| 6 | cups sliced peeled apples (about 6 medium) |
| 1 | cup sweetened dried cranberries |
| 1 | teaspoon ground cinnamon |
| 1 | tablespoon lemon juice |
| 3/4 | cup quick-cooking oats |
| 3/4 | cup Gold Medal® all-purpose flour |
| 3/4 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1/2 | cup chopped walnuts |
| Ice cream, if desired |
Serve with...
Slow Cooker Butternut Squash Soup
Total Time:
6 hours 45 min
| 1. | Heat oven to 375°F. In large bowl, mix apples, cranberries, cinnamon and lemon juice. Spoon into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish. |
| 2. | In large bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture. |
| 3. | Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Serve warm with ice cream. |
|
| For the best flavor, try using a combination of tart and sweet apples in this crisp. |
|
| Sprinkle cut apples with lemon juice to keep them from browning. |
Nutrition Information:
410 ( 160); 17g ( 6g, 1/2g); 30mg; 85mg; 60g ( 4g, 40g); 4g 10%; 4%; 4%; 10% 1 ; 2 ; 1 ; 0 ; 3 1/2 4