Apple cranberry crisp with crunchy oat topping
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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