Apple Crisp Recipe

The theme this month for The Canadian Food Experience Project is My Cherished Canadian Recipe. It is hard to only chose one recipe. I could write a cookbook full of my cherished recipes. A lot of my childhood memories are centered around food. Being born and raised in Québec we had traditions when came Christmas, New Year, Easter and anniversaries. When I think of Easter, baked beans, ham and Pouding Chômeur which is a dessert that you will find all over Québec. It is simply a cake batter top with warm syrup and you then bake it. It is very sweet and I still like to make it in the Spring.

When visiting my grandmother she would ask me what I wanted for Dinner. My answer was always the same, I wanted  Ragoût de Boulettes et de pattes de cochon which is Meatball and pork hocks stew served with white potatoes and a green salad. We always had a delicious meal when I visited my grandma.

Every family in Québec has their own recipe for Rôti de porc et patates jaunes which is Roast pork with pan-browned potatoes. This meal is served usually when it is cold outside. Many family would make it for the traditional Sunday Dinner.

Another time of the year that we were anticipating was Christmas and New Year. My dad had 15 siblings and when we met there was a lot of aunts, uncles, cousins at the parties. The food was abundant, and the wine also. Québec is known for drinking a lot of wine. I have memories of Tourtières, Old-Fashioned doughnuts, Sugar pies, Maple Syrup Tarts. Every families that we would visit during the Holidays had their own secret recipe for each of these dishes. It was a good time.

For my Cherished Canadian Recipe I have chosen Apple Crisp. Fall is my favorite season. It smells good outside when I go for my walks and I like when the air gets cooler. One activity that became a tradition with my family growing up was going apple picking. I could have spend days picking apples. I could not wait for them to have time to go. We were pretty busy on the farm, so they really had to plan their week well in order to include some time at the Apple Orchard. We usually went in the afternoon and came back home with bushels of apples. Back home meant lot's of peeling in order to make applesauce for the winter. My mom would install newspapers all over and we would all peeled the apples directly on them. I still do it at home. We did not only make applesauce. We also made apple pies and apple crisps. What I liked the most about preparing apple pies was to eat pieces of apples covered with sugar directly in the bowl before she would place the apples in the pie. But my all time favorite recipes during the Fall was apple crisp. I now make it with other fruits during the year when I crave it. Serve it still warm with ice cream and you are in heaven!

Apple Crisp - Croustade aux Pommes

Oven at 350F.

Peel apples, diced them and fill up a 8x8 pan with the apples. Sprinkled 1/2 cup brown sugar on top.

In a bowl mix 2/3 cup flour, 2/3 cup quick cooking oats, 1/2 cup brown sugar, cinnamon to taste, nutmeg to taste and a bit of salt. Add 1/2 cup melted butter. Mix well. Top on apples.

Bake for 30 minutes. Let cool for 15-30 minutes before serving. The crisp will keep for a day in the fridge.