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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.
Editor's Note
This recipe was tested with commercially prepared eggnog.
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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Reviews

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Average Rating:
  • mystique054
    Nov 15, 2010

    This recipe is fantastic! Normally, I am not a big fan of cranberries, but the combination of flavors in this recipe adds just enough sweetness to overpower the most of the tartness of the berries. The eggnog sauce is festive, and really yummy, but is not required to make the crisp a hit at your next holiday gathering. Those looking to cut a few calories can skip the sauce and still greatly enjoy this cran-apple crisp. My whole family raves over this recipe, and this will be our third holiday season including it on our menu.