Apple Cranberry Crisp

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Grab an apron, put on your favorite cd and lets start baking!! We are going to make a nice hot dessert that will be perfect for a chilly day in February!

          Filling
          2 cans (21 oz each) apple pie filling
           1 cup dried cranberries
         1 Tbsp grated lemon zest
          

          Topping
           16 gingersnap cookies
           1 cup lowfat granola
Recipe Preparation

1. Pre-heat oven to 375°F and then spray a 9×11 baking dish with nonstick spray. It will definitely help with the cleanup later.

2. Prepare your topping by crushing the cookies and then add the granola.  Put aside.

3. The filling comes next: Combine the apple pie filling, with the cranberries and lemon zest and then spoon into baking dish.  

4. Sprinkle with topping and then bake uncovered, until topping is golden. This should take about a half hour. Serve the crisp warm or at room temperature but personally… the flavor is the best when served warm. The topping is still crispy and the flavors are just that much more intense!

And don’t forget the ice cream! Vanilla is my personal favorite.

Serving Ideas… now is the time to bring out the red heart shaped plates if you have them.

Now does it get any easier than this??

Did you know… that American sailors ate cranberries to prevent scurvy, just like the British sailors ate limes to prevent the same disease.

Did you know… that there are 7500 different varieties of apples grown around the world and 2500 of them are grown in the United States!!

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