|
I've long joked that one day I will write a book called "Outtakes," with all the fabulous anecdotes, quotes and other bits and pieces that, regretfully, get left out of stories because the space is tight, or the material isn't quite on topic, or the deadline looms and your time for fiddling is up.
Something like this happened this week with my story on comfort food in discomforting times. A source who generously gave me her time and recipe, Emily Nadeau of Revision Energy, didn't make the final cut. But loyal newsletter readers, you get a bonus this week: the recipe she shared. (And despite the drought, you should be all set, as Maine's apple crop is said to be "excellent.")
Nadeau wrote: "This crisp isn't just delicious – it's a celebration of companies making the world better. From solar-powered farms in Maine to employee-owned B Corps, every bite supports a better future and is sure to lift any mood."
Emily Nadeau's Feel-Good Blueberry Apple Crisp
Serves 6-8
FOR THE FRUIT FILLING:
-
4 medium apples from McDougal Orchards – a solar-powered family farm in Springvale (about 5 cups, peeled, cored and sliced)
-
2 cups Wyman's frozen wild blueberries – sustainably harvested, pollinator-friendly, and processed at a solar-powered facility in Maine (do not thaw)
- 2 tablespoons lemon juice
- ½ cup granulated sugar (or 1/3 cup maple syrup)
- 3 tablespoons King Arthur all-purpose flour – from an employee-owned, certified B Corp
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
FOR THE CRISP TOPPING:
- 2 cups Grandy Organics granola – solar-powered, small-batch granola made in Hiram
- ¼ cup King Arthur all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- 5-6 tablespoons unsalted butter, melted
- To serve, a generous scoop of Ben & Jerry's ice cream – Vermont-based Certified B Corp, sourcing Fairtrade ingredients and leading on climate and social justice
Preheat oven to 350 degrees F. Lightly butter a 9- x 13-inch baking dish.
Prepare fruit filling: In a large bowl, toss apples and blueberries with lemon juice, sugar, flour, spices and vanilla. Spread evenly in the baking dish.
Make topping: In another bowl, combine granola, flour, brown sugar and salt. Stir in melted butter until mixture is evenly coated and crumbly.
Sprinkle topping over fruit mixture and bake the crisp 40-45 minutes, until fruit is bubbling and the topping golden brown.
Let rest 10 minutes before spooning into bowls and topping with ice cream.
Peggy Grodinsky, Food Editor
|
