Apple-Cranberry Crisp

Use other apple varieties, such as Jonagold, Honeycrisp, or Melrose, to change the flavor of this crisp.

Yield: 8 servings (serving size: 1/8 of crisp)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 8.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 3.7g
  • Carbohydrate: 49.1g
  • Fiber: 3.9g
  • Cholesterol: 16mg
  • Iron: 1mg
  • Sodium: 151mg
  • Calcium: 45mg

Ingredients

  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated whole nutmeg
  • 1/2 cup apple juice
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sweetened dried cranberries
  • 5 medium Braeburn apples
  • Cooking spray
  • 2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
  • 1 1/2 cups gluten-free old-fashioned rolled oats (such as Bob's Red Mill)
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add juices, stirring with a whisk until cornstarch dissolves. Add cranberries; let stand while preparing apples.
  3. 3. Peel, core, and cut apples into 1/4-inch slices to measure 9 cups. Add apples to cranberry mixture, stirring to coat. Pour apple mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.
  4. 4. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix and next 3 ingredients in a medium bowl. Add butter, tossing with a fork until crumbly. Sprinkle oat mixture over apple mixture. Cover with foil.
  5. 5. Bake at 375° for 40 minutes. Uncover and bake an additional 15 minutes or until filling is bubbly and topping is brown and crisp. Cool on a wire rack 15 minutes. Serve warm.
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