Apple Cranberry Crumble

My sweet tooth was aching for something the other day so I went to my binder of recipes and found this super-easy and super delicious dessert. It uses items that I had in my freezer and pantry and took only minutes to put together...my friend Michelle's family loved it!

APPLE CRANBERRY CRUMBLE

Ingredients:

3 cups chopped peeled apples (I used golden delicious)

2 cups of fresh or frozen cranberries, thawed

3/4 cups sugar

1 cup old-fashioned oats

3/4 cup packed brown sugar

1/3 cup all-purpose flour

1/2 cup butter, melted

1/2 cup chopped pecans, optional

• In a greased 8" square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired.
• Bake, uncovered, at 350F for 55-60 minutes, or until browned and bubbly. Serve warm (although it's delicious at room temperature too!)
  

Apple Cranberry Sauce

I had torn this recipe out of my "Canadian Living" magazine back in 2005, but had never actually got to making it...so I decided this Thanksgiving was high time! We had visited "Siloam Orchards" (if you have a chance to ever visit this farm it's located northwest of Uxbridge and they grown heirloom apples, farm maple syrup and use 100% organic spray - I know because Greg doesn't go anaphalactic when he eats one!) and had a ton of apples so in place of a McIntosh, I used Honey Golds...delicious!!

This is great with turkey of course, but also equally as good with ham or chicken!

APPLE CRANBERRY SAUCE

Ingredients:

1 tbsp vegetable oil

1 small onion, minced

1 pkg fresh cranberries

1 McIntosh apple, peeled and diced

1/4 cup packed brown sugar

2 tbsp cider vinegar

1 cinnamon stick

Pinch, each, salt and pepper

• 
  
  In a saucepan, heat oil over medium heat; saute onion, stirring occasionally for 4 minutes.
• 
  
  Add cranberries, apple, brown sugar, vinegar, and cinnamon stick. Bring to a boil. Reduce heat, cover and simmer, stirring twice, until sauce it thick enough to mound on a spoon (approximately 12 minutes).
• 
  
  Add salt and pepper. Discard cinnamon stick and serve!

This can be served either warm or room temperature! We added some to room temperature goat's cheese and had it on baguette with some smoked pheasant and it was DELICIOUS! It adds just the right amount of sweetness to either smoky or spicy flavours.