Apple Cranberry Crisps Chatelaine Food

PEAR, APPLE AND CRANBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

APPLE CRANBERRY CRISPS - CHATELAINE

Steps:

• Preheat oven to 350*.
• Mix all topping ingredients until crumbly. Set aside.
• In a large bowl, mix together cranberries, apples, brown sugar, flour, cinnamon and nutmeg.
• Stir in liqueur (or orange juice) and vanilla.
• Pack mixture among 8 oven-proof coffee mugs or ramekins. Fruit will shrink during baking.
• Generously sprinkle with topping.
• Place on a cookie sheet and bake for 45 - 50 minutes. Serve warm.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 325.
• Spray PAM in a 9x13 baking dish.
• Layer: apple slices, drained pineapple (make sure they are drained very well or the result will be liquidy), cranberries.
• Mix together sugar, oatmeal, flour, melted margarine, and cinnamon and sprinkle on top of fruit.
• Bake uncovered for 40 minutes.

CRANBERRY APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Peel, core, and slice the apples thinly. Cut the slices in half.
• Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
• Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
• Bake for 35-40 minutes or until the fruit is tender.
• Serve warm with vanilla ice cream or whipped topping, if desired.

CRANBERRY APPLE CASSEROLE/CRISP

Steps:

• Preheat the oven to 350 degrees.
• Mix the apples and the cranberries with 2 tbsp.
• flour until coated.
• Add 1 cup sugar and mix well.
• Put it all in a 2 qt.
• casserole.
• Mix the oatmeal, rest of the flour, pecans, brown sugar, and melted butter together.
• Spoon it over the fruit.
• Bake uncovered at 350 for 45 minutes.

CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees.
• Lightly grease a 9-inch square baking pan.
• Layer apples and cranberries in pan, sprinkling with sugar as you layer.
• For the topping, mix flour, brown sugar, and cinnamon.
• Work in butter with a fork until light and crumbly.
• Sprinkle topping evenly over apples and cranberries.
• Bake 45 minutes or until apples are tender.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.