From the kitchen of Stephanie Knewasser
Grease & flour a 13 x 9 pan.
Mix together with a food processor or pastry blender:
1/4 c sugar
1 1/2 c flour
2 tsp baking powder
1 tsp salt
2 Tbsp butter
2/3 c milk
“Using a fork, spread the dough thinly. The dough is sticky and the going is hard, but keep at it- it WILL spread.” Yeah, it was hard. I didn’t have luck with the fork method, so I came up with my own. Set 2 -3 Tbsp flour in a bowl. Dip fingers in flour, pat dough. Repeat, repeat, repeat.
Beat together:
1 egg
1 tsp water
Pour over dough, brushing to cover.
Peel and slice thinly:
5 or 6 large apples
Stick the apples into the dough, peel side up.
Combine and sprinkle over apples:
1c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
Dot with
2 Tbsp butter
Bake @ 400 for 25 minutes or until dough is golden.
Serve warm.
NOTES
- As I was browsing Aunt Kay’s extensive recipe collection, I came across a newspaper clipping from 1957 for this apple kuchen recipe that was passed down for generations. Surprisingly mild, it’s perfect for breakfast or brunch.
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