Ingredients:
FOR TOPPING:
1 C brown sugar packed
1 C old fashioned oats
½ C whole wheat flour
¼ C unbleached white flour
¼ tsp salt
¼ pound unsalted butter (1 stick), chilled and diced.
FOR FILLING:
24 oz cranberries
1 C sugar
3 Tbsp apple juice or cider
1 ¼ pounds firm apples (about 3 medium), peeled, cored, cut into cubes.
Instructions:
- Combine the brown sugar, oats, flours, and salt in a large bowl and toss to blend. Add the butter and rub in with your fingertips until the mixture resembles crumbs. Refrigerate while preparing the filling.
- Preheat the oven to 375 degrees F. Grease a 9 x 13 x 2 glass baking dish.
- Combine the cranberries, sugar, the apple juice in a large pot. Bring to a boil over medium heat, stirring often for about 2 minutes. Stir in the apples and cook until the cranberries are softened and their juices thicken slightly, about 4 minutes more. Transfer the mixture to the prepared dish and sprinkle the topping.
- Bake until the filling bubbles thickly and the topping is brown, about 35-45 minutes. Let cool at least 10 minutes before serving.
Yield: approximately 12.
Nutritional Information:
Serving Size: approximately 1/12 crisp
Calories: 326
Carbohydrates: 70 grams
Fiber: 5 grams
Protein: 4 grams
Total Fat: 5 gram
Cholesterol: 9 milligrams
Sodium: 69 milligrams