The Sebastopol Gravenstein Apple Presidium, under Slow Food Russian River, assists artisan producers and farmers through small projects to secure the apple’s future and serves as the centerpiece around which the Sonoma County community can forge bonds. They also provide divine recipes which highlight the unique, flavor profile of this beloved apple. Try some of Paula’s recipes below!
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Grandma’s Gravenstein Applesauce
No sugar needed!
Fill up a big pot with quartered, unpeeled Gravenstein Apples.
Add about 1/3 of the pot of organic Gravenstein apple juice (make your own at our press!).
Add 1 or 2 cinnamon sticks depending on the size of the pot.
Cover and cook until the apples are soft.
Process through a Foley Food Mill.
Freeze or can.
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The Other Grandma’s Easy One Bowl Apple Cake
4 cups Gravenstein apples, peeled and diced
2 eggs
1 tsp cinnamon
2/3 cup sugar
1/2 cup oil
1 cup chopped walnuts
2 cups flour (I use half white and half whole wheat)
2 tsp baking soda
3/4 tsp salt
Put diced apples in a large bowl.
Break eggs over them and stir with a fork.
Add sugar, cinnamon, oil and nuts.
Mix with a fork.
Sift flour, salt, baking soda and add to the mix. This will be thick.
Spread into a greased and floured 9×13 pan.
350 degrees, 50-60 minutes or until toothpick comes out clean.
Addictively good! I double it and bake it in a bigger pan.
Freezes well.
Recipes courtesy of Paula Shatkin of Slow Food Russian River and the Sebastopol Gravenstein Apple Presidium.
