Sunday, December 26, 2010

Apple Cranberry Crumble (Pie)

I started out intending to make a pie.  But, I got a little careless with the crust and it turned out more like a crumble.  I'm sure you could make a pie with no problem:)  In either case, it turned out fantastic -- sweet & tart, with a nice buttery crunch.

  • 1 1/2 cups soaked macadamia nuts
  • 4 Tbs ghee (or coconut oil)
  • 1 1/4 cup coconut milk (get the kind with no added "junk")
  • 1/2 cup frozen apple juice concentrate (get the kind with no added sugar -- 100% apple juice)
  • 1 tsp cinnamon
  • 1/4 tsp freshly grated ginger
  • 1/4 to 1/2 cup fresh cranberries (I used 1/2 cup)
  • 4-5 small/medium apples, peeled, cored, and sliced
  1. Preheat oven to 350 degrees F.
  2. In a food processor, blend nuts until they make a meal or flour consistency.
  3. Mix with ghee (or coconut oil) and mash into the bottom of a pie plate.
  4. Bake for about 10 minutes (you want the nuts to brown, but not burn).
  5. In a saucepan large enough to fit the apple filling, combine coconut milk, apple juice concentrate, cinnamon, ginger, and cranberries.  Bring to a boil, then reduce heat to a simmer and cook until cranberries begin to break down.
  6. Add apples and coat in liquid mixture.
  7. Add to baked pie crust, then bake for another 30-40 minutes, watching to make sure your apples don't burn.
Part of Real Food Wednesday and Pennywise Platter.

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