Lemon Cranberry Apple Crumble
If anyone knows me, they know I love deserts. Deserts are so good, but you can't eat them everyday because then you feel like a big bag of sugar; rotting away on the inside. I wanted to make a desert for my family for Thanksgiving, but the challenge was to make it not horrible for us. Essentially, half of us are pro-desert, one of us is pro-sometimes desert, and the other is I don't like sweets. I wanted to cater to everyone. I wanted it to be light and based off of a fruit so I went to Youtube and found Gordan Ramsays Apple and Cranberry Crumble. It's so good.
I love apple crumble, it's like a pie, but without the extra dough. So, since I was trying to find a recipe that wouldn't be overloaded on sugar, I figured I'd share some fun facts about how much sugar is in things, like apples, dried cranberries, and lemons. I love Google for this reason.
Okay, so approximately one tablespoon of sugar is equal to four grams of sugar. Here is a tablespoon of ketchup to illustrate how big that is.
Here's the thing though, there are sugars your body can digest and use and then there is sugar that takes your body longer to process. Sugars, that come from a fruit are the kinds of sugars your body can digest and use as fuel. Added sugars, like granulated sugars are the kind of sugars that are foreign to our body's and a lot of it takes a lot of time to digest it. It offers a really big high and then a really big crash, but sugars that derive from something completely natural, will give more of a lasting average of energy. Honey (17g of sugar in 1 tablespoon) is a better added sugar, but it depends on how it was processed. It's not always a great alternative, raw honey is better because it hasn't been as processed. Maple syrup (14g of sugar in 1 tablespoon) is also a better alternative. But they are better than straight granulated sugar.
Okay, so now that you are well versed in types of sugar, let's get started.
Things you will need: - A baking dish that you can use on the stovetop and in an oven. I used a square cake tin and it worked fine, but if you want to get fancy, a ceramic pie plate with handles would be nice.
- Two to three tablespoons of granulated sugar. (This is 8-12 g of sugar) - 1/4 teaspoon of Cinnamon (0.025 g of sugar , Digestible)
- 1 tablespoon of vanilla extract (1.6 g of sugar), you can use a vanilla bean pod, but those are really expensive and you can get them at specialty food stores.
- Three apples, one shredded other two cut up, which is about a cup each ( 33 g of sugar, digestible)
- 1/4 cup of reduced sugar cranberries. (14 g of sugar) These are really hard to find unsweetened and the best I could find was reduced sugar.
- 1 lemon zested and 1/2 of lemons juice (0.8 g of sugar, digestible)
- Between 3/4 and 1 cup of flour (0.3 g of sugar) - Two tablespoons of granulated sugar (8 g of sugar) - 50 g of Butter Chilled, this is like 1/5 a cup of butter.
- 1/4 teaspoon of cinnamon.
- 4 tablespoons of granola. (You may want to make your own to avoid extra added sugars) How to make this: - In the baking dish, on top of the stove, on low heat, add the two-three tablespoons of sugar, cinnamon, and vanilla. We are making a caramel, so it is imperative that you do NOT mix this with a spoon or spatula. Let the sugar turn brown and mix it around from time to time by swirling the dish.
- Once the caramel mixture is brown, add in the shredded apple and now you can stir everything around with a spatula or wooden spoon. Let the apple really dissolve and then add in the cup up apples.
- Let the larger chunks of apples cook a little bit and add the cranberries and lemon. Let it simmer until you have the crumbs ready.
- Then you want to make the crumbs. Add in the flour and butter together and work it together with your hands, add in the sugar and cinnamon as well as the granola. Add this to the top of the apple mixture and place the whole thing in the oven at 350 degrees until the top is golden brown.
Now if you want, you can make whipped cream, the best whipped cream is homemade. Whip whipping cream or heavy cream, vanilla, and a little sugar until you get stiff peaks (meaning the cream holds up when you remove the mixer from the whip cream)
That's it! That is my Thanksgiving desert recipe and it's an amazing treat! Hopefully my sugar breakdown is understandable and just know that they are approximate numbers.
I hope you try this at home and thanks for reading,