I admit it – I actually made this to eat for breakfast! Well, it does have oats and fruit…and you can use a larger proportion of fruit if you’d like. What I like in a fruit crisp: 1. Oats for texture 2. Decent amount of sweetness in the topping 3. Unsweetened & un-thickened fruit in the bottom – check, check & check! What is nice is that you can use frozen fruit if you want – the cranberries I used were frozen from my giant bag of organic heirloom cranberries I’ve been getting from Massachusetts. As far as sweets go, this is pretty good for you! I almost always use apples, but pears and other fruits work just as well. The topping is plenty sweet enough to counteract even the tartest apple. This recipe is a great one to make with kids – have them make the crumble topping while you slice the fruit. Heck, it’s just plain easy – and yummy!
And don’t worry, this makes a great dessert too!
(Cranberry) Apple Crisp
- 8 medium apples, peeled and sliced thinly (approx 8 cups)
- 1 cup whole fresh cranberries, optional (can be frozen, no need to thaw)
- 1 1/4- 1 1/2 cups packed dark brown sugar (taste your fruit – if is is very sweet use the lesser quantity)
- 1 cup all-purpose flour
- 1 cup rolled oats (old-fashioned preferably)
- 2/3 cup butter or (non-hydrogenated) margarine, softened
- 1/2 teaspoon ground cinnamon or cardamom, optional
Preheat oven to 375F. Place fruit in bottom of 9×13 inch baking pan (no need to grease) In a medium bowl, stir together sugar, flour, oats and cinnamon (if using). Rub in butter until mixture is crumbly and scatter over fruit. Bake for 35-45 minutes, or until topping is browned and fruit is bubbling & soft. Serves 6-8. Leftovers can be kept at room temperature or refrigerated, up to 3 days.
A Generous Table 
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