Walk onto these grounds and you know you’re exactly where you’re suppose to be.
The smell of pies baking, the hay wagon coming around the corner, smiling folk carrying
bushels of apples, laughing children running around the orchard – this is the kind of spot you’re
thrilled to discover and you just know you’ll be visiting again sooner than later.
They even have a tasty shop in the log cabin with scrumptious offerings of baked goods, apple cider,
honey and so much more!
With all these gorgeous apples, something delectable was bound to be baked as soon as possible!
I got to work.
But you can hardly call it work, when you get to look out into the gloaming, watch the
sailboats in the distance and make swirly garlands out of apple peels, relishing in the
simple joys of life.
Apple Cranberry Crisp is my husband’s favourite dessert.
It ranks pretty high on my list too. It’s warm, it’s sweet, it’s a medley of spices and a hint of tart –
It really does hit the spot. And boy does it start the apple season off right!
This is the first of many apple recipes to come…my head is swirling with possibilities.
There is nothing like the smell of something good baking in the oven,
coffee brewing, candles flickering, Little A. laughing and dancing with daddy
and time standing still.
From our home to yours,
I hope you really enjoy this one!
For more information about Log Cabin Orchard, please call: 613-826-1596
6 apples peeled and chopped
1 1/2 cup cranberries
1 cup brown sugar
3 Tbsp cinnamon
1/2 tsp nutmeg
3/4 cup warm melted butter
2 cup gluten free oat flour
2 cups gluten free rolled oats
Peel & chop apples, place in medium sized casserole. Add in cranberries.
In a small bowl, mix together 1/2 cup brown sugar, 2 Tbsp cinnamon and nutmeg.
Sprinkle over apples and cranberries and mix well, making sure to coat the fruit.
In a medium bowl, mix together oat flour, rolled oats, 1/2 cup brown sugar and
1 Tbsp cinnamon. Add in 3/4 cup of warm melted butter –
stir until the crumble begins to form.
Pour the crumble on top of the apples and cranberries. Cover with lid.
Bake covered for 45 minutes at 350F
and then for another 15 minutes uncovered.
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