Apple-Cranberry Crisp

Shortly after Thanksgiving, Andrew found some cranberries on sale for 50 cents a bag. Even though we still had some at home, he bought 2 bags. So I've been looking for ways to use up the cranberries, in addition to making some cranberry sauce a few weeks back. A coworker of mine bought a cranberry apple caramel crumble pie to share today, and I thought it tasted amazing (it's from Save On Foods, by the way). I then started to look for similar recipes and came across the Apple-Cranberry Crisp.

After a quick trip to the grocery store for some Granny Smith apples, I was set to bake.

The ingredients - NOT to scale!

I modified the recipe a bit, adding more cranberries than called for. I usually find crumbles/crisps to be on the sweet side so I didn't proportionally change the amount of sugar. The result was a fruity and tart dessert that went well with vanilla ice cream.

 

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Apple-Cranberry Crisp
Adapted from allrecipes.com

INGREDIENTS:
4 Granny Smith apples; peeled, cored and thinly sliced
1/2 bag cranberries
1/3 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.

2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Spread onto the baking dish.

3. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.

4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender. Serve warm.