Cran-Apple Crisp 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
8 cups thinly sliced peeled tart apples (about 5 large)
3/4 cup sugar
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1-1/2 to 2 teaspoons grated orange peel
1/2 cup packed brown sugar
1/3 cup whole wheat flour
1/3 cup nonfat dry milk powder
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cloves
5 tablespoons cold butter, cubed
1/3 cup quick-cooking oats
Preheat oven to 350°. Place first six ingredients in a large bowl; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray.
Mix first five topping ingredients; cut in butter until mixture resembles coarse crumbs. Stir in oats. Sprinkle over apple mixture.
Bake, uncovered, until golden brown and apples are tender, 40-45 minutes.
Yield: 15 servings.
Originally published as Cran-Apple Crisp in Light & Tasty
August/September 2002, p39
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