Well, I entered into another category for the Flavors of Fall Cooking Contest for Artizone Chicago. there were two categories I entered, the Soup/Chili and Baked Goods. My first mystery box contained purple potatoes and a chili con carne spice. The second box contained green apples and a 5-spice blend. This box sat there a whole week and a half before I found something that would be creative and delicious. I looked into the cookbook for recipe inspiration, The Gluten Free Asian Cookbook by Laura Brussell. She had a 5-Spice Berry Crisp. I love crisps and crumbles, hence the 5-Spice Cran-Apple Crumble was created. This was gone in 3 days and my daughter gave it the thumbs up. You will definitely want to make this for your next Thanksgiving dessert! Here is the recipe:

5-Spice Cran-Apple Crumble

Topping:
1 1/2 cup of quinoa flakes
3/4 cup of almond meal
1/4 cup of sorghrum flour
3/4 cup of Specturm Shortening
1/2 tsp 5-spice blend
1/2 cup maple sugar

4 large apples diced
2 Tablespoons of fresh lemon juice
1 bag of frozen cranberries (10oz)

2 cups of apple cider
1/2 cup of maple syrup
2 Tablespoons Arrowroot Starch (or Tapioca starch/flour which is cheaper)
1/4 cup of raw sugar
1/2 tsp 5-spice blend
1 tsp of cinnamon

Directions:

1. In a small sauce pan, reduce 2 cups of apple cider to 1/2 cup (about 20-minutes) and cool.
2. While cider is reducing, dice apples and mix with lemon juice. Add frozen cranberries set aside.
3. Mix dry ingredients together with shortening until it represents a course meal. Set aside.
4. When cider is reduced, place in fridge to cool completely.
5. Grease 9×13 glass baking dish and place cran-apple mixture in the dish.
6. Add maple syrup, arrowroot starch, spice blend, cinnamon into apple cider reduction sauce
7. Mix the sauce with the cran-apple mixture
8. Sprinkle raw sugar over the mixture.
9. Add crumble topping
10. Bake in oven 350 for 35-40 minutes

Serve with coconut milk ice cream. Yes, it is good enough to eat for breakfast with some coconut milk yogurt!

Reducing apple cider gives this dish a natural sweetness without all the added refined sugars. Maple just goes with fall and high in trace minerals such as maganese and zinc. Grade B maple syrup is higher in nutrients. Always remember “B” for “better.”

If you like what you see, head on over to Artizone Chicago Facebook Page and vote for my recipe!

Don’t forget to check out my Purple Potato, White Bean, Chicken Chili Con Carne Recipe too for this contest!