apple cranberry crisp with crunchy oat topping

1 servings
¾ cup Sugar
  cup unsweetened apple juice
  cup coarsely chopped cranberries
4 eaches Sweet apples, such as Delicious, peeled and cut into " dice
  cup regular or quick-cooking oats
  cup all purpose flour
1 each tsp. grated orange zest
1 teaspoon Cinnamon
  tsp. nutmeg
2 tablespoons Unsalted soft butter, cut into " thick slices
1 each Heat oven to 350F. Lightly coat a 9" square baking pan with vegetable
  Cooking spray.
2 eaches In a small saucepan, place cup sugar and the applej uice. Bring to a

boil, stirring to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer, cover and cook until the cranberries are just tender and the skins begin to pop, about 5 minutes. Remove from the heat. Place the cranberries and jucie into a small bowl and refrigerate for 30 minutes. 3. Place the apples in the prepared pan.

Top with the cranberry mixture. 4. In a medium bowl, combine the oats, flour, ¬ cup sugar, orange zest, cinnamon and nutmeg. Cut in the butter with a pastry blender or 2 knives until crumbly and the consistency is that of a coarse meal. Sprinkle over the fruit in the pan. Bake 30-35 minutes, utill the apples are tender and the topping is golden. Serve the crisp warm or at room teperature. 5 servings.

From "Great Grains" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 02-07-95

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