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After Rob graduated from NYU, we left NYC and moved back to our hometown of Rochester, NY to be close to family and friends. Living in New York was quite an experience for a pair of impoverished newlyweds, but a time we wouldn’t ever trade.
We lived in the suburbs of Rochester for a couple of years, but when Jennifer was a baby we decided to move out to the country – and the country it was. We bought an 1840 fixer upper on 10 acres on the shore of Lake Ontario right in the middle of apple country. Williamson, NY was also famous for it’s Apple Blossom Festival and parade. (Jennifer was the Apple Blossom Princess one year.)
Since we lived in the middle of orchards, apples were picked right off the tree. I got this Apple Cobbler recipe from any elderly neighbor named Jenny who was well known for delicious baked goods.
After 20 years in SW Florida I still miss the smell of apple blossoms in Spring and trees fresh apples in Fall.
10 medium-sized (9 cups) New York State Gala apples (sweet, juicy, crisp), peeled, cored, sliced 1/4 inch
1/4 cup sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups sugar
2 large free-range brown eggs
2 teaspoons baking powder
3/4 teaspoon pink Himalayan rock salt
2/3 cup of unsweetened butter, melted
Vanilla ice cream, if desired
- Heat oven to 350 degrees F
- Placed sliced apples in ungreased 13×9-inch baking dish.
- Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl, sprinkle over apples
- Combine remaining cinnamon, flour, sugar, baking powder and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.
- Serve warm with vanilla ice cream, if desired.