As the last breaths (but not the high temperatures!) of summer fly past, some college newcomers are rushing to move into their first ever, home away from homes, while other students are slipping into a routine they have learned to love over the past couple of years.
However, with the exciting beginning of a new semester, many are yet to be overwhelmed with schoolwork, meetings, internships and jobs that all students seem to encounter at least once in their 4-year college careers.
To ease the transition from the soon gone, ice cream-filled summer days into the bittersweet college days ahead, this dessert food blog will offer recipes filled with creams, fruits, cakes, puddings and other treats that will keep with the season and holidays ahead.
Here’s my fruity kick off!
Start the fall semester off in spirit with this apple-cranberry pie from wholeliving.com. At only 324 calories per serving, this dessert provides a healthy variety and offers a crunchy beginning to the new school year ahead. Though it takes a while to prepare and cook (4 hours and 30 minutes), the fruit filled pie will prove to be a great dessert to share with your old and new friends.
Ingredients (makes 8 servings):
Crust
Pre-made pie crust
Filling
Juice of 1 orange
Zest of 1 orange
5 cups of peeled, sliced apples (approximately 5 medium, preferably Gravenstein, apples)
½ cup sugar
½ cup fresh or frozen cranberries, chopped
½ cup dried cranberries
¼ cup all-purpose flour
1 teaspoon cinnamon
Topping
¼ cup all-purpose flour
¼ cup sugar
2 tablespoons oats
2 tablespoons butter, melted
½ tablespoon cinnamon
Directions:
- To make the crust, follow the directions on the package. Pre-heat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in a 9-inch pie pan and refrigerate while you make the filing and topping.
- To make the filling, mix all ingredients together in a medium bowl. To make the topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
- Add the filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
- Transfer to a wire rack, and cool completely before serving.