Recipe Image

Cranberry-Apple Crisp

  • 30 m
  • 1 h 15 m
Ruth Cousineau
“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


  • 1 Preheat oven to 350°F.
  • 2 Combine 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.
  • Equipment: 9½-inch deep-dish pie pan
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