Kaley: How about them Apples?

So it’s fall and you’re ready to pumpkin spice up your life -or, okay, maybe you’re just looking for an Instagram to caption with the orange leaf emoji. So understandable. Either way, look no further.

That ‘gram is just a few bus rides, or, even more strategically, an Uber-pool away. You’re going apple picking.

Red Apple Farm is only a 17 minute drive from BU, and there are about 700 different Instagram opportunities. Pet a pig, hop on a hay-ride, try their famous “apple sundaes” and hashtag #eeeeaaats. Most importantly though, as its name suggests, Red Apple Farm is prime for picking apples.

The apple Insta is easy and minimalist. It’s chic in a way only an apple, on a farm1 in New England, can be. Bonus points: leave a leaf on the apple’s stem for a nice earthy touch. Apples don’t just make for a fresh, filtered ‘gram, though. They’re multi-functional. Turns out, you can eat them.

Just kidding. But seriously, get two bags of those puppies and bring them back to the first Boston kitchen you can find. There’s one more fall opportunity waiting for you there: baking an apple crisp.

Maybe the most magical and underrated experience of autumn, apple crisp is easy and, warm and paired with the right vanilla ice-cream, it’s heavenly. Follow the recipe below. You’re welcome.

-Preheat the oven to 425 degrees

-Peel two bags of apples

-Chop them into small slices

-Put them over a pie-crust in a pie-tin

-In a bowl, mix together one stick (1/2 cup) of softened butter, 1 cup of flour, and 1 cup of sugar

-Spread the flour/butter/sugar mix over the apples

-Bake for 30-45 minutes

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