Choose one of these old fashioned apple desserts and serve a tasty dessert dish that everyone will rave about. There's something about the flavor and aroma of baked apple that satisfies and reminds of home and comfort.
Whether it's an apple crisp, a vintage pandowdy, or the plump apple dumplings, you'll love them all. Enjoy a delicious homemade dessert today!
Submitted by Bill, Kansas, USA
This recipe for apple crisp can be used with any type of apple, but I like it best with either tart Granny Smiths or Jonathons.
4 cups apples, sliced
1 teaspoon cinnamon
1/2 cup water
3/4 cup flour
1 cup sugar
1/2 scant cup butter or margarine
Slice the apples into a buttered loaf pan; peeling is optional. Add cinnamon and water. Combine the flour and sugar, then cut the butter in until the texture is similar to that of dry rolled oats.
Spread the mixture over the apples, and bake uncovered at 325°F for 40-45 minutes.
Let the crisp cool before serving. Top with heavy cream or vanilla ice cream.
Submitted by a Reader
1 cup brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoonful cinnamon, 1/4 teaspoonful salt, 1 cup water, 2 tablespoonfuls butter, 1 teaspoonful vanilla, 1 teaspoonful lemon juice.
Blend brown sugar, flour, cinnamon, and salt in a saucepan, then stir in water, and cook on medium heat until sauce mixture thickens slightly, then stir in butter, vanilla, and lemon juice. Set aside.
1 cup flour, 1 tablespoonful white sugar, 2 teaspoonfuls baking powder, 1/4 teaspoonful salt, 3 tablespoonfuls shortening, 1 beaten egg, 1/3 cup milk.
Prepare the drop batter by blending flour, sugar, baking powder, and salt, then cut in the shortening until all is finely mixed, add egg and milk, and stir with a fork to make a drop batter, but do not over mix. Set aside.
Note: To "cut in the shortening," simply take a fork and mash the slightly chilled shortening into the dry ingredients until it forms little crumbs of dough.
It's the little lumps of shortening remaining within the flour mixture that gives a flaky texture to the baked biscuit topping.
Peel and slice enough tart apples to make 4 cups, arrange apple slices in a buttered 9-inch square baking pan, and pour sauce over the apples.
Drop spoonfuls of batter over the apple/sauce mixture. Do not stir. Bake in oven at 375°F for about 35 minutes or so.
Serve caramel apple pandowdy warm plain, or garnish it with freshly whipped cream.
Mom's Recipe Scrapbooks (1920s)
Slice apples into a buttered pie plate or shallow baking dish. Mix together as you would for pie crust, 1 cup flour and 1/3 cup butter, and work in 1/4 cup brown sugar. Sprinkle the apples with granulated sugar and nutmeg to taste.
Spread the flour mixture over the top and bake at 375°F until the apples are cooked and the top well browned. Serve warm with cream.
2 cups flour
4 teaspoons baking powder
Pinch of salt
4 tablespoons butter
About 2/3 cup milk
For this old fashioned apple dessert, first make a biscuit dough by sifting flour, baking powder, and salt together several times, then rub in the butter and cut in the milk.
Toss dough on a floured board. Roll in thin sheet, cut in six rounds large enough to cover an apple.
Core and pare 6 apples. Place each apple centered on a round of dough. Mix together 6 tablespoons of sugar and 1/2 teaspoon cinnamon and pour 1 tablespoon of this mixture into the cavity in each apple.
Draw up the dough to cover the apple, moisten edges and press together and steam bake (350°F) till apples are tender.
Serve warm with sugar and cream, or with a custard sauce. If the apples are sliced instead of being left whole, they will cook more quickly.
One egg, one tablespoon melted butter, salt, one-half cup milk, one-half cup flour, one tablespoon sugar, three to four apples. Beat egg yolk, add butter, salt, and one-half the milk. Stir in the flour and sugar to make a smooth batter. Add remainder of milk and fold in stiffly beaten egg white.
Wash and core apples, but do not pare. Slice one-half inch thick, dip in batter and fry in deep fat, approximately 385°F. Drain on soft paper and sprinkle with granulated sugar.
1/2 cup butter
1 cup brown sugar
1/2 cup flour
1/4 teaspoon salt
1/2 cup walnuts chopped
6 apples sliced
For this old fashioned apple dessert recipe, melt butter, then stir sugar, flour, salt, and walnuts into butter, then pour over sliced apples in baking dish. Bake one hour in moderate (375°F) oven, or until top is browned.
La Cuisine Francaise (1893)
12 apples, 1/2 pound butter, 1/4 pound sugar, a little cinnamon, 1/2 pound bread.
(1) Peel 12 nice apples, cut them in four, core and slice them fine.
(2) Melt in a saucepan 1/4 pound butter, add the apples and 1/4 pound sugar, and a little pulverized cinnamon, cook on a bright fire till the apples are soft.
(3) Slice enough bread to line the cake mold and fry the slices in butter.
(4) Line a cake mold with the slices of bread, pour in the apples, bake for 1/4 hour in an oven, knock out and serve with an apricot sauce or, a custard sauce. Proportions for five persons.
12 apricots, 1/2 pound sugar, 2 tablespoonfuls Kirsch.
(1) Place in a saucepan 12 apricots cut in pieces with 1/2 pound sugar, and cook till soft.
(2) Pass through a sifter, add 2 tablespoonfuls Kirsch and enough water to have a half-thick sauce; or, mix 2 tablespoonfuls apricot marmalade with 2 tablespoonfuls Kirsch and add enough water to make quite a thick sauce. Proportions for five persons.
The Hotel St Francis Cookbook (1919)
Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of Applesauce St. Francis on the bottom of the apples.
Whip the whites of six eggs very hard, and mix with a half pint of sweet applesauce. Fill apples with this, dust over with powdered sugar, and bake in a moderate oven (350°F).
To make this old fashioned apple dessert recipe from scratch, peel and core six apples and cut in small pieces.
Put apple pieces into a vessel, add a pony (ounce) of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon.
Cover, boil for thirty minutes, and strain through a fine sieve.