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

Recipe by Oxmoor House August 2011


Recipe Summary test

8 servings (serving size: 1/8 of crisp)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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.

  • 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.

  • 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.

  • 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.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

276 calories; fat 8.1g; saturated fat 4g; mono fat 2.2g; poly fat 1g; protein 3.7g; carbohydrates 49.1g; fiber 3.9g; cholesterol 16mg; iron 1mg; sodium 151mg; calcium 45mg.