cranberry apple pie
Happy Thanksgiving! I realize it is the morning of – and most of you have already chosen your turkey day dessert. However, for any of you last minute recipe hunters – this one is a winner. It’s a cross between a cake and a pie. And it’s so good in fact that I ate some for breakfast this morning with a cup of green tea. I grew up in New England so cranberries are near and dear to my heart. They are chock full of antioxidants, fiber and vitamin C. These little berries are also anti-bacterial (as they are extremely effective [in 100% juice form] against urinary tract infections). The tartness of the cranberry is the perfect complement to the sweetness of the apple. And it’s so moist. This is a very quick and easy recipe so you can toss everything together and still have time to devote to the remainder of your dinner preparations. Side note: I’ve received a comment that this cake came out a bit dry using Bob’s Red Mill all-purpose flour mix (containing bean flour). You definately do NOT want to use bean flour with this recipe – it dries it out considerably.
1/2 cup walnut oil
1/2 cup agave nectar
2 tblsp unsweetened applesauce
1 tsp gluten free vanilla
1 cup whole cranberries
1 Braeburn apple, peeled, cored and diced
3/4 cup all-purpose gluten free flour
1/2 cup ground almonds
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cloves
1 1/2 tsp ground cinnamon
- Preheat oven to 325 degrees. Place oven rack in the middle/center of the oven.
- In a large bowl, combine the oil, eggs and agave. Whisk to combine until thick and bright yellow – about 20 turns. Add applesauce and vanilla and stir. Finally, stir in the cranberries and apple. Set aside.
- In a separate bowl, combine flour, almonds, baking powder, salt, and spices. Give it a whirl or 2 with a clean whisk. Pour dry ingredients into wet ones. Stir with a wooden spoon until well mixed.
- Oil your baking dish and then place some parchment paper on top of the oil. Smooth out the paper to remove any air bubbles. Side note: If you’re going for presentation on a lovely cake plate – use a 8″ or 9″ springform pan – removing it from the base will be a cinch. If you’d like something more “cobbler” style, feel free to use something different.
- Place dish in the oven and bake for 50 minutes – until the center of the cake is set. Let cool 10-15 minutes or so.