University of Nebraska Cooperative Extension in Lancaster County
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Alice Henneman, MS, Registered Dietitian and Extension Educator
University of Nebraska Cooperative Extension in Lancaster County

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Cranberry Apple Crisp
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Makes 9 servings

cranberry apple crispEnjoy this recipe with a variety of antioxidant-rich berries. For more information on the health benefits of berries, visit lancaster.unl.edu/food/ftn-d04.htm

(Recipe Source: Adapted from Cranberry Apple Crisp, Centers for Disease Control and Prevention 5 to 9 a Day for Better Health Program)

5 cups pared, sliced tart apples, about 6 medium apples (See Alice's tip 1)
 1-1/2 cups fresh or frozen cranberries (See Alice's tip 2)
1/3 cup sugar

TOPPING:

1/2 cup all-purpose flour (See Alice's tip 3)
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup chilled butter, cut into small pieces

  1. Position oven rack so crisp will bake in the middle of the oven. Preheat oven to 375 F. Lightly grease a 9-inch square baking pan. (See Alice's tip 4)

  2. In a large bowl, mix the apples and cranberries with the sugar until coated. Transfer to baking pan.

  3. Topping: Mix flour, brown sugar and cinnamon. Work in butter until light and crumbly. (See Alice's tip 5)

  4. Sprinkle topping evenly over apples and cranberries.

  5. Bake 45 minutes or until apples are tender. Cool on a wire rack about 15 minutes before serving. If desired, serve with a small scoop of a light ice cream or frozen yogurt (See Alice's tips 6 & 7)

Alice's Tips:

  1. Granny Smith apples work well as a tart apple in this recipe. Leave the skins on if desired.

  2. 1-1/2 cups of fresh or frozen blueberries, blackberries or raspberries may be substituted for the cranberries; 1-1/2 cups of sliced fresh strawberries is another substitution possibility.

  3. One half cup of whole wheat flour may be substituted for the white flour if you like. If desired, instead of using all flour, use 1/3 cup flour and 1/4 cup quick or old-fashioned oats.

  4. Instead of greasing the pan, spray it with a no-stick cooking spray.

  5. Chilled butter can be shredded with a cheese grater for easier mixing. Combine butter with the dry ingredients by working it into the flour mixture with a pastry blender or two knives until the mixture looks like coarse crumbs and there are no large chunks of butter visible.

    As a quicker method of mixing the topping: Place the flour, brown sugar and cinnamon in a food processor and pulse until combined. Add butter and pulse 10 times or until mixture is crumbly.

  6. Test for apple tenderness by inserting the tip of a paring knife into the apples. This leaves smaller cuts in the apples and topping than using a fork.

  7. Serve warm. Limit the TOTAL time the crisp is left at room temperature to two hours. Refrigerate and eat remaining crisp within 3 days. To reheat leftover crisp, warm in a preheated 350 F for 20 - 30 minutes. Heat single servings in the microwave on higher power for 60 - 90 seconds.

 

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Developed By:

Alice C. Henneman, MS, RD
Extension Educator
University of Nebraska
Cooperative Extension in Lancaster County

Fax: (402) 441-7148
Phone: (402) 441-7180
E-Mail: ahenneman1@unl.edu
Web site: lancaster.unl.edu/food

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For more information about preparing healthy meals, contact your local University of Nebraska Cooperative Extension Office; for the location of the office nearest you, click here. For a listing of Cooperative Extension Offices throughout the United States, click here.

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