Apple Crisp for Breakfast

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We have one apple tree. The first year we lived in this house it was loaded with apples. Come October we had plenty for pies and jam and whatnot. Last year we had exactly zero apples. Spring frost got all the blossoms. This year we returned to the bounty of that first year.

These are Red Delicious apples. Those are your standard, stereotypical apples. You know the ones. They look like, well, like a storybook apple–red and shiny and tapered a bit at the base. They are terrible. Well, most of them are terrible. I would never buy Red Delicious apples from a supermarket; they are bland and mushy and dry. But these Red Delicious are, indeed, delicious.

These are sweet and juicy and crisp. I took advantage of their current ripeness to make an apple crisp today. I woke early, the only one awake, so I got cracking. I peeled and sliced and stirred and assembled a fine apple crisp. After 45 minutes and a house full of apple odor I pulled a perfect breakfast from the oven.

I know apple crisp is not your typical American breakfast, but if we can eat donuts and danishes they we can eat a fresh apple crisp. And it was, as expected, enjoyable to consume. I only had one bowl, at first, but I did have seconds later in the morning. Hard to resist, that.

I put the rest in the fridge, even though it is tempting to eat the whole dang thing. A guy needs to eat something for breakfast tomorrow, you hear what I’m saying?

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