Henneman, MS, RD, Extension Educator <email@example.com>
recipe may be enjoyed with a variety of berries.
Cranberry Apple Crisp, Centers for Disease Control and Prevention
5 to 9 a Day for Better Health Program)
cups pared, sliced tart apples, about 6 medium apples (See Alice's
1-1/2 cups fresh or frozen cranberries (See Alice's tip 2)
1/3 cup sugar
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
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)
In a large bowl, mix the apples and cranberries with the sugar until
coated. Transfer to baking pan.
Mix flour, brown sugar and cinnamon. Work in butter until light and
crumbly. (See Alice's tip 5)
topping evenly over apples and cranberries.
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)
Granny Smith apples work well as a tart apple in this recipe.
Leave the skins on if desired.
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.
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.
Instead of greasing the pan, spray it with a no-stick cooking
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
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.
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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