This Spiced Apple Cranberry Crisp is warm and cozy. A comforting dessert for a cold winter night.
Well, y’all, the new year is almost upon us. It’s a time of year reserved for reflecting, taking stock of our lives, and looking forward to the future, which is exactly what we’re doing this week for #SundaySupper.
I’ve never been very good at resolutions. Well actually, I take that back. I’m pretty great at making resolutions, I’m just terrible at keeping them.
Like most people I’ve often made lists of things I want to do better in the new year. Mine were always pretty standard–Eat healthy! Exercise more! Keep the house clean! Volunteer more!
I had great intentions, but they usually only lasted about 2 weeks before slipping from my conscious.
Over the years, I’ve found my resolutions only made me feel guilty when I discovered them sometime mid-February crumpled up in the back of the still-unorganized junk drawer.
So this year, I’ve decided not to challenge myself to do more or be better. For me, these self-imposed commands just aren’t motivating. Instead, I’m challenging myself to embrace the imperfect. I’m challenging myself to be gracious–with myself and with others. I’m challenging myself to live in the moment and love it for what it is, not what I think it should be. And that applies to so many areas of my life–from loving my body even if it has more soft spots than I’d like to loving my blog even when the stats say it’s not doing as well as I think it should be.
If the past few months of craziness have taught me anything, it’s that grace and beauty and laughter can still be found in the midst of life’s hardest and messiest moments. And instead of wishing away those moments, I want to choose to accept them and learn from them. I suppose you could say I’m challenging myself to be content, in whatever stage I find myself. It’s perhaps the hardest “resolution” I’ve ever made, but I like to think of it more as a work in progress. The dawning of a new year is just a dot on the journey.
Weeeeell, enough of this shmaltzy schmaltz, let’s talk about the recipe! After all the extravagant food, gift exchanges, and parties are past, I find myself longing for the classics. This Spiced Cranberry Apple Crisp is comforting and familiar, like settling in for coffee with an old friend. In fact, the recipe for the crisp comes from an old college friend of mine, the lovely Melanie of Adorkable Recipes.
This apple crisp is indeed a classic. The spices are warm and comforting, and it has just the right amount of buttery oatmeal crumb topping. I added the cranberries to give it some festive color and that pop of tang. This is a dish best served warm with a scoop of ice cream, shared with the ones you love most in the world.
Friends, I couldn’t let this year slip away without thanking all of you for making 2013 the most exciting one yet for Neighborfood. I’ve been so excited to see this little space grow. Thank you for reading and cooking and baking right along with me. It’s been so fun to get to know some of you better this year, and I look forward to sharing so much more in 2014! Wishing you and yours a joyful New Year!
Spiced Cranberry Apple Crisp
For the apples
- 8 apples--I used a hodge podge of apples that were hanging out in my fridge
- 7 ounces fresh cranberries
- 2/3 cup brown sugar
- 3 Tablespoons flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- Zest of 1 orange
- 2 Tablespoons fresh orange juice
- 1 teaspoon vanilla
For the topping
- 1-1/2 sticks (3/4 cup) unsalted butter, cold
- 1-1/2 cup old fashioned oats
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch pan or other large, deep casserole dish.
- Peel the apples and cut them into thin slices.
- In a large bowl, combine the sliced apples, fresh cranberries, brown sugar, flour, cinnamon, nutmeg, cloves, orange zest, juice, and vanilla. Toss until the apples and cranberries are coated. Place the mixture into the prepared pan.
- Add the oats, flour, brown sugar, and salt to the same mixing bowl, and stir them together until combined. Using a pastry cutter or two forks, cut the butter into the oat mixture until it forms coarse crumbs.
- Pour the crumbs over the apple mixture then place the pan in the oven and bake for 45 minutes or until fruit is soft and crumb topping is golden brown.
- Serve warm with ice cream if desired.
Recipe adapted from Adorkable Recipes
Join us this weekend for Reflections and Resolutions!
- Snowman Eggnog Pancakes from Shockingly Delicious
- Baked Oatmeal from In The Kitchen With Audrey and Maurene
- Chia Seed Breakfast Pudding from girlichef
Appetizers & Snacks
- Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
- Moroccan Cigars from Jane’s Adventures in Dinner
- Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
- Pancetta & Goat Cheese Crostinis from Country Girl in the Village
- New Year’s Brezel from The Not So Cheesy Kitchen
- Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
- Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
- Champagne Shrimp and Pasta from Cindy’s Recipes and Writings
Main Dishes & Sides
- Minestrone Any Way from Hot Momma’s Kitchen Chaos
- Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
- Mushroom Risotto from Hezzi-D’s Books and Cooks
- Zapiekanka (Polish ‘pizza’) from Curious Cuisiniere
- Hoppin’ John for Good Luck from The Wimpy Vegetarian
- Italian Vegetable Soup from The Foodie Army Wife
- Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
- Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog
Desserts & Drinks
- Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
- Peanut & Pretzel Bark from Killer Bunnies, Inc.
- Cherry Almond Blondies from Mess Makes Food
- Apricot Fizz from Magnolia Days
- Celebration Mimosas from Kudos Kitchen By Renee
- Dark Chocolate Cake Doughnuts from What Smells So Good?
- Gluten Free Cronuts from No One Likes Crumbley Cookies
- Spiced Cranberry Apple Crisp from Neighborfood
- Blood Orange Mimosas from Take A Bite Out of Boca
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