Stayman-Winesap apples are now ready for the charming delight of chomping at Wolff’s Apple House.
In its historical context, the Stayman-Winesap apple is usually deemed a seedling of the heirloom Winesap apple, taking its introduction from Dr. Joseph Stayman in Leavenworth, Kansas in 1866.
Dr. Stayman grew up in Cumberland County, Pennsylvania and practiced medicine but eventually gave that up to instead pursue experimenting with the growing habits of fruits like apples and strawberries. He played an integral role in establishing the Kansas State Horticultural Society also in 1866, having left Pennsylvania several years earlier.
Since these apples carry three sets of chromosomes instead of the typical two, their pollen is sterile. This means they need other varieties of pollination-sly apple trees around, with the usual two chromosomes, in order to produce fruit.
They are sometimes described as having a wine-like flavor. And they’re known for keeping well throughout winter, if properly stored. Plus, they are iconic for making good cider and turning out deliciously in baked recipes.
A summer peach oat crisp recipe by Wolff’s chef Chuck Smith is something he offers as an easy adaptation into autumn with an apple oat crisp.
Stayman-Winesap apples are a great option for baking in this recipe, but Smith also likes to use Cortland or Gala apples when he perfects this dish. Ashley Wolff of Wolff’s recommends mixing Smokehouse and Golden Surpreme.
A freshly baked apple oat crisp, warm from time bubbling lightly in the oven, pulls at the senses and taste buds like magic from the orchards, wafting its way throughout the home.
- 6 large, ripe apples diced, with or without skins
- Juice of 1 lemon
- 1 tablespoon plus ½ cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- ½ cup firmly packed dark brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- ½ cup old-fashioned rolled oats (not instant)
- Preheat the oven to 375 degrees.
- Place apples in an 8-inch square baking dish; toss with lemon juice and 1 tablespoon of the granulated sugar, and then set aside.
- Place the butter, remaining ½ cup granulated sugar, and the brown sugar in a medium-size bowl. Cream with an electric mixer until mixture is light brown and crumbly, 3 to 5 minutes; add the flour, cinnamon, and salt and stir until thoroughly incorporated. Add the oats and stir until thoroughly incorporated. Scrape down the sides of the bowl, as needed.
- Sprinkle the topping over the apples to cover. Bake until the topping is lightly browned and apples are heated through and bubbling, 35 to 45 minutes; let cool slightly before serving with fresh whipped cream or vanilla ice cream.