Sweeter than its McIntosh parent, the Cortland apple has only a hint of tart. Its coloring is bright red over a yellowish background, and the apple itself has a flat, block-ish profile.
An interesting feature of Cortland is tender, snow-white flesh that resists browning, which makes it an excellent choice for salads, kabobs and garnishes. Cortland is also popular in applesauce and for baking, including pies.
Cortland is a northern apple at heart, having been developed by plant breeders at the Geneva Experiment Station in New York State in about 1915. Flavor has made Cortland an American favorite for nearly 100 years!
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Easy Breakfast Cobbler
- 4 medium-sized Michigan Cortland apples cored, peeled and sliced
- 1/4 cup honey
- 1 tsp. ground cinnamon
- 1 Tbsp. butter or trans fat-free margarine, melted
- 2 cups low-fat granola cereal
Place apples in a crock pot and stir in honey and cinnamon. Top apple mixture with granola and drizzle with butter or margarine.
Cover and cook on low 7-9 hours or on high 2-3 hours. Serve warm and top with low-fat milk or vanilla yogurt if desired.
Winter’s Best Cheesecake
- 1 1/4 cup graham cracker crumbs
- 3 1/2 Tbsp. butter, melted
- 2 Tbsp. golden light brown sugar
- 4-8 oz. pkgs. cream cheese, softened
- 1 cup light brown sugar
- 1 tsp. vanilla
- 1 cup sour cream
- 4 eggs, room temperature
- 4 cups Michigan Cortland apples chopped and peeled
- 1/2 cup light brown sugar
- 1 cup chopped pecans
- 1-1/2 tsp. cinnamon
Preheat oven to 325º. Mix crumbs, butter and 2 Tablespoons brown sugar, and press mixture onto bottom of 9″ spring form pan.
Beat cream cheese, 1 cup of brown sugar, and vanilla together with an electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, until blended. Pour mixture over crust.
For topping, mix 1/2 cup brown sugar, apples, pecans and cinnamon, then gently spoon over the filling.
Bake 55 minutes or until center is almost set.