Jonathan Apple Jonathan
How could we resist a dessert with a name like “Jonathan Apple Jonathan”? Reputedly it was named after our hero, Johnny Appleseed. This is so good that one fall our apprentice, Rob, was sighted eating it for breakfast, lunch and dinner.
2-4 large apples (preferably Jonathan), cored and thinly sliced
½ cup maple syrup
½ cup sugar
¼ cup (half stick) butter, softened to room temperature
1 cup flour (to make gluten-free, use buckwheat flour)
2 tsp baking powder
½ tsp salt
½ cup milk
Preheat oven to 350°F.
Layer the apple slices in the bottom of a pie plate or shallow baking dish of similar size. Drizzle the maple syrup over the apples.
In a medium-sized bowl cream the sugar and butter until light. Beat in the egg.
In a separate bowl combine the flour, baking powder and salt; stir or sift until incorporated. Alternately add milk and flour mixture to the butter and sugar, beating after each addition until the batter is thick. Pour the batter over the apples; then set aside for a few minutes to ensure that the batter settles enough to cover all the slices.
Bake 35-45 minutes or until a knife inserted into center comes out clean.
Serve warm or cool with ice cream or light cream.