Cranberry-Apple Crisp

1 Review
From: EatingWell Magazine November/December 1998

Tangy cranberry sauce and tart Granny Smith apples are topped with a walnut topping in this simple crisp.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 1/2 pounds Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
  • 1 16-ounce can whole-berry cranberry sauce
  • 2 tablespoons lemon juice
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/3 cup chopped walnuts
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup frozen apple-juice concentrate, thawed
  • 1 tablespoon canola oil

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. Combine apples, cranberry sauce and lemon juice in a large bowl. Transfer to a 9 1/2-inch deep-dish pie pan. 3. Whisk oats, flour, walnuts, brown sugar and salt in a medium bowl. Whisk apple-juice concentrate and oil in a small bowl until blended; drizzle over dry ingredients and mix with your fingers until moistened. Sprinkle over apples. Bake until apples are tender and top is golden, 40 to 45 minutes.
  • Equipment: 9 1/2-inch deep-dish pie pan

Nutrition information

  • Per serving: 284 calories; 6 g fat(1 g sat); 5 g fiber; 59 g carbohydrates; 3 g protein; 33 mcg folate; 0 mg cholesterol; 36 g sugars; 16 IU vitamin A; 9 mg vitamin C; 14 mg calcium; 1 mg iron; 103 mg sodium; 233 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 1 fat

Reviews 1

January 23, 2014
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By: frandodd100
Delicious I only had 2/3 of the cranberry sauce, so I tossed in a few fresh blueberries. I did not use any nuts. I offered low-fat vanilla yogurt on the side. Six of us finished it off because several people had seconds! Pros: Easy, quick, and tasty

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