Jenn Segal is a classically trained chef, a cookbook author ( Once Upon a Chef) and a busy mom. I have been a fan of hers for several years and visit her blog frequently so asked her if I could share some of her delicious recipes with my 55+ Living followers/readers. She gladly obliged and was excited at the opportunity.  Click here to get to her page.  Once Upon a Chef

Apple Cranberry Oat Crumble

Servings: 8-12


1 tablespoon room temperature unsalted butter (for baking dish)


2 cups rolled oats

1-1/2 cups all-purpose flour, spoon into measuring cup, leveled-off

1-1/3 cups packed light brown sugar

1/2 teaspoon salt

1-1/2 sticks (12 tablespoons) unsalted butter, melted


8 large baking apples, peeled, cored and sliced 1/4-inch thick

2 cups (8 ounces) fresh or frozen cranberries

1-1/3 cups granulated sugar

2 tablespoons cornstarch

2 teaspoons ground cinnamon


Preheat the oven to 375°F.

Butter a 3-quart, or 9 x 13-inch, baking dish. To make the topping, mix the oats, flour, brown sugar and salt together in a bowl.

Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

To make the fruit filling, toss the apples, cranberries, sugar, cornstarch and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.

Press the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.

Note: This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room

temperature for 2 to 3 days. Reheat in a 300 degree oven for 10-15 minutes, until warm.

French Apple Cake

Servings: 6-8


1 cup all-purpose flour, spoon into measuring cup, leveled-off

1 teaspoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, at room temperature

2/3 cup granulated sugar, plus more for sprinkling over cake

2 large eggs

1 teaspoon vanilla extract

3 tablespoons dark rum

2 Honeycrisp, Fuji or Granny Smith apples, peeled, cored

and cut into 1/2-inch cubes

Confectioners’ sugar (optional), for decorating cake


Preheat the oven to 350°F.

Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt. Cream the butter and granulated sugar with beater until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. It’s okay if batter looks grainy at this point; Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar.

Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter.

Using a fine sieve, dust with Confectioners’ sugar (if using).

Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Rustic French Apple Tart

Servings: 8

For the CRUST

1-1/2 cups all-purpose flour, spooned and leveled

1/2 teaspoon salt

2 tablespoons granulated sugar

1-1/2 sticks (12 T) very cold unsalted butter, cut into 1/2”pieces

1/4 cup very cold water


1-3/4 lbs baking apples (3 large)

1/3 cup sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

2 tablespoons unsalted butter, melted

1/8 teaspoon salt


1 tablespoon all purpose flour

1 egg, beaten

2 tablespoons turbinado sugar


INSTRUCTIONS  Preheat the oven to 350°F

CRUST: Line a baking sheet with parchment paper. In a food processor  combine flour, salt and sugar. Pulse briefly to combine. Add cold butter and process until pea sized, about 5 seconds. Sprinkle ice water over mixture and process just until crumbly, (5 secs). Transfer to lightly floured surface and knead until it becomes a cohesive ball. Pat dough into a disk. Flour work surface again and lightly dust the disk. Using a rolling pin flatten into a 8–10’ diameter circle. Transfer dough to a parchment-lined baking sheet and refrigerate while you prepare the filling.

FILLING: Peel, core & cut apples into 1/8”-thick slices (about 4 cups) Place in a large bowl; add sugar, vanilla, cinnamon, melted butter, and salt; toss to combine. Take dough from the fridge and slide parchment paper onto counter top. Roll the dough, directly on the parchment paper, into a 14” circle about 1/8” thick. Place the parchment w/ dough back on the baking sheet – should curve up the sides of the pan.

ASSEMBLY: Sprinkle flour over the pastry. Arrange the apple slices on top in overlapping concentric circles within 3” of edge. Fold the edges of the dough over the apples & pleat Brush dough with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes. Bake for 55-65 minutes, or until crust is golden Transfer the pan to a rack and let cool.

Chunky Homemade Applesauce

Servings: About 4 cups


4 pounds apples (about 10), peeled, cored and cut into 1-inch chunks (I like a combination of McIntosh and Golden Delicious)

3 tablespoons unsalted butter, cut into 1/4-inch chunks

1/4 cup plus 2 tablespoons packed, light or dark brown sugar

Ground cinnamon, for serving (optional)


Preheat the oven to 400°F.

Place the apples in a 9×13-inch baking dish. Scatter the brown sugar and chunks of butter evenly over top. Cover tightly with aluminum foil and bake for 45 to 50 minutes, tossing once halfway through, until the apples are very tender.

Mash the apples with a potato masher or fork. Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will be the same; the flavor depends on the tartness of the apples you use.)

Freezer-Friendly Instructions: The applesauce can be frozen in an airtight container for up to 3 months.

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