LOCALadk Magazine

55 APPLE CRISP Story by Wynde Kate Reese & Photography by Emilee Hazelden G R E E N G O D D E S S LOCALadk Apples are one of the few local fruits we enjoy in the winter, thanks to cold storage. While raw apples are cooling in nature and therefore best avoided during this season—cooked apples offer many health benefits that nourish the body. When I was a child I helped my mother hand-mill applesauce, which she would store in mason jars and feed me when I wasn't feeling well. I have kept this tradition alive in my adulthood, and still reach for a jar of my homemade applesauce when I need some "motherly love." e health benefits of apples are vast. It's no wonder that the old saying about an apple a day keeping the doctor away has lasted all these years. e skins of apples contain quercetin, a bioflavonoid that helps the body heal from injuries, strengthens our capillaries, promotes circulation, and improves lung health. e fiber in apples, called pectin, removes cholesterol from the digestive tract, binds heavy metals and other toxins to eliminate them from the body, and counters the negative effects of radiation. Apples are rich in boron, thereby strengthening the bones. Apples are also cleansing for the liver and gallbladder. Topically, the flesh of apples can be applied to the skin to reduce swelling and inflammation and soothe burns or other skin irritations. e recipe I've chosen for this season is one I've used for countless catering events and potluck dinners. e response is always the same: "is is the BEST apple crisp I've ever had!" I'm passing along the recipe so that all of you can bring the best apple crisp ever to your next social gathering.

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