across the country and into your mouth
Oregon, my alma mater patria, produces 99 percent of all hazelnuts sold in the US. And although the Willamette Valley and Cascade Foothills are ranked 8th in US Apple production, for me quality over quantity is the appropriate idiom. True, we are a far cry from Apple season (and the cold storage apples at the farmers market look a right mess) but when I was trying to think of what to make for Tyler’s study group on Sunday I wanted something comfy and Northwesterly. Thankfully I had some dehydrated Oregon apples from the backyard orchards of my mother and neighbors homes and a little bag of Hazelnuts. I reconstituted them in apple cider and made a test batch at home in pretty yellow ramekins I found on the street (that’s right, on the street kids). So straight forward, cheap and delicious (and moderately healthy… sorta). On Sunday I made the crisp again, this time with some grocery store apples and almonds. Nevertheless, for me the flavors of apples and hazelnuts tastes like comfort flown 3,500 miles across the country and into my mouth.
Northwesterly Apple & Hazelnut Crisp
- 4 lbs of medium apples peeled or un-peeled, chunked up into commonly sized pieces
- 2+ cups of rolled oats (no quick oats)
- ¼ cups of finely chopped hazelnuts (or almonds if you must)
- 1 tsp salt
- 1 cup of dark brown sugar
- 1 cup water
- 1 stick chilled salted butter
- Two cinnamon sticks
Place cinnamon sticks, water and sugar in a sauce pan. Simmer on medium heat until just shy of ‘thread stage’ or until it coats a spoon. Remove from heat.
Cut apples directly into a large baking dish (I used a 10 inch deep Pyrex pie dish) and set aside.
Combine hazelnuts, oats and salt in a large bowl. Poor syrup over the top of oat stuff and toss to coat. Crumble in half the butter. Spread oats stuff over the top of the apples. Place in a 375 degree oven for 15 minutes.
After 15 minutes remove the crisp, pour 1/4 cup of water in the bottom of the dish and press down on the topping. If you want to, dot the top with the remaining butter (or omit this stage to cut back on dairy/fat.).
Return to oven and bake for another 15 minutes or until top is browned and the juices are thick’ish. Let rest for about 10 minutes before serving (if you can control yourself). Tuck into a cozy NW Autumn at anytime, anywhere.
Exciting News | I have been chosen by Foodbuzz to participate in “24, 24, 24”. So, on the 30th of this month I will be exploring the gorgeous foods indigenous to this region (with many thanks to their generous stipend). My general plan at this point is to loose all self-control at the farmers market and buy everything and anything that looks good/interesting and cook it up at the park with friends. Blue Point Oysters, English Thyme, Fiddleheads, Radishes, Lemon Balm, Pea Shoots…oh my. I am in planning stage heaven right now.
