Try this Cranapple Crisp recipe, or contribute your own. "Fall" and "Winter" are two of the tags cooks chose for Cranapple Crisp.
"This crisp made a great mid-week dessert...it was a snap to put together, baked up beautifully and tasted absolutely delicious! The topping was crunchy and golden and the filling was the ideal balance of sweet and tart fruitiness with a thick, syrupy texture. We used a combination of Granny Smith and Honey Crisp (my favorite) apples because I always think a combination of apples tastes best."- sgrishka
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|8 cupsApples; thinly sliced|
|1/2 cupCranberries; fresh or frozen (or use cranberry sauce)|
|1/3 cupBrown sugar; light|
|1/4 cupgolden raisins|
|1 tablespoonApple juice concentrate; (thawed)|
|2/3 cupQuick-cooking oats|
|1/4 cupBrown sugar; light|
|2 tablespoonsApple juice concentrate; (thawed)|
Cranapple Crisp Preparation
To make the topping, in a small bowl, combine the oats, flour, sugar and cinnamon and stir to mix well. Add the juice concentrate and stir until moist and crumbly. Set aside.
In a large bowl, combine the filling ingredients and toss to mix well. Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the filling mixture in the dish and sprinkle with the topping.
Bake at 375 degrees F for 30 minutes. Cover the dish loosely with foil and bake for an additional 15 minutes or until the filling is bubbly and the topping is golden brown. Serve warm.
NOTES: I doubled the amount of topping at the request of my family (it is that good!) Also, you can put just about anything into this. I added jars of baby food fruits once when I didnt have cranberries and raisins and it was wonderful.
From: Fat-Free Holiday Recipes by Sandra Woodruff, RD
NUTRITIONAL FACTS (PER 3/4 CUP SERVING): Calories: 178 Cholesterol: 0 mg Fat: 0.7 g Fiber: 4 g Protein: 1.7 g Sodium: 7 mg
Posted to Digest eat-lf.v096.n228 Date: Mon, 25 Nov 1996 00:53:46 -0600 From: cbmcam ~~ltcbmcam~~at;cyberramp.net>
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