Apple-Cranberry Country Crisp Recipe

5 1 2
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Apple-Cranberry Country Crisp Recipe

Read Reviews
5 1 2
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 3 cups chopped apples, unpeeled
  • 2 cups raw cranberries
  • 3/4 to 1 cup granulated sugar
  • TOPPING:
  • 1-1/2 cups old-fashioned or quick-cooking oats
  • 1/2 cup brown sugar, packed
  • 1/3 cup flour
  • 1/3 cup chopped pecans
  • 1/2 cup butter, melted

Directions

Combine apples, cranberries and sugar in 8-in. square baking dish or 2-qt. casserole; mix thoroughly to blend; set aside. Combine topping ingredients until crumbly; spread evenly over fruit layer. Bake at 350° for 1 hour or until the fruit is fork-tender. Serve warm with ice cream or whipped cream. Yield: 8 servings.
Originally published as Apple/Cranberry Crisp in Country Woman September/October 1988, p29

Nutritional Facts

1/2 cup: 373 calories, 16g fat (8g saturated fat), 31mg cholesterol, 122mg sodium, 57g carbohydrate (39g sugars, 4g fiber), 4g protein.

  • 3 cups chopped apples, unpeeled
  • 2 cups raw cranberries
  • 3/4 to 1 cup granulated sugar
  • TOPPING:
  • 1-1/2 cups old-fashioned or quick-cooking oats
  • 1/2 cup brown sugar, packed
  • 1/3 cup flour
  • 1/3 cup chopped pecans
  • 1/2 cup butter, melted
  1. Combine apples, cranberries and sugar in 8-in. square baking dish or 2-qt. casserole; mix thoroughly to blend; set aside. Combine topping ingredients until crumbly; spread evenly over fruit layer. Bake at 350° for 1 hour or until the fruit is fork-tender. Serve warm with ice cream or whipped cream. Yield: 8 servings.
Originally published as Apple/Cranberry Crisp in Country Woman September/October 1988, p29

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Mrs_T User ID: 941931 235434
Reviewed Oct. 22, 2015

"This is a favorite dessert to make in the fall. I like the fact that the apples need not be peeled. The cranberries give the apples a beautiful color and flavor. I usually use only 1/4 cup butter and 1/3 cup brown sugar in the topping. Sometimes I substitute canola oil for the butter."

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