We picked our very first Rome apples at Lapacek's Orchard during the 2019 apple season. There were very few apples so we still have plenty to learn about them. I haven't even had a chance to take their picture yet. Oh well - summarized below is what we do know at this time.
Approximate Ripening Date: October 15th
Flavor: There are very few apples that I will say are only for baking or only for eating and this is one of them. Rome is truly best baked. It has a hard, tangy, dense flavor that is enhanced when cooked.
Baking: The Rome will keep its shape when baked.
History: A chance seedling found near the Rome Township, Ohio in 1817.
Other: The Rome apple tends to be naturally disease resistant and can grow in warm or cold climates.
Amish Apple Grunt
1/2 c. sugar
2 T. butter
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 c. sour milk or buttermilk **
1/2 tsp. vanilla
2 c. apples, peeled and sliced
Cream sugar and butter together. Add egg and mix. Add flour, salt, baking powder, milk and vanilla. Mix all together. Add apple slices and pour batter into a greased 8 x 8 pan.
6 T. brown sugar
1 1/2 T. flour
1/2 tsp. cinnamon
1 1/2 T. butter
Combine all ingredients, mixing until it forms coarse crumbs. Sprinkle over apple batter.
Bake at 375-degrees for 35 to 40 minutes.
NOTE: Serve hot with a scoop of ice cream.
**If you don’t have buttermilk, substitute 1/2 T. vinegar plus milk to equal 1/2 cup.