Haralson Apples and Peach-Apple Cobbler Recipe

We can usually tell if someone grew up in or near Minnesota because they're on the lookout for the Haralson apple.

Approximate Ripening Date: September 1st


Flavor: Hard and crisp apple with a complex tart flavor. If you like Granny Smith I always recommend giving the Haralson a try.


Baking: The Haralson keeps its shape when baked. It's especially good in pies.


History: Malinda x Wealthy cross. Released by the University of Minnesota in 1922.


Featured Recipe:


Peach-Apple Cobbler

by Peggy Lapacek


1 can (1 lb 13 oz) peach slices

1 large apple

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

3 T melted butter

2/3 cup granulated sugar

2/3 cup brown sugar

1/2 cup water


Drain peaches, save 1 cup syrup. Pare and slice apple into 9 inch square baking pan. Top with peaches. Sift together flour, baking powder, salt and granulated sugar. Combine milk and butter. Stir into flour mixture. Spread batter over fruits. Combine peach syrup, brown sugar and water, heat to boiling. Pour over batter. Bake at 350-degrees for 45 minutes. Serve warm.

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N1959 KRONCKE ROAD, POYNETTE, WI 53955

lapaceksorchard@gmail.com

Tel: (608) 635-4780

©2019 Kim Lapacek. Illustrations by Olga from the Noun Project.