They’re a wee bit tattered, missing the covers, and stained, but the cook books pictured have been with me for over thirty years, and they have some of the best recipes — recipes I’ve been using for over 30 years in fact. Yet, they are still a good go-to when I’m looking for something new for dinner, or I want something old-fashioned, or I’m trying to find something like my grandma used to make. They come from church groups, where everyone contributes their favorite recipes. I love these books, because I associate many fond memories of a lot of the ladies who shared their recipes.
Recently for my book group meeting I pulled out these cookbooks looking for an apple crisp recipe I vaguely remembered. I didn’t find the specific one I was looking for, but I adapted Wanna Bloom’s recipe to use it with the homemade apple pie filling I make. (She’s a wonderful lady, I remember her well from church, who still lives in the little town I grew up in, as far as I know.)
Not to pat myself on the back, but the resulting Applescotch Crisp quickly disappeared. I served it, warm out of the oven, with French vanilla ice cream. And, it’s quick to put together — prep time about ten minutes and bake for about forty-five, or until it “smells done” as I judge baking time. My kids don’t understand it, but I rarely use a timer, because when you bake something, “done” has a certain smell. The proof of my system is that I very rarely burn anything.
1 quart homemade apple-pie filling (or substitute a can from the store) * Spread evenly into baking pan 9 x 9 for thick crisp or 13 x 9 for a thinner crisp.
4 med cooking apples peeled, cored, and sliced
1/2 c. firmly packed brown sugar
1 T. flour
1/4 c. milk
Mix well and pour into ungreased 9 x9 pan (I use a 13 x 9 pan with the quart of filling).
2/3 c. all-purpose flour
1/2 c. quick rolled oats
1/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 – 3.5 oz pkg. butterscotch cook & serve pudding
1/2 c. butter
1/2 c. chopped pecans or walnuts (optional) dredged in a couple of tablespoons of flour from the 2/3 c in the recipe.
Mix the ingredients in order, except the butter. With a pastry blender (or two butter knives if you don’t have a pastry blender) cut the butter into the flour/oatmeal mixture until it is the size of peas and the topping is crumbly. Spread topping evenly over the top of apple mixture. Bake for 45-50 minutes in 350° oven. Serve warm with whipped cream or ice cream.