Apple crisp was just the ticket. I followed this recipe, but possibly added more apples (I had 8 smaller apples in 4 varieties!) and most certainly did not do any of the fancy layering. Instead, I coated the apples with cinammon sugar and then (unceremoniously) dumped them into a deep-dish bowl, covered with a think layer of buttery-sugary-oaty crispy crust. They did not seem to mind in the least.
The different varieties were just different enough that the flavor is quite interesting and not at all boring … a little tart, a little sweet. Perfect, really.
In the end, the crisp was the perfect way to go. I am very particular about my apples — tart and crisp, thank you (4103 Braeburn is my trusted favorite) — and these, while a nice sampler of new flavors, colors, and textures, were all much too mushy for my very picky taste.
And just in case you’re wondering, I did a little research into the question of crisp vs. crumble. According to wikipedia the difference is largely geographical: crisp in the US, crumble in the UK. There does, however, seem to be a general consesus on the interwebs that the crumble crust tends to be finer — like breadcrumbs — using only butter, flour, and sugar, while the crisp crust tends to add oats and is thus chunkier.
Thank you, chowhound. Now, if it could just find me some good Szechuan food around here.
In other news: pretty yarn! My dear friend here in Nashville has requested a selbu modern for her birthday (thankfully not until February). I had this combination in mind, which she recently approved, so now I just need to get started.