Recipe by Julie in SoCal
This is a remake using less fat that I found on the Florida Herald Tribune website. Love to get the same taste using less fat! NOTE: finally got around to making this, and for my taste it is way too tart. I would either add more sugar to the cranberries or use dried to begin with. I'd forgotten just how tart fresh cranberries can be!
Top Review by LARavenscroft
Made for Tag it Red! This was wonderful. We love apples & cranberries and we also love crisps (easier than pie - same idea). I liked that the topping has very little butter in it to cut down on the fat and calories. I did use splenda instead of sugar. I think next time I would add a little cinnamon to the fruit mix and there will be a next time. Also, this recipe is very easily halved. Thanks for posting this Julie!
- 1 cup quick-cooking oatmeal
- 1⁄2 cup all-purpose flour or 1⁄2 cup oat flour or 1⁄2 cup whole wheat flour
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter, melted
- 1 tablespoon water
- 1 (12 ounce) package fresh cranberries, chopped (3 cups)
- 5 cups apples, chopped (5 large)
- 1⁄2 cup sugar
Directions See How It's Made
- Spray a 9-by-9-inch pan with nonstick cooking spray and set aside. Preheat the oven to 350°F
- Combine the oatmeal, flour, brown sugar and cinnamon. Pour the butter and water over the oatmeal mixture. Stir and work with hands until well combined and crumbly. Set aside.
- Combine the cranberries, apples and sugar. Pour into the prepared pan. Sprinkle crumbs evenly over the top.
- Bake for 50 to 60 minutes, or until the apples in the center are done. The top should be browned and the edges bubbling. Makes 9 servings.
- Each serving contains approximately -- Revised Recipe: 219 calories; 5 gm fat; 10 mg cholesterol; 43 mg sodium; 44 gm carbohydrates; 2 gm protein; 4 gm fiber.