I have to admit it. I love me some Martha.
I flip through the pictures of her magazines, and browse her Pinterest boards and think to myself how nice it must be in Martha’s happy land. Where everything is perfectly braised, and you can not only knit your own socks, but match them with your perfectly stitched tea cozy.
But let’s be real. I’m not a tea cozy kind of girl. Which is why there’s another reason I love Martha.
Because she is a former convict. Remember that? Remember when Martha Stewart went to jail, and the world was like um…what?
And then she got out of jail, and continued being the classy lady she always was. Like, yep, I did my time, and I still make a mean key lime pie…you just might find a cell key buried inside this time.
Since I don’t actually know Martha Stewart, this is really all conjecture. But what I do know is this recipe for cranberry apple crumble is the best I’ve found so far. It’s a must-make for me every year, and for a girl who craves constant variety in her diet, that’s really saying something.
Ingredients (recipe adapted from Martha):
- 1 1/2 pounds apples (about 3 medium), peeled and cored
- 1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
- 1/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats (not quick-cooking)
- 3 tablespoons packed light-brown sugar
1. Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
2. Butter an 8-inch square glass or ceramic baking dish. Mix flour, oats, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.
3. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.