The farm is now closed for the 2019 apple picking season.
Thank you for your visit. Hope to see you fall 2020.
4 pounds Honeycrisp, Granny Smith Apples, or your favorite apple from Stepp’s Orchard (about 10 each)
½ Cup Brown Sugar
¼ Cup Lemon Juice
¼ Cup White’s Elixer Cinnamon Simple Syrup
Soberdough Cinnful Raisin Bread Mix (You cans substitute biscuit dough)
5 ounces Sparkling Water
¼ Cup Cornstarch
½ Cup cold Apple Cider
1 ½ Cups hot Apple Cider
2 Tablespoons Sugar + ½ teaspoon Cinnamon, combined
Peel Apples and cut off the core and then slice into ¼ inch pieces (see picture). Pour Lemon Juice, Cinnamon Syrup and Brown Sugar over Apple slices and toss in a mixing bowl before setting aside. In a small measuring jug combine cold Cider with Corn Starch. In a small saucepan heat 1 ½ Cups Apple Cider over medium heat and when ready add Starch & Cider slurry to cook into the sauce for final dish- this will be thick but will thin out when baking in the oven. Whilst this cooks, weigh out 11 ounces of Soberdough bread mix and mix in 5 ounces Sparkling Water until combined. To assemble: Grease a 2 quart baking dish. Pour hot sauce over marinated Apples and spoon into baking dish and even out. Pour over bread mix and spread out. Place a baking sheet on lowest rack to catch any spillage, and the Apple Sonker on middle rack. Bake for 35 minutes, sprinkle over Cinnamon-Sugar mix, and then bake for a further 15-20 minutes. Use a knife inserted in the middle to ensure filling is hot and crust has set- the blade should come out without any batter.
½ cup butter
1 cup all purpose flour
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon baking powder
½ cup pecans (optional)
2 – 1 oz. squares unsweetened chocolate (melted)
1 cup grated apples (we use Golden Delicious)
Preheat oven to 350 degrees. Cream softened butter, sugar, and vanilla. Beat in eggs. Blend in chocolate. Stir in flour, salt, baking powder, and nuts. Add grated apples. Bake in an 8×8 greased pan for 25-30 minutes.
1/3 cup butter
1 teaspoon vanilla
2 tablespoons cocoa
1/3 box powdered sugar
Dash of salt
2 tablespoons milk
Melt margarine, blend in coca, and add remaining ingredients. Mix well. Frost cooled brownies.
“This recipe is one our family has enjoyed. Danielle and April Stepp (third generation) entered it in apple cooking contests for kids and won several awards.”