Cranberry Apple Crisp
During the fall try doing apple tastings with your kids to determine your family’s favorites. Cortland and Macoun are two of ours. For a variation, replace raw sugar with maple sugar. Because we have kept the butter to a minimum in the topping it will not become crispy in a way that you might recognize. It’s delicious even without all the extra butter. This is a nice dessert once in a while as a special treat. Otherwise, small portions make a healthful snack.
Number of Servings
- 2 pounds Cortland or Macoun apples, peeled and sliced
- 2 teaspoons lemon juice
- 3 cups (about one bag) cranberries, washed and picked over
- 2 Tablespoons raw sugar
- 1 Tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- 1 cup light brown sugar
- ¼ teaspoon ground cinnamon
- 1 Tablespoon unsalted butter
- Preheat the oven to 325 degrees F.
- Mix the apples with lemon juice. Add the cranberries and toss to combine.
- Add the sugar, flour, cinnamon, and nutmeg, mix to coat the apples, and put in a 9 x 9 inch baking dish.
- In a separate bowl combine the ingredients for the topping and mix well. Blend the butter until evenly distributed.
- Sprinkle the topping on the apple mixture and bake for 50 minutes or until the apples are tender and the topping is crisp.