An apple-cranberry crisp can be a good option for a dessert or even a side dish. If you wait for the apples to be in season you can get some great flavors from the fresh apples in your region.
When we first moved into the house it was winter so we had just missed the apple season and right next to our house was an apple tree. We had to wait for the next year to see if it produced anything significant. When the next season came around and the apple tree blossomed we knew we were in store for something good. That year when the apples came they were green and rough looking. It seemed unfortunate until I tried one. They were delicious. We found out that they were a russet apple and I used them in all sorts of dishes that fall. I experimented with apple fritters, apple pancakes, apple tarts and used them in this apple crisp. Everything was made even better by the fact that I was able to use produce right from our property.
Apple Cranberry Crisp Recipe
Serves 6 people
- 1-1/2 cup Oatmeal
- 1/2 cup Brown Sugar
- 1/3 cup Flour
- 1 tsp Cinnamon
- 1/3 cup Butter
- 1 tbsp Water
- 1 16 oz can Cranberry Sauce
- 2 tbsp Cornstarch
- 5 Granny Smith Apples Peeled, Cored and Thinly Sliced
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8×8 inch glass baking dish. Crumble the oat mixture over the apples.
Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.