Apple Berry Crumble
I think it's safe to say that I'm not the only one who feels that Thanksgiving and Apple Crumble kind of more than always go hand in hand. If there is one thing (among the many) that I am grateful for this Canadian Thanksgiving weekend it's tradition. I haven't yet been able to pin point what it is about tradition that is so soothing to the spirit, but there is something to be said about those little touches, practices and rituals that I always look forward to on Thanksgiving weekend. I love the care and detail my mom puts into how she places her table and the blend of fall colours, the progress of the change in the leaves on the trees I see on my drive up to my childhood home, the smell of my dad's stuffing and turkey swirling around the entire house, the games we play, the new jokes we tell and the memories we create. My contribution? Always dessert. Apple crumble is always a part of that contribution. It's seasonal, it's simple, it's delicious and just to keep life interesting, this year, I added raspberries. Wishing you all a wonderful thanksgiving and may your festivities leave you feeling full with gratitude and all those delicious treats. Here's my recipe.
- 8 - 10 Medium Apples peeled & chopped
- 2 Cups of Uncooked Oats
- 1 Cup Organic Brown Sugar
- 1 TBSP + 2 Tsp of Cinnamon
- 1 Cup Raspberries (fresh or frozen)
- 3/4 Cup Grass Fed Butter
- 1/4 Cup Flour
- 1/4 Cup of water
- Preheat Oven to 375 F.
- Peel and chop apples and place in large mixing bowl. Sprinkle with 1 TBSP of Cinnamon and toss apples until coated.
- Lightly grease baking pan of your choice ( approx8x8 or 6 cups either round or square)
- Add apples and raspberries to pan. Sprinkle with the 1/4 cup of water and set aside.
- In a large bowl combine the rest of the ingredients and mix with a fork or fingers until it resembles coarse crumbles.
- Place crumble mixture evenly over apples.
- Bake for about 30 minutes or until topping is golden brown.
- Serve warm or cold and possibly, almost always with vanilla ice cream.