Being 34 weeks pregnant isn’t stopping this girl from enjoying one of her favorite fall activities, apple picking!
Nothing better than spending a sunny Sunday morning roaming an apple orchard with one of your favorite people.
Becka and I have been going to the Nieman’s Apple Orchard in Cedarburg for years now, here is my blog post from last year for a full recap of the orchard.
The only complaint I have is that the plastic apple bushel bag they give you for your apples only has a handle on it for carrying, which normally I carry on my wrist. This year I got smart though and brought a separate tote bag, and put my 1/2 bushel bag inside, so I could carry on my shoulder! So much easier lugging the apples around this year.
As soon as I got home, I gave my 1/2 bushel a nice sink bath of water and vinegar and whipped up a pan of Apple Crisp!
Grandma Janssen’s Apple Crisp
- 8 Large apples, peeled and sliced
- 1/2 cup of sugar
- 1/2 tsp of cinnamon
- Top crunch:
- 3/4 cup flour (I use gluten-free)
- 1/2 cup of soft butter
- 1/3 cup of oats
- 3/4 cup brown sugar
- 1/2 tsp cinnamon
Grease 8″x10″ baking pan. Mix apples, sugar, and cinnamon together, then place in pan.
In a separate bowl, mix top crunch dry ingredients together. Add in soft butter to dry mix, in “dots”. Dotting is scattering bits of butter all over a dry mixture. I use my hands to mix the mixture together to form a crumbly mixture.
Sprinkle mixture over top apples.
Bake at 350 degrees for 40-45 minutes.