Rosh Hashanah Email Header 1

In honor of the holiday, enjoy this Rosh Hashanah recipe from the kitchen of Julie Flom, wife of our Board Chair, Ted Flom.

Julie’s Fruit Compote

4 Golden Delicious apples, peeled & sliced
1 can crushed pineapple, drained
1 can whole cranberries

1/2 cup flour
3/4 cup brown sugar
1/3 cup margarine
1 cup quick oats
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a 3-quart casserole dish, spread pineapple over apples and cranberries over pineapple. Mix topping ingredients in a bowl using 2 knives like you would for a pie crust breaking into small pieces. Sprinkle on top of fruit. Bake for 1 hour.