8 cups green and red apples, cored and chopped, skin on
12 ounce package fresh or frozen cranberries
1/2 cup sugar (or 1/4 cup sugar plus 1/4 cup Splenda)
2 tablespoons cornstarch
TOPPING
1 stick unsalted butter or margerine
1/2 cup flour
1/2 cup brown sugar (or 1/4 c br sugar plus 1/4 c Splenda)
1 1/2 cups dry oatmeal
1/3 cup chopped nuts (walnuts or pecans)
Instructions
Mix apples, cranberries, sugar, and cornstarch in a large shallow casserole dish or 9x13 cake pan.
To make topping, melt butter. Stir in flour, brown sugar, oatmeal, and nuts. Mixture will be crumbly.
Pat topping on top of apple-cranberry mixture. Bake at 350 for 60 minutes, loosely covered with foil. Remove foil and cook another 10 to 20 minutes, until a toothpick inserted in the middle pierces the apples easily.
Variation- If you leave out the cranberries, increase the apples to 10 cups, and sprinkle 1/2 teaspoon cinnamon into the apple mixture, this makes a traditional apple crisp, great with vanilla ice cream for dessert.
Serving
Suggestions
Great side dish for Thanksgiving or with roast pork or poultry
Originally Submitted
8/22/2010
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