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.

Ingredients:

• 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

Directions:

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.

Testing for Thanksgiving: Roasted Brussels Sprouts, Squash, and Cranberries

While I'm planning to recreate some of the "classics" for our Thanksgiving dinner, I wanted something new and delicious that celebrates my new attitude and appreciation toward food.  This dish has two vegetables I used to avoid like the plague:  brussels sprouts and squash.  Will you also be shocked to know that I don't know that I've ever had fresh cranberries (my only exposure has been the canned cranberry jelly)?  Finally, I used duck fat that I rendered myself.  I never imagined that I'd ever eat duck fat, let alone render it myself:)  This got two thumbs up from the husband.  I think I could have eaten one entire pan myself!  Also, I was worried that the cranberries would be too sour without any sugar, but they mellow a lot in the baking process, are tempered by the sweet squash, and provide just a little bit of tartness to the dish.

Ingredients:

• 1 butternut squash
• 1 pound fresh brussels sprouts
• 1 1/2 cups fresh cranberries
• 2/3 to 1 cup duck fat (melted) (or other available fat of your choice -- I think chicken fat would be good as well)
• 1/2 tsp kosher salt

 Directions:

1. Preheat oven to 450 degrees F.
2. Prepare the veggies.  Remove skin, membrane, and seeds (reserve for future use) from squash.  Cut squash into cubes.  Trim and halve brussels sprouts.
3. Combine squash, sprouts, and cranberries in a large baking dish (I split it into two since I don't have a really large pan).  Sprinkle salt on top and then add duck fat.  Stir to combine.
4. Place baking dish in the oven for about 25 minutes or until the veggies are beginning to brown, stirring once or twice.
5. After 25 minutes or so, reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness.
6. Serve and devour.

Part of Kelly the Kitchen Kop's Real Food Wednesday, the Nourishing Gourmet's Pennywise Platter, and the Food Renegade's Fight Back Friday.


Featured on Whole9 Life's Steal This Meal Thanksgiving Part II.