Cranberry-Apple Crisp with Cinnamon-Maple Cream

"The crumbly topping is an easy alternative to making a pastry crust. Cooking the fruit on the stovetop ensures that it is tender when the topping is browned. I prefer using dark brown sugar with the assertive spices and brandy in the filling, but the light variety will work, as well." -Jan Moon


12 servings (serving size: 1/2 cup crisp and about 2 1/2 tablespoons cream)

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 23 %
Fat 6.7 g
Satfat 3.5 g
Monofat 1.9 g
Polyfat 1 g
Protein 2.7 g
Carbohydrate 47.9 g
Fiber 3 g
Cholesterol 10 mg
Iron 1.1 mg
Sodium 130 mg
Calcium 25 mg


Maple cream:
2 cups frozen reduced-calorie whipped topping, thawed
1 teaspoon maple syrup
1/8 teaspoon ground cinnamon
3/4 cup dried cranberries
3 tablespoons brandy
Cooking spray
6 cups chopped peeled Granny Smith apple (about 2 1/2 pounds)
2 tablespoons fresh lemon juice
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 teaspoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon finely grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour (about 3 ounces)
1/3 cup packed dark brown sugar
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
2/3 cup regular oats
2 tablespoons walnuts, toasted and finely chopped


Preheat oven to 375°.

To prepare maple cream, combine whipped topping, syrup, and 1/8 teaspoon cinnamon. Cover and chill.

To prepare filling, combine dried cranberries and brandy in a small bowl. Microwave on high for 30 seconds, and set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple and juice; sauté 3 minutes. Stir in cranberry mixture, granulated sugar, and next 6 ingredients (through nutmeg). Spoon apple mixture into an 11 x 7-inch baking dish or shallow 2-quart baking dish coated with cooking spray.

To prepare topping, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup brown sugar, and 1/4 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add oats and walnuts; toss well. Sprinkle over apple mixture.

Bake at 375° for 30 minutes or until bubbly and topping is browned. Serve with maple cream.

Jan Moon,

Cooking Light

December 2005
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