APPLE-CRANBERRY DESSERT
Bake someone happy with a cranberry-studded apple dessert crowned with a crunchy topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.
- In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.
- Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 280, Carbohydrate 47 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 32 g, TransFat 1/2 g
EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
CRANBERRY APPLE CRISP
Apple cranberry crisp is a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 407 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 4g fiber), Protein 4g protein.
APPLE CRANBERRY PIE
Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly.
- Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes.
- Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days.
- To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
- Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan.
- Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
- Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
APPLE-CRANBERRY CRISP
A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.
Provided by PATTON0626
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 43.3 g, Cholesterol 15.3 mg, Fat 11.5 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 4.3 g, Sodium 46.5 mg, Sugar 32.2 g
APPLE AND DRIED CRANBERRY CRISP
Make and share this Apple and Dried Cranberry Crisp recipe from Food.com.
Provided by Jennifer Michele
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- Toss slices of apple with lemon juice.
- Toss with rest of filling ingredients.
- Pour into an 8 X 8 baking pan Put topping ingredients into a bowl.
- Mix well.
- Cut with a pastry blender, fingers or two knives until it resembles coarse crumbs.
- Cover apples completely and evenly.
- Bake 30-35 minutes or until topping is slightly browned and juices are bubbling.
- Serve warm with whipped topping or vanilla ice cream, or just eat plain.
APPLE PEAR CRANBERRY CRISP
Adapted from 2007 Ina Garten's recipe. I added the cranberries. They go so well with the pears and the apples, and fresh cranberries were in season and they go so well with the orange zest and juice. This crisp can be successfully frozen. I just made mine the other night, and I actually assembled it and froze it all, wrapped tightly in plastic wrap then aluminum foil, for 8 months!!! And it was delicious.
Provided by Citruholic
Categories Dessert
Time 1h25m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Peel, core and cut the pears and apples into large chunks.If you can't find Bosc Pears or Macoun Apples, use any pears or apples that are flavorful and will hold up well in baking. Canned fruit will NOT work in this recipe. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Carefully fold in fresh cranberries (frozen if freezing dish for later baking). Pour in a 9 x 12 x 2 oval baking dish (I used a 9 x 13 x 2 casserole dish, and it was fine. The oval may look prettier on the table).
- For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering completely. At this point for freezing, you can tightly cover the top with plastic wrap, and then triple wrap the entire dish with heavy-duty aluminum foil. Take a quart-size Ziploc bag and fold up your recipe paper, write the date on it, and tape it to the outside of the dish and put in your freezer.
- If baking immediately, place the dish on a sheet pan and baked for 55 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
- If going from freezer, remove from freezer, leave wrapped. Allow to thaw completely. Unwrap and bake as directed above. May require an extra 5-10 minutes. Keep an eye on it. Don't let the top get too brown.
- Serve warm with ice cream, whipped cream or a nice caramel sauce.
Nutrition Facts : Calories 680.8, Fat 24.4, SaturatedFat 14.8, Cholesterol 61, Sodium 284.4, Carbohydrate 116.2, Fiber 9.3, Sugar 75.6, Protein 5.6
EMERIL'S APPLE AND CRANBERRY CRISP
This quick and easy crisp comes together in no time. A spoonful of whipped cream or ice cream on top wouldn't hurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
- In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
- Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 7 g, Protein 3 g
SLOW-COOKER APPLE-CRANBERRY DUMP CAKE
This slow-cooker cake couldn't be easier to make. Try it served à la mode for a comforting, cozy dessert that's practically effortless.
Provided by By Annalise Sandberg
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Grease slow cooker with butter or cooking spray.
- Add sliced apples, cranberries, vanilla, brown sugar and 1 teaspoon of the cinnamon to slow cooker; toss to combine. In separate bowl, mix dry cake mix and remaining 1 teaspoon cinnamon. Sprinkle over fruit. Drizzle with melted butter.
- Cover and cook on High heat setting about 3 hours or until fruit is bubbling at edges. Serve warm or at room temperature with whipped cream.
Nutrition Facts : ServingSize 1 Serving
APPLE, CRANBERRY, AND PEAR CRISP
This is a variation of the traditional Apple Crisp that I dreamed up one day when I didn't have enough apples, and there were pears in the fruit bowl, and leftover toasted walnuts from something else. We love it. Cranberries can be substituted with raisins or dried cherries. Comice pears taste best with this recipe.
Provided by Barb Y
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
- Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
- In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
- Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.9 g, Cholesterol 30.5 mg, Fat 13.7 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 87.1 mg, Sugar 30.4 g
VEGAN APPLE CRANBERRY CRISP
Sweet apples, tart cranberries, a kiss of vanilla and cinnamon ... perfection. This festive yet simple dessert is a total crowd-pleaser, vegan or otherwise.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- To a large bowl, add the filling ingredients. Toss well to combine. Pour into a 9-inch by 13-inch baking dish and spread into a relatively even layer.
- To a medium bowl (or rinse and wipe out the large bowl to reuse), add the oats, flour, brown sugar, cinnamon, and salt. Stir until well-combined. Add the coconut oil and cut in with a pastry blender or butter knives. Mix well, until topping resembles coarse crumbs. Pour evenly over apple cranberry filling.
- Bake until bubbly, apples are fork-tender, and the top is golden-brown, 35-40 minutes.
- Allow to cool for about 10 minutes, then serve - preferably alongside a generous scoop of vanilla ice cream. Yum!
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APPLE-CRANBERRY DESSERT BAKE - BETTER HOMES & GARDENS
From bhg.com
4/5 (5)Calories 312 per servingTotal Time 2 hrs
- Preheat oven to 325 degree F. Grease the bottom of a 13x9x2-inch baking pan. Toss the cranberries and apples together in the pan. Dot cranberry mixture with the 2 tablespoons butter. Sprinkle evenly with the 1-1/4 cups sugar and the chopped nuts.
- In a medium mixing bowl whisk together the eggs, melted butter, the 1 cup sugar, and the flour until well combined. Pour evenly over top of cranberry mixture.
- Bake, uncovered, for 1 to 1-1/4 hours or until top is golden brown. Serve warm (cool about 30 minutes) or at room temperature with vanilla ice cream. Makes 15 servings.
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