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Regent Apples and an Apple Gingerbread Recipe

Regent apples are my sister-in-law Karma's favorite apples. She loves the crunch of this apple. The crispy bite makes it the best in her mind.

Approximate Ripening Date: September 24th

Flavor: The regent apples has a great balance between tart and sweet. It is juicy and crisp.

Baking: The regent cooks down more smooth than chunky with a tart, tangy flavor.

History: Developed at the University of Minnesota by crossing the Red Duchess x Red Delicious and introduced in 1964.

Featured Recipe:

Apple Gingerbread

by Lora Bahr

8 apples, peeled and sliced

1 cup brown sugar, packed

1 tsp cinnamon

1 cup flour

1 cup sugar

1 tsp baking powder

1/2 tsp salt

1 egg, beaten

1/2 cup butter, melted

Place apples in 8" x 8" square cake pan. Mix brown sugar and cinnamon. Sprinkle half of the mixture over apples. Mix together flour, sugar, baking powder, salt and egg. Sprinkle over apples. Top with remaining brown sugar mixture. Pour butter over brown sugar. Bake at 350-degrees for 30 minutes or until apples are tender.

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