On Saturday, we took a road trip to the mountains of Virginia. We traveled from our home in the foothills of North Carolina and made our first stop in Taylorsville. We visited Deal’s Apple Orchard and bought stayman and golden delicious apples. We then proceeded to Sparta, North Carolina and into Virginia. We drove through Galax and Hillsville and arrived at our final destination of Meadows of the Dan. We saw many rolling hills, farms and a beautiful countryside. The leaves have started to turn and I think they will reach their peak in a couple of weeks. I did enjoy looking at the mountains and seeing a few gold or red colored trees among the green trees on the mountain. I am sharing some of our pictures below and at the very bottom of this post, I am including my recipe for Apple-Cranberry Crisp. I did not have time to make it this weekend but I do plan to make one soon and I will share a picture then.
Apple Cranberry Crisp
This recipe is good for diabetics as it has oatmeal and fruit in it. It is delicious warm or cold and will make 10 servings.
FRUIT MIXTURE INGREDIENTS:
5 cups sliced peeled apples
2 cups fresh or frozen cranberries ( I use the dried Cranberries)
3/4 cup of sugar or equivalent amount of sugar substitute
2 tablespoons of all -purpose flour
2/3 cup all purpose flour
1 cup quick-cooking oats
3/4 cup firmly packed brown sugar (I equally divide the brown sugar with Splenda to make the total amount of 3/4 cup of brown sugar instead of using 3/4 cup of brown sugar and it works out fine)
1/2 teaspoon cinnamon
1/2 cup margarine or butter, cut into pieces
1. Heat oven to 375 degrees. In large bowl, combine all fruit mixture ingredients; mix well. Spread evenly in ungreased 12 x 8 inch (2 quart) glass baking dish.
2. Lightly spoon 2/3 cup flour into measuring cup; level off. In another medium bowl, combine 2/3 cup flour, oats, brown sugar and cinnamon; mix well. Cut in margarine until mixture resembles fine crumbs. Spoon over fruit mixture. For the step of cutting the margarine into the other ingredients, I use my food processor on pulse and it comes out smoother and is a lot easier.
3. Bake at 375 degrees for 35 to 40 minutes or until deep golden brown and bubbly. Serve with ice cream or whipped cream.