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Apple-Cranberry Crisp

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From The Kitchen Cabinet at Beth El

Yield: 10 servings (serving size: 1/2 cup)

3 cups cubed Granny Smith apple (about 1 pound)
2 cups fresh cranberries (or dried cranberries if fresh cranberries are unavailable)
1/2 cup sugar
Cooking spray
1/3 cup flour - regular or whole wheat flour (or rice flour for a gluten-free dessert)
1 cup regular oats (or gluten-free oats)
1/2 cup packed brown sugar
1/4 cup canola oil

Preheat oven to 350°.
Combine the first 3 ingredients in a medium bowl; spoon into an 8 x 8-inch baking dish coated with cooking spray. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, oats, sugar, and oil, stirring with a fork until crumbly. Sprinkle over the apple mixture. Bake at 350° for 40 minutes or until bubbly.