Apple Crumble
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 39. The excerpt below is the record exactly as published.
APPLE CRUMBLE 6 to 8 medium size apples Vo cup butter 1 cup brown sugar y2 cup flour Wash, pare and slice apples into a well greased vegetable pan. Mix sugar, butter and flour together until it is crumbly, using: the fingertips sprinkle this mixture over the top of the apples and bake 35 to 40 minutes. Serve warm. Mrs. Walter Carter BAKED STUFFED APPLES 6 large red apples 1 teaspoon cinnamon 1 cup chopped bananas Chopped nut meats 1 cup chopped cranberries Whipped cream 1 cup sugar Do not peel apples, but cut off stems. Remove all the core and part of the pulp, leaving the walls of the cup about %-inch thick. Mix bananas, cranberries, sugar and cinnamon. Fill the apples with mixture and cover with chopped nut meats and bake in oven until tender. Serve cold with a spoonful of whipped cream on top of each apple. Mrs. Curry Krider BAKED FRUIT DUMPLINS Roll out the mixture of baking powder, biscuit dough. Cut in 4 or 5 inch squares and in the center of each place IV2 tablespoons of chopped fresh apples, peaches, apricots or sweetened berries, or of canned or stewed fruit which has heen sweetened. Fold up the edges, press them together and place fold side down in a baking pan, which has been rubbed with shortening. Bake in a moderate oven (350 degrees F.) for 30 minutes and serve hot with hard sauce, Lemon or Nutmeg sauce. — Hard Sauce 1 cup powdered sugar 1(3 cup butter
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