Granny Smith apples; peeled, cored, and sliced (about 4 cups)
2
c
Fresh or frozen cranberries
1
c
Granulated sugar
1
ts
Grated orange peel; (optional—but recommended)
1/2
ts
Ground ginger
1/4
c
All purpose flour
1/4
c
Old-fashioned rolled oats
1/4
c
Firmly packed dark brown sugar
2
tb
Finely chopped walnuts (optional) (I've substituted Grapenuts before; a nutty crunch without any fat)
1/4
ts
Ground ginger
1/4
ts
Ground nutmeg
3
tb
Chilled margarine; cut into small pieces
1
tb
Honey
INSTRUCTIONS
FOR THE TOPPING
(less than 20% calories from fat)
Preheat oven to 375. Spray a 13x9-inch baking dish with vegetable cooking
spray.
Prepare topping: In a small bowl, combine flour, oats, brown sugar,
walnuts, ginger, and nutmeg. Mix well.
Using a fork or pastry blender, cut margarine and honey into the flour
mixture until coarse crumbs form. Set aside.
In a large bowl, combine the apples, cranberries, granulated sugar, orange
peel, and ginger; toss to combine. Spoon apple mixture into prepared dish.
Sprinkle topping evenly over filling.
Bake crisp until topping is golden and filling bubbles (aprox 1 hour).
Place dish on wire rack and cool slightly. Serve immediately.
I like to serve it with frozen vanilla yogurt; or use a wide mouthed wine
glass and layer the crisp with the frozen yogurt= a parfait. Oh! FRENCH
vanilla= good stuff!!
Posted to recipelu-digest Volume 01 Number 423 by Abtaxel <Abtaxel@aol.com>
on Dec 30, 1997
A Message from our Provider:
“Jesus: the ultimate”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!