From my November 2011 Newsletter
Here’s a new recipe that creates a link between spring, fall and the holidays—an apple-cranberry crumble with a maple twist.
- 1/3 cup brown sugar
- 2 tablespoons whole-wheat flour
- ½ teaspoon cinnamon
- 2 Granny Smith apples, peeled, cored, and sliced thin
- 2 cups fresh cranberries
- 1 cup old-fashioned oats
- ½ cup maple sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons walnut oil
- 2 tablespoons apple or cranberry juice
Preheat the oven to 375 F. Spray an 8 X 8 pan with cooking spray.
In a large mixing bowl, combine the sugar, flour, cinnamon, then add the apple slices and cranberries. Mix and turn into prepared pan.
In a medium bowl, combine the oats, maple sugar, baking powder and salt. In a separate bowl, mix the oil and juice. Add the juice mixture to the oat mixture and stir until crumbly. Sprinkle over the apple and cranberries.
Bake for 35 minutes until bubbly and starting to brown. Serve warm or chilled.
Let the sweet-tart aroma invite company to join you at the supper table.