THIS IS a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting.
A dear friend from California shared this recipe with me years ago, and it's always been a big hit whenever I've served it.
-Martha Sue Stroud, Clarksville, Texas
This dessert can be assembled easily and cooked with a minimum of attention—you can prepare all the rest of your evening meal while it bakes. From the time my mother taught me to cook, I've loved to bake. Desserts are a special favorite of mine, and I clip out and save more dessert recipes than any other kind. Discovering a great new recipe brings such joy. That's what keeps me cooking!
A dollop of sweet, fat-free frozen yogurt tames the tartness of juicy cranberries in this treasured crisp recipe from Ruth Fox’s Elmhurst, Illinois kitchen. “I don’t recall just where I found it,” she says, “but it’s been a family favorite for at least 20 years.”
For simple variations, you could also substitute apples for the pears and blueberries or strawberries for the tangy cranberries in this versatile recipe.
Cranberries, walnuts, brown sugar and orange peel help give this apple-packed crowd-pleaser its rich flavor. After the first taste, guests will be asking for the recipe...and a second helping.
—Diane Everett of Newtown, Connecticut