My sister made a special request to have this recipe published on my blog. Cranberry apple crisp is on of her all time favorite side dish as it is mine. I usually make this around Thanksgiving time rather than using a can of cranberry sauce. It goes just as great with turkey. Cranberries contain several nutritious benefits such as antioxidant compound that offer protection from tooth cavities and inflammatory diseases. Raw cranberries have moderate levels of vitamin C and dietary fiber. Researchers discovered that unsweetened cranberry juice reduces cholesterol levels as well. Aside from the health benefits, I like the balance of sweet and tartness that both the apples and cranberries give. This dish can be served hot or cold. It can be served as a side dish as well as a dessert. As a dessert, I highly recommend it served piping hot with vanilla ice cream on top ; absolutely crumbliness. I am going to take a more salubrious routine and use fresh/frozen cranberries rather than the canned item.
You will need:
- 2 pounds Granny Smith apples – peeled, cored and thinly sliced
- 3/4 cup fresh or frozen cranberries thawed and drained
- 1/4 cup brown 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 margarine, cut into pieces
- Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
- In a large bowl, mix together apples, cranberries, brown 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. Sprinkle over apples.
- Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Yields 8 servings