After several years of fighting the apple blight......the apples are back! Here's one tree from the orchard with it's yum yum fruit.............Pink Pearl apple.
This pink color apple knocks the Granny Smith out of the arena....as far as it's use for pies...strudel...and my absolute favorite: my Mother's apple crisp. Baking with this variety gives eye candy to the pastry....pink with the tone of brown from the Cinnamon.
Our limited supply of apples will be at out fruit stand this summer. There will be Honey Crisp apples available also. Fruit stand you ask? We start construction of that in two weeks.
Ingredients:
8 cups (about 9-10 medium) cored, peeled, and sliced cooking apples
2 Tablespoons lemon juice
2/3 cup flour
1 1/3 cup (packed) brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups quick oats
2/3 cup butter, softened
2 Tablespoons lemon juice
2/3 cup flour
1 1/3 cup (packed) brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups quick oats
2/3 cup butter, softened
Instructions:
1.
Spread apple slices in a greased 9 x 13 baking dish. Sprinkle with
lemon juice. (Skip lemon juice if apples are extremely tart.)2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over apples. Top with sunflower seeds if desired.
3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and apples test done.
...........and don't forget the ice cream!
