It can’t all be about pumpkin at this time of the year….what about the cranberry?????
This is one easy and yummy dessert. I made it on Wednesday night and we had not one bit left for the refrigerator- that might be due to the fact that I took an occasional bite from the dish while cleaning up dinner and by the time the kitchen was clean…so was the pie plate!
The recipe calls for thinly-sliced peeled apples. I used one huge Honey Crisp Apple and one regular Granny Smith.
You can prep this all ahead of dinner and let it sit out, then when you sit down for dinner put it in the oven and it will be ready and warm when you are finished eating.
Apple Cranberry Crisp
In a large mixing bowl combine:
- 4 -5 cups thinly-sliced peeled apples
- 1 cup cranberries
- 2 tablespoons sugar
Transfer to a 9-inch pie plate (or a 2 quart square baking dish)
In a small bowl combine:
- 1/2 cup quick-cooking rolled oats (I don’t know if ours was quick-cooking or not….I just used the oatmeal we had in the pantry)
- 1/3 cup packed brown sugar (and a pinch more!)
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
Cut into the mixture until it is crumbly:
- 2 tablespoons margarine
Sprinkle the oat mixture evenly over the apple mixture.
Dot the top with about three small dollops of margarine (ya like that measurement for ya!….it probably was 3, 1/4 teaspoons of margarine placed around the top of my pie plate—I did this because last year when I made it, it seemed to be a tad dry)
Bake at 375 for 30-35 minutes or until the apples are tender.
We served it with ice cream or you can be more healthy and go with vanilla or lemon yogurt.