Cranberry Apple Crisp
Try this Cranberry Apple Crisp recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1 1/2 cups fresh cranberries
- 4 tbsp. butter melted
- 1 cup old fashioned rolled oats
- for the filling:
- 1/2 up granulated sugar
- 1/3 up granulated sugar
- 1/4 up all-purpose flour
- 3 cups cored peeled and chopped apples (i used 5 small jonathan apples)
- for the crisp topping:
- 1/4 sp. ground cinnamon
- Carbohydrate 9.4868 g
- Cholesterol 269.3875 mg
- Fat 92.9625125 g
- Fiber 1.97137501895428 g
- Protein 3.158625 g
- Saturated Fat 58.35418375 g
- Serving Size 1 1 Serving (150g)
- Sodium 660.65 mg
- Sugar 7.51542498104572 g
- Trans Fat 6.64422750000001 g
- Calories 867 calories
Preheat oven to 350 degrees F. Spray a 9 inch pie plate or baking dish with cooking spray.Prepare the filling. Put the cranberries and apples into the pie plate. Lightly mix them together with your fingers. Sprinkle with ? cup of sugar.Prepare the crisp topping. In a medium bowl, whisk ½ cup of sugar and the egg until it’s foamy. Add the oats, flour, melted butter, and the cinnamon. Stir until well combined.Spoon the oat mixture over the fruit and spread into a thin layer.Bake for 45-50 minutes, until the crust is golden.Let the crisp cool for at least 1 hour before serving.
