MOOD | SWEET
Did you know apples are magical? Slice one across the middle, not stem to bottom but the other way. The formation of the seeds creates a star in the middle when you cut it this way. The apple tree is ruled by the goddess Venus and so apples figure prominently into love spells. It is also common knowledge that unicorns hang around apple trees! They really love apples.
This time of year we begin to see a bunch of varieties of apples. So I’m sharing a recipe from our Mabon ritual booklet which uses any kind of sweet yummy apples. Next time you wander into an apple orchard, I hope you bump into the love of your life, or a unicorn!
All my love, always.
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RECIPE | APPLE OAT CRUMBLE
The fragrance of a crisp, ripe apple is unmistakably sharp and clear. And come the fall equinox, apples are ubiquitous! What’s wonderful about a good crumble is that you can use any kind of apple and any kind of flour for the crumble part. It’s really the perfect sweet recipe for celebrating the fall harvests.
3 lbs. apples
1 cup brown sugar
Zest of 1 lemon
1 stick of unsalted butter
1 cup unbleached flour
1/2 cup thick rolled oats
Preheat oven to 400°. Peel and core the apples. Cut apples into large chunks and place in a large saucepan.
Add 1/2 cup of the sugar, the zest of the lemon, and toss together with the apples to distribute.
Cover and cook on medium heat for 5-7 minutes, or until apples have softened a bit. Remove from heat to cool.
In a separate bowl prepare the crumble. Add flour, oats, and butter, cubed. Using your hands, rub and squish the mixture together until it’s the consistency of breadcrumbs.
Add the remaining 1/2 cup of sugar and roughly toss the mixture.
Spread the apples into a 9”x13” baking dish and distribute the crumble mixture evenly over the top.
Bake for 30 minutes, or until the crumble gets a bit golden and everything becomes bubbly.
Serve hot with ice cream, fresh whipped cream, or vanilla custard.
Substitute or add pears, blackberries, rhubarb, pomegranate. Instead of lemon zest, use orange or lime zest. Try a different flour for the crumble—spelt, amaranth, barley, buckwheat, or semolina. Serve with fresh caramel or nuts!