Jo Beattie is known for her Apple Cake; she’s also known for co-founding The Crisp. We’re sensing a trend. Photo courtesy of Thais Beattie.
By Thaís Beattie
There’s something about food that brings people together in a way nothing else quite can.
Growing up in Brazil, the kitchen was where my family gathered, told stories, and made memories. My parents owned a bakery, and I would wake every day to the smell of freshly baked bread. That’s why I’m excited to join The Pender Post as it brings back this beloved column.
Those early memories shaped the way I understand food today, as something woven into daily connection, celebration, and belonging. When I moved to Pender Island, I found that same spirit. Here, it shows up at potlucks, community events, and conversations about gardens. Neighbours dropping off extras from a bake, or a shared plate after a long day. The recipes that live here aren’t just instructions on a page; they’re stories.
A Taste of Pender is our way of celebrating the people who make up this community through the food they cook and love. Not polished, restaurant-style versions, but real ones. The “grandmother’s specialty” meals.
To begin, I’m so grateful to share a recipe from someone very special to me, my mother-in-law: Jo Beattie, co-founder of The Crisp Festival.Coming to Canada at 21 on a teaching adventure, she met her beloved Greg Beattie, studied and worked across Canada. She’s been full-time on Pender since 2019; after having a cabin since 2009, Jo brings people together through music, conversation and connection. Now in its 6th year, The Crisp takes place October 2 – 4.
Below, she is sharing her apple cake recipe; a home-style treat made with everyday ingredients and shared with love.
Jo Beattie’s Apple Cake
Ingredients:
- 3 large eggs
- 7/8 cup sugar
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1 tablespoon baking powder
- ⅛ teaspoon sea salt
- 3 apples
- 1 tablespoon lemon zest or juice
- 1 tablespoon icing sugar
Instructions:
- Preheat oven to 360°F. Line a 9-inch cake pan with parchment paper.
- Beat eggs and sugar until light and pale.
- Whisk in olive oil and vanilla until smooth.
- Add flour, baking powder, and salt, mixing just until combined.
- Fold in 1½ apples (chopped) and lemon zest.
- Pour into prepared pan and top with remaining sliced apples.
- Bake 30–40 minutes, until a toothpick comes out clean.
- Cool, remove from pan, and dust with icing sugar.
- Serve at room temperature.
- Best enjoyed slowly, with ice cream, and someone to share it with.
Because behind every recipe, there’s a person. And behind every person, there’s a story worth sharing. If you’d enjoy sharing A Taste of Pender, reach out to thaisbeattie@gmail.com and community@penderpost.org.