18 Reviews

Boomie - you have a wonderfully perfect dessert here. I loved the bled of flavors with the apples (used Gala) and cranberries. I did add a dash of nutmeg with the cinnamon as I love that combo but outside of that followed this exactly as written. I did serve it with a small scoop of frozen vanilla bean yogurt too. Can't wait to warm up the leftovers for dessert tomorrow too! 8 servings is a great measurement as that is exactly how many I'll have when we finish it tomorrow. Thanks for a great recipe! Tagged and made for the WTTM tag game.

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HokiesMom February 11, 2010

very good! I only had 4 cups apples, so I used 2 cups of cranberries. Thanks for a delicious and simple recipe!

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Chef de Sucre July 19, 2010

I used Splenda instead of regular sugar. Otherwise followed the recipe. I had this with vanilla ice cream on top. Really good. Will make again.

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4-H Mom March 08, 2010

I ate and ate and ate some more of this last night :) My belly hurt. I used braeburn apples because they were on sale but they were definitely on the tart side so I doubled the sugar. I don't recommend using this variety of apple for that reason. I used lemon juice instead of peel since I didn't have any fresh lemons. I thought this was perfect.

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invictus March 15, 2009

Well the DM and the DS thoroughly enjoyed this lovely dessert. I had tried to get frozen cranberries but could not so used a good handful of craisins (dried cranberries) for a 4 person serve (they get the other 2 tomorrow night at room temperature) but tonight it was served warm with custard. I did use a sugar replacement in the filling mix and cut back on the brown sugar (by half) for the topping otherwise made as directed. Definately a great dessert if you wish to serve at room temperature and want to make ahead or I think could be heated up in the microwave. Thank you Boomette, made for Adopt A Tabe 2012

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I'mPat January 13, 2012

This is good but I found it a bit too sweet for my taste. I loved the addition of fresh cranberries. I made ours gluten free by using white rice flour and half the amount of sweet rice flour (a starch), I used Fuji apples and was also skeptical about leaving the skins on but it gave a nice texture. I used brown sugar for both amounts. I followed the rest. The lemon flavour was almost too light. I may make this again decreasing the sugar a tad and if you have an extra hot oven like me do it at 350F as mine was getting too dark. Made for RECIPE SWAP #45 - October 2010.

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UmmBinat October 07, 2010

Wonderfully simple and adaptable recipe! I've used tons of substitutes; my husband likes the blueberry/cranberry crisp the best. I'm trying out a whatever's-in-the-fridge fruit crisp at the moment, containing mango, peach, nectarine and apples, with dried cranberries. We'll see how it turns out!

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MandiesRecipes July 11, 2010

Delicious crisp and one that we all liked a lot! Served with ice cream, we were all in dessert heaven!

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Chef Charlee March 14, 2009

another keeper, boomette. Plan on makng again for thanksgiving. made for everyday's tag.

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BakinBaby November 04, 2008

Made for Feb., 2008 Bevy Tag. I love apple crisp, and the addition of cranberries in this recipe was a real plus. I peeled the apples because I really don't care for apple skins. I also used dried cranberries. I kept everything else the same. I then topped it with vanilla ice cream. Mmmmmmmmm! Thanks for another great recipe, Boomette.

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Crafty Lady 13 February 13, 2008
Winter Crisp