Emily Wyckoff

Fall Extravaganza! Pumpkin Patch, Apple Picking, Apple Crisp

This past weekend was the most glorious (to quote my grandmother) fall weather and my kids and I headed out with some friends to a pumpkin patch and then down the road to a farm for some apple picking.

It was absolutely gorgeous – if you live near apple country, support your local farmer and head out sooner than later, as the season is flying by due to hot summer temps and some early frosts which has diminished crops (at least where I live in New York State), according to my farmer friend. Google “apple picking, your city, your state” and nearby you-picks should pop up.

The pumpkins themselves were a thing of beauty. Some were tiny and cute:

Others perfect to take home and carve for Halloween:

While others were giant, but made for good photo-ops:

After picking our apples (Ida Reds),:

We had to make apple crisp when we got home. I made individual crisps which were delicious. The recipe I like has a good amount of lemon flavor to offset the sugars. My kids used an apple slicer to cut the apples, then one of Rachael’s kids’ knives to cut each slice into large chunks. Like many of my desserts – these are good for breakfast too!

Apple Crisp


For the filling:

4 pounds firm apples – about 10 (I used Ida Reds – Granny Smiths andĀ Empires are good too)

zest and juice from one lemon

1/2 cup granulated sugar

1/4 cup flour

1 1/2 tsp cinnamon

For the topping:

1 1/2 cups flour

1/2 cup granulated sugar

3/4 cup brown sugar

1/2 teaspoon kosher salt

1 cup oats

2 sticks cold butter. diced


Preheat oven to 350 degrees.Ā  Peel and core apples and cut them into large uniform chinks. Place apples in large bowl and toss with lemon zest, lemon juice, granulated sugar, flour and cinnamon. Transfer to either 10 one-cup ramekins or a 9 x 13 baking dish.

For the topping:

Combine flour, sugars, salt, oats, and cold butter in an electric mixer with a paddle attachment. Mix on low speed for 2 minutes, until mixture is well combined and crumbly.

Spread evenly over fruit mixture and pat down slightly.

Place baking dish(es) on a cookie sheet and bake for 50 minutes-1 hour, until top(s) is browned and fruit is bubbly. (You can also refrigerate, covered, and bake later for 1 – 1 hours 15 minutes. Serve warm with vanilla ice cream.

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