Welcome to this month’s Pinterest Challenge, dear friends! Our friend Cindy from County Road 407 came up with a yummy idea to share with y’all here in October (absolutely perfect for taking to all those upcoming holiday parties and for fall BBQ’s), and that is to create a simple recipe for you! I’ve come up with a Cranberry-Apple Crumble, which can be made any time of the the year, but is my new go-to here as we move into the holiday season…
If you are just stopping by from Diane from South House Designs for the first time, welcome! I am so happy you are here!! 🙂 Isn’t Diane’s Butter Cake recipe just delicious looking?? I’ve been drooling ever since… ;)’
Here’s what you need to make this recipe:
- whole berry cranberries in sauce, 1 can
- one or two apples for sweetness, chopped (I left the skin on) – these are Pink Ladies
- make a crisp topping, of which I had some frozen in the freezer. I made more to round out the recipe. 🙂
- chopped pecans – about 1/2 cup or so
- butter to melt into recipe and butter to butter your 8″ x 8″ pan
- brown sugar
- 1 egg
- add oats if you like! I do!!
This variation is my own recipe with cranberries and apples. The recipe above was my starting point. I used the whole cranberry in place of the raspberry preserves; however, both would be equally good in this crumble. 🙂
Butter your dish, of course. I decided to use real butter this time instead of spray butter. It really does add that extra flavor!
Chop up your pecans and apple and add into a small mixing bowl with the whole berry cranberry sauce.
Mix up the crumble and add oats if you like to have them in your recipes. Melt the butter and add into the crumble mixture. Press about half of the mix into the bottom of the pan.
Pour in the cranberry mixture and spread out over all of the oat-sugar-flour mixture.
Then pour or spoon the rest of the crumble over the cranberry-apple spread. Bake at 350 degrees F. for 42 minutes.
This was an easy recipe to make and goes together quickly. This is actually the first time I used whole berry cranberry sauce to make a recipe but it worked great in place of the preserves. I’d definitely make this again as I personally love cranberries!
Renae from Peacock Ridge Farm is up next and I know you’ll love the autumn-inspired charcuterie board she has created for you! Thanks for stopping by, consider subscribing and do enjoy visiting all of the ladies on today’s recipe tour. It’s a yum day!!!
Happy fall hugs,