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  Apple Cranberry Crumb Cake



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2 1/2 cups organic whole wheat flour, divided
1 Tablespoon baking powder
pinch salt
2 eggs
1/2 cup milk
4 Tablespoons unsalted butter, melted, divided
1 1/2 cups Apple Cranberry Sauce, divided
1/2 cup dried cranberries
1/2 cup each chopped pecans, rolled oats and brown sugar (NOT packed)

Preheat oven to 350 degrees. Lightly butter an 8x8 pan.
Mix together 1/2 cup whole wheat flour, pecans, oats and brown sugar.
Stir in 2 Tablespoons melted butter to form crumb topping and set aside.
In a small bowl, mix together 2 cups whole wheat flour, baking powder and salt.
In large bowl, mix together eggs, milk, 2 Tablespoons melted butter and 1 cup Apple Cranberry Sauce.
Stir in dry ingredients and dried cranberries. Mix well and pour into pan.
Top unbaked mixture with dollops of remaining sauce and cover with crumb topping.
Bake 35-45 minutes until risen and firm. Cool before cutting.
Cover leftovers.

Copyright © 2016 Stefanie Samara Hamblen