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Apple Cranberry Crisp Recipe


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Easy Apple Cranberry Crisp

I love this apple crisp so much! Honestly, if you can peel an apple, you can make this crisp. The addition of the cranberries gives the sweet crisp a nice "pucker-y" burst of tartness.

8 cups peeled, cored apple slices (I used Granny Smith and Macon.)

1 cup whole fresh or frozen cranberries

1 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon cornstarch

1/2 teaspoon ground nutmeg

1 cup apple cider (or orange juice)

juice of one lemon

Topping

1 cup gluten-free graham cracker crumbs (I used Health Valley Rice Bran Crackers.)

1/2 cup flaked coconut

1/4 cup butter, melted

1/2 cup chopped almonds

Ice cream, optional

Whipped Cream, optional

  1. Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish.

  2. In a medium mixing bowl, combine filling ingredients. Toss well to combine. Pour evenly into baking dish.

  3. In a small bowl, mix together the graham cracker crumbs and melted butter. Add coconut and chopped almonds.

  4. Sprinkle topping evenly over apple mixture.

  5. Bake for one hour or until apples are tender and juices are bubbling.

  6. Serve warm or at room temperature with ice cream or whipped cream, if desired.

  7. Store leftover crisp in the refrigerator.

Makes one 9x13-inch crisp


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