“What do you want for Thanksgiving dessert?”
“Go to Target and get a couple of those small pies”
“Why don’t I just make my own pie?”
“Too much trouble”
“How about if I make an Apple and Cranberry Crisp, or Crumble?”
“OK”
The Recipe
The recipe, without any modifications, is shown here.
And, here it is, in case the links don’t work
Ingredients
For the filling:
- ▢ 3 cups about 4 peeled gala apples, sliced
- ▢ 1 cup fresh cranberries
- ▢ 1 tbsp flour or cornstarch for gluten-free
- ▢ 1/2 tsp cinnamon
- ▢ 2/3 cup pure maple syrup
- ▢ cooking spray
For the topping:
- ▢ 3/4 cup dry quick-cooking oats, check lables for gluten-free
- ▢ 1/4 cup packed light brown sugar
- ▢ 1 tbsp all-purpose flour, or gluten-free flour mix
- ▢ 3 tbsp melted whipped butter, or dairy free butter (I use unsalted butter)
- ▢ 1/4 cup chopped walnuts or pecans
- ▢ 1/4 tsp salt (I never add salt, and didn’t here either)
Instructions
- Preheat oven to 325°F.
- Lightly spray a 9-inch square baking dish with cooking spray.
- Combine apples, cranberries along with the rest of the filling ingredients in a bowl.
- Pour into baking dish and even out with a spoon.
- In another bowl, combine the topping ingredients; sprinkle over apple/cranberry mixture.
- Bake uncovered, for 55-60 minutes or until browned and bubbly. Serve warm.