Dash of Class: Fall memories and apple recipes

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Food column by Nora Sweat

By Nora Sweat

Tomorrow would have been my dear mother’s birthday. As the temperatures cool and leaves turn, I think of the wonderful things Mama used to make in the fall. Her Fresh Apple Cake and Apple Crisp are some of the things for which my mom was noted.

The Brown Bag Dutch Apple Pie is another one of my favorites of hers. The technique for making it is interesting, but it turns out to be a great apple pie.

But if she was in a hurry, she would turn to my aunt’s Easy Apple Cobbler.

If you love baked apples as much as I do, I have a recipe for them you can do in your slow cooker. My mom made wonderful baked apples but baked them in the oven.

I hope you enjoy some of my family fall favorites.

Nora Sweat, author of “Mama and Me,”is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.comor by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Slow cooker baked apples

  • 4-5 apples (whatever will fit in your slow cooker)
  • 1/2 cup water
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried
  • Cranberries or raisins
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 tablespoon butter

Core each apple and peel a small strip from around the top of each one (about 1 inch). Place apples in slow cooker.

Combine brown sugar, spices and dried cranberries or raisins in a small bowl and stir until well combined. Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each apple with a pat of butter. Pour water in slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours or until tender. Serve alone or with ice cream.

To bake in the oven: Follow the same recipe, but place in baking dish 8-by-8 or 9-by-13 and pour in water. Bake at 350 degrees for 30-45 minutes or until tender.

Source: Christy Jordan’s newsletter

Bown bag dutch apple pie

  • 1 9-inch pie crust
  • 6 cups peeled and sliced apples (Granny Smith, Winesap, McIntosh)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon
  • Cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of ginger
  • Pinch of salt
  • 1/2 tablespoon butter


  • 1/2 cup flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • Pinch of salt
  • 1/2 cup cold butter

Preheat oven to 375 degrees. Shape crust into pie plate.

In a large bowl, toss together apples, sugars, flour, lemon juice, cinnamon, nutmeg, ginger and salt. Pour into the crust.

Cut 1/2 tablespoon of butter into small pieces and dot over top of the apples. With a pastry blender, cut 1/2 cup cold butter into topping ingredients until the butter is in small pieces. Spread over the apples.

Place the apple pie in a brown bag, rolling the bag closed and securing with large paper clips. Place on a cookie sheet and bake for 1 hour. Cool in the bag, then open. Serve warm or cold.

Easy apple cobbler

  • 5 cups peeled, sliced
  • Apples
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup water
  • 1 teaspoon vanilla
  • 1 tablespoon softened butter
  • ½ cup all purpose flour
  • ½ cup sugar
  • ½ teaspoon baking
  • Powder
  • ¼ teaspoon salt
  • 2 tablespoons butter, softened
  • 1 egg, slightly beaten

Combine the first seven ingredients. Mix gently and spoon mixture lightly into a greased 9-inch square pan. Dot with 1 tablespoon butter; set aside. Combine remaining ingredients and spoon over the first mixture in nine equal portions that will spread out during baking. Bake at 375 degrees for 35 to 40 minutes. Makes 6 servings.

Apple crisp

  • 4 cups sweetened, cooked apples
  • 1 cup oatmeal, uncooked
  • ½ cup all purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ to ½ cup melted margarine or butter

Place apples in a buttered casserole dish. Mix together other ingredients and sprinkle evenly over apples. Bake at 350 degrees until bubbly and brown.

Fresh apple cake

  • 2 cups sugar
  • 1 ½ cups canola oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 cups self-rising flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ cup raisins (optional)
  • 3 cups grated apples
  • 1 cup chopped pecans or walnuts (optional)

Combine sugar, oil, vanilla and eggs in a bowl and mix well. In another bowl, mix flour, baking soda, cinnamon and nutmeg and add to the sugar mixture. Add flour-coated apples, raisins and nuts. Pour into a greased 13-by-9-by-2-inch pan or three greased and floured 9-inch pans. Bake at 350 degrees for 30-40 minutes. Cool. Frost with a caramel or cream cheese frosting.