Tom Mackie, a family friend, sent me this recipe during the summer and I saved it to share just as local apple season is reaching it’s peak. Here is the note he sent with it: “I’m sure you have a recipe for something like this already, but for your amusement this is one that’s been in my family for 100+ years. It was always a favorite for family picnics or any other crowd. Picnics at my Grandmother’s could run from 20 to 30 people, or more. We’d cut the bottoms out of two 2 horse troughs (from the Sears’ Farm Catalog) and set them up on the lake shore, fill them with charcoal, and put grates over the full length. You could do enough split chickens, burgers, franks, fish, corn, potatoes etc. all at once to feed a small army! Why we called it a ‘Macaroon’ I have no idea! If you’re doing this for a party, or taking it over to someone else’s home, get a heavy-duty disposable aluminum pan at the supermarket. Saves cleaning and bringing your glass one home!
Makes 12 servings
6 Granny Smith apples (about 3 pounds), peeled and sliced
2 1/2 cups sugar
1/2 teaspoon ground cinnamon
9 tablespoons butter, softened
3 large eggs
1 1/2 cups all-purpose flour
Ice Cream, optional
Preheat oven to 350°F. Butter a 13- by 9-inch glass baking dish. Add the apples, 1 cup sugar, and the cinnamon. Spread out evenly in the baking dish. Dot 1 tablespoon butter over the top.
In a medium bowl, with an electric beater, beat the remaining 1 1/2 cups sugar and 8 tablespoons butter until combined. Beat in the eggs one at a time until smooth. On low speed, beat in the flour just until combined. Spoon the stiff batter evenly over the apples. Spread slightly so apples are covered.
Bake about 30 minutes or until the top is slightly brown. Let cool on a rack 15 to 30 minutes. Serve with ice cream, if desired.