Easy Apple Cranberry Dessert Squares Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

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.

Steps:

• Heat oven to 375°F. Spray 15x10-inch pan with cooking spray.
• In large bowl, mix Bisquick mix, oats and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Remove 1 1/2 cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
• In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
• Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes. Cut into 8 rows by 4 rows. Serve warm with ice cream.

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

Steps:

• Heat oven to 375°F. In large bowl, combine 1 1/2 cups flour, sugar and 1/4 teaspoon salt; mix well. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs.
• In small bowl, combine egg yolk and milk; beat well. Add to flour mixture; stir just until dry ingredients are moistened.
• On lightly floured surface, roll dough to form 15x11-inch rectangle. Place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
• Place apples in large microwave-safe bowl. Microwave on HIGH for 6 to 8 minutes, stirring every 2 minutes, or until apples are fork-tender. Add 1 cup sugar, 1/4 cup flour, cinnamon and 1/2 teaspoon salt; mix well. Spoon apple mixture over crust. Sprinkle with cranberries.
• In medium bowl, combine 1 cup flour, brown sugar and 1/2 cup butter; mix until crumbly. Sprinkle over fruit.
• Bake at 375°F. for 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour.
• To serve, cut warm dessert into squares; place on individual dessert plates. Top each with caramel topping and ice cream.

Steps:

• Heat oven to 375 and spray 15x10 pan with cooking spray.
• In a large bowl, mix Bisquick, oats and brown sugar. Cut in butter until crumbly. Remove 1 1/2 cups mixture to a small bowl and stir in pecans. Set this aside for topping and press remaining mixture into pan.
• In a large bowl, toss apples, cranberries, sugar and cinnamon. In a small bowl whisk together sour cream and eggs. Pour over apple mixture and toss to coat. Spoon fillng onot crust and sprinkle with reserved crumb/nut mixture.
• Bake 45-55 minutes until topping is golden brown and apples are tender. Cool for at least 30 minutes. Serve warm with vanilla ice cream.