So, after making the cranberry orange sauce for Thanksgiving, I had some extra fresh cranberries laying around to use up. Apple crisp is one of my favorite desserts—a recipe handed down from my mom. So…why not a cranberry apple crisp? Two delicious harvest time fruits, and a crisp is just such a fabulous dessert…and relatively healthy as desserts go. The only fats come from the butter in the crumble topping, and if you’re concerned about calories from the sugar, you can opt for Splenda baking blend, which is half regular sugar, and half Splenda.
Ingredients:
- 2 cups cranberries, washed
- 3 cups sliced, peeled apples
- 2/3 cup granulated sugar (or Splenda baking blend)
- Juice from 1/2 lemon (or about 1 tbsp)
- 1 tbsp orange juice
- 1/4 teaspoon salt
- 2/3 cup light brown sugar, packed
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 cup quick cooking oats
- 1/2 cup all-purpose flour (wheat flour, if you have it)
- 5 tablespoons butter, softened in the microwave for 15 seconds
Directions:
Preheat the oven to 325. Combine the cranberries, apples, sugar, and citrus juices in a 8x8 pan & toss well.
(LOVE those colors!)
Mix the rest of the ingredients together in a bowl until they come together:
Then sprinkle the crumbly topping evenly over the fruit, covering the top. Place in overn & bake for 45 minutes to an hour, or until the crust is well browned & the fruit is bubbly.
Dig in while still warm.
Makes 12 servings.
Nutrifacts:
Calories 167.0
Total Fat 2.8 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.0 g
Cholesterol 0.0 mg
Sodium 40.2 mg
Potassium 90.6 mg
Total Carbohydrate 39.5 g
Dietary Fiber 2.9 g
Sugars 28.5 g
Protein 1.6 g
Linked on 33 Shades of Green's Tasty Tuesday and The Sweet Spot.
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