It’s Apple Crisp Time!

Hello, Friends! This season’s homemade apple crisp was long overdue in my household, but I remedied that over the weekend! In Vermont Magazine’s Fall ‘23 issue, we shared an apple crisp recipe from the Vermont Farm Table Cookbook’s 10th Anniversary Edition by Tracey Medeiros. Tracey gathered recipes from farms and restaurants all over the state and compiled them into her well-known cookbook, which I proudly own. I’ve made quite a few recipes from this cookbook and they’ve all turned out very well!

Before we went to print, I had to try the recipe for myself: Warm Apple Crisp with Hazelnut Crumble from the Simon Pearce Restaurant in Queechee, VT. We have a Simon Pearce right here in Manchester- I highly recommend buying some beautiful goblets there in which to serve this apple crisp! 

 Simon Pearce’s Warm Apple Crisp with Hazelnut Crumble. Photos by Craig Light.

For this year’s annual apple crisp, I used a basic recipe I found in The Joy of Cooking, and then, of course, added my own twists! I added a bit of ground ginger and fresh berries to the filling to give it a little zip. I used blackberries, but raspberries would work beautifully, too. They add a fresh sweetness and a pop of color to this otherwise very beige (but delicious!) dessert. Topped off with a drizzle of caramel sauce and a dollop of whipped cream, it’s so dreamy, and so very FALL!

A basic apple crisp recipe with added ground ginger and blackberries. Love the purple color!

Simon Pearce’s Warm Apple Crisp with Hazelnut Crumble from the Vermont Farm Table Cookbook by Tracey Medieros

Need a gift? Visit our local Simon Pearce store in Manchester!