Yield: 1 servings
|¬ 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|
|« 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|
|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