Apple crisp's good for what ails you

Is November really the cruelest month in Chicago? Yes, there is the cold of January and the interminable muck of March ahead. But November always comes as a shock to us after October's bright, crisp days.

The mounting awareness of months of boots and scarves on the horizon makes us shiver long before the thermometer drops to below-zero levels.

At the Farmstand, we begin to miss abundant fresh produce. Sure, the squashes are colorful -- and vitamin-filled as a bonus -- and we love the warm, cozy aroma of apple pie baking, but the wide variety of vegetables is beginning to wane.

To make matters worse, it's the start of cold and flu season. Sniffles, chills, sneezing -- the whole gamut arrives as unwanted house guests for the next few months.

It's clearly time to look for healthy, healing dishes to get us through the long winter days. Before science offered us a pill for anything that ails, there were natural curatives revered for their "mystical powers." Many of those are probably in your kitchen right now.

This dessert is the perfect antidote to a cold or anything else that might ail you -- it has ginger and cayenne to calm the digestion and warm you up, plus honey to soothe that scratchy throat. Combined with the "apple a day" adage, you have the perfect dessert to bolster your health or, at the very least, lift sagging spirits.

Much has been written lately about the health benefits of honey, especially that which originates in the geographical area where it is eaten. Our Farmstand and City Hall bees did their job well this year, so we have several types to choose from on our shelves.

Cayenne pepper has been documented for centuries for its curative powers. It contributes a warming feeling, plus extra vitamin C in every teaspoon. In this sweet recipe, you'll be surprised to find it works rather like salt, not as a pronounced flavor but bringing extra brightness and zing to the dish.

Ginger, too, has so many health benefits and tastes so good. Known to relieve upset stomachs, it also is great at breaking up chest congestion and bringing a warming quality to the cold sufferer.

And who hasn't repeated the verse, "An apple a day keeps the doctor away"? No empty claim.

One apple, on average, contains more antioxidants than a large (1,500 mg) dose of vitamin C. Additionally, one apple has the same amount of fiber as a bowl of bran cereal.

Apples are full of phytochemicals and trace elements believed to help with antioxidant activity, fighting bad LDL cholesterol, increasing bone density and making bones stronger. They are high in pectin, which helps the digestive process, and have abundant vitamins and minerals that have been shown to strengthen the blood, always essential in winter months.

So on one of these gloomy days of November, turn on the oven, bring out all of your pantry "medicines" and mix up this apple crisp. While it bakes, brew a cup of mint tea and breathe deeply.

Serve the crisp while it is warm. This will surely brighten a gray day in November. Or January. Or March. There, don't you feel better already?

Judith Dunbar Hines is director of culinary arts and events for the Chicago Department of Cultural Affairs, which operates Chicago's Downtown Farmstand.

CURE-ALL APPLE CRISP

MAKES 8 to 10 SERVINGS

1 cup local honey

2 tablespoons peeled and grated fresh ginger

3 tablespoons unsalted butter

3 pounds tart, crisp apples

3 tablespoons all-purpose flour

3 tablespoons apple cider

1 tablespoon finely chopped

candied ginger

Вњ teaspoon ground ginger

ВЊ teaspoon cayenne pepper

Pinch table salt

Topping

1Вњ cups light brown sugar

ВЊ cup all-purpose flour

* cup rolled oats

Вњ cup chopped nuts

Вњ teaspoon salt

Вњ teaspoon ground cinnamon

* teaspoon ground cloves

* teaspoon ground nutmeg

12 tablespoons unsalted butter, melted

In a small saute pan over low heat, heat honey and fresh ginger for 20 minutes to infuse the honey. Remove pan from heat and add butter to melt it.

Peel, core and slice apples. Measure flour, apple cider, candied and ground ginger, cayenne and salt on top of the apples and toss immediately to combine well. Add honey mixture and stir gently. Place filling into 8-inch-square baking dish.

Make topping by combining all ingredients except butter and tossing well. Add butter and stir with a fork until mixture looks like gravel.

Sprinkle on top of apples and place baking dish on a rimmed baking sheet to prevent spills. Bake at 350 degrees for about 1 hour, until fruit bubbles, apples are cooked and crumbs are golden.

Adapted from Bubby's Homemade Pies (Wiley, 2007)


Nutrition facts per serving: 611 calories, 27 g fat, 14 g saturated fat, 57 mg cholesterol, 97 g carbohydrates, 80 g sugars, 3 g protein, 307 mg sodium, 5 g fiber




FROM THE FARMSTAND



The year-round Chicago's Downtown Farmstand, 66 E. Randolph, offers Midwest-grown foods and other locally produced edibles, including those used in this recipe.


Cooking classes are offered through the World Kitchen program (chicagoworld kitchen.org). Reach the Farmstand at (312) 742-8419, or go to chicagofarmstand.com.