Apple Crisp and Edwards Apple Orchard

After getting our honey crisp apples, we headed to my (Lianna’s) kitchen this time to make not apple cobbler, but apple crisp. My grandmother, who is with the Lord, made apple crisp from her Northwoods cookbook (pictured below).

First, we gathered our ingredients and the recipe. Then, my mom, Sheryl, peeled and cut the apples into slices.

Next, she started building the topping of brown sugar, GF flour, oats, cinnamon, nutmeg, and butter.

Then, instead of using a pastry cutter, take knives and cross them through the mixture from middle to outside until the butter is in pea-sized pieces. This creates easier clean up because the butter doesn’t stick to the knives like it would to a pastry cutter (personal preference).

She then poured the mixture on top of the apples and put it in the oven. Walnuts are optional.

Serve with whipped cream and coffee, as desired.

Apple Crisp

4 c. sliced, pared, tart apples
2/3-3/4 c. brown sugar
1/2 c. flour
3/4 tsp. cinnamon
3/4 tsp. nutmet
1/2 c. oatmeal
1.3 c. butter

Grease 8 x 8 x 24-inch pan. Place apples slices in pan. Mix remaining ingredients thoroughly. Sprinkle mixture over apples (walnuts optional). Bake at 375 degrees for 30 minutes or until apples are tender and top is brown. Serve warm with cream or ice cream.

Ugnspannkaka (Swedish Oven Pancakes)

Ugnspannkaka is a recipe traditionally served with lingonberry sauce. My family has historically served it with cherry pie filling, as pictured above.

4 eggs
2 cups milk
3 tsp or more sugar
1 tsp salt (scant)
1 cup flour (GF flour used above)
2 Tbsp. melted butter

Beat eggs (for at least 3 minutes), add milk, sugar, salt, flour, and melted butter; mix well. Pour batter into greased 9 x 13 baking pan. Bake at 425° for 20 minutes. Pancakes should puff up and be somewhat brown. Cut in squares. Serve immediately with hot apple or cherry pie filling and cream.

Notes: The Swedish candle holder and red apron belonged to my Great-grandma, Vendla. The white and red towel and dessert plates belonged to my Grandma, Gertrude. The mugs are my mother’s, Sheryl’s—from Stockholm Inn (a traditional Swedish restaurant in Rockford, IL).

Where We'll Be Cooking and Baking

Here’s a little introduction to where we will be cooking and baking in future posts.

Welcome home to my mom’s kitchen.