Apple-Ginger-Cranberry Crisp

Enjoy this apple-ginger-cranberry crisp - a wonderful dessert. MORE+ LESS-

By Betty Crocker Kitchens

February 6, 2012

Filling

medium tart cooking apples, peeled, sliced (about 4 1/2 cups)

Gala apples, peeled, sliced (about 2 cups)

cups fresh or frozen (do not thaw) cranberries

cup packed brown sugar

tablespoons Gold Medal™ all-purpose flour

tablespoons cold butter, cut into 6 pieces

tablespoons lemon juice

teaspoons grated gingerroot

1 1/2

teaspoons ground cinnamon

cup Gold Medal™ all-purpose flour

1/2

cup quick-cooking or old-fashioned oats

1/2

cup packed brown sugar

tablespoons finely chopped crystallized ginger

1/2

cup cold butter or margarine, cut into 8 pieces

1/4

cup chopped walnuts

Vanilla ice cream, if desired

Hide Images

1

In large bowl, mix all filling ingredients. Let stand 30 minutes.
2

Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Spoon apple mixture into pan.
3

In medium bowl, mix 1 cup flour, the oats, 1/2 cup brown sugar and the ginger. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle evenly over apples.
4

Bake 40 minutes or until apples are tender when pierced with fork and topping is golden brown. Serve with ice cream.