Cranberry Apple Crisp

The Washington Post, November 14, 2007

• • Cuisine: American
• • Course: Dessert, Side Dish
• • Features: Fast

Summary:

You could easily serve it for dessert with vanilla ice cream, but this sweet crisp has always had a place on the main Thanksgiving buffet of Jane Black's family as a replacement for, or to be served alongside, a traditional cranberry sauce or relish.

MAKE AHEAD: Bake 1 day in advance; cover and refrigerate. Loosely cover with aluminum foil and reheat in a 325-degree oven for 20 to 25 minutes.

8 servings

Ingredients:

• • 4 medium apples, peeled, cored and cut into 1/2-inch dice (about 4 cups total)
• • 2 1/2 cups (about 8 1/2 ounces) cranberries
• • 3/4 cup sugar
• • 1 1/3 cups quick-cooking oats (not instant)
• • 1/2 cup light brown sugar
• • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
• • 1/2 cup walnut halves, coarsely chopped

Directions:

Preheat the oven to 350 degrees.

Combine the apples, cranberries and sugar in a large ovenproof casserole; mix until the fruit is well coated.

Combine the oats, brown sugar, butter and walnuts in a medium bowl to form a crumbly topping. Spread evenly over the fruit mixture and bake for 1 hour or until light brown and bubbly. Let cool slightly before serving; at this point, the crisp can be cooled to room temperature, then covered and refrigerated for 1 day.

Recipe Source:

From Food staff writer Jane Black.

368 calories, 17g fat, 8g saturated fat, 31mg cholesterol, 9mg sodium, 54g carbohydrates, 5g dietary fiber, n/a sugar, 3g protein.