even had a PSL yet. Yep, I am patting myself on the back. I am waiting until September 21st. The first day of glorious fall!
But since I am only human, I will be indulging in one of my fall favorites. Apple crisp! I have a plan to make it this week and to enjoy every. single. bite. And there will be a lot of bites. I lack self-control when it comes to apple crisp. The gooey, syrupy apples. And that topping. Oh that topping is just too much.
Better Homes and Gardens magazine has a contributing author that shares the best recipes. He includes the little techniques that make things just right and I love it! His name is Scott Peacock. Not only does he have an awesome name but he gets me. I am a sucker for the science and technique behind cooking/ baking. That’s why I have America’s Test Kitchen on speed dial. 🙂
Mr. Peacock goes through the tiniest details in his article in the magazine. I have mine in my binder of recipes from BHG 2010. He instructs to use Winesaps, Rome, McIntosh, Jonathan, Golden Delicious, or Granny Smith as they won’t get too watery and will be the perfect amount of sweet. How thick to cut those apples? Half of an inch, so they don’t turn to goo and aren’t under-cooked. He even tells you how to grind your own cinnamon and why it tastes so much better (I don’t do this one!). And finally, encourages readers to use their hands when making the crumb topping for the best texture (and most fun!).
The recipe can now be found on BHG’s website – and so can the tutorial. It includes a creamy custard sauce for a topping as well. I don’t think it’s necessary, this has enough “yum” without it. Plus – I think it’s much better to enjoy this with DIY caramel sauce.
I hope you enjoy his knowledge and the result!