"Rise and Shine" Cranberry Apple Crisp
We tossed together holiday-favorite fruits and topped them with a spiced coconut streusel to make this sweet breakfast casserole.
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
Makes 6 servings.
Ingredients
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1/2 cup granulated sugar
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2 Tbsp. snipped dried cranberries, dried cherries or dried dates
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1 tsp. finely shredded lemon peel
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1 Tbsp. lemon juice
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3/4 tsp. vanilla
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3 cups thinly sliced, peeled Granny Smith or cooking apples
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1 cup fresh or frozen cranberries
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2/3 cup rolled oats
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1/3 cup packed brown sugar
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2 Tbsp. all-purpose flour
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1/2 tsp. apple pie spice or ground cardamom
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1/4 cup chilled butter, cut into small pieces
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1/4 cup flaked coconut
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Half-and-half, light cream, whole milk or plain lowfat or fat-free yogurt (optional)
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
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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