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1 h 15 m
“Tangy cranberry sauce and tart Granny Smith apples are topped with a walnut topping in this simple crisp.”
2½ pounds Granny Smith apples, peeled, cored and cut into ½-inch chunks
1 16-ounce can whole-berry cranberry sauce
2 tablespoons lemon juice
1 cup old-fashioned oats
½ cup all-purpose flour
⅓ cup chopped walnuts
¼ cup packed light brown sugar
¼ teaspoon salt
¼ cup frozen apple-juice concentrate, thawed
1 tablespoon canola oil
1Preheat oven to 350°F.
2Combine apples, cranberry sauce and lemon juice in a large bowl. Transfer to a 9½-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.