Recipe finder
Rise and Shine Cranberry Apple Crisp
- Makes: 6 servings
- Prep 20 mins
- Cool 10 mins
- Bake 40 mins
Ingredients
-
1/2
cup
granulated sugar
-
2
tablespoons
snipped dried cranberries, dried cherries or dried dates
-
1
teaspoon
finely shredded lemon peel
-
1
tablespoon
lemon juice
-
3/4
teaspoon
vanilla
-
3
cups
thinly sliced, peeled Granny Smith or cooking apples
-
1
cup
fresh or frozen cranberries
-
2/3
cup
rolled oats
-
1/3
cup
packed brown sugar
-
2
tablespoons
all-purpose flour
-
1/2
teaspoon
apple pie spice or ground cardamom
-
1/4
cup
chilled butter, cut into small pieces
-
1/4
cup
flaked coconut
-
Half-and-half, light cream, whole milk or plain lowfat or fat-free yogurt (optional)
Directions
- Grease an 8x8x2-inch baking dish (2-quart square); set aside. In a large bowl, combine granulated sugar, dried cranberries, lemon peel and juice and vanilla. Add the sliced apples and fresh or frozen cranberries, gently tossing well to evenly coat. Place apple mixture in prepared dish.
- For topping: In a small bowl, combine oats, brown sugar, flour and apple pie spice. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut. Sprinkle topping evenly over apple mixture.
- Bake in a 350 degree F oven for 40 to 45 minutes or until apples are tender and topping is golden. Cool on a wire rack for 10 minutes. Serve warm or at room temperature in shallow bowls with half-and-half, if you like. Makes 6 servings.
Make Ahead Tip
- Prepare the topping up to 8 hours before serving. Cover and chill the fruit crisp until needed.
Nutrition Facts
("Rise and Shine" Cranberry Apple Crisp)
Servings Per Recipe 6, vit. A (IU) 292, iron (mg) 1, calcium (mg) 30, Folate (µg) 16, sugar (g) 39, fiber (g) 5, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 73, Polyunsaturated fat (g) 1, Monosaturated fat (g) 2, sat. fat (g) 7, Thiamin (mg) 0, chol. (mg) 20, vit. C (mg) 6, pro. (g) 4, Fat, total (g) 11, Niacin (mg) 0, cal. (kcal) 328, carb. (g) 57, Riboflavin (mg) 0, Potassium (mg) 196