CAROLYNN (GRAMMY) ROSS AND APPLE CRISP

My mother-in-law, Carolynn, became a saint in heaven on August 2, 2017, after living a full life of 93 years among us on earth.

She was born on May 13, 1924, exactly seven years after the first sighting of Our Lady of Fatima. If you’ve already read my post about the saints and miracles of Fatima, you know how significant this “coincidence” is to me. Especially, the mother connections. And, Holy Cats – the Seven part!

I called her “Grammy.” She would have preferred I called her “Carolynn,” “Rollie,” or “Mum.” And even though I knew this, I couldn’t stop calling her “Grammy.”

I called Carolynn “Grammy” because I was raised in a family that referred to adult members by whatever name the kids called them. Also, in my Italian-American culture, everyone was assigned a family name. For example, adult family friends were referred to as “Aunt” or “Uncle.”

I called Carolynn “Grammy” because it’s a cuddly term of endearment.

I called Carolynn “Grammy” because she reminded me of my grandmother, Nettie, whom loved me unconditionally.

I called Carolynn “Grammy” because she was good at being a grammy. And grammys are good.

……..

You know what grammys do best, right?

They make yummy things for their grandchildren to eat! Carolynn was most famous for her homemade applesauce which I honored her with in my St. Jude, St. Simon & Homemade Applesauce post.

Her grandchildren also adored her homemade apple crisp, especially when she served it hot out of the oven over vanilla ice cream:

GRAMMY’S APPLE CRISP

Filling

8 apples – cored, peeled, and sliced

(Try to use local-grown firm apples with lots of flavor. My favorites are NC mountain-grown Honey Crisps. You can get really into the which type-of-apple decision, but Grammy used whatever apples were on sale at the market. So, as long as you don’t choose Delicious, it doesn’t really matter.)
¼ cup white sugar

1 teaspoon Pumpkin Spice or Cinnamon

Topping

1 cup brown sugar

¾ cup old-fashioned oats

¾ cups all-purpose flour

1 teaspoon cinnamon

¼ teaspoon salt

1 stick (1/2 cup) cold butter

Preheat oven to 350 degrees F. Chose a baking dish depending on how thick you want the apple layer. A 9-inch square works fine, but I used a 13 x 8-inch rectangle.

In a large mixing bowl, toss apples slices with white sugar and pumpkin spice. Pour into baking dish.

Wash and dry bowl. Stir in brown sugar, oats, flour, and cinnamon. Cut in cold butter using a pastry cutter or crisscrossing two butter knives, until coarsely mixed. Sprinkle evenly over apples in baking dish.

Bake at 350 degrees F until golden brown and sides are bubbling, about 1 hour. (Due to variables in oven temperatures, check often so that the top doesn’t burn during the last fifteen minutes. Perhaps cover top with aluminum foil if it starts to burn but the apples need more baking time.)

Serve warm.

(Originally posted on 10/9/2017 to Saints and Recipes on Blogger.)

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