Crisp for Crisp Days....

A few months ago, I escorted my family to Jerry Johnson hot springs a mere 67 miles from Missoula. The hot springs are technically in Idaho but Missoulians claim them for Montana fame. On that trip, it was 90 degrees and the river flowing nearby was more relaxing then the rock lined hot springs. Nonetheless, we had a great time and after witnessing a very pregnant women soaking in those pools I vowed to go back on a crisp fall day with Dale in tow. Let me just say, it was well worth the 67 mile trip, 1.5 mile hike, and jeans I ripped on the way to hear my back and hips crack and pop like a bowl of rice crispies, submerged with relaxation.



After devouring some delicious pork sandwiches that Dale made, we packed up some goldfish, homemade peach-apple crisp (recipe to follow), and a bottle of wine that we have been saving since May. The road was long and windy but beautifully lined with amber, orange, and red trees, and snow capped mountains in the distance. The parking lot, as usual, had a few cars, all hinting of nature's magical powers. We started our ascent up the 1.5 mile trail, that was admittedly easier when I wasn't nine months pregnant.



Our way up the trail, Dale and I held hands and quietly observed our surroundings: mushrooms, ferns, babbling creek, broken logs all lined the way. After a few stops to catch my breath and adjust my now ripped jeans we arrived at the luxurious site free of other people and quickly stripped to our swimsuits and jumped in.



The pools were hot but not too hot and were deep enough to sit in fully submerged with only our heads sticking out. Emma even enjoyed the hot springs, swimming around and panting in an attempt to stay by our sides. We enjoyed our bottle of wine, a dessert wine from Mission Mountain Winery (one that we had been saving for a special occasion), and pared it with our delicious crisp. All in all, it was the perfect way to celebrate the beginning of October, being full-term, and appreciating the last few weeks we have to ourselves. All this time, I have been so anxious to meet our baby, but now, after such a relaxing day, I am wishing I had just a few more months to enjoy our twosome-life together as a couple.



We made our way back to Missoula, with soft hands and feet slightly effervescent of sulphur, hand in hand as we drove over the pass, knowing that this was a special day, one to remember between midnight feedings and diaper changes when we become 3.

Peach-Apple Crisp

You can make this crisp with almost any fruit you have lying around--in fact its a great way to use any over-ripening fruits that may be lying around your counter. I used a few apples and 2 cans of peaches, drained and rinsed, totaling about 4 cups of fruit.

Ingredients

For the filling:

• 2 cans of sliced peaches, drained, rinsed, and patted dry
• 2 apples, sliced
  
• 1 lemon, zested and juiced
• 3 tablespoons all-purpose flour
• 1/4 cup tightly packed brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Pinch kosher salt

For the topping:

• 1 cups all-purpose flour
• 1/3 cup rolled oats
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1 stick cold unsalted butter, cut into pea sized pieces
• Pinch kosher salt
• 1 to 2 tablespoons cold water

Directions

Preheat the oven to 350 degrees F.

For the filling:

Toss the fruit in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Evenly fill a pie-plate or baking dish with filling.

For the topping:

Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top the filling with the topping.

Bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

This was delicious served warm with vanilla ice cream!