The TENA Kitchen Recipe of the Month - December '15

Cranberry Apple Crisp

Cranberry Apple Crisp

  • 4 1/4 Cups (1000 mL) Chopped apple (about 8 small) apples, peeled and coarsely chopped
  • 2 Cups (500 mL) Whole Berry Cranberry sauce, canned
  • 1 1/2 tbsp (25 mL) Lemon juice
  • 1/2 tsp (2 mL) Nutmeg
  • 1 Cup (250 mL) Quick cooking rolled oats
  • 1 1/2 tbsp 25 mL Ground flax seeds
  • 1/2 Cup (125 mL) Whole wheat flour
  • 1 Cup (250 mL) Brown sugar
  • 1/2 tsp (2 mL) Cinnamon
  • 1/2 Cup (125 mL) Butter, softened
  • Low fat vanilla yogurt, optional
  • In a large bowl stir together chopped apples, cranberry sauce, lemon juice and nutmeg.
  • Spread evenly in a 9 by 12 (2L) baking dish.
  • In a medium bowl combine oats, flax, flour, brown sugar and cinnamon.
  • Stir in softened butter until mixture is crumbly.
  • Sprinkle over fruit.
  • Bake at 350 F (180 C) for 40 minutes.
  • Serve warm and top with low fat vanilla yogurt.
  • Makes 6 servings.