Those little tart, green June apples are here! .
We love them cooked (with the peelings) in a little butter and sugar. It’s not like applesauce, but I don’t know another way to describe them…pure yummy!
I’ve frozen several bags. I quarter and core them, dip them in salt water so they won’t turn brown, pat dry and then put them in freezer bags. This way, I can take out what I need all winter.
I made several apple crisps, some to eat now for breakfast or dessert, and several more to put in the freezer for later. Here is the recipe that I got out of our Franklin Elementary cookbook. This is always a hit when I’ve taken it for breakfasts at church, too.
I made a few pictures, but could not get one of the finished product because it was always eaten up when I went back with the camera!
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| Apples cut, peeled and sliced. I put them in a little salt water so they won’t turn brown. |
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| The brown sugar, oatmeal, butter, flour and cinnamon mixture, ready to sprinkle on top.Apple Crisp
3-4 medium apples Pare apples and slice thin. Arrange slices in a greased 8 inch round pan or pie plate. Combine oatmeal, sugar, flour and spices. Cut in butter. Sprinkle this mixture over apples. Bake in a moderate oven (350 degrees) for 35-40 minutes. Serve warm with cheese wedges or whipped cream. |
Zuzu and Papa 