Farmers Feed Cities - The Pohorly Family Apple Crisp Recipe - Toronto Teacher Mom

Farmers Feed Cities - The Pohorly Family Apple Crisp Recipe

Saturday, September 28, 2013



Last week, I introduced you to the Pohorly family. They are a third generation farming family from Niagara-on-the-lake and run The Fruit Shack, which has been in operation since 2003. Steve Pohorly and his wife, Breanne work the farm together with his parents, Frank and Susan, to sell fresh, local, quality produce at affordable prices. With a total of 53 acres of land, they grow a variety of crops  including; asparagus, raspberries, cherries, peaches, tomatoes, zucchini, nectarines, garlic, plums, sweet potatoes, apples, pumpkins and more.


While their delicious butter tart recipe will remain a family secret, the Pohorly family has kindly shared their apple crisp recipe below. For more seasonal recipes, store hours and directions, visit thefruitshack.com and follow @TheFruitShack on Twitter.


The Pohorly Family Apple Crisp Recipe

Ingredients:

  • 11⁄2 cups oat flour (using a blender or coffee grinder to make from whole rolled oats) 1 1⁄4 cups whole rolled oats
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp nutmeg
  • 11⁄2 cups brown sugar
  • 3⁄4 cup butter – melted
  • 6 cups Ginger Gold Apples Peeled, cored and sliced 3/8 cup white sugar
  • 1 tbsp cornstarch
  • 1⁄2 cup water
  • 1⁄2 tsp vanilla
  • 1⁄2 tsp cinnamon



Directions:

  1. Preheat oven to 350F.
  2. Combine oat flour, oats, brown sugar, spices and melted butter.
  3. Stir until crumbly.
  4. Press half the mixture in a 9x13 baking dish.
  5. Cover with sliced apples.
  6. In a medium saucepan, combine white sugar, cornstarch, water, cinnamon and vanilla.
  7. Cook, stirring until thick and clear, for about 10 minutes.
  8. Pour over apples.
  9. Finally, cover the apples with the remaining crumb mixture.
  10. Bake in preheated oven for 45 minutes, until bubbling and golden.

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1 COMMENTS

  1. I love apple crisp! This recipe sounds delicious! Big salute to our farmers.

    ReplyDelete

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