Gingery Cranberry Apple Crisp the Editors of Publications International, Ltd.
Gingery Cranberry Apple Crisp
Makes 9 servings
|1||cup uncooked oats|
|3/4||cup all-purpose flour|
|1/2||cup firmly packed brown sugar|
|2||teaspoons finely chopped crystallized ginger (optional)|
|1/2||teaspoon ground cinnamon|
|6||tablespoons (3/4 stick) butter, cut into bits|
|1||can (16 ounces) whole berry cranberry sauce|
|5||cups peeled and thinly sliced apples (about 5 medium)|
|Whipped cream or ice cream (optional)|
- Preheat oven to 375°F.
- Combine oats, flour, brown sugar, crystallized ginger, if desired, cinnamon and salt in medium bowl; mix well. Cut in butter with pastry cutter or 2 knives until mixture resembles coarse crumbs. Set aside.
- Combine cranberry sauce and cornstarch in large saucepan; mix well. Heat over medium high heat 2 minutes or until sauce bubbles, stirring occasionally. Add apples, tossing to coat. Spread into 8-inch baking dish. Sprinkle oat mixture over fruit. Bake 25 to 35 minutes or until apples are tender. Serve warm with whipped cream or ice cream, if desired.
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