The Place


Fall Fruit Recipes: Peach Sorbet, Apple Cranberry Crisp & Granola

Posted at 1:46 PM, Sep 21, 2016
and last updated 2016-09-21 15:46:30-04

Jaqueline and Nicole show us some healthy and easy ways to use the fruit that is currently in season. You can get weekly meal planning ideas, recipes and more information here. 

Strawberry Sorbet

1- 16 oz bag frozen strawberries
½ C Sugar
½-3/4 Cup Buttermilk
1 Tbsp. Lemon Juice
Combine strawberries and sugar in food processor and pulse until finely chopped. Mix buttermilk and lemon juice together and slowly add to strawberries. Process until smooth and creamy, scraping sides of bowl and adding more buttermilk if necessary. Serve immediately. Leftovers may be stored in freezer.
Freeze fruit that is in season to all year round.
Do not have buttermilk? You can make it by adding lemon juice or vinegar to your milk. ½ C milk with ½ Tbsp of lemon juice or vinegar.
Try the recipe without sugar and see how sweet it already is!
This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program-SNAP
Apple Cranberry Crisp
Filling: Topping:
5 C thinly sliced peeled apples ½ C quick cooking rolled oat
1 C dried cranberries 2 Tbsp brown sugar
1 tsp sugar 2 Tbsp whole wheat flour
½ tsp Cinnamon ½ tsp. cinnamon
1 Tbsp. butter, melted
Preheat oven to 375 F
In a 2 qt. dish, combine apples and cranberries. Sprinkle with sugar and cinnamon, and toss to coat.
In a small bowl, combine oats, brown sugar, flour, and cinnamon. Using a fork, cut butter into topping mixture until crumbly. Sprinkle topping evenly over apple filling. Bake for 30-35 minutes, or until apples are tender. Serve warm.
Do not like dried cranberries? Try adding any other dried fruit that you love!