Rustic Apple Crumble Recipe
This rustic apple crumble recipe combines fresh apples with the warm flavours of cinnamon and cloves, topped with a crisp oatmeal crumble. Simple to prepare, this dish makes a stunning Thanksgiving dessert, Christmas dessert or served up pretty much any day of the week in the fall and winter months!
***
Like most basic white chicks, fall is my favourite time of year. I love the crisp fall air and crunchy leaves underfoot. I love the earthy reds, oranges and browns that mix with the evergreens here in the Pacific Northwest. I love the cozy glow of candles as the nights get darker, and the warm scent of pumpkin spice that seems to infiltrate life at this time of year. And I love apples.
Ever since we moved to our old place with the big ol’ apple tree where we first started homesteading, apples have become a fall treat that we eagerly await each year. I hardly ever buy apples from the store anymore, and would rather wait until the abundance of the fall harvest to enjoy them fresh, preserve them and bake them into all sorts of goodies.
Applesauce was the very first thing I ever canned, and it’s a standby every year!
The Gravenstein apple tree at our old place has been on the property for roughly 100 years or more. A couple winters ago, the snow pack was so heavy that the largest two branches broke off the tree. The owners had the tree filled with concrete in hopes of preserving what remained. This year it rebounded and gave us lots of apples. Although not nearly as many as we got a couple years ago when the tree was three times its current size!
But I also love to enjoy apples while they’re in season, because there’s really no better time than fall to combine flavours like apple, cinnamon and cloves into all sorts of tasty treats.
By far my favourite apple recipe of all time is this humble but impressive rustic apple crumble. Aside from the time it takes to peel and slice the apples, the rest takes just minutes to prepare and less than an hour to bake to perfection.
It’s always a crowd pleaser and goes well with dinner any night of the week, or for any special occasion. It’s my go-to recipe for Thanksgiving and Christmas dinner (in addition to this divine no-bake whipped pumpkin pie), and Ryan and I even shared some on our anniversary this year after doing dinner at home for the first time. (We had steak and mushrooms with beet greens and garlic out of our garden, by the way, and it was absolutely delish).
I love to bake my apple crumble in my cast iron pan, but you can also make it in a regular baking dish or pie pan. Cast iron adds a rustic feel (and adds iron!) to the dish, so if you have it, cook with it!
But the coup de grâce was definitely the rustic apple crumble skillet that we baked up with our first batch of apples from our tree this year. And it was extra special, not just because it was our 4-year anniversary (woot woot!) but also because this is our last year enjoying the fruits of that tree.
While we’re still transitioning to our new house, we’re saying goodbye to that old apple tree this year and inheriting a hazelnut tree instead! I’m absolutely LOVING our new place, but I will definitely miss the apple tree:(
Hazelnuts are getting ready to fall off the tree at our new house!
Whether you have an apple tree on your property or you buy them from the farmers market, now is the time to gather them and turn them into all sorts of yummy foods that will sustain you and your family now and in the months to come.
Whatever you do with your apples this season, be sure to put this apple crumble recipe on your fall menu. Then put on your sweater, sip a chai latte and enjoy all the comforts of the best season of the year:)
Happy fall y’all!
Ingredients
For the Filling
- 2 pounds of apples, peeled and sliced
- 1 tbsp. all purpose flour
- 1/2 cup brown sugar
- 1 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 2 tbsp. lemon juice
For the Crumble Topping
- 1 cup quick oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup butter
Instructions
- Preheat oven to 350ºF. Combine all ingredients for filling in a large mixing bowl. Stir until well-combined. Spoon filling into a baking dish, pie plate or cast iron pan.
- Combine dry ingredients for crumble topping in a mixing bowl. Stir in melted butter and mix well to combine. Crumble topping should be a little bit clumpy from the addition of the butter and just slightly moist throughout.
- Spread topping evenly over apple filling. Bake for 45-50 minutes and enjoy warm with a spoonful of vanilla ice cream:)
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For Angi Schneider of @schneiderpeeps, the answer is pressure canning, hands-down.
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Whether it’s a busy weeknight and you have no time to cook, you’ve got unexpected company or you find yourself in the middle of an emergency or power outage, having jars of healthy, homemade food –including full meals– on hand always comes in handy.
Angi and I sat down to chat about the many benefits of pressure canning, and about her brand new book Pressure Canning For Beginners And Beyond in an interview for the fall issue of Modern Homesteading Magazine (out now).
To read the full interview and/or to check out Angi’s new cookbook (which includes some seriously drool-worthy canning recipes like Chicken Marsala, Beef Street Tacos, Maple Ginger Glazed Carrots and French Onion Soup), click the link in my bio @thehouseandhomestead or go to www.modernhomesteadingmagazine.com to subscribe and get your first issue free!
For a limited time, you can also become a member and get full access to our entire library of issues for just $7.99/year. Link in bio to get all the goods:)
Seriously though… What’s your favourite food preservation method and why? (There are no wrong answers!)
Let me know in the comments below!👇
For the past week or so, I’ve been sharing a new morning routine I've been committing to...
It's the simple act of lighting a candle to start each day.
In this age of unnatural blue light emanating from our screens, fluorescent and even LED lighting from overhead lights and lamps, it can be quite a shock to the system to go from sleeping in complete darkness to flipping on the bright lights and checking email on your smartphone first thing in the a.m.
By simply lighting a candle and allowing your eyes a minute or two to adjust before turning on the lights or checking a screen, you have the power to create a much calmer and more peaceful start to your day, and that has lasting effects that can and will stay with you all day long.
I know I’m not the only one who can benefit from this simple but powerful morning ritual, so I decided to start a challenge to encourage others to do the same.
If you'd like to participate, grab a candle and a pack of matches (or a lighter) and commit to lighting a candle to start your day for as many days as you can during the month of October.
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If you're interested in learning how to make your own all-natural soy candles with essential oils at home, I'm currently offering my DIY Scented Soy Candles Masterclass for FREE as part of the Handmade Holiday Giveaway, hosted by my friend and fellow Vancouver Islander Diana Bouchard of @wanderinghoofranch
Other limited-time freebies include:
* Exclusive homestead holiday recipes
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* Cute printable gift tags and more!
Click the link in my bio @thehouseandhomestead to check out everything that's included in the Handmade Holiday Giveaway.
And don't forget to join in the #candlelitmorning challenge right here on Instagram!
Sometimes I don’t post photos because I can’t think of a brilliant, thought-provoking caption to go with each one.
But then again, sometimes a photo speaks for itself:)
This weekend reminded me how important it is to be present, both with ourselves and with the ones we love. This weekend I was reminded of what I’m truly grateful for. 🧡
Happy (Canadian) Thanksgiving!
#givethanks #staypresent #familyiseverything
Drop a ❤️ below 👇 if you can relate!
A professional teacher turned homeschooling mom of two, Allyson Speake was spinning her wheels trying to keep up with her family’s fast-paced modern lifestyle until she made the intentional decision to slow down and quit her job as a teacher to stay home and educate her children at home. Nowadays she helps others do the same!
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“Whatever children are exposed to, they are able to soak it up like sponges, but they aren’t getting that exposure to nature,” she says.
Catch the full interview in the Fall issue of Modern Homesteading Magazine. Subscribe for free to read your first issue free or become a member to get this issue plus access to our entire library of past issues for just $7.99/year!
Link in bio @thehouseandhomestead or go to www.modernhomesteadingmagazine.com
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🛠 “Even the simplest tools can empower people to do great things.”
- Biz Stone
The other day I asked you what the most valuable asset is on your homestead, and I shared that mine is my dear husband @thehumblehandyman
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Link in bio @thehouseandhomestead to check it out or go to https://thehouseandhomestead.com/15-essential-tools-home-toolkit/
Which of these tools do you already have?
Which ones are next on your list to invest in??
What are your go-to tools to use around your house and homestead??? (Duct tape totally counts 😉)
Let me know in the comments below! 👇
#toolsofthetrade #toolkit #diy #handyman
🪓 What’s the most valuable asset on your homestead?
For me, it’s this guy right here.
He was only away for two weeks, but that’s all the time it took for me to realize how much he brings to the table, and how valuable it is to have a live-in handyman on a homestead!
When our burner crapped out on our stove in the middle of a canning project last week, I had no idea how to fix it and was ready to buy a brand new stove, but luckily Ryan came home with all of his tools just a couple days later and fixed it for a fraction of the cost of buying a new stove.
When we were getting chickens, he built our chicken coop. When I wanted to put in new garden beds, he built them. Deck? Done! Firewood? Chopped! Bathroom? Remodelled! Car broken down? Fixed! (Did I mention he’s a trained mechanic too?)
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Link in bio @thehouseandhomestead or go to www.modernhomesteadingmagazine.com to subscribe and read your first issue free, or become a member and get this issue plus unlimited access to all past issues for just $7.99/year!
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The reason we tend to love pumpkin spice so much is because it triggers feelings of comfort and nostalgia; Memories of days spent with family at the pumpkin patch or around the Thanksgiving table. In short, pumpkin spice triggers our emotions as much as it tantalizes our taste buds.
But let’s be real, pumpkin spice Pringles ain’t it.
If you’re feeling all the fall vibes and craving a little pumpkin spice in your life right now, stick to the tried and true pumpkin spice latte, but ditch the expensive (and highly processed) commercial PSLs and make your own pumpkin spice syrup (with real pumpkin!) at home for a fraction of the cost! Keep it on hand to add to your coffees, teas and steamed milk beverages all Autumn long.
It’s super easy to make and will put pumpkin spice macaroni squarely in its place (and keep it there!)
Link in bio @thehouseandhomestead to grab the recipe or go to https://thehouseandhomestead.com/homemade-pumpkin-spice-syrup/
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I’ve been feeling pulled to slow down and retreat into my home lately; To turn off the news and social media and focus on the tangible things like lighting the wood stove, preserving the mountains of food still coming out of the garden, and slowly stirring a pot of soup as it cooks on the stovetop.
With everything that’s going on in the world right now, I know I’m not the only one feeling pulled toward hearth and home. This is a heavy time for all of us. No one person is meant to bear the weight of the world on their shoulders, but I've heard from so many people lately who say that's exactly how they've been feeling.
If you read my post from a few days ago, you know I’ve been feeling like that too, but luckily, I've learned how to soothe my soul in difficult times.
And so that's what I've been doing lately...
I've been focusing on the tangible things that I can control, like cooking meals and preserving food.
I've been lingering a little longer in the morning, taking time to sit by the river or sip my coffee in front of the wood stove before hurrying on with my day.
And I've been making a conscious effort to turn off the noise of the outside world and give my family and my own emotional health my full attention.
If you've also been feeling that pull to turn off all of the noise and immerse yourself in more nourishing, productive activities, I want to tell you about a collection of resources that will help you do just that.
The Simple Living Collective’s Autumn Issue includes seasonal guides, tutorials, e-books, recipes and more to help you slow down and reconnect with what matters this season.
* Learn how to forage for healing herbs and how to make your own natural medicine
* Find new ways to celebrate old traditions, and create new seasonal traditions with your family
* Discover new seasonal recipes and crafts to do on your own or with your kids
And much more.
If this sounds like it’s exactly what you're in need of right now, check out the Simple Living Collective and get the Autumn Issue for just $25. But this issue is only available until tomorrow, so don't wait…
Link in bio @thehouseandhomestead to grab it now before it disappears 🍁
If you’ve ever grown peppers, you know they take FOREVER and a day to grow from seed.
Peppers are one of the earliest crops that we start from seed, usually in January or February. Usually by August the sweet peppers and bell peppers have finally grown a few peppers each, and it’s around this time that I ask myself why I bother with growing peppers in the first place. That is until I inspect the jalapeño plants and find them LOADED with little green spicy peppers!
Our jalapeño plants are about as prolific as our tomato or zucchini plants, so all of the waiting for these pepper plants to mature and produce is totally worth it. But as with all high yield plants, the problem becomes what to do with them all!
While I do use a fair amount of jalapeños to make homemade salsa, I’m always left with more than I need. And personally, I don’t like fresh jalapeños. I prefer them pickled. And if I’m going to pickle them, I may as well ferment them and make them both tastier AND healthier while preserving them to eat throughout the year,
Fermented jalapeños have actually become one of my favourite ferments, and probably my favourite way to enjoy jalapeños too! Plus, they’re so incredibly easy to make. All you need are jalapeños, some water and salt. (A few jars and some @masontops pickle pebbles help too 😉)
As for how to use them, try adding fermented #jalapeños to homemade nachos, tacos, chilli, pizza, salads, burgers and anything else you can think of that could benefit from a little spicy heat (and a healthy dose of probiotics;)
Or, if you really like heat, just grab a fork and eat some straight out of the jar! (Maybe keep a glass of milk on hand to cool your mouth down… just in case;)
If you don’t have ay jalapeños but have other hot peppers (or any type of peppers), just sub them for the jalapeños. This recipe can be used to #ferment any type of peppers:)
If you’ve got an abundance of peppers on hand and need a quick, easy, healthy and DELICIOUS way to preserve them, I’ve got you covered!
Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/fermented-jalapenos/ for the recipe!
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I laid in bed the other night and couldn’t sleep.
I know that probably doesn’t sound out of the ordinary, especially considering the collective stress we’ve all been through over the past year and a half. But if I’m being totally honest, I’ve done a pretty good job of not letting it get to me.
I used to have really bad anxiety, and I made a conscious effort to learn how to manage it in (mostly) healthy, natural ways. I practice a lot of gratitude every day, and overall I’ve learned to deal with stress, anxiety and negative thoughts pretty well.
Lately though, I’ve been feeling the weight of it all. Aside from dealing with personal issues like our ongoing infertility/pregnancy loss journey and the every day stresses we all face, the bigger things have been feeling bigger and heavier lately; The mandates, the politics, the pushback, the arguments and attacks online, the divisiveness, and the seemingly never-ending pandemic that every single one of us is still dealing with in some capacity.
I’ve been seeing more and more calls to “choose a side.” I’ve witnessed my own close friends on both sides of the debate hurling insults at each other, defending their ground, and refusing to listen to each other’s valid points and concerns.
I’ve even witnessed a widening crack in the homesteading community, despite the fact that so many of our core values and beliefs align and are unique to us.
Despite the division, I would still argue that ALL of us have much more in common than not, and to see the divide continuing to deepen has started to get under my skin lately.
(Continued in comments…)
🍁 There's something almost magical about the changing of the seasons, and especially the transition from summer to fall.
For us homesteaders, summers are often chaotic and offer lots of projects and distractions to keep us busy, but fall beckons us to slow down and focus on what we want out of this life and what sort of changes and transitions we need to make to get to where we ultimately want to be.
This latest issue of Modern Homesteading Magazine reflects this spirit of change and honours the many transitions that this season brings.
From transitioning our homes and gardens for the fall and winter to transitioning our kids back to school, we're covering a wide range of topics to help you to make the most of this season before we transition to the next.
And speaking of changes and transitions, I'm very excited to announce a brand new format and vision for Modern Homesteading Magazine.
As we celebrate two years in publication and 24 monthly issues on topics ranging from organic gardening to herbal medicine to raising livestock to fermentation and just about everything in between, the time has come for the magazine to expand, diversify and transition from a monthly publication to a seasonal one.
This will also be the last issue of Modern Homesteading Magazine that we're offering for free.
If you're already a paid member, nothing will change and you'll continue to enjoy full access to our entire library of past, present and future issues.
If you're not a member yet but you'd like to continue to receive each new issue and get full access to our entire library of past issues, you can still do so for the super low introductory rate of just $7.99/year.
A huge thanks to @planttherapy for sponsoring yet another issue!
Plant Therapy's fall collection is out now, along with their vast selection of essential oils, home and body care products, CBD oils and more! Shop now and get 10% off site-wide when you use code HOMESTEAD at checkout.
I hope you enjoy everything that this issue has to offer, and that it inspires you to make the most of the season.
Link in bio @thehouseandhomestead to become a member or subscribe and read your first issue for free!
Fun fact: The word “ferment” comes from the Latin word “fervere,” which means “to boil.”
During fermentation, wild yeasts and bacteria feed off of the sugars in food and produce carbon dioxide, which is what makes the signature bubbles in fermented foods.
It’s thought that this bubbling action -which looks similar to the bubbles produced during boiling- is what gave fermentation its name.
But fermentation itself dates back even further than that. The earliest known evidence of humans fermenting foods on purpose comes from Neolithic China.
Fermentation is also incredibly widespread. In fact, practically every culture on Earth includes some sort of fermented foods and/or beverages as part of their culture and traditional foods.
The three recipes in the latest issue of Modern Homesteading Magazine are a good example of this diversity as they come from three different parts of the world.
First up is a traditional sauerkraut recipe, which hails from Eastern Europe. Then there’s my personal favourite Kimchi, which is South Korea’s national dish. And finally there’s Curtido, which is basically like sauerkraut with a delicious twist that comes from El Salvador.
Get all of these recipes and learn all about the wonderful world of fermentation while you still can by subscribing to Modern Homesteading Magazine. Right now you can subscribe for free and you’ll still get the weekend to read through this issue before the Fall issue drops next Monday.
Or, if you want unlimited access to this issue, along with every other issue of the magazine, you can still become a member for the super low introductory rate of just $7.99/year!
Link in bio @thehouseandhomestead to subscribe for free or become a member and get unlimited access to our entire library of issues packed with helpful information, resources and exclusive recipes!
#modernhomesteading #homesteading #fermenting #fermentedfoods #fermentation #sauerkraut #kimchi
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