I also made this pie for Thanksgiving. This was the first pie I had ever made. The crust is super easy to make yet it tastes and looks like it took forever! Im gonna be lazy though and just post the link to the recipe!
07 Oct 2009 4 Comments
I volunteered to make this recipe and do a guest blog for Wendy from the the Simply Me blog. She is attempting to cook her way through all the recipes in Simply in Season, part of a trilogy of cookbooks. I made a cranberry apple crisp which I thought was one of the best fall desserts Ive had in a while. Its not overly sweet and the tart flavor of the cranberries really add a nice touch. This would be a really good dessert to take to potlucks or to serve at your Thanksgiving table.
Check out Wendy’s blog here..http://wendypchef.wordpress.com/
4 cups apples, peeled and slice- I used Macintosh apples
2 cups cranberries
1/4 cup brown sugar
1 tsp orange zest
Toss everything together in a large bowl and pour into an 8×8 baking dish that has been sprayed with nonstick cooking spray.
3/4 cup brown sugar
3/4 cup flour
3/4 cup oats
1/2 cup oat bran
1 tsp cinnamon
Stir all together in bowl.
4 tbsp butter, softened
1 tbsp oil- I used canola
1/3 cup nuts (optional)- I didnt use
Cut into flour mixture until crumbly and sprinkle over apple mixture. Bake at 350 for 45 mins.
01 Oct 2009 Leave a comment
Apple butter and I have been having a love affair for quite some time. I love it with everything from toast and biscuits to smeared on pork chops. Ive been known to take a spoon and eat it straight from the jar. This is my first attempt at making it at home and it turned out wonderful. I made this from several recipes that I found online.
3 single serve applesauce cups- I used the no sugar added variety
5 macintosh apples- peeled,cored, and diced
1/4 cup plus 2 tbsp brown sugar
2 tsp cinnamon
1/4 tsp cloves
pinch of allspice
pinch of nutmeg
1 tbsp vanilla extract
Put everything in crockpot and cook on low for about 7 hours. Stir and adjust seasonings to taste. Crank the crockpot up to high and cook for 4 hours with lid off so that the moisture can escape and the apple butter will become thick.
This made enough to fill 3 small jelly jars.