I get all sad when corn season and peach season end here in the Northeast. Deep into September, I kept pestering the standholders at market about whether or not they’d have sweet corn for at least another week. Finally they stopped promising.
I drive by a fruit orchard every day on my way to work, and one day the “Fresh Peaches” sign was down—and so was I. I was grumpy for a week, and then I saw the bins of fresh apples spilling into their parking lot. I stopped for Macintoshes—and I was cured.
Here’s a feast for your eyes, just to remind you how sturdily lovely fresh apples are:
And then there’s this zipped-up apple crisp recipe (which is really more of a cobbler) with a surprise ingredient that only makes the dish sing. I made the recipe earlier this week for a cooking class of experienced cooks, and they were amazed by the zesty brightness that the dish holds. We had a baking pan of the crisp left over after the class—and our staff quickly divided it up for their lunches!
Apple Crisp with Dill
Favorite Recipes with Herbs, pg. 214
Makes 6 servings
Prep Time: 15 minutes
Baking Time: 40 minutes
2 cups finely sliced apples, peeled or unpeeled
1 tsp. dill seeds (you can find these in the spices section of the grocery store)
half a stick (1/4 cup) butter, melted
¾ cup sugar
¾ cup flour
2 tsp. baking powder
½ tsp. salt
1. Place apples in greased 8” or 9” square baking dish. Sprinkle with dill seeds.
2. Mix together butter and egg in mixing bowl.
3. Sift in dry ingredients and stir just until mixed well.
4. Drop by spoonfuls onto apples
5. Bake at 350 degrees for 40 minutes, or until tester inserted in baked topping comes out clean.
6. Serve warm with milk, cream, or vanilla ice cream.