Potluck Cranberry Apple Crisp Food

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.

POTLUCK CRANBERRY APPLE CRISP

Steps:

• In a large bowl, combine the apples, cranberries and sugar. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine the oats, brown sugar, flour, pecans and salt; stir in butter until crumbly. Sprinkle over apple mixture. Bake, uncovered, at 350° for 45-50 minutes or until apples are tender. Serve warm with ice cream.

CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees F.
• Place apples and cranberries in a large bowl; add water, lemon juice, Truvia®Baking Blend, flour, cinnamon and nutmeg; toss to coat the fruit.
• Spray 9 x 9-inch baking dish with non-stick spray; place fruit mixture in dish.
• In a separate bowl, combine topping ingredients; stir to form crumbly mixture.
• Sprinkle crumb mixture on top of fruit.
• Bake 35 to 40 minutes until apples are tender.

CRAN-APPLE CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

SHORECOOK'S CRANBERRY-APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square glass baking dish and set aside.
• Drain apple slices and place in the baking dish. Randomly scatter cranberries among the apples.
• Combine flour, sugar, and butter in a food processor. Process until pea-sized crumbs are formed, stopping just short of it being cookie dough. Cover the apples with the crumb mixture.
• Bake in the preheated oven until golden brown, about 45 minutes. Remove from the oven and sprinkle with cinnamon. Serve warm topped with a scoop of ice cream.

APPLE-CRANBERRY CRISP WITH OATMEAL-COOKIE CRUMBLE

Steps:

• Make the crumble:
• Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
• Make the filling:
• Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
• Bake the crisp:
• Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
• Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
• Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
• Do Ahead
• Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.

APPLE-CRANBERRY POTATO CHIP CRISPS

Steps:

• Make the topping: Preheat the oven to 375 degrees F. Spread the potato chips on a baking sheet and bake until warm, about 5 minutes. Transfer to a large bowl and add the granulated sugar and cinnamon; toss to coat. Let cool, then crush the chips into small pieces with your hands.
• Combine the oats, flour, brown sugar, almonds and salt in a large bowl. Work in the butter with your fingers until clumpy. Work in the crushed potato chips until just combined; set aside.
• Make the filling: Toss the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon and salt in a large bowl until well coated. Divide among eight 8-ounce ramekins and sprinkle with the topping.
• Transfer the ramekins to a baking sheet and bake until the topping is golden brown and the filling is slightly thicker and bubbling, 50 to 60 minutes. Transfer to a rack and let cool slightly. Serve warm or at room temperature.

POTLUCK CRANBERRY APPLE CRISP

Steps:

• In a large bowl, combine the apples, cranberries and sugar. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine the oats, brown sugar, flour, pecans and salt; stir in butter until crumbly. Sprinkle over apple mixture. Bake, uncovered, at 350° for 45-50 minutes or until apples are tender. Serve warm with ice cream.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees.
• Mix the apples and cranberries with 2 tablespoons flour, and spoon into a 9-by-9-inch baking dish.
• Combine the remaining flour and the rest of the ingredients, using your fingers or a pastry blender to thoroughly combine the crumb topping. Sprinkle the topping evenly over the apple-cranberry mixture. Cover with foil, and bake for 20 minutes. Remove the foil, and bake another 20 minutes, until the topping is browned and the filling is bubbling. Cool, cover and refrigerate.
• To serve, preheat the oven to 350 degrees, and bring the crisp to room temperature. Bake for about 15 minutes, until the crisp is warmed throughout. Serve plain or with creme fraiche, if desired.

APPLE-CRANBERRY CRISP

Steps:

• Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.
• Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly. Serve with sauce.
• Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with brush dipped into water and swirling pan. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until caramel melts. Add butter and stir until melted. Let cool slightly. Serve Caramel Sauce warm.

APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees.
• Spray a 8" square baking dish with nonstick cooking spray.
• In a small bowl, combine the oats, 2TBSP brown sugar and the flour.
• With two knives or your fingers work in the margarine until crumbly.
• In a large bowl, combine the apples, cranberries, the remaining 2 TBSP of brown sugar, lemon juice, cinnamon and nutmeg; toss to combine.
• Spoon into the pan; sprinkle with the oats mixture.
• Bake until the filling is bubbling and the topping is golden brown, 35-40 minutes.

CRAN-APPLE CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, gently combine apples, lemon juice, cranberries, cornstarch, sugar, syrup, and cinnamon.
• Pour into a 9x13-inch (23x33cm) baking dish and bake for 30 minutes.
• In another bowl, combine oats, brown sugar, flour, butter, and salt until well-incorporated.
• Sprinkle the oat topping evenly over the baked fruit and bake for another 15 minutes, or until the crust is golden brown.
• Serve with ice cream on top.
• Enjoy!

APPLE-CRANBERRY MAPLE SYRUP CRISP

Steps:

• Butter an 11 x 7-inch baking dish.
• For the topping: mix together flour, cinnamon, oats, brown sugar, cinnamon and salt in a medium bowl.
• Add in cold butter and rub in with fingertips until moist clumps form; refrigerate while making the filling.
• To make filling: Set oven to 375 degrees.
• Mix together the sliced apples, cranberries, maple syrup, brown sugar and flour; transfer to prepared baking dish.
• Bake the apple mixture for 20 minutes; remove from oven and sprinkle the topping over the hot apple mixture.
• Return to oven and bake for about 35-40 minutes more, until the juices are bubbly and the topping is golden brown.
• Let stand 15 minutes before serving.
• Serve with ice cream or whipped cream.