Rebbitzin Dena Levins Cranapple Crumble
Hey Whiskers,
Sorry, it's been a while. I've been dealing with a lot of medical paperwork and tests. This recipe has long been a favorite of mine whenever we went to the Levins for Shabbat lunch. I finally got the recipe from Rebbitzin Levin. I actually ended up doubling the crust as I wanted a thicker crust. I also added more spices to round out the flavor. I really enjoyed the simplicity and the one bowl recipe. This recipe can be served as a side like Rebbetzin Levin always served it, my family preferred it as dessert, as they don't like to have the sweet and savory mix. This recipe would also work great as a different take to cranberries on Thanksgiving. Enjoy the flavors with anything you like to make. Keep whisking up love and happiness to those around you,
Till next time,
Sam
Ingredients:
Filling
- 1 can cranberries
- 3 macintosh apples
- 2 granny smith apples
Crust
- 2 cups flour
- 2 cups oatmeal
- 2 teaspoons Cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon allspice
- Oil to stick that together (about half a cup)
How To:
- Preheat oven to 375 degrees.
- Peel and chop the apples into small pieces. Mix with canned cranberries
- In a second bowl combine all the crust ingredients.
- Spoon half the crust ingredients into a 9x13 pan and flatten together.
- Pour the cranberry and apple mixture into the pan trying not to move the crust.
- Cover with the rest of the crust.
- Cook in the oven for about 45 minutes until the filling bubbles out around the edges.
Serve with cold vanilla ice cream, or on the side with any fowl and greens or even by itself and enjoy the simple fall deliciousness.