See that plate up there? The one with the most delicious fall dessert ever on it? That, my friends, was my most memorable food moment yesterday. Well, that, and the fantastically amazing omelet my hubby made me at 10 o’clock last night when I told him I was starving. What a guy. Wait….am I the only one who assesses her food moments? That’s totally a thing right?
Want a little behind the scenes of Becky Bakes? Usually, I taste-test desserts before I photograph them. You know, for business purposes (not because I have no self-control….not at all). Really though, I don’t want to bother photographing the food in question if it isn’t truly blog-worthy.
I didn’t taste test this one. I knew it wasn’t necessary. I mean, look at it. How could that not be good? And it really was.
This plate right here. I walked it straight to my couch after its little photo shoot and savored every single last morsel on it.. I was transported. Literally, I think. I realized afterwards that one of my kids had been repeatedly trying to ask me a question. Oops. Fortunately, I think the child in question eventually realized that mommy was having a moment and he better just wait a minute. So there you have it. An irresistible fall dessert….or a three-minute vacation on a plate. However you want to look at it.
|Maple Apple Cranberry Crisp with Oat & Walnut Streusel and Maple Whipped Cream|
- 3 large apples, peeled and cored
- 3/4 cup fresh or frozen (unthawed) cranberries, coarsely chopped
- 1/3 cup maple syrup
- 1 tablespoon cornstarch
- 5 tablespoon cold unsalted butter, cut into small pieces
- 1/2 cup walnuts, coarsely chopped
- 1/3 cup white whole-wheat flour
- 1/3 cup old-fashioned rolled oats (not quick-cooking)
- 1/4 teaspoon salt
- 3 tablespoons organic cane sugar
- Preheat oven to 425 degrees.
- Thinly slice apples.
- Toss in a medium bowl with cranberries, maple syrup, cornstarch, and a pinch of salt until evenly coated.
- Butter an 8 or 9-inch baking dish. Mix walnuts, flour, oats, cane sugar, and salt in a bowl until combined.
- Work in butter with your fingertips until topping has pea-size crumbs.
- Spread apple mixture in prepared dish.
- Sprinkle with topping.
- Bake until filling is bubbly and topping is golden brown, 25 to 30 minutes.
- Let cool slightly before serving.
- Serve with maple whipped cream.
For Maple Whipped Cream: Whip 1 cup of heavy whipping cream and 1 tablespoon of real maple syrup together until soft peaks form. I threw them both in my Vitamix and it worked like a charm!