I’m going to get right to the point: This Apple-Ham Crisp adapted from a vintage recipe by Addie Schumacher is amazingly decadent. It is both an entree and a dessert rolled into one! It is perfect for those exhausting days when you just want dessert for dinner.
On one of our recent Route 66 mini-excursions, I was rummaging through a stack of cookbooks in the corner of a shop filled with vintage bric-a-brac (that was for you, Jen) when I discovered a slim cookbook put together by the Keystone Chapter of the Order of the Eastern Star to celebrate their sixtieth anniversary in 1968. The cookbook is filled with recipes submitted by members and advertisements of local businesses. It truly is a time capsule of what the community was like fifty years ago. I must say that the committee had their priorities in order. The sweets are in the first half of the cookbook while the meats and vegetables are in the second half. Those ladies know what is really important!
But back to the recipe…
I was looking for something that looked like it would be fairly easy to make. The Apple-Ham Crisp was the very first recipe listed in the Meats, Casseroles, Soups, Chili section. I just thought it was because the name started with an “A.” Now I know better. It is a transition recipe from the sweets to the entrees. The recipe seemed simple enough–basically just through some ham, apples, and then the crispy part on top into a casserole dish and then let it bake while unwinding from a day at work. I used an apple corer/slicer* to make the recipe even easier.
- About 2 1/2 cups cooked ham, cut into 1/2" cubes
- About 6 cups of cored and sliced apples
- 3 Tablespoons sugar
- 2 teaspoons lemon juice
- 3/4 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1/2 cup butter, softened
- 1 cup grated sharp cheddar cheese
- Preheat oven to 350ºF.
- Arrange ham in the bottom of 7x11" baking dish that has been misted with olive oil. Cover with apple slices (they do not need to be neatly arranged--just dump them in).
- Mix the 3 Tablespoons of sugar with the lemon juice. Drizzle over the apples.
- Combine flour, salt,and 2/3 cup sugar. Cut in the butter until the mixture is crumbly. Add the cheese, stirring lightly. Sprinkle over the apples, covering them completely.
- Bake for 45-60 minutes until the apples are tender and the crust is crisp.
- The original recipe called for the apples to be peeled. I prefer it with the skins left on. Also, I use an apple corer/slicer to make easy work of it, being sure to further slice any overtly thick slices with my paring knife.
- This is even better the next day at work. Reheat in the microwave and watch your coworkers turn green with envy as they compare your Apple-Ham Crisp with the sad little frozen meal they just finished reheating.