For Christmas, my mom gave me a collection of my late grandmother's recipes.
She slipped the old notebook in a padded sleeve (so it didn't fall apart) and I've been keeping it there too. It's a nice shade of 1970's green. My mom said that she bought the notebook as a gift for my grandmother and transcribed some of the recipes as a gift for her. After, my grandmother continued writing in it and clipping recipes from the newspaper - she placed those in between the pages.
There are a few things that are funny about this recipe collection. First, I tried to see how old some of the newspaper clippings were. The oldest one with a date was 1978! Ironically, there was also a clipped article entitled, "How to Keep Newspaper Clippings from Going Yellow"; it was obvious from the countless yellow articles that my grandmother never adhered to its advice, haha.
Many recipes are butter heavy. Tons of Oleo (?!) and Crisco mentioned. I've chosen some recipes that I want to try to veganize and healthify, so you'll see them on here from time to time,
I was looking for a simple apple crumble recipe without added sugar and complication. It's not overly sweet, but it will satisfy your dessert craving. The most "difficult" part of this recipe is the peeling of the apples. If you get an apple peeling helper, you'll barely lift a finger! It only takes about 45 minutes from start to finish - most of it's the baking time!
3-4 medium apples, peeled and sliced thinly (I used Gala apples)
1/2 c. water
1/4 c. bourbon
sprinkle of cinnamon
1/4 c. chopped walnuts or sliced almonds
1/4 c. organic whole wheat pastry flour (rice flour for gluten-free)
2 T. organic non-hydrogenated shortening, like Spectrum, cold
1 T. pure maple syrup
additional sprinkle of sugar, if needed
Preheat the oven to 350°. Grab an 8x8 container - no need to even grease it!
Place the 2 tablespoons of shortening in the freezer for 10 minutes, while you're peeling the apples.
Once you're done, spread the apples across the bottom of the pan. Pour the water and bourbon on top. Sprinkle the apples with cinnamon.
In a small bowl, mix the cold shortening, flour, nuts, and maple syrup with your fingers. Sprinkle it on top of the apples. Bake the crumble for 35-40 minutes.
The top should be browned and the apples should be bubbling. Allow the crumble to cool for 10-15 minutes before serving, so the liquid can thicken up. You may need it to be a little sweeter, so you can sprinkle a teaspoon of sugar on top when you serve.
If you're a piglet like me, this is only a two serving dessert. I ate half last night and half today. The layers are thin and there's no added sugar, so I don't feel (too) guilty. If you have four people who each want a heaping spoonful, then it serves four :-)