You probably could not tell by my last few post that I am a great fan of Queen Elizabeth II (ha, ha).
This morning marked the last day of a four day celebration of the Queens Diamond Jubilee with a Thanksgiving mass and then a flyover by the Red Arrows.
Frankly, I enjoyed it all. I think the outpouring of love and patriotism for a woman that has dedicated her life to her country was a sight to behold.
I am sad that it is all over but as I said I loved to see the Thames Pageant, the concert, and the Thanksgiving celebration, not to mention the throngs of people who camped overnight. This morning 1 million people turned out and braved the rain to celebrate with the Royal family!
I wish I could have been there. Oh well, I am excited for the people that were and I loved the coverage from bloggers that live there, like Jeanne at Collage of Life and Finding My Way in England, Sarah at Modern Country Style, Laura at Happy Homemaker UK and Meg who is a former resident, at Pigtown Design now in living in Md. Thanks for sharing your highlights ladies.
While I have been keeping up with the Jubilee I did manage to do a few things in the kitchen. As it has been gloomy and rainy here I made a little Apple-Cranberry Crisp, and it turned out fabulous if I do say so myself, even if it is not much too look at!
adapted from Bon Appetit
1/2 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup flour
4 tsp of cinnamon
1 tsp ground nutmeg
1 tsp of cloves
1/2 cup or 1 stick of chilled butter cut into pieces
13/4 to 2 pounds tart green apples, peeled, cored, thinly sliced
3/4 cup fresh or frozen cranberries unthawed
1/4 cup of sugar
Preheat oven to 375 F. Butter or use cooking spray to prepare an 8×8 in glass baking dish. In small bowl, mix flour, oats, brown sugar, cinnamon, and spices. Add butter and either use a pastry blender, a food processor or two knives to cut the butter into the mixture until it resembles small crumbs. Set aside.
In another bowl add sliced apples, cranberries, the juice from half a lemon and the sugar, mix until combined. Pour apples into the backing pan and then top with the crumb mixture. Bake until apples are tender and juices are bubbling about 55 minutes. Serve warm or at room temperature.
I am sure that you could use any number of summer fruits but I was feeling like a little Fall comfort food so apples was my choice. The addition of the cranberries and the lemon juice makes it a little tart just the way I like it!
I hope you are having a great week. Enjoy this recipe.