Crimson Cranberry Apple Crisp Recipes

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

CRANBERRY-APPLE CRISP

Steps:

• In a small mixing bowl, combine granulated sugar and cinnamon. Place the apples and cranberries in an ungreased 1-1/2-quart casserole. Sprinkle sugar-cinnamon mixture over fruit. Toss gently to coat. Bake, covered, in a 375 degrees oven for 25 minutes.
• In a small mixing bowl, combine the oats, brown sugar, flour and nutmeg or ginger. With a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs. Stir in nuts or coconut, if you like. Sprinkle topping over partially cooked fruit mixture.
• Return to oven and bake, uncovered, for 15 to 20 minutes more or till fruit is tender and topping is golden. Serve warm with ice cream, frozen yogurt or fat-free half-and-half, if you like. Makes 6 servings.

CRIMSON CRANBERRY APPLE CRISP

Steps:

• In a small mixing bowl, combine granulated sugar and cinnamon, place the apples and cranberries in an ungreased 11/2-quart casserole.
• Sprinkle sugar-cinnamon mixture over fruit, toss gently to coat.
• Bake, covered, in a 375°F oven for 25 minutes.
• For topping, in a small mixing bowl combine oats, brown sugar, flour, and nutmeg or ginger.
• With a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs.
• Stir in nuts or coconut, if you like.
• Sprinkle topping over partially cooked fruit mixture.
• Return to oven and bake, uncovered, for 15 to 20 minutes more or until fruit is tender and topping is golden.
• Cool slightly.
• Serve warm with ice cream, frozen yogurt, or fat-free half-and-half, if you like. .

LOWER FAT CRANBERRY APPLE CRISP

Steps:

• Spray a 9-by-9-inch pan with nonstick cooking spray and set aside. Preheat the oven to 350°F
• Combine the oatmeal, flour, brown sugar and cinnamon. Pour the butter and water over the oatmeal mixture. Stir and work with hands until well combined and crumbly. Set aside.
• Combine the cranberries, apples and sugar. Pour into the prepared pan. Sprinkle crumbs evenly over the top.
• Bake for 50 to 60 minutes, or until the apples in the center are done. The top should be browned and the edges bubbling. Makes 9 servings.
• Each serving contains approximately -- Revised Recipe: 219 calories; 5 gm fat; 10 mg cholesterol; 43 mg sodium; 44 gm carbohydrates; 2 gm protein; 4 gm fiber.

SUSAN'S CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 375; butter a square baking pan or casserole dish.
• Place apple slices in pan, sprinkle with berries.
• Mix topping ingredients; sprinkle over fruits.
• Bake 30 minutes; serve warm with ice cream or serve cold with whipped cream.

APPLE CRANBERRY CRISP

Steps:

• In a small bowl, combine the apples, cranberries and sugar substitute. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until apples are almost tender. , In a bowl, cut butter into oatmeal until crumbly; sprinkle over apple mixture. Microwave, uncovered, on high 1-2 minutes longer or until butter is melted and topping is golden. Serve warm.

APPLE CRISP WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
• Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.

CRANBERRY-APPLE CRISP

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.

APPLE-CRANBERRY CRISP

Steps:

• In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.
• In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside.
• Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.
• Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.

CLASSIC APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375°. In a large bowl, combine apples, cranberries, 1/4 cup brown sugar, lemon juice and cinnamon. Pour into a greased 8-in. square baking dish. In a small bowl, mix flour and remaining brown sugar. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, 25-30 minutes or until topping is golden brown and filling is bubbly. If desired, serve with ice cream.

CRANBERRY-APPLE CRISP

Steps:

• In a large bowl, combine apples, cranberries, sugar and salt. Cover with plastic wrap and set aside for about 20 minutes. Mix in tapioca, and set aside for another 15 to 20 minutes, until tapioca has absorbed fruit juice. Spread mixture into a large casserole dish.
• In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling.
• Place the dish on a cookie sheet to catch drips (line sheet with foil or parchment to make clean up easier). Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick. Serve with vanilla ice cream or lightly-sweetened whipped cream.

CRANBERRY APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Peel, core, and slice the apples thinly. Cut the slices in half.
• Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
• Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
• Bake for 35-40 minutes or until the fruit is tender.
• Serve warm with vanilla ice cream or whipped topping, if desired.