I have no idea where the month of October, or really even most of 2016 has went. I'm still not completely convinced that the 4th of July actually happened because we didn't really celebrate it like we usually do. But somehow, we're entering the month of November and I have to do things like schedule the carpets to be cleaned, plan the Thanksgiving menu and then start thinking about Christmas.
It's also almost the end of the Secret Recipe Club. 🙁 My final posting will be in just two weeks. I'm sad that the group is ending since I've been a part of it since nearly the start, but I'm excited to find other groups to participate in as well.
Seeing as it's the fifth Monday in the month, its a themed reveal for the Secret Recipe Club and the theme for October is fall dishes. For as much as I'm not a fan of cooler weather that eventually leads into winter, I am definitely a fan of the foods. Apples, cranberries, pumpkin, squash, soups, stews...the list could go on.
Anyway, I was assigned to Cheesecurd in Paradise, a blog I am very familiar with. Cheesecurd in Paradise is written by Ashley who lives in Wisconsin. She has a ton of hearty, comforting recipes on her blog that made choosing one dedicated to fall a difficult choice.
Eventually I decided on the apple cranberry crumble because I still have frozen cranberries in my freezer from last fall and really, no one needs to hoard 4+ bags of cranberries.
SRC: Apple Cranberry Crumble
For the Crumble:
- 4 tablespoon unsalted butter softened
- ¾ cup all purpose flour
- ½ cup sugar
For the filling:
- 6 apples peeled and cubed
- 12 oz fresh/frozen cranberries
- juice from ½ a lemon
- 1 ½ cups sugar
- 1 tablespoon cinnamon
- 1. Preheat the oven to 375.
- 2. In the bowl of your stand mixer, combine butter and sugar and beat on medium speed with the blade attachment until light and fluffy, about 3 minutes.
- 3. Slowly add in the flour and beat until the mixture resembles crumbs. (Alternately, use a pastry cutter for this.) Set aside
- 4. Combine the apples, cranberries, sugar, lemon juice and cinnamon. Toss to combine.
- 5. Pour the fruit into a deep dish pie pan or baking dish and top with the crumble mixture.
- 6. Bake uncovered for 45 minutes or until browned and bubbly.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
The sweetness from the apples and the sugar balance with the tartness of the cranberries perfectly, and the dense buttery crumble really makes this a super tasty dish. Good luck not eating it all in one sitting!