Apple-Cranberry Crisp

SUBMITTED BY: PATTON0626 PHOTO BY: 3BoysMama

"A wonderful combination of apples and fresh cranberries with a crisp, pecan topping."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans

READ REVIEWS (47)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 10, 2006 by Christina S.

Delicious! I split up the mixture among four ramekins and baked at 375º for about 25 minutes. The taste and texture were both phenomenal.

5 users found this review helpful

Reviewed on Oct. 15, 2006 by FOCUSED ON FOOD

Great! As per other reviewers, I made extra crisp for the top (maybe an extra half recipe) and I probably could have made it as per the recipe. FYI - I used 4 apples, as many people weren't sure how many apples was 2 lbs.

5 users found this review helpful

Reviewed on Dec. 21, 2004 by JACINDARN

This is delicious. At first I thought there was too much cinammon, but after it baked and was all bubbly and the apple and cranberry juices mixed with the cinammon, it was wonderful!The topping was perfect--I was out of nuts, so omitted them--and it was still good. I wouldn't change a thing. By the way, the recipe doesn't specify whether or not to chop up the cranberries, don't---they would almost disappear if you did---they sort of "explode" as they bake, and make wonderful juice--and still contribute to the texture of the dish. Delicious!!!!

4 users found this review helpful

MORE MEMBER REVIEWS