Tangy cranberry sauce and tart Granny Smith apples are topped with a walnut topping in this simple crisp. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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 Facts

284 calories; 5.8 g total fat; 0.6 g saturated fat; 103 mg sodium. 233 mg potassium; 59.2 g carbohydrates; 5.1 g fiber; 36 g sugar; 3.3 g protein; 16 IU vitamin a iu; 9 mg vitamin c; 33 mcg folate; 14 mg calcium; 1 mg iron; 43 mg magnesium;

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Rating: 4 stars
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 Read More