Some people complain that my recipes make too much food.
My response: TOO MUCH FOOD?? IS THERE SUCH A THING?
I’m sorry my recipes make so much food. But in a family of nine, with four kids being teenagers, if something isn’t nailed down or running away, it’s eaten. And it’s eaten FAST! Seriously, I’m thinking about starting up a “Feed the Keeley Kids Fund” and accepting donations. So, if you make one of my recipes and you have some leftovers, feel free to drop them off by my house. I will let you write your name on piece of paper that says, “I helped feed a Keeley Kid” and I’ll stick it on my fridge.
Okay, so maybe it’s not that bad. But while I’m on the subject of donations, this is a great season to dig a little deeper in you wallets. Food banks are hurting in this economy, just like many of us. So if you can share some of your groceries with them, that would really be a blessing. Also, a great way to help families who may be having a tough time this season is to buy a few gift cards from your local grocery store. Then, mail them out anonymously with an encouraging note.
But on a side note, you may be amused to know that I bought five large pizzas two days ago and they were gone before I got a single slice. My kids are walking furnaces!!!!
Oh, wait a minute, I was going to post a recipe, wasn’t I? Man, oh, man…do I get distracted or what?
This recipe for Apple Cranberry Crisp is perfect for this time of year. You can pick up Granny Smith apples any old time. But you can only get fresh cranberries during the fall. If you are planning on picking up a bag from the produce section, go ahead and get three or four and toss them in the freezer. Fresh cranberries freeze beautifully and you can add them to a ton of dishes and goodies.
Apple Cranberry Crisp
4 pounds Granny Smith apples (peeled, cored, and thinly sliced)
2 cups cranberries
2 tsp almond extract
1/2 cup sugar
1 1/2 Tbsp cinnamon
2 tsp nutmeg
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup butter, cut into little pieces
1 cup slivered almonds
1. Preheat oven to 375º. Butter a 9 x 13 baking dish (I know, I know, it’s a lot! You’re bringing the leftovers to my house, remember?)
2. In a large bowl, mix together apples, cranberries, almond extract, sugar, cinnamon, and nutmeg. Place evenly into baking dish.
3. In the same bowl, combine oats, flour, and brown sugar. Add the butter and the almonds and “smoosh” the whole mixture together with your hands until it is a crumbly mixture. Spread the topping over the apples with your fingers.
4. Bake for about an hour, or until the topping is golden brown and the apples are tender (you can pull a slice out and test it, but if it’s bubbly, then it’s probably done). Don’t forget to top this bad boy with some vanilla ice cream when you serve it up.
BEWARE! The smell of this dessert is absolutely intoxicating. I will not be responsible for any irrational behavior that occurs while this is baking in the oven (I believe that’s when I got pregnant with baby number seven).