After checking their website to see what was ready for picking, we narrowed our choices down to raspberries, peaches and apples! Yes, they had Zestar, early season, apples ready for picking. I hadn't heard of them before, but we were ready to give them a try and see what they were like.
Alstede Farms is a great local place to visit with the family and enjoy some farm animals and pick your own produce. It varies according to the growing season, so you can head out there throughout the spring, summer and fall to pick fresh fruit and veggies and enjoy a hay wagon ride around the farm.
So, what to do with a bunch of freshly picked apples... besides crunch right into them? Well... considering I have some people in my house who love when I make dessert for dinner, it was time to work on an apple crisp recipe.
This was after I determined that these apples would be suitable for baking. I did some checking and found out that these apples were created by scientist at the University of Minnesota. They are great for baking but, if you are unable to find them you can use Rome, Fuji or Cortland apples which will be widely available very soon.
I had a hard time keeping everyone away from the hot dish when it came out of the oven... and there were 2 in my family who dug in for seconds! The crisp came out just perfectly - not too browned and crisp enough to go with the gooey sauce that developed as the apples baked. I've already had a request to make another one!
Apple Crisp with Zestar Apples
- 6 medium Zestar apples, peeled, cored and sliced(or you can substitute any good baking apple)
- 2 tablespoons vanilla extract
- 1 cup brown sugar, firmly packed
- 1 cup uncooked oats
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup cold unsalted butter, cut into small pieces
- Preheat oven to 375 degrees.
- Place sliced apples in a glass baking dish (approximately 9x9) and drizzle vanilla extract over the apples.
- Combine brown sugar, oats, flour and ground cinnamon in a bowl. Add the butter that has been cut into small pieces and use a pastry blender to cut in the butter. Continue to do this until the texture becomes similar to coarse crumbs.
- Bake for 30-35 minutes, or until the apples are tender. The topping should be golden brown. Serve warm.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.