Apple-Cranberry Crisp

This dessert is excellent. I followed the directions exactly and didn't change a thing. I would definitely make it again, especially for guests. It is very easy to prepare and is impressive for guests. Make it extra special with a scoop of vanilla ice cream (light of course)!

I thought this was great. I cut back on the sugar added to the fruit and used diced gala, pink lady and fuji apple. I added cinnamon and nutmeg to the fruit and pulsed with 1/2 butter and 1/2 safflower oil in food processor. I served with a dab of lightly sweetened cognac whipped cream. I will definitely make this one again.

This is a great family friendly recipe. It's not too sweet and my daughter (age 7) was able to help me make it. There was very little she couldn't do. It's become a family staple when fresh cranberries are in season.

I made this for Thanksgiving except I used melted light butter instead of canola oil. It got rave reviews from the family! I made a half recipe a few days later except with the canola oil and it was delicious. i love this recipe and will make it again.

I have been making the recipe for years -- but made a modification early on. No flour, no sugar, no oil. I use Splenda instead of sugar. Love it with vanilla ice cream or yogurt. I usually make it throughout the winter season, freezing bags of cranberries to be sure I don't run out. Today is the day before Thanksgiving, and I am getting ready to make the first batch of the year.

Great delicious crisp. I did not have fresh cranberries so I soaked 1/3 cup of dried sweetened cranberries in boiling water. I also cut back on the sugar by 1/4 cup and added cinnamon and nutmeg.