Apple Dessert with Streusel Crumbs

A historical recipe from Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950).

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A historical recipe

Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950). Project Gutenberg eBook #65507.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

2 tablespoons sugar ¼ teaspoon nutmeg ⅛ teaspoon salt ¼ teaspoon grated lemon rind 6 large tart cooking apples ¼ cup GRANDMA’S MOLASSES 1 tablespoon lemon juice ¼ cup butter or margarine ⅓ cup sugar 2 tablespoons GRANDMA’S MOLASSES 1 cup sifted enriched flour Heat oven to 375° F.
(moderate).
Mix first four ingredients.
Slice apples ⅛ inch thick.
Arrange in alternate layers with sugar mixture in a 6x10x2-inch casserole.
Dribble molasses and lemon juice over apples.
Cream butter or margarine, sugar, and molasses;
add flour.
Mix to a crumb consistency;
sprinkle over apples.
Bake 50 minutes or until apples are tender and crumbs are brown.
Pear Dessert with Streusel Crumbs: Replace apples with pears.