I can remember coming home from school in the fall, opening the back door
of our house and smelling the aroma of this marvelous dish. It’s seems like it’s
always the simpler things in life that bring us such enjoyment. People watching,
the positive comment made by a friend, a cup of good coffee, and peanut butter
and jelly sandwiches made by the grandkids. The lists can go on and on, but the
bottom line reminds the same. There’s more enjoyment in the simpler things.
Apple crisps, crumbles and apple brown betty’s are all basically the same thing
each presented in unique ways from different parts of the country. For me the
crisp or the crumble has a topping that presents more of an oatmeal crumble
topping. With apple brown betty I have seen cooks prepare the apples with
oatmeal topping and dried bread crumbs. Some will sprinkle the crumbly portion
not only on the top, but also throughout the fruit. It’s all in how you like it and
how you grew up. When I was a young girl we served this with fresh cow’s cream
or ice cream. It doesn’t take long to make since you’re not dealing with a pastry
crust.
As Halloween approaches I start thinking of ways to make our family dining
special. For my friends, the Durand’s, in Platte City, Missouri it’s a tradition to
bbq hot dogs for the tricksters. Everyone in Platte City shows up (well they will
now that I’ve put this in print…) in costume and they greet you with smiles and
hugs and an exciting fall spirit. The kids enjoy a bit of a reprieve from all the door
knocking with their hot dog, chips and beverage. Since we have very few treaters
or tricksters in our neighborhood I chose to make it a fun evening with a special
dinner. Try creating a menu and posting it on the family bulletin board. This year
I’m thinking of doing what my mom did on Halloween night, make donuts!! I can
remember that the kiddos would stop ringing the doorbell around 7:30 or so and
then without a word mom would head to the kitchen. We would consume as
many donuts and donut holes as she would allow. Of course a big gallon jug of
apple cider was ready to wash down the sugared yummies.
Not a fall goes by that I don’t wish for the season to be longer. It’s my favorite
time of the year. A cool morning may mean a sweatshirt or light jacket, but by
noon even a fall picnic is a popular outing. Since I’m reverting to childhood in
this column I’ll just mention that our family ‘always’ took a fall picnic to Nauvoo,
Illinois. We would take the river road, (sorry, forgot the number) and drive along
the Mississippi River passing beautiful leaves and duck blinds! I can remember
hollering from the back seat when we spotted what we thought would be the
perfect picnic spot. I remember a few years it was soooo cold and windy that we
set records for the world’s shortest picnic! A trip into Nauvoo meant a visit to the
old dime store and ‘sometimes’ a meal at the old Hotel Nauvoo.
Grab those kids and grandkids and keep making memories friends. Set down
for a spell’ and enjoy the simple blessings. Simply yours, The Covered Dish.
www.thecovereddish.com
Apple Crisp
6 medium apples, cored, peeled & sliced
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup quick rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup softened butter
Pinch of salt
Preheat oven to 350 degrees. Place sliced apples in greased 8 x 8 baking pan.
Blend remaining ingredients and put over the top. Bake 30-35 minutes until
apples are tender when poked with a knife and top is golden. Serve with whipped
cream or ice cream.
Betty Dance (my mom)
