This is the best dessert imaginable when made with good cooking apples. It is a very indifferent one made with poor ones.
Peel, core, and slice into a 7×7” pan:
3# Tart apples (7 or 8 large cooking apples)*
The apple layer, when cooked, should be about ¾” thick. If the apples are dry and sweet, dot them with butter and sprinkle them with lemon juice and grated rind. The success of this dish depends upon the flavor of the apples, which should be tart. A good apple needs no additional ingredients.
Work like pastry with a pastry blender or a knife (the fingertips may be used, but the mixture must be lightly worked so that it does not become oily):
1 c Bread flour**
1 c Brown sugar
½ c Butter
½ tsp Salt (if butter is unsalted)
1 tsp Cinnamon (optional)
Spread these ingredients over the apples. They may crumble, but that is unimportant. Bake the cake in a moderate oven (375˚) for about 30 minutes or until the apples are done. Serve it hot or cold, with or without cream.
*4 c diced rhubarb (use lemon juice and rind) or 3 c pitted cherries may be substituted.
**This is the original recipe. Some cooks find this topping too heavy and prefer using only ½ of these measurements.
Serves 6