| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | 8 | Servings | |
INGREDIENTS
| 6 | md | 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
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