I am here, right where you left me. I haven't moved an inch, other than to take Sailor to her voice lesson and run by the grocery store for a few eggs. Eggs. Remember on Sunday when I wrote that I was leaving in the morning to Oregon to tour an egg farm? It turns out I was a whole week early. Thankfully I discovered my error early enough to avoid a trip to the airport. But please excuse me while I wipe a little egg (ha!) off my face. Did you know that I make dozens, maybe even hundreds, of little mistakes every day? If you didn't know, then I'm telling you now. I hope you'll love me anyway, flawed as I am. If you want a good laugh and a hearty helping of self deprecating humor, then I'm your gal.
Dutch Oven (or not) Apple Crisp
Preheat oven to 350 degrees. Grease a nine by thirteen dish. (If using a Dutch Oven, do not grease. Light 24 charcoal briquettes and wait until they are covered with ash, about 15 minutes.) Layer apples in pan and sprinkle with cinnamon sugar. In a medium bowl, combine flour, brown sugar, salt, cinnamon, and oats. Blend in 1/2 cup softened butter with fingertips, just to evenly distribute. (It's Ok to have some pea-sized clumps.) Cut remaining 2 tablespoons butter in pieces and dot the top of the apple crisp. Bake in oven for 50 minutes, or until apples are bubbly and topping is browned. (If using Dutch oven, bake for 20-25 minutes.) Serve with vanilla ice cream or a drizzle of cream. Delicious!