I got this from Linda, my friend of 40 years! She has given the recipe to many people and once you try it, you'll know why. I've made it with a combo of white and whole wheat flour. I've also used applesauce in place of the oil - it still tastes great!
I adopted this recipe from Zaar in Feb/05. It is quite simple to make and can easily be doubled to serve a large group. It has a very delicious and tangy flavor. The origional recipe is from "Crazy Plates".
This is yummy & a nice change from the usual chocolate, cherry, etc. cheesecakes.The crust is a nice change also from the graham & chocolate ones. A tip that was listed is that you can make this ahead of time, pop it in the freezer,ready to serve for up to 3 months! Store right in the springform pan covered in plastic wrap and just thaw in the refrigerator when ready to use.
When our first daughter was born, a friend brought us a pail of these delicious muffins. It was such a thoughful gesture and perfect to snack on during that first couple days at home. Whenever I make these now I can still "taste" those first new days of motherhood. Thank you Erna!
This is a wonderful dish for the late fall or winter; either as a side dish or as a light meal in itself. Try other grains besides the rice. Millet, wild rice, bulgur or barley would all work well; just save a little of whatever you have left over from another meal.
I have been making this dessert for many years; found it in a Purity Flour cookbook I purchased, one of my first recipe books! It is sweet and delicious! Hope you will like it! The topping is not sweet, increase the amount of sugar if you prefer, it is nice with a little nutmeg in the batter also. Note the batter does not have to cover the fruit completely, the apple mixture will bubble up and it looks nice. I sometimes add fresh cranberries to the apple mixture.
This is a wonderful easy dessert and if you chill it overnight it's similar to a very creamy cheese cake but much easier and much quicker to make, you can whip this up in about 5 minutes, the ingredients may be easily be doubled and baked in a 13 x 9-inch baking pan, see note on bottom --- serve this warm or cold, it will "ripen" in flavor have a cheesecake texture after it is chilled for 24 hours
While this recipe is good any time it is the first one requested when the fall apples ripen. It was passed to me by a family member. The recipe calls for an 8x8 deep baking pan. Family member uses a corning ware casserole dish for the baking which makes for a lovely dessert. I often bake it in a pie plate and when cool slice and serve as you would pie. Using white sugar in the crumb crust has it so tasting like pastry. Quick and easy to make. NOTE - recently found this recipe from an old family cookbook is called aunties 'Old Fashioned Crumb Cake' and calls for baking in a 425 oven for 40 to 50 minutes or until brown and crisp. Just made it and found baked at the higher temperature it very like an apple crisp - an absolutely delicious version of Almost Apple Pie and another great apple dessert to serve family and friends. Ovens vary - I used a slightly lower oven temp.
Quick and easy baked apples are an old-fashioned comfort food. They can be made in the microwave, or baked in the oven. I often make them a little less sweet by using brown rice syrup instead of the honey. Maple syrup is a good alternative as well.