Angie asked for details on this crisp, mentioned in my menu plan for this coming Sunday. I think I posted this with some other apple recipes back in August, but to save people searching for it and possibly getting a "page not found" type of error when they click the link (as I did this morning) I figured I would just post it again. It's perfect right now when the fresh cranberries and apples are both available.
APPLE CRANBERRY CRISP
3 cups chopped unpeeled apples
2 cups raw cranberries
3/4 cup sugar
1 1/2 cups quick or old-fashioned oats
1/3 cup brown sugar, packed
1/3 cup whole wheat or all-purpose flour
1/3 cup chopped pecans
1/3 cup canola oil
Combine the apples, cranberries and sugar in a 9” square baking dish or a 2-qt. casserole dish. Mix thoroughly to blend; set aside. Combine topping ingredients until crumbly; spread evenly over fruit layer. Bake at 350º for 1 hour or until the fruit is fork-tender. Serve warm with vanilla ice cream or whipped cream. Yield: 6-8 servings.
This is a wonderful dessert to make in the fall when apples and cranberries are both fresh. But it tastes good anytime! I’ve adapted this recipe from the original to make it healthier and lower in fat and sugar.
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