Apple Crisp for Breakfast, That’s a Thing, Right?

…asking for a friend. 🤔

A few weeks back, the city once again sent out an alert: the apples in the city apple orchard were ready to be picked. So for the love of all that is holy, come and relieve them of these apples. Branches break, people get zonked by falling apples, the ground gets covered, so they seriously encourage people to “come and get it.” They are as organic as they come – other than some pruning, the city does nothing to them.

Photo from City of Longmont

Roger’s Grove Nature Area consists of 54.9 acres adjacent to the St. Vrain Greenway and includes Fairgrounds Lake, trails, a shelter, outdoor amphitheater, restrooms, native landscaping, demonstration gardens and an apple grove with fruit free for your harvest! Design and construction of the nature area was primarily funded by the Roger and Roberta Jones Foundation. Roger Jones (1915-1995), enjoyed walking along the river with his wife Roberta (1913-1992). Both educators in the St. Vrain Valley School system, the Jones’ wanted to contribute an environment for children and adults to visit, learn and enjoy. Roger’s Grove was developed as a nature area, arboretum and outdoor learning center.

…there are about 50 apple trees, of eight varieties, planted at Roger’s Grove, and they have not been sprayed with pesticides.

With all my apples, I made my Perfect Apple Crisp, recipe here, with a bit of twist. I came away with quite a few apples, and while a few are good to eat, most are better for baking. They sat in my fruit drawer for a week, and I decided I needed to do something with them, especially since I didn’t know if any of them were buggy – I didn’t want the bugs to multiply.

So I dumped them all in the sink, washed them and then sliced them up. I put them in my Multi-Pot (Instant Pot twin) and threw in about 1/2 cup of brown sugar, a dash of salt and just enough water to keep it from burning before the apples let go their juice. I set it for three minutes, assuming much of the cooking would take place while it pressurized. It was a good call.

I did the fast-release method, and the apples were perfect. Still had some shape and I thought would be great for baking. I had planned to freeze some, but best-laid plans and all, I instead went on an apple crisp spree. I’ve baked three in the last two weeks. Mmm–mmmm.

Oh, and those chicken thighs – I’ll put that recipe up later. Until then…



 

Advertisements

3 thoughts on “Apple Crisp for Breakfast, That’s a Thing, Right?

  1. Pingback: Wood Grill: Chicken Thighs | What's 4 Dinner Solutions

Comments are closed.