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Sunday, September 16, 2018

June's Prapple Crisp

When I was 12 years old a family moved into a house on the hill behind us. They were from "the city", which was very intriguing to me. That certainly meant that they were sophisticated and worldly. Which I do think they were, but they were also very friendly for city folk.

That was my friend, Sheila, and we are still very close today. Sheila's mom, June, could do anything in my eyes. She was very creative, had a great sense of humor, and a great cook. I've mentioned before that it was pretty common for me to yell "I'm goin' up Heyman's", which meant that I would spend the rest of the day at their house.

June always had something for us to do, but it wasn't to keep us out of her hair, most of the time she was doing it with us. And, while she spent time with us, she would play music and sing right along. She had a beautiful voice. Johnny Mathis never knew it, but she was his best duet partner. All the neighborhood kids ended up at their house. In the summer we would take long walks in the fields behind their house and in the winter they had the best yard for sledding.

She was always making something for us to eat that I had never had before. One of those things was Prapple Crisp. Well, it was just Pear and Apple Crisp, but Sheila and I called it Prapple Crisp and it stuck. I asked Sheila if she had her mom's recipe and she said that June never wrote down recipes, she just looked at a few recipes and then made up what she liked, taking things from several of the recipes. That's what I do too. I will usually follow a new recipe the first time so I know how it is supposed to come out, but then I play with it from there. As I have begun working on a cookbook, I have just been throwing things together. I have always had a feel for how flavors and ingredients work together. Sometimes I look up recipes to see what the basics are and then I will take it from there.

June passed away several years ago, so the only thing I could do was ask her for guidance as I played around with this and I told Sheila that I would give her mom credit for the recipe. Asking June for guidance is nothing new. She was also one of the most intelligent people I had ever known. Asking her about how to make something was nothing new either. I did get a recipe from her years ago for her Zucchini Bread. She also made a great Banana Bread, but I never got that one. As I looked over a couple of recipes I had already developed, I just made a few modifications. It worked! There is one ingredient that I don't think most would not use and I am not sure if June did, but it just came to me so I would like to think that she was whispering it to me.  I heard her say apple cider vinegar, but if you want you can use lemon juice. It mostly keeps the apples and pears from turning brown, but it adds a great little zip to the flavor where lemon juice can brighten the flavors of the apple and pear, but not add a new flavor. I also made whipped cream to serve it with. You can serve it warm plain, with milk or cream, whipped cream or ice cream. I have also included a recipe for the whipped cream. It is very easy to make, but you do have to follow a couple of rules for optimum sucess. Anyway, here it is!

June's Prapple Crisp


Ingredients:

4-5 cups of peeled, cored and chopped apples and pears. About 3 ripe apples and 2 ripe pears. 
2 tablespoons apple cider vinegar (optional-use 2 tablespoons lemon juice)
3/4 cup brown sugar
1 teaspoon cinnamon 
1/2 teaspoon nutmeg

Crisp topping:
1 1/2 cups oats
1 cup plain flour
1 cup brown sugar
1 teaspoon cinnamon 
1/2 teaspoon nutmeg
1/8 teaspoon cardamon
Dash of salt
1 stick butter

Directions:

In a mixing bowl, toss apples and pears with apple cider vinegar and set aside for about 10 min. Add brown sugar, cinnamon, and nutmeg. Toss to coat well. Let sit while you prepare topping. 

For the topping; in a mixer or food processor, combine oats, flour, brown sugar, and spices. Give it a pulse to mix. Cube cold butter and add to oat mixture. Mix on a low speed until butter is combined and mixture looks like meal. 

Pour apple and pear mixture into a 2-quart baking dish. Spoon crisp topping over apples and pears, covering entire mixture. Press down to evenly cover. 


Bake at 350 for 45 minutes or until crisp is golden. Remove from oven and let cool for 15 min before serving. Serve plain or with cream, whipped cream, or vanilla ice cream. 




Whipped Cream Topping



Ingredients:

1-pint heavy whipping cream
3 - 4 tablespoons sugar

Directions:

Put carton of heavy whipping cream, mixing bowl, and whisk in the freezer for about 15 minutes. I also wet a dish towel and put it in the freezer long enough for it to freeze stiff and I can wrap it around the mixing bowl to help keep it all cold. The whipping cream and utensils have to be cold for it to whip properly.

Remove everything from the freezer, wrap the bowl with the towel and put the whipping cream in the mixing bowl. Begin beating on high and add sugar a tablespoon at a time and the cream begins to thicken. Once the sugar is incorporated, turn the mixer on the highest setting and whip until the cream comes to a firm consistency. Do not overbeat.