Apple Cranberry Crisp
This apple crisp recipe comes to us courtesy of CSA member, Jane Benson. Apples and cranberries are always a delightful combination.
4 medium apples—cored, diced or sliced thinly (about 4 cups)
2 cups cranberries (fresh or frozen)
½ cup white or raw sugar
½ cup brown sugar
1 1/3 cups rolled oats (not instant)
6 Tbs unsalted butter, melted
½ cup chopped walnuts
1-2 tsp cinnamon
Preheat oven to 350°F.
Mix apples, cranberries, and white sugar and spoon into a large, greased casserole dish.
Combine the oats, brown sugar, cinnamon, walnuts, and melted butter to form a crumbly topping. Spread the topping evenly over the fruit, and bake 1 hour until bubbly and lightly browned. Eat for breakfast, lunch, and/or dinner until it’s gone.