Apple-cranberry crisp
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Rolled oats; (NOT instant) |
| 3 | tablespoons | Flour |
| ⅓ | cup | Brown sugar |
| 2 | tablespoons | Margarine; melted |
| 1 | teaspoon | Margarine; melted |
| ⅓ | cup | Brown sugar |
| 3 | tablespoons | Cornstarch |
| 1 | teaspoon | Cinnamon |
| 4 | cups | Apples; peeled, sliced 1/4in thick, (abt 4 medium) |
| 1½ | tablespoon | Lemon juice |
| 1 | cup | Cranberries; fresh |
Directions
Preheat oven to 375F. In a small bowl, combine rolled oats, flour and ⅓ cup brown sugar. Stir in margarine and set aside.
In a large bowl, mix remaining ⅓ cup brown sugar with cornstarch and cinnamon. Blend well. Add apples, cranberries and lemon juice and toss well.
Place fruit mixture in a 2-qt baking dish. Sprinkle with rolled oat mixture. Bake 35-45 minutes or until apples are tender, but not mushy, and the top is lightly browned. Serve warm or at room temperature.
from: The Daily Herald, 11/1/94 Submitted By JEANNE GEAKE On 11-02-94