Leaves blowing, kids screaming and laughing as they
trick or treat from one house to the next, that unmistakable chill in the air even though the sun is beaming...it's
Halloween 2010.  In between all of the spooky gore and fun costumery of my kids, still had to come up with some-
thing for dinner tonight other than another pack of Reese's Peanut Butter Cups or a mini box of Dots.  With Fall in
full swing now, and today being the day retailers call the beginning of the Holiday season, my kitchen obsessed
mind wandered into that palette of earthy and spicy flavors that Autumn brings.  A baked stuffed chicken breast
with sage,bacon, and cremini stuffing...surrounded by celery, onion, carrots, sage, and cremini mushrooms,
"smashed" potatoes (the lazy persons' way of making mashed, don't kid yourselves, and it fit the bill tonight),
baby spinach sauteed in olive oil and garlic...and ...for dessert..that bowl of apples cracked me in the forehead and
said "MAKE US INTO AN APPLE CRISP!!!".  And here we are, on Halloween night with the scent of the crisp still in
the house and I'm compelled to blog about it.
  For a dessert that will serve 5-6, use 6 apples, cut them into
quarters, then on an angle cut out the core portions, then slice them into 1/8 " slices.  I prefer to leave the skin on
them, this is my I LOVE TEXTURE syndrome I suffer from...but feel free to peel them first.  Squeeze 1/2 of a lemon
or lime over the sliced apples and set to the side for a moment.  In a large heavy skillet, heat 3 tbs. of unsalted
butter till almost sizzling.  Add the apples and coat them all well with the hot butter.  Let them cook on medium
heat for about 5 minutes.  Then sprinkle 1/2 tsp. pumpkin pie seasoning over them..mix well.  Let cook for 2 min.
longer.  Then add 1/3 cup Dark Brown sugar and let this melt into the pan.  Cook on medium for 4 minutes, the
apples should be semi-soft, and the sugar/butter mixture a loose caramel.  Set to the side.

Pre heat your oven to 375 degrees.  In a bowl mix 1/8 cup dark brown sugar, 1/8 cup room temperature or softened
unsalted butter, 1/2 tsp. kosher salt, 1/2 tsp. vanilla, 1 tsp. pumpkin pie spice, 1/8 cup uncooked REAL oats, not
the instant stuff, 1/8 cup sifted flour.  Mash with a pastry knife or a fork then blend with your fingers.  Work this until
your struesel is a bowl of nice sized crumbs.  Don't over work , your body temperature will melt the butter.  Refrid-
gerate for 15 minutes.  Pour the apples into a medium sized baking pan.


As you see in the right pic above, cover the apples with the struesel topping.  Then bake in the oven for 20-25
minutes until bubbling.  Take out of the oven and let it sit for a good 10 minutes.
  That is how is should look when it's done.  Any longer
and the sugar begins to over-caramelize, that means BURNT.  You want a warm cookie like flavor here, not a bitter
burnt nasty taste. Spoon it onto plates with Vanilla ice cream, or, my choice (just mine, doesn't have to be yours), a
dollop of sour cream scented with good vanilla.  The buttery richness of the dessert is balanced by the apples and
the acidity of the sour cream..but, that's my tongue talking..most people opt for a scoop of good Vanilla ice cream on
top.  A dusting of powdered sugar make it even more attractive!
A FOOD OBSESSION welcomes you all to the HOLIDAY SEASON of 2010.....