This is my family’s Thanksgiving dessert, apple crumb pie. We unanimously love apple. I use a mix of baking apples to get different flavors in the pie. Granny Smith, Macintosh, Cortland, Braeburn and Jonagold are all good varieties to use. I chose a crumb top because it adds great texture, plus it’s less fussy than decorating the top of a pie. Normally, I’d challenge myself to do a fancy pie design, but my family and I cook the entire Thanksgiving meal from scratch which is so tiring but worth it, and there are just some things we need to keep simple. I blend up the oats until they’re finely ground, because the pieces of oats makes it to much like granola for me.

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I’ve said it before that shortbread are my favorite holiday cookie. It’s classic and simple, but the pan makes them a bit more special. I love the intricate design. It comes with a recipe booklet and the recipes are very simple, all 4-5 ingredients. I’ve adapted the lemon cookie here. If possible, use Meyer lemons which have a sweeter, less puckery tart flavor than the traditional Eureka.