"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
Jenna and I decided real early last week what this week's TwoFaced ingredient would be cranberry. I was intimidated from the start. I mean, who in the hell cooks with cranberries outside of Thanksgiving?? At first I was like, maybe I could make a paleo spritzer? And then Jenna was like "....ummmm...yeah. No, yeah, I'm sure that'd be great." And then Kyle was like "that's a terrible idea." And then I stopped thinking about it and went on with my week. Until I texted Jenna on Sunday and said "yo, what's our ingredient this week?"
The ingredient cranberry was literally so intimidating to me, that I actually pushed it out of my mind. Like, entirely forgot that we had previously chosen it. And when I remembered, I just texted her one word: "shit." But like the immaculate conception, my mind was inexplicably impregnated by the recipe I conjured up for this week--CranApple Crumble.
my recipes, I found this to be laughably easy to put together. Some apple (I used MacIntosh), frozen cranberry, spices, and honey, topped with a lick-the-bowl-good mixture of almonds, cashews, and maple syrup make for a dreamy crumble.
Personally, I ate it for breakfast at one point. And then dessert. And then dessert again.
And then I topped it with some coconut whipped cream and it was overrrrrrrrrrrrrrrrrrrr!!!!
I know Jenna prepared far better for her cranberry-inspired recipe, so make sure to check it out!!
Makes about 6 small tarts worth
For the filling
- 4 medium apples, sliced then with a mandolin or cut into bite size chunks
- 1 cup frozen cranberries
- 1/2 cup raw honey
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
For the topping
- 2/3 cup raw almonds
- 2/3 cup raw cashews
- 1 cup maple syrup
- 1 tsp. cinnamon
- Preheat oven to 375 degrees F.
- In a large bowl, toss all the filling ingredients together.
- In a food processor, pulse topping ingredients until the nuts are chopped small, but not finely ground.
- In small tart pans, divide the filling mixture evenly. They will be very full (overflowing, even), but they will bake down quite a bit.
- Top each crumble with the nut mixture and press down.
- Bake for about 30 minutes, or until the top is golden and the fruits are soft.