I'm slowly making my way through my fall to-do list.
- Stew a chicken
- Read some Robert Frost
- Visit the pumpkin patch
- Carve a Jack-O-Lantern
- Roast pumpkin seeds
- Listen to Willie Nelson's album The Red-Headed Stranger from start to finish in one sitting.
- Grow a beard
- Spend the afternoon creatively loafing in downtown Lawrence.
- Take a Sunday drive to view the fall foliage
- Bake a ham
- Reread The River Why.
- Organize my sweaters
- Enjoy the Maple Leaf Festival
- Make ham and bean soup
- Jump in a pile of leaves
- Make an apple crisp
- 1/2 cup whole-wheat flour
- 3/4 cup quick-cooking oats
- 3/4 cup packed dark brown sugar, divided
- 3/4 teaspoon ground cinnamon, divided
- 1/2 cup chilled butter, cut into small pieces
- 6 cups (about 2 1/2 pounds) chopped peeled apples (I used Winesap Apples grown by Beisecker Farms in Baldwin City, Kansas).
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/4 cup sugar, 1/4 teaspoon cinnamon, and apples in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 375° for 30 minutes or until apples are tender.