I'm sure y'all know by now that this right here, this is my favorite time of year. Why? Don't be silly, you know why. Sweater weather is the best weather for long walks and long drives, and my love for cooking, baking and being crafty is at its peak. The kettle is always on, the wood is in and the blankets are always messy on the couch because, well, we're always in them. Cozy and warm and lazy. Those are only a few of the many reasons why I love the fall.
On Sunday, we woke up early to scoot into the village for breakfast. We got our coffee fix for the day as we planned our afternoon and talked about some upcoming home projects, then went for a drive along the countryside. We took in the beautiful sights; the rolling hills of red, orange and yellow, the scattered hay bails as far as the eye can see and cows roaming in the pastures.
We stopped at the Farmer's Market and picked up lots of goodies for a week of happy eating. Corn on the cob, turnip, yellow string beans, squash and mustard pickles! Then back at home, we cuddled up to watch Nashville until I finally found the energy to make an Apple Crisp for a dinner with my parents. The day and the dessert was absolutely perfect.
Have a great week, everyone!
8-12 peeled, thinly sliced apples of your choice.
1/4 cup of sugar.
1 cup of brown sugar.
1 cup of flour.
1 cup of rolled oats.
1/2 cup of butter, softened.
E.D Smith Apple Pie Filling. (Optional)
In a large mixing bowl combine flour, brown sugar, oats, soft butter and a generous sprinkling of cinnamon. Mix all together until crumbly and set aside.
Butter a casserole dish, preferably something longer than it is deep, and layer the sliced apples. Sprinkle with 1/4 cup of sugar and a dusting of cinnamon. Should you choose to add the pie filling, which I highly recommend you do, spread it evenly over your sliced apples. Lastly, create an even layer of the crumbly oat mixture on top. Bake at 350 for 30 minutes or until oats are browned and filling is bubbly!