From Taste of Home |
Years ago I attended a university in the apple-growing region of upstate New York, and it was here that I discovered the Cortland apple. It was love at first bite! This delicious fruit has a thin skin, soft flesh, and a slightly tart flavor, much like a MacIntosh apple but slightly sweeter, and it became my favorite eating apple. Unfortunately, when I left upstate New York I discovered that the Cortland apple had an evil twin, sharing none of the qualities of my favorite except for the name. The few times I was able to find Cortland apples in supermarkets outside of New York they turned out to have tough skins, hard flesh, and a sour, unpleasant taste -- suitable for cooking, perhaps, but totally unacceptable for eating fresh. I dubbed these "supermarket apples" and learned to avoid them.
Last year I sent gift boxes of apples from an orchard in New England to my relatives for Christmas. My relatives got MacIntoshes, but when I found out that the orchard had Cortlands, I asked if they were the good variety or the supermarket apples. Assured that they had my favorites, I ordered them, and I was not disappointed. They were just as wonderful as I remembered, and I was delighted. This year I ordered them again, but to my chagrin, they turned out to be the supermarket variety. What a letdown! Needless to say, I will not be ordering them in the future (I may try the MacIntoshes), but now I have a box full of apples that cannot be eaten raw. I can either feed them to my horses and donkey, or I can seek out my best cooked apple recipes and deal with them that way. My first choice will be to make an Apple Crisp. I use a recipe from an old Pillsbury cookbook that is quick, simple, and tasty. Even if you don't have a surplus of apples to use up, make yourself this comfort food on a cold winter day -- it is guaranteed not to disappoint (unlike a certain New England orchard that shall remain nameless for now)!
Apple Crisp
6 medium apples, peeled, cored, and sliced (about 6 C.)
1 T. lemon juice
1 T. water
3/4 C. brown sugar
1/2 C. flour
1/2 C. rolled oats
1 tsp. cinnamon
1/2 C. butter
1/2 C. chopped nuts (optional)
Place the apple slices in the bottom of a 9-inch square pan. Sprinkle with lemon juice and water. Combine the remaining ingredients in a small bowl to form a crumbly mixture. Sprinkle over the apples. Bake at 375 degrees for 40-45 minutes until apples are tender. Serves 6.