My grandparents came over for dinner last night.  They had initially invited us out for dinner with them, but 18 month-old Mack H-A-T-E-S sitting still in restaurants, and since I wanted to actually enjoy the time with them I suggested we have a meal at our place.  It was nice to be hostess for an evening – normally, they are the ones generously treating us to meals out.

To celebrate the impending fall season, I thought it would be fitting to prepare a warm and homey menu.  Split-pea soup in the slow-cooker (Papa’s favorite!), homemade bread, compound butter and cheeses were warming and comforting. For dessert, I put together a simple apple crisp with a touch of honey and a scattering of raisins.  As much as I’ll miss summer, I sure am happy to have fall meals back on the menu!!

Apple Raisin Crisp

Filling:

3 large Granny Smith apples, peeled and sliced

1/2 cup raisins

3 tablespoons flour

4 tablespoons brown sugar

1-2 tablespoons honey (we get wonderful raw honey from our co-op)

Topping:

3/4 cup unbleached flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

6 tablespoons cold butter, cut into small cubes

Preheat oven to 350 degrees.

Combine filling ingredients in a medium bowl. Stir well to evenly coat the apples.  Drop into an 8×11 dish.

In the same bowl, mix dry topping ingredients together.  Using your hands, work the cold butter cubes into the dry mixture until coarse crumbs form.  Evenly sprinkle onto apples.

Bake for 30-40 minutes – until the topping is brown and bubbly.  Serve with ice cream or homemade whipped cream:

Homemade Honey Whipped Cream

1 pint whipping cream

2-3 tablespoons honey

Pour whipping cream into a large bowl and beat with electric beaters or mixer until cream stiffens but is still light and airy. With the mixer running, slowly drizzle honey into cream until well incorporated.  Serve.