Apple Pecan Cranberry Crisp Recipe

1. 1

   Heat oven to 375 degrees.

2. 2

   Place apple slices and cranberries in 9 inch pie plate or possibly casserole.

3. 3

   Add in lemon juice, 3 Tbsp.

4. 4

   of the brown sugar, 1/2 tsp.

5. 5

   of the grnd ginger and salt; toss to combine.

6. 6

   Pat fruit to compress in plate; flatten top proportionately.

7. 7

   Combine oatmeal, nuts, flour, remaining brown sugar and remaining 1 tsp.

8. 8

   ginger in medium bowl.

9. 9

   Cut in butter using pastry blender, 2 knives or possibly fingers to distribute butter proportionately.

10. 10

    Sprinkle topping proportionately over fruit; press down lightly.

11. 11

    Bake till topping is golden brown and fruit is soft when pierced with sharp knife, 50 to 60 min.

12. 12

    Serve with whipped cream or possibly ice cream.

13. 13

    Note: Dry cranberries or possibly tart cherries can be substituted for fresh.

14. 14

    Rehydrate in very warm water about 30 min.

15. 15

    Drain well.

16. 16

    Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown.

17. 17

    Stir occasionally.

18. 18

    Be careful not to scorch them.

19. 19

    Note: Use real butter or possibly stick margarine.

20. 20

    Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

* Per serving · 4 servings · Values may vary.

No additional tips available.