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–+ servings

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.
Print Recipe
Cook Time 45 minutes
Servings: 15
Ingredients Method Notes

Ingredients
  

  • 3 cup McIntosh apples coarsely chopped, cored, unpeeled (about 1 pound)
  • 2 cup fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1 1/2 cup old-fashioned oats
  • 3/4 cup chopped pecans 3 ounces
  • 1/2 cup packed light-brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup butter or margarine melted

Method
 

  1. 1. Heat oven to 350°F. Have ready a 2½-quart round shallow baking dish or 9-inch deep-dish pie plate.
  2. 2. Mix all filling ingredients in a medium-size bowl.
  3. 3. Turn into ungreased baking dish.
  4. 4. To make topping, mix oats, pecans, brown sugar and the flour. Stir in butter until blended.
  5. 5. Crumble over filling; press down lightly.
  6. 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.

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