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C. Paige Young-Cannon | Pedernales EC

You don’t need to peel the apples, making the prep easy enough for kids like Sylvia Cannon, who submitted this recipe with the help of her mom.

1 tablespoon butter, melted, plus more to grease baking dish
5 small sweet apples, cut into chunks
1/4 cup sugar
2 teaspoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon vanilla extract
Pinch of salt

1/2 cup (1 stick) butter, softened
3/4 cup plus 1/3 cup sugar, divided use
1 1/2 cups self-rising flour
5 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
3/4 cup milk

Cook’s Tip: If you don’t have self-rising flour, you can make your own. For each cup of all-purpose flour, add in 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

1. Preheat oven to 350 degrees. Grease a 9-by-9-inch ceramic baking dish with butter and set aside.

2. Filling: In a large bowl, pour melted butter over cut apples. Add sugar, cornstarch, cinnamon, nutmeg, ginger, vanilla and salt. Stir and set aside.

3. Topping: In a separate bowl, cream butter and 3/4 cup sugar until pale and fluffy. Add flour and toss to coat the butter, then cut coated butter into the flour using a pastry blender or two forks. The mixture should resemble sandy crumbs.

4. Add remaining sugar, cinnamon, nutmeg, ginger and milk. Mix until smooth; it will be very thick.

5. Pour filling into prepared dish, making sure to include any accumulated juices. Dollop the topping evenly over the apples.

6. Bake until topping is golden and puffed, and filling is bubbling, about 45 minutes.

Serves 8.

October 2020 Recipe Contest