Redneck Epicurean's Note:
Everyone usually associates cranberry sauce with Thanksgiving dinner. This recipe is a switch for me, as I really wasn't all that fond of the tart cranberry. Pairing sweet apples, cranberry sauce, and the delicious crisp topping is a great breakfast dish or a different take on apple crisp for dessert. It's also great with a scoop of vanilla ice cream.
My Private Note
Units: US | Metric
- 5 medium apples (I like Gala or a mix of Gala and Granny Smith for this recipe)
- 1 (16 ounce) can whole berry cranberry sauce
- 3/4 cup Splenda granular or 3/4 cup sugar
- 2 tablespoons flour
- 1Preheat the oven to 375 degrees.
- 2Peel, core, and slice the apples thinly. Cut the slices in half.
- 3Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
- 4Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
- 5Bake for 35-40 minutes or until the fruit is tender.
- 6Serve warm with vanilla ice cream or whipped topping, if desired.
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Nutritional Facts for Cranberry Apple Crisp
Serving Size: 1 (174 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 274.4
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 3.3 g
- Cholesterol 12.2 mg
- Sodium 50.0 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 4.2 g
- Sugars 31.6 g
- Protein 4.0 g
The following items or measurements are not included: