There is nothing wrong with elaborate and complicated pastries, of course, but when you are relaxing on the patio with friends this Labor Day—or surprising your first- and third-grader with a cheerful after-school snack that first hard week back—you might want to opt for something simple. And apples are the perfect choice—especially if you and your crew picked your own last weekend, and now have a big box of them sitting on the counter.
By Thea Marie Rood
Photography by Kelly McMenamin
Desserts Baked by Hadley Rood
Placerville Apple Hill Cake (Courtesy of Apple Hill Growers Association)
2 cups sugar
1/2 cup oil
4 cups Granny Smith apples, peeled, cored and diced
2 cups flour
1 teaspoon salt 2 teaspoons cinnamon
1 teaspoon nutmeg 2 teaspoons baking soda Sprinkle of powdered sugar (optional)
Preheat oven to 350 degrees. Combine sugar, eggs, oil and apples. Sift in flour, salt, cinnamon, nutmeg and baking soda. Mix until combined. Pour into a 9×13 greased pan and bake for 1 hour. Sprinkle cake with powdered sugar if desired. Serve hot or cold with vanilla ice cream or whipped cream.
Cider Apple Crisp (Courtesy of Boa Vista Orchards)
3 pounds of apples, peeled, cored and sliced
1/2 cup of Boa Vista (or other fresh) apple cider
1 cup bread flour
1 cup brown sugar
1/2 cup butter or margarine
1 teaspoon cinnamon
Preheat oven to 350 degrees. Place apples in an 8×8 pan and pour the cider over them. Work the remaining ingredients like pastry and sprinkle over the apples. Bake for 40 minutes. Serve hot or cold with cream, ice cream or whipped cream.