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Winning Cran-Apple Crisp

 Winning Cran-Apple Crisp
An eggnog sauce gives this crunchy oat-topped crisp a distinctive flavor. The apples and cranberries make it a natural for autumn celebrations and holiday meals. —Mary Lou Timpson, Centennial Park, Arizona
12-14 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 2 snack-size cups (4 ounces each) vanilla pudding
  • 1 cup eggnog
  • 3/4 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 5 cups thinly sliced peeled tart apples
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup quick-cooking oats
  • 3/4 cup packed brown sugar
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed


  • In a small bowl, combine the pudding and eggnog until blended; cover
  • and refrigerate until serving. In a large bowl, combine the sugar
  • and flour. Add apples and cranberries; toss to coat. Transfer to an
  • ungreased 13-in. x 9-in. baking dish.
  • In a large bowl, combine the oats, brown sugar, flour and cinnamon;
  • cut in butter until crumbly. Sprinkle over fruit mixture.
  • Bake at 375° for 35-40 minutes or until filling is bubbly and
  • topping is golden brown. Cool for 10 minutes. Serve with eggnog

2 of 2

Winning Cran-Apple Crisp (continued)

Directions (continued)

  • sauce. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 each) equals 256 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 93 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.