We have a big ancient apple tree in our front yard. Mostly, it’s the source of consternation: apples have to be picked up before they rot and before the grass can be cut. We don’t spray or otherwise tend to the fruit, so we haven’t ever really tried to eat them. But as you can see, they’re pretty decent looking, albeit with some insect blemishes.

So this year we tried to collect some for eating. Now, from this picture, you might suppose we could just reach up and grab them. But the apples in the picture are really high up – about level with the second story dormer. We shook some branches and got some to fall down, enough to make something with. First idea was apple sauce, but a quick taste suggested they were a bit tart for that. Apple crumble instead! (Recipe follows.)

Keith is delighted with this – it’s free pie from the front lawn as far as he’s concerned. I’m a bit more dubious, but feel better for using some of the resources on the property. Seems a shame to let such bounty go completely to waste.

Apple Crumble

• 12 small/medium sized apples, cored, peeled and sliced thin
• 3/4 c. white sugar
• 1 Tablespoon cinnamon

Spread the apples in a 13×9 pan. Combine the sugar and cinnamon and sprinkle over the apples. Bake for about 15 minutes at 375˚.

Meanwhile, cut together

• 3/4 c. butter (softened is good)
• 1 c. brown sugar
• 1 c. rolled oats
• 1 c. flour

This should form a sort of thick dough, something like cookie dough consistency. (You can chill it in the fridge while the apples are cooking if it feels too mushy.) Take the apples out of the oven (after the 15 minutes cooking time) and using your fingers, sprinkle little pieces and bits of dough across the top of the apples. The dough will mostly cover the apples, but not entirely – there will be little crevices and breaks and that’s good. Bake again for 35-45 minutes at 375˚.