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Apple Cranberry Crisp
Apple Cranberry Crisp
Diana Rattray
At a Glance
Cook Time : 35min
Course : Dessert
Special : Egg-Free
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Christmas, Thanksgiving, Winter
 
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Apple Cranberry Crisp

From Diana Rattray,
Your Guide to Southern Food.
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I used a mixture of large golden delicious apples and Granny Smith apples, and 5 apples was enough.

INGREDIENTS:

  • Filling:
  • 6 tart apples, peeled, cored, and thinly sliced (5 if the apples are large)
  • 1 1/4 cups chopped cranberries (about 1 1/2 cups whole cranberries)
  • 2/3 cup granulated sugar
  • .
  • Topping:
  • 3/4 cup rolled oats, quick or regular
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup all-purpose flour
  • 6 tablespoons cold butter, cut in small pieces
  • 1/2 cup chopped pecans

PREPARATION:

Mix filling ingredients together; spoon into a lightly buttered 11x7x2-inch baking dish.

In a mixing bowl, combine oats, brown sugar, cinnamon, and flour. Cut in cold butter until coarse crumbs form. Stir in chopped pecans. Sprinkle topping evenly over fruit and press down lightly. Bake at 375° for about 30 to 35 minutes, or until topping is browned and fruit is tender and bubbly.

More Apple Desserts
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Apple Crisp
Easy Apple Dessert
Apple Upside-Down Cake
Apple Dumpling Cake
Apple Cranberry Crisp
Apple Brownies
Spiced Apple Rings
Cinnamon Applesauce
Fried Apples
Apple Stack Cake
Apple Muffins
Baked Apples
French Apple Cobbler
Apple Crunch
Apple Crisp
Apple Dumplings
Sour Cream Apple Pie
Spiced Sour Cream Apple Pie

Apple Crisp Recipes
Cranberry Recipe Index
Apple Cake Recipes
Apple Pie Recipes
Apple Pie Recipes
Baked Apples



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Guide's Response to User Reviews
"Based on the first user review, it looked like there was an error in the amount of flour, and I believe it was a typo. I just made the recipe with that and some other adjustments, and I think it came out very good. It browned nicely and the filling was delicious. To the first reviewer, I'm sorry it didn't work out the first time, and I appreciate the fact that you took the time to write the review." - Diana Rattray, Your Guide to Southern Food


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