And, ok, because of the food, because, as everyone knows, gluttony is no longer a sin on this one day of the year.
Well, maybe not… but it is the one time of year vegetables can disguise as desserts, or desserts disguise as vegetables. You know, sweet potatoes laden with brown sugar and marshmallows? Is that a vegetable? Or a dessert? WHO CARES? It’s delicious, is what it is!
Same with this dish of Thanksgiving goodness. This is one of my holiday go-to
desserts vegetables dishes I’ve made for years. It’s the perfect blend of tangy and sweet, and a great substitute for that nasty can-shaped blob of cranberry goo since you MUST have cranberry-something at Thanksgiving…
It came from that wonderful source of ALL THE BEST RECIPES, EVER: not Bon Appetit, not the Food Network, but a small-town church cookbook put together decades ago by the little old ladies of the WMU. Trust me on this; the WMU ladies’ recipes have never failed me.
vegetable dessert whatever it is won’t disappoint either. I lost the cookbook with the original version, but I think I managed to recreate it and it turned out just dandy, no matter which table you decide to serve it on.
Start with a bag of fresh cranberries, rinsed, of course.
Then here’s the bad news: you’ll need to peel and dice three cups of apples. That came to roughly three of those gigantic honeycrisp apples in this case. Every time I make this dish I always long for a Pampered Chef peeler/corer/slicer, but alas, I’m too cheap to buy one, and Santa Claus hasn’t heard my cries, yet… hello, Santa Clause?
Toss the apple chunks with the cranberries, plus a little sugar and flour to make it all stick together.
In a separate mixing bowl, stir together the streusel topping: brown sugar, oatmeal, flour, nuts, and a little cinnamon.
Then pour in the butter, baby… you knew it had to have butter.
Spoon the oatmeal/nut mixture on top and bake. And there you have it.
Oh. Yum. Thanksgiving just doesn’t come around fast enough.
Cranberry Apple Crisp
3 cups peeled chopped apples
1 bag fresh cranberries
1 cup granulated sugar
2 tablespoons + 1/2 cup flour, divided
1/2 cup quick oats
1/2 tsp cinnamon
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted
1. Preheat oven to 350*.
2. Combine apples and cranberries in a mixing bowl; add granulated sugar and 2 tablespoons of flour and toss to coat. Pour into a 2-quart dish.
3. In a separate bowl, combine remaining ingredients. Layer on top of the cranberry mixture.
4. Bake at 350* for 45 minutes.