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Today I went with my beautiful friend Heather to Evans Orchard in Georgetown.

There is something about fall that makes me want to pick apples and make pies. The way to the orchard is a gorgeous drive through the horse country that Kentucky is known for.

Stone walls and beautiful thoroughbreds lined the roads. While we ate BLTs from the Sweet Apple Cafe, the breeze blew gently and we were able to catch up on all the conversations we have missed since we last saw each other. There is something extra wonderful about catching up with friends while enjoying a beautiful day.

The orchard shop has crafts, homemade fudge, apples, pears, peaches, and garden produce available for purchase. For the children, there are lots of things to do, including a petting zoo and a pumpkin patch. I got fresh peaches, asian pears, and Jonathan apples.

Below: A fresh peach!

Below: One of the Jonathan apples I bought today and used in the recipe.

Today’s recipe is one I have had for a while. I like it because it is simple and compliments, not overwhelms, the apples. Tart apples are better than sweet ones. Previously I have used Granny Smith apples. Today I used the Jonathans I got at the orchard.

Apple Crisp

  • 2 apples – cored and sliced thinly
  • 1/2 dash ground cinnamon
  • 1/2 dash ground nutmeg
  • 1/2 cup walnuts
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1/2 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes. In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.

Bake in preheated oven for 30 minutes, or until golden brown. This makes a pie plate full. Using 4 apples would make a 9×13 inch pan.