Coconut-Cranberry Apple Crisp Recipe

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Coconut-Cranberry Apple Crisp Recipe

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4 1 1
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Geri Williamson, Fallbrook, California, picks apples right off her trees for this tasty fruit crisp. "It's one of my favorite recipes," she says.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 5 medium apples, peeled and sliced
  • 1/2 cup fresh or frozen cranberries, halved
  • 1/4 cup sugar
  • 3/4 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon each ground cinnamon, nutmeg and ginger
  • 1/2 cup cold butter
  • 1/2 cup chopped nuts
  • 1/4 cup flaked coconut
  • Vanilla ice cream

Directions

In a large bowl, combine apples and cranberries. Add sugar; toss to coat. Transfer to a greased 11-in. x 7-in. baking dish.
In a bowl, combine the oats, brown sugar, flour and spices; cut in butter until crumbly. Stir in nuts and coconut; sprinkle over fruit.
Bake at 375° for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream. Yield: 8 servings.
Originally published as Coconut-Cranberry Apple Crisp in Country Woman March/April 2007, p6

Nutritional Facts

3/4 cup: 322 calories, 18g fat (8g saturated fat), 31mg cholesterol, 129mg sodium, 41g carbohydrate (29g sugars, 3g fiber), 4g protein.

  • 5 medium apples, peeled and sliced
  • 1/2 cup fresh or frozen cranberries, halved
  • 1/4 cup sugar
  • 3/4 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon each ground cinnamon, nutmeg and ginger
  • 1/2 cup cold butter
  • 1/2 cup chopped nuts
  • 1/4 cup flaked coconut
  • Vanilla ice cream
  1. In a large bowl, combine apples and cranberries. Add sugar; toss to coat. Transfer to a greased 11-in. x 7-in. baking dish.
  2. In a bowl, combine the oats, brown sugar, flour and spices; cut in butter until crumbly. Stir in nuts and coconut; sprinkle over fruit.
  3. Bake at 375° for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream. Yield: 8 servings.
Originally published as Coconut-Cranberry Apple Crisp in Country Woman March/April 2007, p6

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N.Camp User ID: 5463765 106340
Reviewed Oct. 11, 2011

"I only used 4 apples, and 1 cup of cranberries. I did try to halve them at first (those little suckers were rolling everywhere), then I just put them in whole. It still turned out really good. This was kinda tart. I'm assuming it's because of the Granny Smith apples. Wasn't sure of using coconut, but it was tasty. It's a keeper."

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