If you’re wondering why I didn’t post on Friday, take a peak at my Instagram. A sweet baby kitty showed up looking for a home and dominated my prime post writing time. If you know anyone in mid-Michigan looking for a fur baby of their own, please let me know! He loves cuddling and watching TV.
If cuddly kitties aren’t your thing (why are we even friends?), let’s talk about this apple crisp. And to talk about apple crisp, I need to first back up to pie. For 25 years of my life, I thought that I hated pie (and therefore crisps, crumbles, etc). True, pumpkin pie and various cream pies got a free pass, but gelatinous fruit? Blech. We were at restaurant centered around pie a few weeks ago, which I ironically go to for salad, when I saw free samples. If you know anything about my life mantras, you’ll know that I can’t turn down something that’s free: “If it’s free, you take it (unless it’s drugs)”. I grabbed a chunk of cherry and blueberry, even though I knew I hate pie and extra, extra hate blueberry pie. When I took a bite of cherry, my whole world turned upside down. But it was probably just really good cherry pie, right? No way I’m changing my mind about blueberry! But then I did. If I was wrong about pie, I knew I had to be wrong about pie-adjacent goodies.
Luckily, I had a big pile of apples dying to be made into baked apple goodness and I could jump right in. This crisp does have as solid of a top as I’ve seen before, but I like it a little more crumbly because 1. it uses less oil 2. it lets the crumbly bits get all over the soft, tasty apple chunks. Feel free to send tasty pie/crisp/crumble recipes my way. Or just whole pies. Right to my door. Thanks in advance.