Apple Cranberry Oat Crumble

1 Tbs unsalted butter or vegan alternative, at room temperature, for dish

TOPPING
2 cups rolled oats

1½ cups flour (or gluten free alternative)

1⅓ cups sugar

½ tsp salt

¾ unsalted butter or vegan alternative

FRUIT FILLING

8 large apples, sliced (3½ pounds prepped)

2 cups cranberries, fresh or frozen

1⅓ sugar

2 Tbs cornstarch

2 tsp cinnamon

Preheat the oven to 375°F. Butter a 3-quart baking dish.

To make the topping, mix the oats, flour, sugar, and salt together. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

To make the fruit filling, toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruits down into the corners.

Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.

From Rustic Fruit Desserts, Cory Schreiber and Julie Richardson

Shredded Beet, Apple, and Carrot Salad

2 medium or 1 large beet (about 1 pound) peeled and grated
1 large, firm, tart apple with peel, grated
2 large carrots, peeled (optional) and grated
4 scallions, green and white parts, chopped
1/2 cup chopped cilantro (leaves and stems)
3 tablespoons cider vinegar
3 tablespoons good-quality extra-virgin olive oil
Salt and freshly cracked black pepper

Combine the beets, apple, carrots, scallions, and cilantro in a bowl, and toss to mix.

Whisk together the vinegar and olive oil. Pour over the beet mixture and stir well. Season to taste with salt and freshly cracked black pepper. Serve immediately, or chill for up to 6 hours.

Makes 6 to 8 servings

From: Wild Flavors, Didi Emmons

Cabbage Slaw with Apples

1 medium head green cabbage (about 3 pounds), cored and thinly sliced
2 sweet crisp apples (such as Gala or Fuji), skin-on, cut into matchstick pieces
1/2 cup chopped fresh parsley (optional)
1/4 cup chopped fresh sage
1/2 to 1 teaspoon salt
1/2 cup lemon juice (about 2 lemons)
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Combine the cabbage, apples, parsley (if using), sage, and salt in a large bowl. Toss the ingredients well, adding the adding the additional salt and freshly cracked black pepper to taste. Add the olive oil and toss again.

Let the slaw sit for 10 minutes, and then toss it again. Sever immediately, or chill in the refrigerator and serve within 24 hours.

Makes 6 servings

From: Wild Flavors, Didi Emmons

Apple Pandowdy

1 tablespoon unsalted butter, at room temperature, for pan

Pastry:
11/2 cups (71/2 ounces) all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons (3 ounces) cold unsalted butter
1/2 cup cold whole milk, as needed

Fruit Filling:
8 large apples, peeled, cored, and each cut into 16 slices (31/2 pounds prepped)
1/3 cup (11/4 ounces) granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter

Vanilla Ice Cream (optional)


To make the pastry, mix the flour, sugar, baking powder, and salt together in a bowl. Cut the butter into 1-inch pieces, add to the flour mixture, and toss to evenly coat. Using your fingertips or a pastry blender, cut in the butter until completely broken down into the flour mixture. Add the milk a couple tablespoons at a time, stirring well after each addition to evenly moisten the dough. Add only enough milk for the dough to come together in relatively dry mass. Gather the dough into a ball, then pat it out int a square. Wrap the dough in a plastic wrap and refrigerate while you make the filling.

Preheat the oven to 375°F. Butter a 9-inch cast-iron skillet or a 9-inch square baking pan.
To make the fruit filling, toss the apples, sugar, cinnamon, salt, lemon juice, and vanilla together in a large bowl, then transfer the mixture to the prepared pan. Cut the butter into small cubes and scatter over the apples.

Roll out the pastry just a bit smaller than the size of the pan. (The small gap between the pastry and the side of the pan will allow steam to escape.) Carefully drape the pastry over the apples, then cut 3 steam vents in the pastry.

Bake for 35 minutes, or until the pastry is golden and the filling bubbles up around the edges. This pandowdy is best served warm, topped with a small scoop of vanilla ice cream.

Storage: This pandowdy is best served the day it is made, but any leftovers can be wrapped in plastic and kept at room temperature for 2 to 3 days.
 
Serves 8 to 12


Enjoy!

From: Rustic Fruit Dessert, Cory Schreiber and Julie Richardson

Sky Meadow Apple Butter

The secret to a great texture is to blend it after you cooked the apples for hours with an handheld blender!

Grated Rutabaga and Apple Salad

Great winter salad!

1 cup peeled and grated raw rutabaga

1 cup peeled and grated tart green apples (or any tart apples)

½ cup chopped fresh parsley

juice of 1 large lemon

1 tablespoon vegetable oil

salt and freshly ground black pepper (pink pepper is very pretty if you have it) to taste

Combine everything, toss, cover, and chill.

Serves 4 to 6

From:

Apple and Black Currant (or other small fruits) Brown Betty

1 tablespoon unsalted butter, at room temperature, for dish
6 large apples, peeled, cored, and sliced ¼ inch thick (3 pounds prepped)
1 cup (5 ounces) black currants stemmed
½ cup apple juice or apple cider
Zest and juice of 1 lemon
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 cups (5 ounces) crushed graham crackers or bread crumbs
½ cup (4 ounces) unsalted butter, melted
½ cup (3 ½ ounces) granulated sugar

Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch square baking dish.

Combine the apples and black currants in a bowl. Stir the apple juice, lemon zest and juice, salt, cinnamon, and nutmeg together in liquid measuring cup, then stir into the fruit.

Stir the bread crumbs, melted butter, and sugar together, then sprinkle one-third of the crumbs over the bottom of the prepared pan. Spread half the fruit over the crumbs in an even layer, top with another third of the crumbs, then top with the remaining fruit. Sprinkle the remaining crumbs over the fruit.

Cover with foil and bake in the lower third of the oven for 30 minutes, then remove the foil and bake for an additional 25 to 35 minutes, or until the topping is toasted and the filling is bubbling all over. Serve warm, preferably topped with a scoop of Vanilla Ice Cream.

Baking time: 55 to 65 minutes/ Serves 8 to 12

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