This post brought to you by Carton Smart. All opinions are 100% mine.
A few weeks ago, I recieved an offer from Tetra Pak to sample a few of their products as part of their campaign to to inspire people to make small, smart decisions when cooking for their families and stocking their pantries.
From the campaign email:
Imagine if everyone made one small, smart decision a day. How much would it help our planet and our own personal worlds? As an individual, it feels small, but as a collective, the small, smart decisions add up. Tetra Pak applauds the thousands of small acts of smartness that add up to make a big difference. Our Tetra Pak carton packages, designed for maximum efficiency and environmental friendliness, are one small way to live smarter.
I was intrigued. If you’ve been around this blog, then you know that I’m a huge proponent of stewardship, of our finances, of our bodies – the entire planet. Here’s why Tetra Pak carton packages are superior to many other forms of packaging.
I was surprised by the variety of foods available in carton packages. Browsing the Pacific Foods website, I found everything from baked beans, to sauces and purees, to stocks and broths.
I was excited to receive a carton each of Pumpkin Puree, chicken stock, and Jellied cranberry sauce for review. Perfect ingredients for holiday food!Now who’s ready for a recipe?
Fruit crisp is one of my go-to dessert recipes. I’ve never served anyone yet who doesn’t love it! This topping goes great with nearly any fruit, but this cranberry-apple combination is one of our favorites!Print
Cranberry Apple Crisp
- 3/4 cup oatmeal
- 3/4 cup flour*
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 cup jellied cranberry sauce
- 2 apples, pealed, cored, and diced
- Preaheat oven to 350 degrees. Mix first five ingredients together.
- Spread cranberry sauce into an 8×8 baking dish. layer apples on top. Sprinkle with crisp topping.
- Bake for thirty minutes until the topping begins to brown at the edges.
- Serve while hot (with ice cream!)
For best results, if you’re using gluten-free flour, it’s best to use a flour that hasn’t been mixed with a starch. Rice, sorghum, and corn flour are good choices.
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