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Cranberry-Apple Crisp

November/December 1998

Your rating: None Average: 4.3 (27 votes)

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


Cranberry-Apple Crisp Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Equipment: 9 1/2-inch deep-dish pie pan

Nutrition

Per serving: 294 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 62 g carbohydrates; 3 g protein; 5 g fiber; 89 mg sodium; 266 mg potassium.

Nutrition Bonus: Vitamin C (28% daily value), Fiber (20% dv).

Carbohydrate Servings: 4

Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 1 fat



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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Ethnic/Regional
American
Preparation/ Technique
Bake
Meal/Course
Brunch
Dessert
Season
Fall
Winter

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