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Apple Cranberry Crisp

by Donna Washburn, PHEc and Heather Butt, PHEc

Apple Cranberry Crisp

 

Apple Cranberry Crisp

Makes 3 servings

 

This tasty crisp brings back warm, homey memories of days gone by for those of us who live in apple country.

In fact, the first Macintosh apple was grown just down the road from us.

A perfect Fall treat!

 

Tips: Two medium apples yield about 112 cups (375 mL) chopped.

If you cannot tolerate cornstarch, substitute an equal amount of arrowroot starch.

If you have your oven turned on to any temperature between 325°F (160°C) and 375°F (190°C) to bake something else, you can add this crisp to it. The baking time could vary by 5 minutes.

Preheat oven to 375°F (190°C)

3-cup (750 mL) round or oval casserole dish

Base

112 cups            coarsely chopped apples            375 mL

1 cup            fresh or thawed frozen cranberries            250 mL

1 tbsp            cornstarch            15 mL

1 tbsp            granulated sugar            15 mL

Crisp Topping

23 cup            GF large-flake (old-fashioned) rolled oats           150 mL

2 tbsp            GF oat flour            30 mL

1 tbsp            packed brown sugar            15 mL

12 tsp            ground nutmeg            2 mL

3 tbsp            butter, melted            45 mL

1. Base: In casserole dish, combine apples, cranberries, cornstarch and sugar. Set aside.

2. Topping: In a medium bowl, combine oats, oat flour, brown sugar and nutmeg. Drizzle with butter and mix until crumbly. Sprinkle topping over fruit. Do not pack.

3. Cover and bake for 15 minutes. Uncover and bake for 10 to 15 minutes or until fruit is bubbly around the edges, apples are fork-tender and topping is browned. Serve warm.

 

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