I hope you’ve enjoyed this week as much as I have. Be sure to check out the other great apple recipes I have posted. My final recipe (but by no means the last one in my repertoire!) is an Apple Skillet Cake from my husband’s grandmother, Granny Jordan. I have written a little about Granny Jordan before when I posted her Frozen Cranberry Banana Salads, but I won’t miss out on an opportunity to praise her further!

Granny Jordan was the quintessential southern lady in absolutely every fashion. She collected recipes which she kept meticulously organized in card files in her pantry. Each time she would use a recipe she would remove the card and note on it the date she made it, who she served it to, and how it turned out. Her reviews usually consisted of one word: “Good”, “Okay”, and sometimes “very good”.

We lived in her house for a few months after she had passed away and I took the time to thumb through all of her wonderful recipes. Among the entire lot of them, only one card had the rating of “BAD!”. What struck me as funny was that Granny Jordan, even though she actually wrote the word in all caps with an exclamation point and underlined it three times, had still put the card back into her little file in its proper alphabetized place.

Just in case you are wondering, this recipe was rated “Very Good” by both Granny Jordan and everyone else I have served it to since her passing.

This cake is positively infused with flavor. The texture is ultra tender and and moist. Visually, it is every bit as appealing as it is tastewise. Apples glazed with butter and sugar arranged over the top with a generous sprinkling of pecans and when cut, the interior of the cake is speckled generously with cinnamon. As I was taking these photographs, my husband asked in a small and hopeful voice, “We get to eat that when you’re done, right?”.

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from ADA’s Quick and Easy low-carb Cookbook for people with Diabetes
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Crumble topping
2 cups of plain flour
Approx 100g of soft unsalted butter, chopped into small pieces– adjust this based upon texture of crumble recipe when making
1 ½ tightly packed cups of brown sugar – you can decrease it you 1 cup if you prefer

Apple mixture
4 or 5 large apples – peeled and sliced
Honey

Combine all the crumble ingredients into a bowl and using your fingers, combine the ingredients until the texture resembles something similar to little ‘pellets’. This is a little hard to explain but perhaps think of small breadcrumb pieces bonded together with the butter. If the crumble topping feels too buttery, add a small amount of extra butter. If the mixture is a little too floury, add just a tiny bit more butter. I have made this so often that I don’t really measure the quantities anymore but for the sake of clarity, I had included sizes. I generally work by the feel of the crumble mixture. The great thing about this crumble topping is that it’s delicious when first served out of the oven, but when you eat it the next day it’s even better because it’s almost like a rich dense butter cake-type of topping.

Put the crumble topping aside while you prepare the apples.

In a bowl combine the apples with enough honey to coat all the slices.

Pour out the apples in an ovenproof dish, and over the top of that spread the crumble mixture. You don’t want to pat or pack down the crumble mixture because you want it to retain the ‘piecey’ look when it cooks.

Bake in the oven at 200c for roughly 30 mins until the top is golden but not too dark. You’ll know it’s definitely ready when you see the juices of the fruit and the honey just slightly bubbling through at the sides!

Depending on how you like it, you can either make it with more fruit and less of the crumble topping, or more crumble and less fruit.

If you wanted to vary the recipe you can also add shredded coconut or cinnamon to the crumble mixture.
It’s also great with other fruits. Sliced banana is actually delicious in this recipe, even though it may sound strange!

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This recipe is from Stephanie at Fun Foods On A Budget!
Stephanie has a great blog and really fun recipes! She is a regular for my personal blog browsing! She says: This is my preferred recipe for apple pie. It comes from an old Better Homes and Gardens pie cookbook, but I’ve modified it a little for my own preference. I’ve made it several times, and love it more every time I make it! I even used this recipe to teach a small group of ladies in my church how to make pie crust. We had a great time, and now they enjoy making pies too!

Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
6-7 tbsp. cold water

Filling:
6 cups (2 lbs) thinly sliced apples - use firm, tart apples, like Granny Smith
1 cup sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tbsp. butter or margarine

Topping:
Milk
Sugar

Prepare crust: In a medium bowl, stir together flour and salt. Cut in shortening until mixture resembles coarse bread crumbs. Sprinkle water over mixture, 1 tablespoon at a time, mixing with a fork after each addition, until all is moistened. Form dough into 2 balls, flatten slightly.

On lightly floured surface, roll one ball out into 12-inch circle. Ease into pie plate, trim pastry even with rim of plate. Set aside other ball in refrigerator.

Prepare filling: In a mixing bowl combine sugar, flour, and cinnamon. Mix well to incorporate flour completely into sugar - helps eliminate lumps. Add sugar mixture to sliced apples; toss to mix. Fill pastry-lined pie plate with apple mixture; dot with butter or margarine.

Roll out second ball of pastry for top crust. Cut slits in top crust to allow steam to escape. I like to cut my slits in the shape of an apple. Place pastry atop filling. Trim to 1/2 inch beyond edge of pie plate. Fold extra pastry under bottom crust; seal and flute.

Brush a little milk over the crust with a pastry brush, sprinkle with sugar. Cover edge of pie with foil. Place pie on a large baking sheet to catch any spills (burnt apple pie filling is awful to clean off the bottom of the oven). Bake at 375 degrees for 25 minutes. Remove foil; bake 10 to 25 minutes more or until crust is golden. Cool on wire rack. Great served with vanilla ice cream.