CLASSIC PENNSYLVANIA DUTCH RECIPE
Apples, cinnamon, and butter make for a mouth-melting autumn confection!
Amish Classic: Apple Grunt
- ½ c. sugar
- 2 tbsp. butter
- 1 egg
- 1 c. flour
- ½ tsp. salt
- ½ tsp. baking powder
- 2 c. sliced apples
- ½ c. sour milk or buttermilk
- ½ tsp. vanilla
- 6 tbsp. brown sugar
- 1½ tbsp. flour
- ½ tsp. cinnamon
- 1½ tbsp. butter
- Cream sugar and butter together; add eggs and mix.
- Blend flour, salt and baking powder together and add to mixture
- Mix soda with milk and vanilla; mix all together.
- Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter.
- Bake at 375 degrees for 35 to 40 minutes.
I’m not sure why the recipe is called “apple grunt”, but it is a classic Pennsylvania Dutch confection commonly served during autumn. Anyone have any theories as to why it might be called that? It is a very good dessert, so someone might “grunt” their approval. Or perhaps as you carry in bushels of fresh apples from the orchard you’ll be grunting. But beyond that I am drawing blanks. My mother had our family’s monthly “Sunday gathering”, where remembers of the extended Italian-American clan drop by for a noon meal, get up on family gossip, and visit. It is a delicious apple cake with a “built-in” cinnamony topping.