Years ago, when we first came to live in this house, we planted several varieties of apple trees in the backyard. Not all of them survived, but this one did. It’s called Sunnybrook, a hardy variety perfect for our long, cold winters and short growing season. It is usually a prolific producer and this year is no exception. The apples are yellow with a nice red blush, 6-7 cm, juicy, a wee bit tart to eat raw, but perfect for pies, crisps, sauce and other cooked-apple delights. So tonight dessert was apple crisp, the first of the season.
Sunnybrook Apple Crisp
12 -15 apples, peeled, cored and sliced
Toss the slices in:
3/4 cup white sugar
1/3 cup flour
1 tsp cinnamon (or more to taste)
Arrange coated slices in a buttered 9″ baking dish and top with:
1 cup rolled oats
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter, cubed
Toss together oats, flour and sugar. Add in the cubed butter and work into crumbs. Sprinkle over the apple slices and bake at 350 degrees F for about 40 minutes, or until the apples are tender and the crumbs are golden brown.