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Tag Archives: fall

Harvest Apple Cranberry Crisp

As you may recall from my latest post on Fall Fun Day, the first two activities of the day were the farmer’s market and apple picking. As a result, I had a lot of apples on hand from the orchard as well as a bag of fresh Wisconsin cranberries from the market. So the only natural and logical thing to do was make this Harvest Apple Cranberry Crisp!

Harvest Apple Cranberry Crisp

The apples are tossed with delicious fall spices and the cranberries add just the right amount of tartness. What I especially love about this recipe though is the topping. Using sucanat instead of traditional brown sugar makes it so much more rich and bold! If you aren’t familiar, sucanat is simply sugar before they removed the molasses. So instead of taking refined white sugar and adding molasses back in, it was just never taken out in the first place. Makes way more sense, right? If you aren’t sure what kind to get, I added a link to my favorite one above. (This isn’t a sponsored post, it’s just one I like!)

Harvest Apple Cranberry Crisp

With Thanksgiving right around the corner, Harvest Apple Cranberry Crisp could be a great alternative to traditional desserts. Personally, I like to have a lighter fruit dessert after a gigantic meal instead of something very rich and dense.

To help with dietary concerns, this crisp can be make gluten free by using certified GF oats or vegan by using coconut oil instead of butter. This is also a good option if you need to avoid dairy for a food allergy and the whole recipe is also free of eggs, peanuts, and tree nuts. I hope you give this recipe a try–I’d love to hear what you think in the comments below! Enjoy!

Other recipes you may enjoy:

Caramel Apple Cheesecake

Cranberry Orange Scones

Vegan Cranberry Orange Muffins

Harvest Apple Cranberry Crisp

Thanksgiving's right around the corner and Harvest Apple Cranberry Crisp is a great alternative to traditional desserts. It can easily be made GF or vegan!
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: apple, cinnamon, cloves, cranberry, nutmeg, spice
Servings: 12
Author: Rachel Alexandra

Ingredients

Filling

  • 5 cups peeled, diced apples Wealthy or Cortland
  • 1 cup fresh cranberries
  • ½ cup sugar
  • ½ cup + ½ Tbs flour
  • ½ tsp Penzeys ground cinnamon
  • ¼ tsp Penzeys ground nutmeg
  • tsp Penzeys ground cloves

Topping

  • ½ cup old fashioned oats
  • ½ cup sucanat
  • ¼ cup melted butter or coconut oil
  • tsp baking powder
  • tsp baking soda

Instructions

  • Preheat oven to 350°.
  • Toss diced apples and cranberries in a bowl with sugar, flour, and spices.
  • Spread the mixture evenly in a pie plate.
  • In a separate bowl, mix the oats, sucanat, baking powder, and baking soda. Add melted butter or coconut oil and mix until evenly distributed.
  • Sprinkle the topping over the fruit and bake for about 45 minutes. The topping should be slightly golden and the apples should be easily pierced with a fork.
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Fall Fun Day

Two Saturdays ago, my family and I celebrated our 4th Annual Fall Fun Day. What is Fall Fun Day? It’s one of the best days of the year and basically a holiday. I pick a Saturday in mid-October when everyone is free and we pack in all the fall activities we can! This year included the farmer’s market, apple picking, baking, hiking, and had the weather cooperated, a corn maze.

Baking

For me, the festivities began Friday afternoon as soon as my I got done with my monogastric nutrition class. I stopped at the store for a few baking essentials and was soon scurrying around the kitchen making a Pumpkin Cheesecake for dinner on Saturday night.

Come Saturday morning, I was out of bed at 4 AM because there was still lots to be done in the kitchen. My first task was French pressing a piping hot mug full of Purity Coffee, so I’d have plenty of energy for a long day. I quickly whipped up a loaf of pumpkin bread to keep in the freezer for later in the week and then a batch of Pumpkin Scones with Maple Nutmeg Glaze for breakfast. By 7:30, Daniel and I were heading out the door to Dane County Farmer’s Market.

Farmer’s Market

There are quite a few farmer’s markets in the Madison area, but nothing compares to the Saturday market on the capital square. Vendors line the sidewalks, selling produce, meat, cheese, flowers, honey, maple syrup, herbs, and baked goods. The market opens at 6:15 am and the earlier you can arrive the better. The crowds are lighter and there’s just something about the downtown atmosphere with the crisp air on a misty fall morning as the sun is just coming up.

Daniel and I met up with his mom and my sister around 8 o’clock. We took a couple laps around the Square, stopping by our favorite vendors’ booths. After that, our next stop was Appleberry Farm.

Apple Picking

Even though it’s getting late in the season, we were still able to pick our own Empire and Ida Red Apples. Just a quick PSA for anyone planning to go apple picking: it doesn’t work that well to sit on someone’s shoulders to reach the high ones. Let someone tall grab them or just let them be. There are plenty more within arm’s reach. 🙂 We did actually find a lot of apples despite being told that the trees were pretty picked over. Last night, I decided to use them to make a cranberry apple crisp, so stay tuned for that recipe coming soon!

With our apples and fresh cider, we made a quick stop at my parent’s house. We dropped off our goods from the morning and then everyone plus Macy, the dog, piled in two cars for the short trip up to Devil’s Lake State Park.

Hiking

We first hiked up the East Bluff Trail. It’s a pretty strenuous climb with lots of uneven “stairs” in the rocks. Macy, of course, had absolutely no problem, scaling the rocks like a little mountain goat. I, on the other hand am much less nimble, but I’ve hiked the trail enough times to handle it well.

And even though it hike is difficult, when you see the view from the top, it’s completely worth it. From the colorful bluffs in the distance to the serene lake below, it’s really a breath-taking sight!

Instead of taking the trail down and all the way around the lake, everyone seemed about ready for lunch, so be opted for the direct route back to ground level. After a picnic, Lauren was cold and tired, so she went home with my parents and Macy. Meanwhile, the rest of us took a nice walk along the lake shore.

Dinner

When we arrived back at the house, Lauren and my mom were making a fall inspired charcuterie board. Basically, it’s a big platter of various cheeses, meats, fruits, crackers, and other little snacks. To learn how to make one yourself, check out Lauren’s blog here!

Everything was so delicious, but we had to save room for buffalo stew, homemade bread, and of course pumpkin cheesecake! The plan was to go to the Treinen Farm corn maze that night, but by this time it was cold and rainy. A little further north they were even getting some light snow! So after a long day outside, we decided to stay home, play some games, and just relax.

Overall, I’d have to say that the 4th Annual Fall Fun Day was a success! I hope you all decide to give it a try this year or next!

3 Ingredient Roasted Butternut Squash

Fall is finally here which means back to school as well as lots of opportunities for fall baking. I’ve been settling into apartment life for the past month and now that classes have started again, it’s hard to find time to actually cook wholesome meals. Thankfully I had yesterday morning free to do a little meal prep, including roasting some squash from my grandpa’s garden. It makes a perfect side with pretty much anything. This recipe is extremely simple and easy too (only three ingredients), so it’s perfect for this busy time of year. Enjoy!

butternut (1)

Ingredients:

1 Butternut squash

2 Tbs. butter

2 Tbs. brown sugar

Directions:

  1. Preheat oven to 400°F.
  2. Cut squash into halves vertically and scoop out seeds to discard. Place the squash skin side down in a glass baking dish.
  3. Make three slices in each half of the squash, being sure not to cut all the way through. (See above photos.) This will allow the butter and brown sugar to flavor more of the squash.
  4. Spread the butter evenly on both halves and sprinkle with brown sugar.
  5. Bake skin side up for approximately 30 minutes or until the squash is soft a fork can be inserted easily.
  6. Squash can be eaten as is or scooped out of the skins and mashed. Enjoy!

 

Fall Harvest Couscous Salad

Hi everyone! I hope you are all enjoying fall as the air is getting crisper and the leaves are finally changing colors! Today I want to share a variation of my Sweet Potato  and Quinoa Salad. Instead of quinoa, I used couscous and replaced the sweet potato with butternut squash. At first glance, they look pretty similar, but the curry gives the couscous a totally different flavor and a bit a heat. I’d love to hear what you think or which you prefer, so feel free to comment below!

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Serves 5

Ingredients

  • 1 butternut squash, diced
  • 1 1/3 cup dry couscous
  • 1/3 cup dried cranberries
  • 1/3 cup curly parsley, chopped
  • 1/4 cup green onion, chopped
  • 2 Tbs. olive oil
  • 1 Tbs. pure maple syrup
  • 3-4 tsp. Penzeys Curry
  • Salt and pepper

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Toss the squash in your favorite olive oil and salt and pepper to taste.
  3. Spread the squash evenly on the baking sheet and roast until tender.
  4. While the squash is in the oven, prepare the couscous according to the package directions.
  5. Meanwhile, whisk the olive oil, maple syrup, curry, salt, and pepper in a small bowl.
  6. When the couscous is done, put it in a large bowl and toss it with the dressing.
  7. Add the squash, cranberries, onion, and parsley.
  8. Adjust seasonings as necessary. Serve hot or cold.

Pumpkin Scones with Maple Nutmeg Glaze

Hi! So I’m super excited to announce that today is my family’s second annual Fall Fun Day! “What is Fall Fun Day?” you ask. Fall Fun Day is any day in the middle of October dedicated to doing every fun fall activity one can think of in one awesome day! It originated last year as my birthday celebration because I had day off school the Friday before my birthday. I decided I wanted to spend my last days before legal adulthood doing all the fall things I love, but never have time to do anymore. We baked, went apple picking, hiking, picnicking, and ended the day with a corn maze.

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Lauren and I almost had too much fun at the apple orchard last year!
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What is Lauren doing with that apple cider doughnut? That’s not clean eating! 🙂
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Hiking at Blue Mounds State Park

We had so much fun that we decided it would be an annual event, so here we are one year later with me still being a kid at heart. This year’s itinerary consists of baking these scones, going to the Dane County Farmer’s Market, hiking and picnicking at Yellowstone Lake State Park, apple picking, and ending the day with the corn maze once again. Hopefully I can follow up with some new pictures of this year’s festivities. For now, here is the recipe for these mouthwatering autumnal scones! Enjoy!

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Ingredients

Scones

  • 3 Tbs. skim milk*
  • 1/4 tsp. apple cider vinegar*
  • 2 cups whole wheat pastry flour
  • 1/4 cup sugar
  • 1 Tbs. + 1/4 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 7 Tbs. cold butter
  • 3/4 cup pumpkin purée
  • 3 Tbs. pure maple syrup
  • Mini chocolate chips (optional)

Glaze

  • 1 1/3 cups powdered sugar
  • 2 Tbs. pure maple syrup
  • 1 Tbs. skim milk
  • 1/2 tsp. pure vanilla extract
  • Pinch of nutmeg

Directions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat
    .
  2. In a medium sized bowl, stir the milk and apple cider vinegar together. Set aside as this will make a “buttermilk” after 10-15 minutes. *
  3. In a large bowl, combine the flour, sugar, baking powder, and salt.
  4. Cut in the butter and mix it together with the dry ingredients by hand or with a pastry blender. (I recommend using your hands as always.)
  5. Add the pumpkin and maple syrup to the “buttermilk” and then combine with the dry ingredients.
  6. When everything is well mixed, add some chocolate chips if you would like. If the dough is still pretty sticky, add some extra flour.
  7. Turn out half the dough onto a well floured surface and form it into a circle about six inches in diameter. Cut the circle into six pieces and place the scones on the baking sheet. Repeat with the rest of the dough.
  8. Bake for about 15 minutes or until a toothpick comes out clean.
  9. When they are cool, whisk all the ingredients for the glaze in a small bowl and drizzle over the top.
  10. Enjoy!

*Instead of using skim milk and apple cider vinegar, regular buttermilk will work as well.