i love the farmers market as much as the next city girl–ripe michigan peaches, piles of sweet midwestern blueberries, raspberries and blackberries, super sweet tomatoes, bins of just picked onions and potatoes and lots of homemade sauces and jams! i forgot to mention the steel floral containers stuffed with colorful zinnia and beautiful hydrangea–love it all!
the things i really can’t stand about the farmers market are the burnt orange mums and baskets of apples which are starting to overtake the area of the park where just a week ago tiny orange super sweet 100′s were the hot ticket item.
i know exactly why i hate the burnt yellow and orange mums and the plethora of apples–the reason is that they signify the end of summer and school starting. mums and apples annoy me just as much as walking into target in august to buy school supplies and bumping straight into halloween decorations. or equally as bad: walking into walgreens in may to buy a mother’s day card and being overcome by july 4th decorations. williams sonoma has all of their thanksgiving garb on display—its august! what happened to living in the moment?
i realized a while ago when it comes to farmers markets (and walgreens) if you can’t beat em…join em! inspired by my idol, ina garten (aka the barefoot contessa) i came up with a way not to hate those fall apples so much. i still can’t find a way to like mums–they are really depressing!
6-8 granny smith apples
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons corn starch
1/4 cup heavy cream
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
For the Crumble Topping
1-1/4 cup Gluten free flour blend ( if you can tolerate pure oats–use half oat flour, half GF flour blend)
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/4 tsp kosher salt
1/4 tsp ground cinnamon
7 tablespoons cold unsalted butter, diced
Preheat the oven to 350 degrees.
-Peel and slice the apples into 1/8″ thick wedges, put them in a large glass or stainless bowl.
-Toss the apples with lemon juice, sugars/cinnamon, nutmeg, and corn starch. Add heavy cream. Allow the mixture to sit for 10 minutes.
-Spoon the apple mixture into 8- 3″ramekins or one 9″ cast iron skillet.
For the topping:
-mix the flour, both sugars, salt, cinnamon, and butter in the bowl of an electric mixer fitted with a paddle attachment.
-mix on low speed until the butter is crumbly–small nickel size pieces
-with your hands break up the butter chunks
-set the crumble on a parchment lined baking sheet and pre-bake for 8-10 minutes at 350 or until mixture turns light brown.
-Once the topping has slightly browned, remove the pan from the oven and allow to cool for 10 minutes. break up the partially baked topping and place it on top of the prepared apples.
-Bake for 25-30 minute at 350 until apples are bubbly.
-Serve warm with fresh whipped cream and vanilla ice cream!
|un-cooked crumble topping|
|sliced apples tossed with cream, lemon juice, cinnamon etc!|