VISITING RHODE ISLAND’S orchards is a little different from most of New England. There is generally less acreage, and few grand views from mountaintops.
But the apples are abundant and flavorful, the orchards accessible and beautifully maintained. At some orchards, the rows between the trees are as smooth as a lawn.
Like most of their New England counterparts, Rhode Island orchards are diversified farms. In addition to apples, you will find other tree fruits, vegetables, baked goods, and other locally grown or produced products.
You may not get a majestic view of the countryside, but you might encounter a field full of flowers or even catch a glimpse of the New England coastline.
As always, visit our Orchard Finder for news about your favorite orchard and to see what’s picking in your neighborhood.
YOU CAN USE fall raspberries or substitute peaches in the recipe for Apple Raspberry Crisp. Or use both!
Apple Raspberry Crisp
FOR A SPECTACULAR variation on apple crisp, add raspberries. The resulting mix of flavors is complex and superb, as both fruits combine sweet and tart characteristics that mesh well together. The red-and-green apple skins and red, seeded raspberries add color and texture to this tantalizing dessert.
Apple Raspberry Crisp is easy to make, too. All it takes is a generous cupful of fresh raspberries added to your favorite recipe for apple crisp.
Our favorite recipe was handed down from Lois Castell Browne to her granddaughter, Bar Lois Weeks, executive director of the New England Apple Association.
6 New England apples such as Honeycrisp or McIntosh, or a mix
1½ c fresh or frozen raspberries
1 T lemon juice
1 t cinnamon
½ t salt
¼ t nutmeg
¾ c whole wheat flour
¼ c old-fashioned oats
¼ c brown sugar or maple syrup
5 T butter
Preheat oven to 350°F. Butter a three-quart baking dish.
Core and slice apples and place in baking dish. Sprinkle lemon juice, cinnamon, salt, and nutmeg over apples. Add raspberries, and set aside.
In medium bowl, use a pastry cutter to blend whole wheat flour, oats, brown sugar and butter until butter pieces are the size of peas or smaller. Sprinkle evenly over filling.
Bake for about 50 minutes, until apples are soft.
We are not in Chepachet!
150 Austin Ave.
PO Box 695
Greenville RI 02828
Oh such glorious and delicious pictures, thank you Russ and Bar!
Thank you, Leslie. What a privilege to spend time in the orchard(s)!