Hold me.

There is a swarm of little girls playing out a very complicated scenario at the dollhouse. There is giggling, and sometimes whining, and often yelling. Fortunately, I am deterred from intervening much by this 38-pound weight that has attached itself to my leg. Monkey gave up trying to get through the cloud of estrogen about 10 minutes into the playdate, and is now contenting himself with trying to break my ankle.

So, while I’m trying to go to my happy place, and thinking of fluffy bunnies and Godiva chocolate and true love and all that, I remembered that quite a few of you had asked for the apple crisp recipe. Typing it out will give me something to focus on other than the sound of my teeth grating together.

This recipe comes from The Joy Of Cooking.

Preheat oven to 375.

Pare, core and slice into a 9″ pie pan or dish: 4 cups tart apples.
Season with 2 tablespoons lemon juice or kirsch. (My note: Kirsch? Huh?)

Work like pastry with a pastry blender or with the fingertips:
1 1/2 cups crushed gingersnap cookies
1/2 cup packed brown sugar
1/4 cup butter
1/2 tsp salt (if the butter is unsalted)
1 teaspoon cinnamon

The mixtures must be lightly worked so that it does not become oily. Spread these crumbly ingredients over the apples. Bake about 30 minutes.

(My note: And for the love of God make sure you have vanilla ice cream on hand.)