"Rise and Shine" Cranberry Apple Crisp
Recipe from
Midwest Living
We tossed together holiday-favorite fruits and topped them with a spiced coconut streusel to make this sweet breakfast casserole.
Servings:
Makes 6 servings.
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Ingredients
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1/2 cupgranulated sugarsee savings
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2 Tbsp.snipped dried cranberries, dried cherries or dried datessee savings
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1 tsp.finely shredded lemon peelsee savings
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1 Tbsp.lemon juicesee savings
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3/4 tsp.vanillasee savings
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3 cupsthinly sliced, peeled Granny Smith or cooking applessee savings
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1 cupfresh or frozen cranberriessee savings
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2/3 cuprolled oatssee savings
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1/3 cuppacked brown sugarsee savings
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2 Tbsp.all-purpose floursee savings
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1/2 tsp.apple pie spice or ground cardamomsee savings
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1/4 cupchilled butter, cut into small piecessee savings
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1/4 cupflaked coconutsee savings
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Half-and-half, light cream, whole milk or plain lowfat or fat-free yogurt (optional)see savings
Directions
1.
Grease an 8x8x2-inch baking dish (2-quart square); set aside. In a large bowl, combine granulated sugar, dried cranberries, lemon peel and juice and vanilla. Add the sliced apples and fresh or frozen cranberries, gently tossing well to evenly coat. Place apple mixture in prepared dish.
2.
For topping: In a small bowl, combine oats, brown sugar, flour and apple pie spice. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut. Sprinkle topping evenly over apple mixture.
3.
Bake in a 350 degree F oven for 40 to 45 minutes or until apples are tender and topping is golden. Cool on a wire rack for 10 minutes. Serve warm or at room temperature in shallow bowls with half-and-half, if you like. Makes 6 servings.
Make-Ahead Tip
Prepare the topping up to 8 hours before serving. Cover and chill the fruit crisp until needed.
Nutrition information
Per serving: Calories 328, Total Fat 11 g, Saturated Fat 7 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 20 mg, Sodium 73 mg, Carbohydrate 57 g, Total Sugar 39 g, Fiber 5 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 3%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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