Still digging through mom’s recipes. I put them on my computer so they’re easier to post here, but as I work my way through them I’m picturing the recipe cards that she worked from for so many years. Written in her dainty, impeccable handwriting, the cards were worn, and spotted with stains from the ingredients of the recipe. I don’t know where those cards are now, but mom spent some time rewriting her recipes in a notebook. That’s where I got them, except for the ones she read me over the phone when I needed to know how to make something.
One of my most vivid memories is coming in the front door of her house (it opened up into a foyer and then you stepped into the kitchen) after a tiring day and being greeted with the smell of something freshly cooked. I think the memories I treasure most are when I was still in school. Early fall, a weekend trip to an apple orchard, and soon I would enter the kitchen to the smell of apple crisp. I’m not a big fan of apple pie because I’m not a big fan of pie crust. It’s only been in the last few years that I’ve run across pie crusts that I enjoy. But apple crisp gives you all the goodness of fresh apples with just a little sweetness and spice topped with crumbly oatmeal, almost like a soft granola.
I’m thrilled to rediscover this recipe, in particular because I’m pretty sure I can revamp it slightly and make it more friendly to my new way of eating. The right apples need less sugar, and so will the topping. I’ll be sure to post my results after I run them past my family.