Cranberry Apple Crisp

Granny Smith apples and fresh cranberries tossed with some sugar and lemon juice, then topped with a combination of whole wheat flour, oats, a little brown sugar, cinnamon, melted butter and real Maple syrup. All baked until hot and bubbly. Served warm with a scoop of low fat ice cream. What a perfect ending to a winter meal.



Cranberry Apple Crisp

  • 1.5 pounds Granny Smith apples, peeled, cored and cubed
  • 2 cups fresh or frozen cranberries, rinsed
  • 1 Tablespoon Lemon juice
  • ½ cup sugar (if you use a sweeter apple use less sugar, the Granny Smith are very tart)
  • Cooking Spray
  • 1/3 cup Whole Wheat Flour
  • 1 Cup Oats
  • ½ cup packed brown sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons melted butter
  • 2 Tablespoons Real Maple Syrup
  1. Preheat oven to 350 degrees.
  2. Lightly spray a 7 x 11 inch baking dish with non stick spray.
  3. Combine apples and cranberries with lemon juice, add sugar and stir to evenly coat the fruit. Spoon mixture into prepared pan.
  4. Lightly spoon flour into a measuring cup, level off. Combine flour, oats, sugar, cinnamon, butter, and maple syrup with a fork, mix until crumbly. Sprinkle over the apple mixture. Bake for 40 minutes or until bubbly and apples are tender.
  5. Serving suggestion, serve warm in shallow bowls with low fat vanilla ice cream.

Yields: 8 servings

Nutritional Information

Per Serving: 262 Calories; 4g Fat (14.7% calories from fat); 4g Protein; 54g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 36mg Sodium.

Old WWP 5 / New WWPP 7

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  1. Apple Cranberry Crisp & CorningWare Giveaway » Nutmeg Notebook says:

    […] butter but I owe the magic to Isa Moskowitz from Post Punk Kitchen. I wanted to revamp my very own Cranberry Apple Crisp recipe and make it plant based/vegan friendly and when I saw Isa’s recipe for a fruit crisp in the […]

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