It’s definitely fall in New England and for a lot of us, that means apple picking. So, what do you do with the bushels of crisp, juicy delights?
At Skipjack’s we use them in a recipe handed down through generations; our delicious apple crisp.
Though we specialize in seafood, we’ve got a passion for all things fresh, all things local, and all things in the family. Years ago our owner, Jeff Senior, put “Dorrit’s Apple Crisp” on the menu, his mother’s recipe.
In her words:
This dessert may be covered and refrigerated for several days, then brought back to room temperature and warmed in the oven before serving. It may also be frozen for up to 6 weeks.
Ever since the first Skipjack’s opened its doors in 1986, Jeff Senior has offered his mom’s apple crisp on our dessert menu because as he said “it fit right in.” Having it as a dessert at one of our restaurants is a treat, but try this crisp at home with your family. It’s one of those desserts that’s perfect for any occasion and there’s never any leftovers.
Jeff says “It’s the best apple crisp I’ve ever had... my mother’s a great cook.” And now, with her recipe, originally published in her book “Cooking With Fruit,” you can be a great cook too! Bon Appetit!