I do get a lot of inspiration from my CSA box. If not only from the fact of me thinking hmmm…. what to do with this? This past week I got a berry size container of fresh cranberries. Honestly, the only time I’ve used fresh cranberries in cooking is at Thanksgiving for the cranberry sauce. Since that holiday has come and gone, I thought they might go to waste. Thankfully, that same day I got an idea. I also had a large bowl brimming with honey crisp apples, what about making a warm baked apple and cranberry crisp. Perfect! and it turned out awesome. The cranberries add a tartness similar to a tart cherry cobbler. I’m definitely going to make this one again. Also I love the fact that this dessert is primarily fruit and spices, with a little bit of goodness from the brown sugar and butter to round out the flavor. Not to mention oatmeal…. always good for heart health.
- Serving size: 8
- Calories: 230
- Fat: 6.5
- Saturated fat: 3.8
- Trans fat: 0
- Carbohydrates: 43
- Sugar: 26
- Fiber: 5
- Protein: 2
- Filling
- 5 medium to large apples, cored and sliced
- 1 cup fresh cranberries
- ¼ cup water
- juice from one lemon or ½ an orange
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1½ tsp. your best cinnamon
- ½ tsp nutmeg (optional)
- Topping
- 1 cup rolled oats
- 3 tablespoons brown sugar
- ¼ cup all-purpose flour
- 1½ tsp. your best cinnamon
- 4 tablespoons butter
- 2 tsp. honey
- pinch of salt
- Heat oven to 375 degrees
- Combine apples and cranberries in a large bowl with water, lemon or orange juice, sugar, flour, cinnamon, and nutmeg and toss to coat the fruit.
- Combine topping ingredients in a separate bowl and stir to form a crumbly mixture.
- Spray a 9″x9″ baking dish with non-stick spray and add the fruit mixture to the dish.
- Sprinkle crumb mixture on top
- Bake 35-40 minutes, apples should be tender.
