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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
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    14 servings

Ingredients

  • 2 snack-size cups (4 ounces each) vanilla pudding
  • 1 cup eggnog
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 5 cups thinly sliced peeled tart apples
  • 2 cups fresh or frozen cranberries, thawed
  • TOPPING:
  • 1 cup quick-cooking oats
  • 3/4 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed

Directions

  • 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 sauce.
Nutrition Facts
1 each: 256 calories, 9g fat (5g saturated fat), 28mg cholesterol, 93mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 3g protein.

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