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Cranberry-Apple Crisp with Cinnamon-Maple Cream

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

Cooking Light DECEMBER 2005

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

Ingredients

  • Maple cream:
  • 2 cups frozen reduced-calorie whipped topping, thawed
  • 1 teaspoon maple syrup
  • 1/8 teaspoon ground cinnamon
  • Filling:
  • 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
  • Topping:
  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 23%
  • Fat: 6.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 2.7g
  • Carbohydrate: 47.9g
  • Fiber: 3g
  • Cholesterol: 10mg
  • Iron: 1.1mg
  • Sodium: 130mg
  • Calcium: 25mg
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Cranberry-Apple Crisp with Cinnamon-Maple Cream recipe

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