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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

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