Apple-Cranberry (or Cherry) Crisp

By Alissa -
From Weight Watchers
Aha! A new recipe from me, AND it's appropriate for the season! Huzzah!
I made this for an office brunch, and it got rave reviews. I used frozen cherries because I couldn't find cranberries yet, and it was quite tasty. Also, the recipe doubles well- just use a brownie/lasagna pan to bake.

1/2 c. quick-cooking rolled oats
4 T. packed light brown sugar
1 T. all-purpose flour
1 T. cold unsalted butter (I used more)
6 empire or other firm cooking apples, peeled, cored, thinly sliced
1 C. fresh or frozen cranberries
1-2 tsp corn starch (my own addition)
1 T fresh lemon juice
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Preheat oven to 375 degrees. Spray an 8-inch-square baking dish with nonstick spray. In a small bowl, combine oats, 2 T brown sugar, and flour. With 2 knives or your fingers, work in the butter until crumbly. In a large bowl, combine apples, cranberries, remaining 2 T brown sugar, lemon juice, cinnamon and nutmeg. Toss to combine. Spoon into pan. Sprinkle with oat mixture. Bake until filling is bubbly and topping is golden brown, 35-40 minutes.

*Note: I made this twice. The first time the final product was very liquidy. The second time, I sprinkled a little corn starch into the fruit mixture (maybe 1-2 tsp), and the fruit mixture came out thicker and held together well, more like a pie filling. I would recommend adding the corn starch.

Comments

Kelly said…
Seriously, WW? Who are you trying to kid with "1 Tbs butter"? As if. I am making this for dinner with friends tomorrow night and I used 4 Tbs! Still, less than the 1/2 lb. that Ina recommends. Love that Ina but that amount of butter seems obscene.
12:06 PM
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