It’s apple season once again and although you can find the basic varieties in any supermarket, once upon a time, Wisconsin was home to hundreds of different varieties of apples. Many of them are now forgotten.
Today, commentator Erika Janik introduces one of her favorites — the Rambo.
A Recipe for Rambo Apple Crisp – Adapted from Apple: A Global History
- 3/4 cup all-purpose flour, leveled
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats (not instant)
- 3 pounds apples, such as Rambo, Empire, or Gala, peeled, cored, and cut into 1/2-inch chunks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
Preheat oven to 375 degrees.
Topping: In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Place in refrigerator to chill while you prepare apples.
Filling: In another large bowl, toss apples with lemon juice, cinnamon, nutmeg, and remaining 1/2 cup granulated sugar. Transfer to an 11 x 17-inch baking dish or other shallow 2-quart baking dish.
Assemble: Remove topping from refrigerator and sprinkle on apple mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.