Monday, November 19, 2012

Acorn and Apple Craisin Crumble

Fall is in full force people! And I love it! Beautiful fall weather occurs in South Florida. It cools off at night to a mere 50 degrees and warms up during the days to 75-80. Fall here reminds me of Summer weather back in Montana.

I am enjoying Fall and all it has to offer. Thanksgiving is this week and I am ready to chow down. Squash is a very "fall" food for me. It just screams tradition, harvest time, and Thanksgiving. I usually toss my Acorn Squash in the oven sliced in halves with a little brown sugar and butter. I think that is the most traditional recipe for Acorn Squash that I use.

I enjoy it, but wanted to try something different, so I made what I call Acorn and Apple Craisin Crumble. YUM! With Acorn Squash, Crisp Apples, Craisins, Nutmeg, and a crumble topping, this Acorn and Apple Craisin Crumble is the Acorn Squash recipe you have been looking for. It is the perfect side dish, or dessert!

Amp up the amount of fruits and veggies for a side dish, or add a little extra crumble topping with a scoop of ice cream for a dessert. Either way it is a WIN/WIN! Best way yet to get your fruit and veggies in one dish! You must try this. I have already made this more than once.

Squash and Apples can be peeled and cut ahead of time and stored, as well as the topping if you would like a semi-make ahead dish.

Acorn and Apple Craisin Crumble

Base Ingredients
3 cups of Acorn Squash. Peeled, sliced and diced. (explain below)
1 cup apple sliced-n-diced same size or a tinch bigger than squash - (approx. 1 apple-Fiji)
1 TB very cold hard butter
1/2 cup craisins
1/8tsp nutmeg
1/2 crisp topping
Toasted walnuts or pecans 1/2 cup chopped (or can place them untoasted in topping)

Topping Ingredients
1/3 cup oats
1/3 cup brown sugar
1/4-1/3 cup flour
1/2 tsp (heaping) cinnamon
3 TB butter melted

(Pictures of steps below as well)

-Cut Squash in half and scoop out seeds and goop.
-Use a large knife to cut each half into slices like you would a cantaloupe
-When you have cantaloupe/banana shaped type slices, use a vegetable peeler to peel the
 skin off.
-After skin is pealed off, use a knife to cut the squash slice into pieces the size/shape of
 canned pineapple. (somewhere between tidbit and chunk size)
-Throw all cut up squash in a bowl. Set aside.
-Preheat oven to 375.
-Next peel one large Fiji Apple. Cut and core it. Slice into similar size pieces as the
 squash.Toss it in the bowl with the squash.
-Toss the craisins in too. Toss.
-If you are choosing to put nuts in with apples, put them in now too. If you would like
 them in the topping, wait till later.
-Take a baking dish approx size of a large pie plate, quiche dish, or 8x8, 9x9 square and
 spray with nonstick or butter it.
-Throw the apple/squash/craisin mixture in the greased baking dish and  spread out
-Next Sprinkle nutmeg over the mixture.
-Then use a small knife to slice up the hard butter and sprinkle that over the top.
-Set aside.
-In the empty bowl that used to have the apple mixture in it, put the oats, brown sugar,
 flour (start with 1/4 cup), and cinnamon. (If you are choosing the option for nuts in the
 topping this is the time to toss them in.) Stir to mix evenly.
-Next pour in the 3 TB of melted butter. Stir with fork.
-This should be like apple crisp topping. If you think it should be a bit more crumbly add
 a little more flour.
-When the crumbles are to your liking, sprinkle them over the top of the apple/squash
-This will not cover the apples and squash completely as this is  side dish. It would
 delicious as a dessert with whipped cream or ice cream though too so if you would like
 to do that, double the topping and it will be a little sweeter:)
-Pop in the oven at 375 for 35-45 minutes or until topping is brown and crunchy looking
 and a squash piece is tender when poked with a fork.
-Let cool for 15 minutes before serving.


Squash and apples

Squash, apples, craisins, butter

 Squash, apples, craisins, butter, nutmeg

Mixture with crumble topping on top. 
Less for side dish, more for dessert.
Play with the amount of flour and oats to accomplish desired crumble texture.

Baked until medium brown and squash is tender.


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