Hi there! It’s such a pleasure to be a part of Libby’s blog today. My name is Becca and I blog over at Two Places at Once.
Libby asked me to share a fall recipe with y’all. What better way to celebrate Fall than with apples? Add some cranberries and you’ve got a great fall dessert. I found inspiration from this recipe on Better Homes and Gardens
Start by slicing and peeling your apples. I did a combinations of honeycrisp, jazz and pink lady apples. This combo was just sweet and tart enough for the crisp. This is by far the hardest part of the recipe and it only takes about 10 minutes. Once you’ve sliced and peeled the apples, add a little lemon juice, cranberries and sugar.
Add the apples and cranberry mixture to a 9 X 9 pan. In a smaller bowl, mix the flour, pumpkin pie spice, brown sugar and rolled oats. The original recipe calls for cinnamon only, but I decided that pumpkin pie spice would add yet another level of fall flavor (also, I was out of cinnamon). Top the apple cranberry mixture with the mixture from the smaller bowl.
Cut the butter in 8-10 pieces and top the crisp with the butter. Bake at 375 degrees for 30 minutes. I highly recommend serving warm with ice cream or a little bit of whipped cream. Enjoy this tasty Fall dessert!
Recipe (original recipe from Better Homes and Garden)
- 5 cups thinly-sliced peeled apples
- 1 cup cranberries
- 2 tablespoons granulated sugar
- 1/2 cup quick-cooking rolled oats
- 1/3 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons butter
1. In a large mixing bowl combine apples, cranberries, and granulated sugar. Transfer to a 2-quart square baking dish or a 9-inch pie plate.
2. In a small bowl combine oats, brown sugar, flour, and cinnamon. Cut in margarine until crumbly. Sprinkle oat mixture evenly over apple mixture.
3. Bake in a 375 degree F oven for 30 to 35 minutes or until apples are tender. Serve warm with a dollop of vanilla or lemon yogurt. Makes 6 servings.