Title: Cranberry Apple Crisp
Categories: None
Yield: 8 Servings

6 md Granny Smith apples; peeled,
-cored, and sliced (about 4
-cups)
2 c Fresh or frozen cranberries
1 c Granulated sugar
1 ts Grated orange peel;
-(optional---but
-recommended)
1/2 ts Ground ginger

------------------------------FOR THE TOPPING------------------------------
1/4 c All purpose flour
1/4 c Old-fashioned rolled oats
1/4 c Firmly packed dark brown
-sugar
2 tb Finely chopped walnuts
-(optional) (I've
-substituted Grapenuts
-before; a nutty crunch
-without any fat)
1/4 ts Ground ginger
1/4 ts Ground nutmeg
3 tb Chilled margarine; cut into
-small pieces
1 tb Honey

(less than 20% calories from fat)

Preheat oven to 375. Spray a 13x9-inch baking dish with vegetable cooking
spray.

Prepare topping: In a small bowl, combine flour, oats, brown sugar,
walnuts, ginger, and nutmeg. Mix well.

Using a fork or pastry blender, cut margarine and honey into the flour
mixture until coarse crumbs form. Set aside.

In a large bowl, combine the apples, cranberries, granulated sugar, orange
peel, and ginger; toss to combine. Spoon apple mixture into prepared dish.
Sprinkle topping evenly over filling.

Bake crisp until topping is golden and filling bubbles (aprox 1 hour).
Place dish on wire rack and cool slightly. Serve immediately.
I like to serve it with frozen vanilla yogurt; or use a wide mouthed wine
glass and layer the crisp with the frozen yogurt= a parfait. Oh! FRENCH
vanilla= good stuff!!

Posted to recipelu-digest Volume 01 Number 423 by Abtaxel
on Dec 30, 1997