June Apples, Apple Crisp

Those little tart, green June apples are here! .

We love them cooked (with the peelings) in a little butter and sugar.  It’s not like applesauce, but I don’t know another way to describe them…pure yummy!

I’ve frozen several bags.  I quarter and core them, dip them in salt water so they won’t turn brown, pat dry and then put them in freezer bags.  This way, I can take out what I need all winter.

I made several apple crisps, some to eat now for breakfast or dessert, and several more to put in the freezer for later.  Here is the recipe that I got out of our Franklin Elementary cookbook.  This is always a hit when I’ve taken it for breakfasts at church, too.

I made a few pictures, but could not get one of the finished product because it was always eaten up when I went back with the camera!

Apples cut, peeled and sliced.  I put them in a little salt water so they won’t turn brown.

The brown sugar, oatmeal, butter, flour and cinnamon mixture, ready to sprinkle on top.Apple Crisp 3-4 medium apples 3/4 c. quick-cooking oats 3/4 c. brown sugar 1/2 c. flour 1 tsp. cinnamon 1/2 c. butter Pare apples and slice thin.  Arrange slices in a greased 8 inch round pan or pie plate.  Combine oatmeal, sugar, flour and spices.  Cut in butter.  Sprinkle this mixture over apples.  Bake in a moderate oven (350 degrees) for 35-40 minutes.  Serve warm with cheese wedges or whipped cream.