Apple-Cranberry Crunch
A crunchy alternative to cranberry sauce shared by Rosalie, a good friend from college, who brought the original to a Thanksgiving. Can be served as dessert.
Ingredients
Method
- 1. Heat oven to 350°F. Have ready a 2½-quart round shallow baking dish or 9-inch deep-dish pie plate.
- 2. Mix all filling ingredients in a medium-size bowl.
- 3. Turn into ungreased baking dish.
- 4. To make topping, mix oats, pecans, brown sugar and the flour. Stir in butter until blended.
- 5. Crumble over filling; press down lightly.
- 6. Bake 45 minutes or until topping is browned and filling is bubbling.
Notes
Makes 15 to 20 servings as accompaniment; 8 to 10 as dessert. Per serving (15): 225 cal, 2g pro, 31g car, 11g fat, 19mg chol with butter, 0 mg chol with margarine, 78 mg sod. MICROWAVE METHOD: Put butter in a 2-quart microwave-safe bowl. Microwave on high 1 to 2 minutes until melted. Add oats and remaining topping ingredients; stir until blended. Cover with lid or vented plastic wrap. Microwave on high 3 to 4 minutes, stirring twice, until slightly browned and bubbly. Spread out on a piece of foil to cool. Meanwhile assemble filling as directed; turn into a 2½-quart microwave-safe baking dish.