- 12 medium tart apples, peeled and sliced
- 3 medium onions, peeled and sliced
- 3 tbspns butter
- 1 tspn salt
- Pinch of pepper
- 1/2 cup dry breadcrumbs
- 1 tbspn butter (for breadcrumbs)
- 1/2 cup water
Place about half the apples in bottom of a buttered baking dish which has a lid. Cover this layer of apples with half the onion slices, which have been separated into rings. Dot with 1 tablespoon of the butter, salt and pepper. Add a layer of the remaining apples, then the remaining onion slices, and dot with remaining butter, salt, and pepper.
Toss breadcrumbs in 1 tablespoon of butter, which has been melted. Sprinkle over top of onions and apples in baking dish. Add 1/2 cup water. Cover and bake slowly in 350-degree oven until tender, about 2 hours.
A little more water may be added if mixture begins to stick on during baking. Will serve 8.
More "Lost" Vermont RecipesVermont Butter Apple Muffins (1939)
Vermont Cheese Soup (1957)
(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.)