Autumn Crumble

Ingredients for filling
1 apple, sliced thinly
1/3 cup cranberries, frozen or fresh
1/3 cup blueberries, frozen or fresh
2 Tbs brown sugar
2 Tbs orange juice
Dash of cinnamon
Dash of allspice

Ingredients for crumble
1/2 cup flour
1/4 cup brown sugar
1/4 cup oats
5 Tbs chilled butter
Dashes of cinnamon
Dash of Chinese Five Spice
Dash of clove powder


Procedure
Preheat oven to 350 degrees. Combine filling ingredients in a small mixing bowl. Evnely distribute among 6 4oz ramekins. In a separate bowl combine crumble ingredients. Evenly distribute over the 6 ramekins. Place ramekins in a 9x13 baking dish or on a cookie sheet. Bake for 25 minutes or until delicious.


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Cranberry Almond Bundt Cake

Ingredients
2 cups white flour
3/4 cups rye flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp cardamon
1 tsp cloves
1 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup plain yogurt
1 cup toasted almonds, chopped
1 cup frozen cranberries

For Glaze
2/3 cup powdered sugar
4 Tbs lemon juice

Procedure
Preheat oven to 350 degrees. To toast almonds place coarsely chopped almonds on cookie sheet in 350 degree oven fro 7-10 minutes. In a medium mixing bowl beat butter until smooth. Add sugars and cream together for approximately 3 minutes. Add eggs one at a time. Add vanilla and yogurt. Stir in between each addition. Add in all dry ingredients. Mix until just combined. Fold in cranberries and almonds. Pour batter into greased bundt pan and bake for 65-75 minutes, or until tester comes out clean. Let dry completely before glazing. For glaze combine powdered sugar and juice. Drizzle over cake.



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Adapted from an Epicurious recipe.