Dinner was kinda summerish with a definite fall finale…
Grilled Pork Chops seasoned with Cookies (this is a no fail tasty seasoning)
Green Beans steamed in Ziploc Steambags (J and I like them plain and eat them like fries, but a little olive oil and sea salt in a good seasoning)
for dessert….Apple Crisp
the line up…Gold Rush and Empire Apples (both picked at Wilson’s Apple Orchard in IACity)
I kinda threw my own recipe together so bear with me….it is yummy
First, we need to slice and peel. I grew up with this fancy contraption and then happen to stumble upon it at Bed Bath and Beyond (of course they have it, they have everything). It’s called the Apple Peeler (clever huh). Works like a charm 😉
makes slicing a breeze
4 apples, season liberally with cinnamon, a dash or two of nutmeg, and about a tablespoon of Splenda brown sugar and whole wheat flour
mix well so all the apples are coated
(J and I like a lot of crumbly so I am pretty generous with the oatmeal)
about 2 C old fashioned oats
couple tablespoons brown sugar
1/2 C to 1 C whole wheat flour
add butter chunks (I used Smart Balance) to mix or place evenly on top like so
sprinkle with cinnamon
Bake at 375F for 30 minutes
After it has been baked I like to broil the crisp for a few seconds on the top rack just to brown it a bit ..but keep a watchful eye so it does not burn!
Top with light whipped cream.
Does that not look good!?
Next, I sprinkled cinnamon (yes, our house smelled like a Yankee candle) on the remaining slices and dehydrated them over night.
Next up….our visit to Wilson’s Apple Orchard to get all these fine apples.