I am not thankful for eating a handful of maggots around Thanksgiving – which is the wrong thing to say, I know. But, honesty above all! Not to mention, the poor crisp has little to do with…”one bad apple” as the cliche should inform us.
Chuldeigh’s Apple Orchard had its charm – I left with 15 pounds of apples and a bounce in my freshly curled-Instagram-ready hair. We. Looked. Fabulous. We had THE freshest apples in the province. Or so we were led to believe by the ficklest of mothers, surname Nature.
Things I am not thankful for:
1. Eating a mouthful of apple worms on the bus.
2. Having to pretend like I didn’t just eat a mouthful of apple worms on the bus.
3. How apple worms are not worms – they are maggots.
4. Staring the single unbit maggot in the face, as it retrieved back into the apple cavity it called home.
5. Maintaining an air of dignity in the slums of public transit while tonguing a mouthful of maggots.
But fine. I inspected each apple with further assiduity while chopping them for the crisp. Discarded half the bag -ain’t a bargain after all, swindling Chuds! (The apple farm’s name was far too crass not to become an instant swear-word). Below, an easy apple crisp with toasted pecans and a bit of rum. Which makes all the difference in banishing my maggot woes and moving on to more fragrant, boozier delights.
Toasted Pecan and Rum Apple Crisp
6-7 Medium-Sized Apples (peeled, cored and cut into cubes)
3 tablespoons of white sugar
1 teaspoon of cinnamon
a pinch of salt
1 tablespoon of rum extract (tastes rummier)
Pecan & Rum Crumble Topping
1/2 cup of granola or rolled oats(with raisins or nuts, if you like!)
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1 1/4 cups pecans
4 tablespoons of butter
Preheat oven to 350F and lightly grease an 8 inch baking dish or Pyrex with butter. Mix apples with white sugar, cinnamon, salt and rum extract.
In a pan on medium heat, toast pecans until they become fragrant and slightly brown. Remove them from the pan, and chop coarsely.
In a separate bowl, combine the pecan rum crumble topping – flour, brown sugar, granola, pecan and lastly use your hands to blend in the butter evenly.
Sprinkle the topping on top of the apples and throw that crisp in the oven. Bake until the pecan, rum crumble is crispy and the apples are tender (about 45 minutes)- you can check by sliding a fork through the crisp. If you’d like the topping extra crispy, brush with butter half-way through baking. Enjoy!