Who doesn’t love a good apple pie? That said, a lot of us could probably do without the large dose of fat and sugar that comes with it. Well, if you’re looking for a way to cut down on both, try this lightened up cranberry-apple crisp recipe for a holiday get-together or as the finale to a weekend meal.
- 1 ½ lbs baking apples, peeled and sliced (5 cups)
- 1 cup cranberry sauce
- 2/3 cup whole-wheat flour
- 1/2 cup old-fashioned rolled oats (not instant)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
- 1 tbsp butter, cut into small pieces
- 1 tbsp canola oil
- 1 tbsp honey
- 2 tbsp orange zest
- 1 tbsp chopped almonds or walnuts
1. Preheat oven to 375 degrees F. Coat a 1 1/2 to 2 quart baking dish with cooking spray.
2. Prepare the filling: Combine apples and cranberry sauce in a large bowl. Pour evenly into prepared baking dish and cover with foil. Bake for 20 minutes.
3. Make the topping: Mix flour, oats, cinnamon, nutmeg and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and honey and stir to coat. Add orange zest and blend with your fingertips until the dry ingredients are moistened.
4. After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with chopped nuts. Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm.