Cranberry Apple Crisp

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.

• Ready In: 50 mins
• Serves: 10

Ingredients

• FILLING

• 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

• TOPPING

• 1⁄4 cup walnuts or 1⁄4 cup pecans, chopped
• 1  cup oats (I use quick-cook)
• 1⁄3 cup brown sugar, packed
• 1⁄3 cup flour
• 1  teaspoon cinnamon
• 1⁄4 cup butter, melted

Directions

1. Preheat the oven to 375 degrees.
2. Peel, core, and slice the apples thinly. Cut the slices in half.
3. Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
4. Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
5. Bake for 35-40 minutes or until the fruit is tender.
6. Serve warm with vanilla ice cream or whipped topping, if desired.