In the Kitchen :: Five Last Minute Thanksgiving Recipes

{Brûléed Bourbon-Maple Pumpkin Pie by Bon Appétit}

Thanksgiving is almost here and I couldn't be more excited!  I'll be a first to admit I'm a total nut over the holidays and tomorrow marks the official kickoff for me.  In case you're still trying to figure out what to make for your Thanksgiving dinner I've pulled together five scrumptious recipes that will surely be the highlight of your feast!  Bon appétit!

Recipe :: Berry Crumbles

My Mom's specialty has always been her Apple Pie.  Flakey, buttery, and the perfect combination of sweet and tart, it is the highlight of any holiday feast.  However, my Dad's take on the fruit-filled dessert {his favorite} is a more simple but equally delicious cobbler {I believe the recipe he used was from the infamous 1970's cookbook "The Vegetarian Epicure"}.  Over the years I have eaten countless cobblers with my dad, and because of that whenever I make one I can't help but feel like I'm back at home having a '24' marathon with my him {we were totally addicted}.

I love a good cobbler because it is easy to adjust the portion size {Ryan and I definitely don't need to finish an entire pie just the two of us} and the topping is much less labor intensive to make than a homemade pie crust.  For those nights where you finish dinner and decide you just need something sweet to finish up the meal, you can prepare and bake it in a little over an hour...just the right amount of time to get cuddled up on the couch with a good book or movie.  Is there much better than a spontaneous dessert?  I think not.

Today I want to share with you my recipe for a super simple Berry Crumble, the perfect sweet treat for you and your Valentine {these Chocolate Pots de Creme being another irresistible option}.  I adapted the recipe from my trusty "Barefoot Contessa at Home," cookbook...swapping peaches and blueberries for a combination of blackberries, raspberries, and blueberries.  Feel free to change out the fruit based on what's in season or in your fridge.  Serve with a scoop of ice cream and celebrate love!

Berry Crumbles {recipe adapted from "Barefoot Contessa at Home"}
Serves 5-6

FOR THE FRUIT
2 pounds mixed berries {I used Trader Joe's frozen berries, but any combination of fresh works too}
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granualted sugar
1/4 cup all-pupose flour

FOR THE CRUMBLE
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

DIRECTIONS
Preheat the oven to 350 degrees.

Place berries in a large bowl {if using frozen, make sure they are dethawed}.   Add the lemon zest, lemon juice, granulated sugar, and flour.  Toss well.  Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly.  Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.  Enjoy!

Recipe :: The BEST Apple Pie, Ever

I cannot believe that Thanksgiving is on Thursday!  November has just flown by, and before we know it Christmas will be here too.  I am trying to savor every moment of the holiday season, because it always just seems to go by too fast.  One thing I look forward to the most about this time of year is my mom's Apple Pie.  Seriously, it is legendary.  The recipe has been passed down in our family, and as you can see below the recipe itself has definitely seen it's share of spills and dirty fingers.  Thankfully my mom made me a new recipe to go inside the cookbook that she made for me when I turned 21 {all hand-written and illustrated...she is the best!}  So without further adieu, here is the recipe for {in my humble opinion} the BEST Apple Pie, EVER.

The BEST Apple Pie, Ever

CRUST: 

1 1/4 c. shortening {chilled}

3 c. flour

1 teaspoon salt

Approx. 5 tablespoons ice water

1 egg, beaten well

1 tablespoon vinegar

In a large bowl, mix salt and flour.  Cut in chilled shortening with two knives until it starts to mix -- blend the rest of the way with a pastry blender until the texture resembles coarse sand.  Don't over mix!

Add egg and vinegar, mix with fork.  Add ice water, 1 tablespoon at a time, mixing with fork until blended.  Dough should be pretty moist.  

Form into ball and wrap with plastic wrap.  Chill in fridge for one hour.  Divide in half - roll out bottom half to fit pie plate bottom and other half for the top.

FILLING:

1 c. sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon lemon rind, grated

1/4 teaspoon nutmeg

3-4 tablespoons flour

7 c. peeled, sliced apples {mostly Granny Smith}

1 tablespoon lemon juice

2 tablespoons butter

Heat over to 400 degrees.

Combine sugar, salt, cinnamon, nutmeg, flour, and lemon rind in a small bowl.  Put apples in a large bowl and pour lemon juice over.  Mix dry ingredients in with apples, mix well.  Taste and add more spices as you see fit.

Pour apples into prepared pie crust.  Dot with four or five pats of butter.  Put crust on top and pinch the crust with your thumb and first finger from one hand and first finger from other hand.  Repeat until crust resembles photo below.  If desired, use a little extra dough and a fun cookie cutter to put a few decorative shapes on top {I like to use little leaves or stars}.  Draw a happy face with sharp pairing knife, to make sure steam can release from pie.

Bake on middle rack -- 400 degrees for 10 minutes then turn oven down to 350 degrees.  Bake for another 40-50 minutes until crust is golden brown and apples are bubbly.  Turn once or twice while cooking to ensure all sides are cooked evenly.

Let cool, serve with your favorite vanilla ice cream {I love Jeni's Ndali Estate Vanilla Bean}.  Enjoy!