Apple Cranberry Crisp
This is my low-sugar, low-fat version of a fabulous recipe I found in Martha Stewart Living. Really tangy with the cranberries and I LOVE pecans in the crumb topping. A softer, sweeter apple really does the job here.
9 medium apples, peeled and cored
1 1/2 cups frozen cranberries, coarsely chopped
1/2 cup granulated sugar
3/4 tsp cinnamon
salt
1/2 cup (1 stick) cold unsalted butter (next time try oil)
1 1/2 cups pecan halves, coarsely chopped
3/4 cup all-purpose flour (next time try partial WW)
3/4 cup old fashioned rolled oats
6 tbs packed light brown sugar
Preheat oven to 425 degrees F. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
Spray a large casserole dish (9x13?). Mix pecans, flour, oats, brown sugar, and pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-sized chunks.
Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25-30 minutes.
9 medium apples, peeled and cored
1 1/2 cups frozen cranberries, coarsely chopped
1/2 cup granulated sugar
3/4 tsp cinnamon
salt
1/2 cup (1 stick) cold unsalted butter (next time try oil)
1 1/2 cups pecan halves, coarsely chopped
3/4 cup all-purpose flour (next time try partial WW)
3/4 cup old fashioned rolled oats
6 tbs packed light brown sugar
Preheat oven to 425 degrees F. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
Spray a large casserole dish (9x13?). Mix pecans, flour, oats, brown sugar, and pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-sized chunks.
Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25-30 minutes.
