From “Gamble Garden Treasured Recipes.” This recipe is name for Eleanor Settle, who played a major role in setting the elegant tone of the Gamble Garden luncheons. Serves 8-10.
4 pounds (8-10) apples of mixed varieties, sweet and tart
3 Tbsp lemon juice
1/2 cup granulated sugar
1/2 cup golden raisins (optional)
Dash of cinnamon
2/3 cup flour
1 cup rolled oats
3/4 cup brown sugar
1 tsp cinnamon
pinch of salt
5 Tbsp butter, cold
1 pint (2 cups) heavy cream
1 1/2 Tbsp sugar
1 tsp vanilla extract
Alternatively, use vanilla ice cream
- Peel and core the apples
- Quarter them and slice them crosswise, about 1 inch thick
- Toss in a bowl with the lemon juice, sugar, cinnamon and optional raisins
- Combine flour, oats, sugar, cinnamon and salt in food processor. Process 5 seconds.
- Cut butter into chunks. Add to the dry mixture and process until the texture of cornmeal.
- Preheat oven to 375 degrees.
- Spread filling into 9×13-inch glass baking dish
- Scatter topping evenly over the filling
- Bake 40-45 minutes, until the topping is crisp and brown, and the juice of the fruit is bubbling up around the edges.
If serving with whipped cream, whip together the cream, sugar, and vanilla extract.
Serve warm, with whipped cream or ice cream.