BAKED APPLES AND CRANBERRIES
Make and share this Baked Apples and Cranberries recipe from Food.com.
Provided by loof751
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 2-qt baking dish. Spread cranberries and apples in the dish. Sprinkle with 1 cup sugar.
- In a small bowl mix the oats, brown sugar, and pecans until well combined. Add the butter, stirring until mixed.
- Sprinkle the oat mixture over the fruit in the baking dish.
- Bake at 325 degrees for 45 minutes.
APPLE AND PLUM CRISP
A friend gave me fresh apples and plums, and I wondered if you could make a crisp with both? Surprise, surprise, there is a recipe for apples and plums and it is delicious! I left the skin on my apples and still loved it. Recipe courtesy of www.itsfoodtime.com. I ate this plain, but feel free to add ice cream or whipped cream.
Provided by AmyZoe
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Peel and slice the apples.
- Halve and pit the plums.
- Toss the apples and plums with the sugar and butter.
- Combine topping ingredients (flour, sugar, brown sugar, cinnamon, nutmeg, salt, butter, and oats) in a bowl. Don't overmix.
- Arrange the fruit in a 9x13" glass baking dish.
- Sprinkle the topping over the fruit.
- Bake in the oven at 375 for about 1 hour or until the juice is bubbling and the apples are tender.
Nutrition Facts : Calories 174.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.8, Sodium 74.6, Carbohydrate 28.1, Fiber 2.3, Sugar 20, Protein 1.3
BLUSHING HARVEST CRISP
Make and share this Blushing Harvest Crisp recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Spray an 8 inch square baking pan with cooking spray.
- In a large bowl, combine apples, cranberries and 1/2 t. pumpkin pie spice.
- Toss to mix.
- Pile mixture into baking dish.
- In a medium bowl combine flour, remaining 1/2 t. pumpking pie spice, brown sugar and oats.
- Mix well.
- Blend in the softened butter until crumbly.
- Sprinkle over fruit mixture.
- Bake 40-45 minutes or until fruit is tender when pierced with a sharp knife and topping is golden brown.
Nutrition Facts : Calories 269.1, Fat 10.9, SaturatedFat 6.6, Cholesterol 27.1, Sodium 81.4, Carbohydrate 43.1, Fiber 3.7, Sugar 29, Protein 2.2
HARVEST PEAR CRISP
This is a recipe adapted from one I found in Cooking Light. We only use whole wheat flour and sugar substitutes, so that's reflected in the recipe. I serve with Sugar Free ice cream.
Provided by Simply Chris
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375.
- Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
- Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
- Add cornstarch mixture to pear mixture; toss well to coat.
- Lightly spoon flour into a dry measuring cup.
- Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
- Pulse 2 times or until combined.
- Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
- Add oats and pecans, pulse 2 times.
- Sprinkle flour mixture evenly over pear mixture.
- Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
- Cool 20 minutes on a wire rack.
- Serve warm or at room temperature.
Nutrition Facts : Calories 181.1, Fat 7.5, SaturatedFat 3, Cholesterol 11.4, Sodium 147.8, Carbohydrate 28.9, Fiber 5.7, Sugar 12.3, Protein 2.6
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