fourth banana bread recipe I’ve posted, which perhaps speaks to a dearth of culinary creativity – but I quite like banana bread. Besides, given how often I over-estimate my weekly consumption of said fruit and end up with brown, cloyingly sweet-smelling bananas rotting atop my countertop, I find it best to have options for how to dispose of them.
Sunday, November 14, 2010
Sunday, November 7, 2010
The point of my preliminary ramblings is that organic honeycrisp apples were on special at Whole Foods last week for $1.49 a pound. This is, of course, insanely cheap. It’s like the price of regular apples! For honeycrisps, perched as they are atop the pinnacle of the apple world, they might as well be giving them away. I couldn’t turn my back on such a sale, but I also couldn’t summon the fortitude to tackle another apple pie.
Apple crisps make a lovely shortcut. They’re easy, delicious, and if you use all whole-grains, almost healthy. This recipe is based off of one in Seasons of Central Pennsylvania: A Cookbook and was apparently first devised in a Penn State agricultural lab. I usually prefer recipes with more homespun pedigrees, but I like that their concoction calls for all whole-grains for the topping. This is not to say that I baked as directed; I never do. I find the crisp improved with more sugar, a dab of cinnamon and nutmeg, and a hit of booze to sauce the apples – none of which are called for in the original. However, the whole grains are altogether appropriate and delicious. You won’t find yourself pining for a white flour crumbly top, or if you do – then you and whole grains simply don’t have much of a future, and you’ve probably never cared for apple crisps. How distressing!