APPLE CRANBERRY GINGER CRISP
A wonderful blend of flavors. Perfect for a warm or cold dessert dish.
Provided by Kelly Lollman
Categories Fruit Desserts
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine all crisp topping ingredients in a medium bowl and incorporate them with a fork until small balls the size of peas have formed. Set aside.
- 2. Preheat the oven to 350 degrees F.
- 3. Wash, core, peel and cut the apples into 1/4" slices. Sprinkle slices with a little lemon juice to keep them from browning. In a large bowl, mix all other filling ingredients together, mixing well.
- 4. Spread the filling mixture into an even layer in a lightly greased 9x13x2" baking dish. Spread the crisp topping in an even layer over the filling. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 25 minutes or until bubbly and golden brown.
APPLE-CRANBERRY CRISP
A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.
Provided by PATTON0626
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
- In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
- In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
- Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 43.3 g, Cholesterol 15.3 mg, Fat 11.5 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 4.3 g, Sodium 46.5 mg, Sugar 32.2 g
APPLE-CRANBERRY CRISP
This dish can be prepared two days ahead and refrigerated.
Provided by Marian Burros
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix the apples and cranberries with 2 tablespoons flour, and spoon into a 9-by-9-inch baking dish.
- Combine the remaining flour and the rest of the ingredients, using your fingers or a pastry blender to thoroughly combine the crumb topping. Sprinkle the topping evenly over the apple-cranberry mixture. Cover with foil, and bake for 20 minutes. Remove the foil, and bake another 20 minutes, until the topping is browned and the filling is bubbling. Cool, cover and refrigerate.
- To serve, preheat the oven to 350 degrees, and bring the crisp to room temperature. Bake for about 15 minutes, until the crisp is warmed throughout. Serve plain or with creme fraiche, if desired.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 28 grams, Carbohydrate 84 grams, Fat 42 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 673 milligrams, Sugar 54 grams, TransFat 1 gram
CRANBERRY-APPLE CRISP
I like lots of topping so I doubled the topping ingredients for this recipe, but that is optional. Use only Granny Smith apples for this. Serve this warm topped with ice cream, it is so good!..................... To Chef#1440179 this recipe WILL fit into a 13 x 9-inch pan it has been made many times before posting!!!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- For the topping: Mix the flour, oats and brown sugar together until well combined.
- Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
- To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
- Add in the 7 tablespoons cold butter pieces and toss to combine.
- Transfer to prepared baking dish.
- Crumble the topping over fruit.
- Bake for about 1 hour, or until apples are desired tenderness.
- Cool slightly and serve with ice cream.
- **NOTE** if you find that the topping is over-browning, then cover with foil.
APPLE-CRANBERRY CRISP
Provided by Liza Davies
Categories Berry Fruit Nut Dessert Bake Low Sodium Cranberry Apple Pecan Fall Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Mix brown sugar, oats, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg in processor, using on/off turns. Add butter and process until chopped into small pieces. Add pecans; process until moist clumps form.
- Toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in medium bowl to blend.
- Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake until apples are tender, filling bubbles and topping is crisp, about 55 minutes. Serve warm or at room temperature.
APPLE-CRANBERRY CRISP
Make and share this Apple-Cranberry Crisp recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.
- In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside.
- Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.
- Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.
Nutrition Facts : Calories 684.3, Fat 18.6, SaturatedFat 11.2, Cholesterol 45.8, Sodium 35.9, Carbohydrate 134.5, Fiber 11.5, Sugar 101.8, Protein 3.6
APPLE-GINGER-CRANBERRY CRISP
Enjoy this apple-ginger-cranberry crisp - a wonderful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- In large bowl, mix all filling ingredients. Let stand 30 minutes.
- Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Spoon apple mixture into pan.
- In medium bowl, mix 1 cup flour, the oats, 1/2 cup brown sugar and the ginger. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle evenly over apples.
- Bake 40 minutes or until apples are tender when pierced with fork and topping is golden brown. Serve with ice cream.
Nutrition Facts : Calories 297, Carbohydrate 46 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 8 mg
CLASSIC APPLE CRANBERRY CRISP
For a little old-fashioned goodness, treat your clan to this divine dish that bakes up warm and bubbly. It's great on its own or served with a scoop of ice cream. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, combine apples, cranberries, 1/4 cup brown sugar, lemon juice and cinnamon. Pour into a greased 8-in. square baking dish. In a small bowl, mix flour and remaining brown sugar. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, 25-30 minutes or until topping is golden brown and filling is bubbly. If desired, serve with ice cream.
Nutrition Facts : Calories 408 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 134mg sodium, Carbohydrate 68g carbohydrate (50g sugars, Fiber 3g fiber), Protein 2g protein.
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