Henny Penny Farmette

Apple season traditionally extends from Labor Day to Thanksgiving, depending on what part of the country you live in. That noted, some orchards have varietals of apples ripening prior to Labor Day. Some apples might be ripe by mid-summer while others need a longer season and come to harvest later in the fall. In Washington state as here in northern California, apple season runs from roughly from August to November.

In autumn, local orchards offering a “you-pick” option often close when the weather gets cold. But picking your own apples offers a great family outing and at a cost-savings. Think about the grower facing labor costs for picking, storing, and shipping the apples to market. Those costs can add up and some of it gets passed on to the consumer. Buying a few pounds or a bushel basket of apples that you pick yourself will save you some of your hard-earned cash.

I grew up on a farm in central Missouri but my grandparents did not have apple trees. In the fall, we would drive to a local orchard in the country near where we lived and pick bushel baskets of apples. My Grandma Rosie would turn the fruit into apple butter, applesauce and sliced apples preserved in a hot water canner for winter suppers. And don’t even get me started on her apple deserts that included cobbler, crisp, crumbles, cookies, fritters, pandowdy, and apple pie.

If you happen to have a pound of apples on hand for cooking or eating fresh, why not try making them into this simple apple fritter recipe for a breakfast (or anytime) treat?

Recipe for Country Apple Fritters

Ingredients:

1 pound apples

1 cup flour

1 pinch salt

1 egg

2/3 cup milk

oil for frying

granulated sugar for dusting fried fritters

Directions:

Whisk together the salt and flour in a large bowl. Make a well and add the egg. Drizzle in the milk and whisk to combine ingredients. Set aside the batter for about an hour while you prepare the apples.

Peel and core the apples. Cut into uniform-size rings no more than 1/2-inch thick. Heat enough oil to cook one or two rings at a time. When the oil is hot, use a skewer stick to hold the apple ring while you dip it into the batter. Fry each fritter to golden brown. Remove and drain on a paper towel and dust with sugar. Serve immediately.

Enjoy reading about farm topics? Check out my Henny Penny Farmette series of cozy mysteries. Chocked full of farm trivia and helpful advice for keeping chickens and bees and growing heirloom fruit and vegetables, all three novels are available online and in bookstores everywhere.

A Beeline to Murder–When the town’s celebrity pastry chef is found dead, Abby Mackenzie (a former cop who supplies the chef with her organic lavender honey) discovers the chef’s secret private life suggests the killer might be local.



The Murder of a Queen Bee–The botanical shop owner and friend of Abby Mackenzie doesn’t make it to a party where she’s the guest of honor. Her death leads Abby to speculate that friends of the deceased might be hiding her killer.



A Hive of Homicides–Abby attends a vow-renewal party of her best friend and is an ear witness to the murder of the newly arrived re-married couple. The husband’s philandering past establishes a pool of suspects but Abby is convinced that there’s more to the murder a scorned lover’s revenge.

Ripe peaches, widely available throughout summer, are delicious in cobblers, pies, and pancakes. They are scrumptious in spreads like jam for toast, on pound cake drizzled in brand or a fruit wine, or over warm bread. Alternatively, pile ripe peaches into a pandowdy, tart, galette, or crostini (the French and Italian versions of a rustic one-crust pie with edges folded over to hold in the fruit).

Folks in the Midwest where I grew up enjoy peach cobbler best when served warm with rich vanilla ice cream or piled high with homemade whipped cream. Of course, this cobbler is especially tasty served cold when flavors have time to marinate. To ensure freshness, always refrigerate.

For this peach cobbler recipe, you’ll need about two and one-half pounds of fresh, ripe peaches. Gather your tools, bowls, and ingredients. Preheat the oven to 350 degrees Fahrenheit.

RECIPE: COUNTRY FRESH PEACH COBBLER

Ingredients:
1 cup flour
2 teaspoons baking powder
1/2 cup sugar
6 Tablespoons cold, unsalted butter, cut into cubes
1 large egg, lightly beaten
1/4 cup Half & Half
2 1/2 pounds fresh peaches (peeled, pitted, and sliced)
2 Tablespoons fresh lemon juice
2 Tablespoons apricot preserves
1 teaspoon ground nutmeg or mace and 1/2 teaspoon ground cinnamon for peach filling
1/2 teaspoon ground cinnamon mixed with 2 Tablespoons sugar for topping

Directions to Make Crust

Divide sugar into two equal portions. In a large bowl, pour in the flour, baking powder, and one portion of the sugar. Mix the ingredients until thoroughly combined. Cut four tablespoons of the butter into cubes. Drop pieces of butter into the dry ingredients. Using a pastry cutter or your fingers, integrate the butter into the dry ingredients until the mixture is crumbly. In a separate bowl, beat together egg and Half & Half. Slowly pour this into the dry flour mixture and mix until the dough is moistened, not wet. On a piece of plastic wrap that has been sprinkled with a little sifted flour, shape the dough into a ball, cover with plastic wrap, and refrigerate for 15 minutes.

Directions for Preparing the Peaches

In a medium-size bowl, mix the peeled, pitted, and sliced peaches with lemon juice, nutmeg (or mace), 1/2 teaspoon cinnamon, apricot preserves, and the remaining portion of sugar. In a 1 1/2 quart baking dish, pour in the peach filling. Cut the remaining butter into pieces and add to the peaches.

Directions for Assembling the Cobbler.

Roll out the cobbler dough and place it so that it covers the peaches and stretches to the edge of the baking dish. Seal by crimping the dough around the edges of the dish. Cut vents into the dough. Then sprinkle the cinnamon and sugar mixture over the top of the crust. Bake 30 to 35 minutes. Remove when crust has browned and let cool. Serve with ice cream or whipped cream.

If you enjoy reading about country living, check out the novels based on my farmette life: A Beeline to Murder, The Murder of a Queen Bee, and A Hive of Homicides. All are available from Amazon, Barnes & Noble, and other online retailers as well as bookstores everywhere.