Apple-Cranberry Crisp
a wonderful taste of fall!
| Filling: | |||
| 3/4 cup | brown sugar | ||
| 1/4 cup | white sugar | ||
| 1/3 cup | all-purpose flour | ||
| 1 tsp. | cinnamon | ||
| 4 cups | pared, sliced, tart apples (about two large apples) | ||
| 2 cups | Ocean Spray fresh or frozen cranberries | ||
| 2 Tbls. | butter (for pie) (optional) | ||
| 3-4 Tbls. | cornstarch (for crisp) | ||
| Your choice of topping quantity: (for crisp) | |||
| 1/2 cup | 1/3 cup | melted butter | |
| 3/4 cup | 1/2 cup | brown sugar | |
| 1 tsp. | 1/2 tsp. | cinnamon | |
| 1/2 cup | 1/3 cup | flour | |
| 1-1/2 cup | 1 cup | oatmeal | |
For crisp, pre-heat oven to 375° Farenheit; for pie, pre-heat oven to 425°.
Filling: Combine sugars, flour and cinnamon in a large bowl. Add fruit. Mix well.
For pie, turn into pastry lined pan. Dot with butter for pie (optional). Cover mixture with pie crust or topping, sealing edges.
For apple-cranberry crisp: make the topping as follows: I mix the sugar, cinnamon and salt in with the melted butter first, then mix in the flour. Once you add the oatmeal, it's harder to get a uniform mixture.
For crisp, bake for 45 minutes;
for pie, bake for 40 minutes.
If you have a recipe that you would like to share with us, please drop us a note. Thank you!
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