Cranberry-Apple Crisp with Cinnamon-Maple Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The crumbly topping is an easy alternative to making a pastry crust. Cooking the fruit on the stovetop ensures that it is tender when the topping is browned. I prefer using dark brown sugar with the assertive spices and brandy in the filling, but the light variety will work, as well. -Jan Moon Ingredients:
2 cups frozen reduced-calorie whipped topping, thawed |
1 teaspoon maple syrup |
1/8 teaspoon ground cinnamon |
3/4 cup dried cranberries |
3 tablespoons brandy |
cooking spray |
6 cups chopped peeled granny smith apple (about 2 1/2 pounds) |
2 tablespoons fresh lemon juice |
1/4 cup granulated sugar |
1/4 cup packed dark brown sugar |
2 teaspoons all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon finely grated orange rind |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
2/3 cup all-purpose flour (about 3 ounces) |
1/3 cup packed dark brown sugar |
1/4 teaspoon salt |
1/4 cup chilled butter, cut into small pieces |
2/3 cup regular oats |
2 tablespoons walnuts, toasted and finely chopped |
Directions:
1. Preheat oven to 375°.
2. To prepare maple cream, combine whipped topping, syrup, and 1/8 teaspoon cinnamon. Cover and chill.
3. To prepare filling, combine dried cranberries and brandy in a small bowl. Microwave on high for 30 seconds, and set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple and juice; sauté 3 minutes. Stir in cranberry mixture, granulated sugar, and next 6 ingredients (through nutmeg). Spoon apple mixture into an 11 x 7-inch baking dish or shallow 2-quart baking dish coated with cooking spray.
5. To prepare topping, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup brown sugar, and 1/4 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add oats and walnuts; toss well. Sprinkle over apple mixture.
6. Bake at 375° for 30 minutes or until bubbly and topping is browned. Serve with maple cream.
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