Tag Archives: brown sugar

Plum Cranberry Crumble

21 Oct

Recently we’ve been getting an abundance of plums in our CSA. I’ve kind of run out of ideas with them. Then, we received a bag of cranberries! How awesome! Except it wasn’t Thanksgiving so I couldn’t make cranberry sauce. So I came up with this crazy idea of combining them into a delicious crumble.

The verdict? My husband told me it was the best thing I had ever baked, ever. Whoa. That’s pretty extreme. But I knew he was serious when a day or two later it was half gone. Hmmmmm…..

But I mean, he was on to something. Delicious brown sugar crumble on top AND on the bottom? Tender slices of sweet plums plus the tarty goodness of cranberries? Yeah, I suppose I should have just known it was going to be amazing.

Can we talk about something ELSE that is amazing besides this crumble???

Wait for it…..


So many of you know that I’m in grad school studying to be an elementary school teacher. Well, my original plan was to stay at my job at the insurance company I was working for until I had to start my practicum next year. Well, I decided I didn’t want to do that anymore. Mainly because I felt like I was the only person in my program NOT in a school. You catch my drift?

So when my classmate and friend told me that the school she was working at was looking for an aide for a 4 year old boy with autism, I took it as a sign. I interviewed and was offered the job RIGHT after the interview. Talk about AMAZING!

So, to make a long story short, I’m into my third week at the school and I’m absolutely in love. While there are challenging days, exhausting days, new worries over just how I’m going to be able to afford to do anything anymore, there are also the days when everything goes amazing and I feel like I’m really connecting with not just my one on one, but with all the students. And I wouldn’t go back to my old job for anything. It’s nice to find something that you really click with, when you don’t feel like you are going to work everyday, but you are enjoying what you are doing!

So enough of my gushing. But you can help me celebrate by making some of this delicious Plum Cranberry Crumble!

Plum Cranberry Crumble


Adapted from Two Peas and Their Pod


For the crumble:

  • 1 1/3 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 10 tbsp unsalted butter, melted
  • 1 tsp nutmeg
For the filling:
  • 3 cups thinly sliced plums
  • 1.5 cups cranberries
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1.5 tbsp cornstarch
  • 1 tsp vanilla extract
  • Juice from 1 lemon
  1. Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray and set aside.
  2. In a medium sized sauce pan, combine the plums, cranberries, sugars, cornstarch, and lemon juice and bring to a boil. Once it has been brought to a boil, reduce the heat to medium-low and continue simmering until the sauce thickens and the cranberries start to burst, about 10 minutes.
  3. For the crumble, combine the flour, oats, brown sugar, cinnamon, salt, and nutmeg in a medium sized bowl. Add the melted butter and mix until the mixture is no longer dry, but do not over mix.
  4. Pour half the crumble mixture into the bottom of the baking dish. Pour the plum/cranberry mix over the bottom crumble and use a spatula to make it even
  5. Dump the remaining crumble on top of the mixture and gently pat the crisp down.
  6. Place in the oven and bake for about 30-40 minutes, until the top is golden brown.
  7. Let cool for about 15 minutes before serving.




Applesauce Oat Muffins

5 Apr

I love breakfast. I would have it for lunch and dinner if I could. Maybe even dessert (hello, waffles?).

But here’s the thing, during the work week, I can’t stand breakfast.

I get bored with it. I mean, there’s only so many times you can have the cereal/oatmeal/toast/eggs rotation before you go slightly insane. And I don’t have a lot of time in the morning, so it’s not like I can get really creative in the morning.

But anything that I can make ahead of time and have for the entire week and not be sick of it by Day 2 is a big winner in my book.

And these babies are healthy to boot. You could go all out and make homemade applesauce for said muffins, but I was lazy. And didn’t have enough time. Or enough apples. But homemade applesauce is delicious and amazing. Maybe some day I’ll share with you an awesome applesauce recipe.

Oh, and IN CASE YOU DIDN’T NOTICE, over on the right hand side is a little box advertising my *brand spankin’ new* Facebook page. Make a girl happy and give it a “Like”. It really does wonders for my self-esteem.

Applesauce Oat Muffins

Recipe adapted from Crepes of Wrath

  • 1 cup white whole wheat flour
  • 1/2 cup all purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 eggs, room temperature
  • 3/4 cup light brown sugar
  • 2 tbsp honey
  • 1/3 cup buttermilk (or combine 1 tsp and add enough milk to come to 1/3 cup, let sit for 10 minutes)
  • 1 cup applesauce
  • 7 tbsp melted butter
  • 1/2 cup chopped candied orange peel
  • 1 cup rolled oats, plus more for topping

In a small bowl combine the flours, baking powder & soda, cinnamon, allspice, ginger, nutmeg and salt and whisk together.

In another medium bowl whisk the eggs, brown sugar, honey & buttermilk  together until combined (I did this all by hand, it was slightly liberating). Make sure the eggs are mixed in really good. Add the melted butter and again stir to combine. Then add the applesauce and, guess what? Stir that to combine.

At this point, I switched to a spatula instead of a whisk. Gradually add the flour and fold in to combine. Then fold in the candied orange peel and the oats until everything is combined loosely.

Spray and flour your muffin pan or line with muffin cups. I used my large muffin pan and that made about 9 muffins total. Add enough batter to bring it about 3/4 of the way to the top. Sprinkle more oats on the top

Bake in a preheated 400 degree oven for 18-22 minutes, or until the tops spring back up when touched, or a toothpick inserted into the middle comes out (mostly) clean.

Let the muffins sit in the pan for a couple of minutes, then let them cool completely on a wire rack.

If you are feeling extra indulgent, mix some chocolate chips into the batter. You know you wanna.

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