Rome Apples and Amish Apple Grunt Recipe
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.