potatoes in the box on the left, apples on the right
We've found several varieties that we like for this- Pink Lady and Fugi are two. They keep for a couple months before some starting to turn mushy. At this point, I'm motivated to use the many that are still good before they get soft, too, incorporating them into salads, casseroles and (of course) desserts.
This fall, I discovered that I could use my mother-in-law's Rhubarb Crunch recipe by substituting apples. I'd already learned that this recipe works beautifully with sour cherries, so why not try an apple version?
If you have my cookbook, this crunch recipe is on page 99. If you want, you can simply add the changes you see below off to the side (like I did).
1 1/4 cup brown sugar
1 1/2 cup quick oats
1 1/2 cup flour
1 tsp. cinnamon
1/2 cup melted butter
Combine these ingredients and mix well with a fork. Press half of the crumbs into the bottom of a greased 9x13 inch baking pan. Cover the crumbs pressed into the pan with...
5 large apples, peeled and sliced
In a small sauce pan, combine
1 1/4 cup granulated sugar
1 tsp. vanilla
3 tbsp. cornstarch
1 tsp. cinnamon
1 1/2 cup water
Bring to a boil while stirring regularly with a whisk. Once it becomes thick and bubbly, pour it evenly over the fruit. Top with remaining crumbs and bake in a 350 degree oven for 45 min. to 1 hour or until a knife glides into the apples easily.
Delicious served warm with homemade vanilla ice cream. Also good cold right out of the pan with a fork while standing at the counter ;-).