Versatile apples are a must in Bev’s Kitchen

Aug 30, 2023

By Bev Kauffman

Hello from the kitchen!

This time of year brings back memories of picking peaches and apples! I helped pack the fruit to go to the stores. I still remember the smells. In the area I grew up there are three local orchards all family-run. I don’t miss the hard work of picking fruit and kudos to those who do pick. I do enjoy using their fruits to make things.

How many things do you make from apples? Pies, sauce, dumplings, crisp, bread, apple butter, pancakes and jellies. Apples are a very versatile fruit. When I make applesauce, I make plenty then turn some of it into apple butter. The jelly I make is from the juice extracted from the peelings. Growing up with many siblings nothing went to waste. The apple pie recipe was a blue ribbon winner at the Juniata County Fair years ago. If you get through the little town of Richfield, stop in at any or all of the orchards and help support local family run businesses. Happy cooking and eat well my friends!

Apple crumb pie

• 1 1/4 cups sugar

• 2/3 cup flour

• 1 tsp cinnamon

• 1 tsp vanilla

• 6 cups apples, peeled & sliced

• 1 TBSP butter

Crumbs

• 1.5 cups flour

• 1/2 cup sugar

• 1/2 tsp baking powder

• 1/2 cup butter

Mix sugar, flour, cinnamon and vanilla. Toss in the apple slices. Spread apples in a 9-inch pie crust. Dot top of apples with the TBSP of butter. Cover pie with the crumb mixture. Place pie on a cookie sheet or foil. Bake at 375 for 10 minutes then 325 for 30-40 minutes. Let cool before slicing.

Apple Crisp

• 4 cups peeled and sliced apples

• 3/4 cup brown sugar

• 1/2 cup flour

• 1/2 cup quick oats

• 1/3 cup butter, softened

• 1 tsp cinnamon

Preheat oven to 375. Spray an 8 or 9-inch pan. Put the apple slices in bottom of the baking pan. In a medium bowl, mix together the rest of the ingredients till they are crumbly. Pour over top the apples. Bake for 30-35 minutes or until apples are soft. Serve warm with your favorite ice cream.

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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, “Preserving the Past: In the Kitchen with Bev Kauffman” in 2013 and is currently working on a second cookbook.

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