Apple Crisp


  • 1 cup all-purpose flour
  • 3/4 cup oatmeal
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup softened butter or margarine
  • 4 cups chopped peeled apples
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
Summer Rambo


  1. In a mixing bowl, cut together all-purpose flour, oatmeal, packed brown sugar, ground cinnamon, and softened butter or margarine until the mixture becomes crumbly.
  2. Press half of this crumb mixture into the bottom of a 9×9 baking dish.
  3. Cover the crumb layer with the chopped apples.
  4. In a saucepan, mix together granulated sugar, cornstarch, water, and cook until thick and clear. Remove the mixture from the heat and then add vanilla extract.
  5. Pour the sauce over the apples in the baking dish.
  6. Sprinkle the remaining crumb mixture over the top.
  7. Bake the apple crisp at 350°F (175°C) for approximately one hour or until the apples become tender.
  8. Serve the apple crisp warm and enjoy it with a scoop of ice cream. This versatile recipe also works well with other fruits or berries for equally delicious results.

Lodi apples & an Easy Lodi Applesauce Recipe

Lodi Apples are also called Transparent or June Apples. They are an early ripening apple, with a thin, light green skin and a very tart flesh. In the world of apples Lodi is a specialist, it is not a long keeper, too tart for fresh eating, but it makes one of the best applesauces you will ever try.  Make a large batch and freeze enough to enjoy year round. 

June Applesauce

  • 6-8 Lodi Apples peeled, cored and sliced.
  • 3/4 cup Sugar add more or less to taste.
  • 1/2 cup Water
  1. Place apples into a large microwave safe bowl, add water and cover.
  2. Microwave for 2-3 minutes then stir
  3. microwave for an additional 2-3 minutes.
  4. Repeat until desired texture is reached. Add sugar to taste.
  5. Mash them for a chunky applesauce or blend them for smooth applesauce
June Apple
Sweet potato pie

Sweet Potato Pie

This Recipe is a favorite of ours, it’s always on the table for the holidays.  Never had a sweet potato pie? Think pumpkin pie, but better. This recipe was on a page ripped out of an old church cookbook. 

Two tips to take this sweet potato pie to the next level:

  1. Use a mixer or blender to “mash” the cooked sweet potato, it will smooth out the stringy texture of the sweet potato
  2. Use fresh grated nutmeg. It’s worth the extra work. Use a microplane grater to grate whole nutmeg. 



  • 3 Tablespoons All-Purpose Flour
  • 1 Cup Mashed Sweet Potatoes
  • ¼ Cup Light Com Syrup
  • ½ Cup Butter
  • 1 Nine Inch Pie Crust 
  • 1 & 1/3 Cups Sugar
  • 2 Eggs – Beaten
  • ¼ Teaspoon Ground Nutmeg
  • ¾ Cup Evaporated Milk

In a large mixing bowl, combine flour and sugar. Add sweet potatoes, eggs, corn syrup, nutmeg, butter, and milk. Beat well. Pour into pastry shell.

Sprinkle small amount of nutmeg on top before baking. Bake at 350 degrees for 55-60 minutes.

Apple Season Update

It has been a great apple season and we have a great selection of apples, and fresh pressed cider available at our farm store. We also have applebutter, local honey, jams, and jellies and more.

We will be open until December 23rd (then call about Saturdays in January). We will be closed Thanksgiving day and Black Friday

Apple Varieties currently available:

Pink Lady, Fuji, Goldrush, Granny Smith, Golden Delicious, Red Delicious, Winesap, Arkansas Black, Crispin, York, Black Twig

*call for the most up to date information (434) 929-2401