Cranberry Apple Crisp
Preheat oven to 350°F. Mix sugar, corn starch, cinnamon and nutmeg in a large bowl. Add apples, cranberries, corn syrup and orange peel; toss to combine. Spoon into shallow 2-quart baking dish.
Ingredients
- 1/3 to 1/2 cup sugar (depending on tartness of apples)
- 3 tablespoons Fleischmann's® Corn Starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 to 6 cups peeled, cubed tart apples
- 1 cup fresh or frozen cranberries
- 1/2 cup Crown® Lily White® Corn Syrup
- 1 teaspoon grated orange peel
TOPPING:
- 1/2 cup walnuts OR quick oats (not instant)
- 1/3 cup brown sugar
- 1/4 cup flour
- 1/4 cup butter OR margarine
Method
Preheat oven to 350°F.
Mix sugar, corn starch, cinnamon and nutmeg in a large bowl. Add apples, cranberries, corn syrup and orange peel; toss to combine. Spoon into shallow 2-quart baking dish.
For Topping: Combine nuts, brown sugar and flour in a small bowl. With pastry blender or 2 knives, cut in butter until crumbly. Top apple filling with walnut mixture.
Bake 50 minutes or until cranberries and apples are tender and juices that bubble up in center are shiny and clear. Cool slightly; serve warm.
