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Katharine Brady's Apple Crisp

When Katharine O’Keefe Brady passed away in 1957, an article in the Saginaw News detailed her many accomplishments:

“Mrs. Brady was active in numerous Saginaw agencies, such as Saginaw [B]ranch Wom[a]n’s National Farm and Garden Association, Junior League Garden Club, Saginaw Community Concert Association and the national and state Audubon societies. She was a member of First Presbyterian Church, at one time was in the directorate of the Saginaw YWCA and was one of the charter members of the Saginaw Service Club, which later became the Junior League.”

Katharine Brady's Home

Born in Saginaw in April 22, 1898, she graduated from Saginaw High School and attend Ossining School of Girls. She married Herr Brady on October 12, 1920. After Katharine O’Keefe Brady’s death on December 25, 1957, the sculpture of geese by Marshall Fredericks on the terrace at the Saginaw Art Museum was donated as a memorial in her honor. Her family remembers, she was a true intellectual and many of the books she read were in French.  She loved to travel and was very artistic.  Also, she and Bill Wickes loved to go antiquing.  Her garden on Gratiot was patterned after the gardens in Williamsburg.

The Castle Museum of Saginaw County History collection includes several items related to her, including architectural drawings of the home of her parents, Ida Callam and John O’Keefe, at 520 Millard. Her daughter Constance “Connie” Brady Harvey carried on her mother’s tradition of community involvement.

Ready to try out Katharine's recipe!

This is what you will need:

3 lg apples 3/4 c oatmeal

3/4 c brown sugar

1/2 c flour

1/4 c butter

Place firm apple slices in an 8-inch pie plate. Mix other ingredients together and pour over apples. Bake 35 minutes at 350° degrees.

This recipe was easy and quick to make. It was sweet and delicious; served slightly warm. You could even add a scoop of vanilla ice cream if you would like. A must-try for sure!!

Deana Coleman, our staff associate, tests out weekly recipes from the cookbook Savoring Saginaw.

Comment below to let us know what you think of this recipe.


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