Omi's Apple Betty
Slice and peel apples placing them in a deep dish. Dust with flour and squeeze with lemon juice. Omi had a deep grey hexagonal shaped loaf pan and the deep sides made a lot of crispy crust. She topped with streusel which is made with butter, sugar and flour with a bit of salt.
Diana's Apple Crisp
8 apples
juice of one lemon
1 tsp. cinnamon
2 Tbsp. whole wheat flour (or regular flour if you don't have whole wheat)
3/4 cup raisins (optional)
water or apple juice
Topping: 1 cup rolled oats, 1/3 cup toasted wheat germ, 1/2 cup whole wheat or regular flour, 1/2 tsp. salt, 2 tsp. cinnamon, 1/2 cup brown sugar, 1/2 cup oil.
Preheat oven to 375. Slice apples until you have enough to fill a greased 9 by 13 inch baking dish. Mix the apples in a bowl with lemon juice, cinnamon, flour, and raisins. Return them to the baking dish, adding enough water or apple juice to cover the bottom of the dish.
Mix topping in a bowl and press onto the top of apples. Bake for 25 minutes or until apples are soft. Serves 8.
You can add sweet potatoes to the apple betty to make a Georgia apple sweet potato crunch
2 cups cooked, peeled and thinly sliced sweet potatoes
1 1/2 cups apples, peeled and thinly sliced
1/4 cup golden raisins
1/3 cup brown sugar
3 Tbsp. butter or margarine
1/4 tsp. salt
Topping to put on and then broil:
2 Tbsp. melted butter
1 cup brown sugar
1/3 cup flour
1/2 cup copped pecans
Preheat oven to 350. spray a 2 quart baking dish with cooking spray. Put in half the sweet potatoes and cover with one half of the apples and raisins Sprinkle with 1/6 cup brown sugar and dot with 1 Tbsp margarine. Add remaining sweet potatoes, apples, and raisins and top with 1/6 cup brown sugar 2 Tbsp. margarine and salt. Cover and bake 30 minutes
Uncover and bake until the apples are soft. about 30 additional minutes.
Meanwhile in a medium bowl combine the melted margarine, 1 cup brown sugar, flour and pecans. Sprinkle the pecan mixture over the baked desert and place under a broiler for 1 to 2 minutes, just until top is golden brown.
I peeled and sliced apples and made this German Apple Pancake which reminds me of a popover. I have seen some puffy pancakes like this called Dutch Babies. After I peel and slice the apples I let them soak in lemon juice so they won't turn brown. Next I saute the apples in 1/4 cup of butter and 1/4 cup of sugar in a cast iron skillet. Less butter and sugar works too. This last time I burned the apples. I let them cook for about 8 minutes and they were still too moist; the pan was full of liquid. I let the apples cook longer while I worked on emails, etc. and the apples went from caramelized to burned in a few seconds. I will take a photo of the pancake to post here.
3 eggs
3/4 cup milk
3/4 cup flour
cinnamon
salt
butter
Preheat over to 400. Beat your eggs and milk together with the flour and salt and cinnamon. Pour mixture over the cooking apples (or take the apples out of the skillet and put them in a bowl to put on top of the pancake after it is done baking) Put the pancake in the 400 degree oven for 15 minutes. Bake until golden brown, set in center, and puffed around the edges. If you need to finish cooking the pancake lower the temperature to 350 and bake for 10 more minutes.
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